Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt.
Stir well. Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
Heat oil in a pan.
Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Gently wash and soak the rice in water. Set aside.
Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water.
Cook till tender, about 20 minutes.
Remove all the spices and strain the stock.
The stock should measure six (6) cups.
Add water if the stock is not sufficient. Set aside.
Keep the mutton pieces separately.
In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
Add the mutton and fry for a few minutes.
Add the stock.
Stir in the rice gently, ensuring that it does not break.
Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
Serve the hot Mutton Yakhni Pulao with plain yogurt and enjoy.
Add cooking oil to a large pot add onions and fry till golden brown then remove and place on paper towels and crush.
Add the meat/poultry to the same oil and fry for a few seconds then add ginger/garlic and fry about 1-2 minutes the meat/poultry will change color slightly.
Add the tomato paste and keep frying.
Add all the spices and reduce heat add yogurt few tablespoons at a time this will make the sauce thicker.
Add the crushed onions and about 1-2 cups of water let it cook thoroughly for about 35-40 minutes.
Garnish with fresh coriander leaves (hara dhaniya).
Serve the Mutton Korma with roti/naan or boil rice.
Red chilli powder (pisi lal mirch) = 1/2 tablespoon or to taste.
Turmeric powder (pisi haldi) = 1/2 tablespoon.
Salt = to taste.
Asafoetida (heeng) = 1/2 tablespoon.
Cooking oil = 02 tablespoon.
COOKING INSTRUCTIONS:
Place the cut okra (slices of bhindi) in a single layer on a microwave-safe plate and cook on 'high' uncovered for 04 minutes. If possible cook the okra(bhindi) in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green color is maintained).
Heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chilli powders and fry for a couple of minutes until the all the masala are well absorbed.
If using okra from a cold storage, instead of microwaving the pieces, Cook okra(bhindi) for 10 minutes in a baking oven without salt, until it is dry, then follow the second step as above.
Garam masala = 01 tablespoon. OR black cardamom (bari ilaichi) seeds = 01 ,
Cardamom (choti ilaichi) seeds = 02
Small stick cinnamon (dalchini) = 01
Black pepper (kali mirch) = 10
Cloves (laung) = 6-8
Cumin seeds (zeera) = 1/4 tablespoon.
Garnish fresh coriander (dhaniya) leaves and green chilies (chopped) = 02 tablespoon.
COOKING INSTRUCTIONS:
Fry onion paste in oil to light brown.
Add Ginger (Adrak), Garlic (lehsan) paste, yogurt, Coriander Seeds (dhaniya) powder, chili powder, Turmeric (haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved (add water only to have the required consistency).
Garnish with green chilies, green coriander (dhaniya) leaves and garam masala.
Serve chicken curry with naan, roti or boiled rice.
