Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.
Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.
Raw Rice – 1 cup
Par boiled Rice – 1 cup
Coconut grated – 6 tbsp
Cumins seeds – 1tsp
Onion – a small piece just for flavor
Oil for deep fry
Salt as required
Wash and soak the rice for 4-5 hours
Drain all the water from the rice
Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
Knead to make a soft dough
Make small equal sized balls
Take a clean white cloth (about the size of a handkerchief) and wet it
Place it on a flat circular rolling board or chakla
Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
Meanwhile, heat oil in a kadai
Remove the puri slowly from the cloth and drop into the boiling oil carefully
Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
Wash the mutton thoroughly and keep it aside. Heat oil in the pressure cooker and add in the mutton pieces.
Fry well till the water of the mutton is dried up and the raw smell goes. Meanwhile, roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste.
Add this masala to the mutton with turmeric powder and salt.
Fry well till the masala is well incorporated to the mutton and oil starts to separate.
Finally add a cup of water and close the pressure cooker.
Cook for about 3 whistles on high flame and then for about 15 minutes on very low flame.
You can also cook this in an open vessel till the mutton is soft.
Mom learnt this dish from one of dad’s friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂
Bhaji Gosht Image Courtesy: Mujahid Khaleel
Lamb (Mutton) – 500 gms
Spinach (palak) finely chopped – 1 big bunch
Onion – 1 large
Tomato finely chopped – 1 medium sized
Green chilles – 5-6
Curd – 2 tbsp
Ginger Garlic paste – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder -1 tsp
Garam masala powder – 1 tsp
Salt – as required
Wash the mutton thoroughly.
Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
Add chopped tomatoes and cook till soft.
Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
Add the palak and fry for some more time.
Lastly, add water and Pressure cook on medium heat for about 15 – 20 mins.