Gaugie (Turnip)
Turnip is a very traditional Kashmiri recipe. They are often found in bulk in the boat markets. This root vegetable is very delicious once you remove the hard outer skin.
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Mutton Pulao
The difference between a pulao and a Biryani is that the pulao has a bit more water content. In the Biryani the rice doesn’t stick together at all.
Mutton Pulao
Delicious Mutton Pulao
Equipment
- Pressure Cooker
Ingredients
- 2 Cups Rice (Basmati works best for this)
- 1/2 kg Mutton (Shoulder cut into small chunks)
- 1 Cup Water (for mutton stock)
- 2 Cups Water (adding to the left over stock)
- 1 Bay Leaf
- 4-5 Cloves
- 2 sticks Cinnamon
- 3-4 Cardmom
- 1 tsp Zeera Powder
- 2 tbsp Ghee
- 1 tbsp Oil
- 1/4 tsp Ginger Powder
- 2 tsp Fennel (Saunf) Powder
- 1 tsp Salt (for mutton)
- 1/2 tsp for pulao
Instructions
- In a pressure cooker put the mutton, one cup water, 1 tsp salt, ginger powder, fennel seed powder, one stick cinnamon, 2 cloves and pressure cook it for 5 minutes.
- Once cool open and strain to separate the mutton pieces from the stock.
- Heat oil and ghee in a pressure cooker add cinnamon, cloves, bay leaf and crushed green cardamoms, then add the washed rice.
- Sauté for a minute and add the mutton pieces and fry till the rice changes color, it may take 3 to 4 minutes.
- Add water to the stock for a total of 2 cups. Add the liquid and ½ tsp salt and zeera powder.
- Close the lid and cook for 10 minutes on reduced heat after the first whistle. Remove from the stove and allow it to cool.
GUSHTABA (MEATBALLS IN GRAVY)
Gushtaba is truly delicious. These meatballs are cooked in a yogurt based gravy that ensures they will be soft and tender inside. The combination of spices gives it full flavor.
Mustard Oil
Ah Mustard oil. The first time I ever used it, the experience was a disaster. Mustard oil is unlike any other oil in that you must smoke it so that it develops the right flavor and is ready for cooking. If you don’t do this the flavor is overwhelming and quite pungent.
To get started put some mustard oil in a pan and turn it on high. When the oil starts to smoke this is a sign that it is getting ready to use. As it smokes you will also see the oil change from a dark amber to a light color almost clear. When it does this it means that it is nice and hot and that it is ready to use.
Smoking the mustard oil is very important as actually reduces the pungent nature of the mustard flavor and enables it to blend better with the tastes of the foods you will be adding it to. Serious eats has a decent description of the process.
MUTTON YAKHNI (LAMB OR GOAT)
Mutton is a staple of the Kashmiri diet. Traditionally is was Goat, however now it has evolved to be either lamb or goat, whatever is available. Lamb tends to have more of a distinct smell and will linger in your kitchen for a while compared …
Kaburga
The first time I had Kaburga I thought it couldn’t get any better. Then I had it the traditional way fried in ghee and it blew my mind.