Naatu kodi vepudu (or) Country chicken fry

Preparation time : one hour
Serves : 4

Ingredients :

Naatu kodi or Country chicken : 1 kg
Cloves : 3
Green Cardamom : 2
Cinnamon stick : 2"
Onion : 1 medium sized ( approx 1 cup chopped onion)
Green chili : 3
Curry leaves : one spring
Ginger garlic paste : 1 Tbsp
Tomato : 1/2 ( 1/3 cup chopped )
Poppy seeds : 1 1/2 Tbsp
Dry coconut : 1 1/2 Tbsp
Red chilies : 2
Cumin powder : 1 tsp
Coriander Powder : 1 tsp
Salt : to taste
Chili Powder : to taste
Turmeric Powder : 1/8 tsp
Garam masala : 1/2 tsp
Coriander leaves : few
Oil : 6 Tbsp

Method :

Pressure cook naatu kodi ( chicken) with salt, turmeric powder , ginger garlic paste and little water for three whistles.

Fry poppy seeds , red chilies and dry coconut . Once roasted , make them into a fine paste by adding little water. Keep it aside until needed.

Take a pan , heat it and add oil to it.
Add in whole garam masala - cloves, cardamom and cinnamon stick .
Let them heat up and then add chopped onion.
Add split green chili and curry leaves.
Fry it until onions are brown.
Add turmeric and ginger garlic paste, fry them until raw smell goes off.
Add in chopped tomato , fry them for couple of minutes.
Add poppy seeds paste that we prepared earlier. Fry it for 10 mins.
Add salt , cumin powder, coriander powder and red chili powder.
Fry it nicely and then add cooked chicken , toss it so that all the masala will get stick to the chicken.
Sprinkle garam masala on top.
Fry it for 5 more minutes.
Garnish with coriander leaves .
Serve it as a starter or as a curry with hot rice .
Enjoy your dish :)

Mutton pulao (Or) Mutton Tahari

Preparation time : 30 mins + 45 mins
Serves : 4

Ingredients :

Basmati Rice : 2 cups (or 1/2 kg i.e. same quantity as mutton )

Oil : 4 Tbsp
Ghee : 1tsp
Clove : 4
Cardamom : 3
Cinnamon stick : 2"
Bay leaves : 2
Onion : 1 Medium sized - VeryThinly sliced
Ginger garlic paste : 2 Tbsp
Tomato : 3 Medium sized chopped
Salt : 1/2 tsp + 1 1/2 tsp
Water : 5 cups ( rice : water - 1 : 2 , and one cup extra)
Sha jeera : 1/2 tsp
Green chili : 5
Coriander leaves : few
Mint leaves : few

For marination :
Mutton : 1/2 kg
Ginger garlic paste : 1 Tbsp
Turmeric : 1/2 tsp
Red chili powder : 2 tsp
Lemon juice : 1 Tbsp
Salt : 1/2 tsp
Garam masala powder : 1 tsp
Yogurt or Curd : 200 grams ( or 3/4 cup to 1 cup )



Method :

Take a bowl add all the ingredients listed for marination and mix it really good, cover it with a lid and keep it in refrigerator for half an hour to marinate.

Take rice wash well and soak in water for half an hour.

Now take a Pressure cooker , heat it, add oil and Ghee to it.
Once oil is add in whole spices - cloves, cinnamon stick, cardamom and bay leaf.
When they heated up add in thinly sliced onions.
Fry them really good until they are super golden brown (almost like fried onion).
Add in ginger garlic paste and fry it until raw smell goes.
Add chopped tomatoes and salt , fry until tomatoes become smooth.
Add marinated mutton pieces and cook for 15 minutes.
You can see the oil floating at this point.
Now close the lid of pressure cooker and cook it until mutton is cooked for 4 to 5 whistles.
Take a handi (big vessel) and  add cooked mutton from the pressure cooker.
Add five glasses of water .
Put flame in high.
Add sha jeera , salt, green chili, coriander leaves and mint leaves.
Mix it well and let the water boil.
Once water is boiled add strained soaked rice.
Mix it once and let the rice cook.
Let it cook till water dries up (or until all water is absorbed).
When water gets dried close the lid, lower the flame and cook under dum for 15 minutes.
Tasty mutton pulao is ready to serve.
Serve it hot with onion raita .
Enjoy your dish :)