Wednesday, June 29, 2011

Mutton Machboos

This recipe is one of the best rice recipes in Middle East and I learnt this from one of my friend :) . The same recipe can be used to make with Chicken, fish ( fish has to be fried coated with chilli powder and salt and added to the rice in the last ) or vegetables ( carrots, potatoes, peas, cauliflower and capsicum ) . 

The real version of Machboos is non spicy as majority of the arabs eat non spicy food  but we asians rock with hot spices :) and I hence I made very small variations to suit our Asian taste buds . If you want to take a break from the normal biriyanis and fried rice stuff , you can try this yummy rice , it looks like biriyani but it will taste different for sure :) .


Tender Mutton : 1/2 Kg with bones
Basmathi rice : 2 cups ( washed and soaked in water for one hour and then fried for 5 minutes in 2 table spoon oil without water)
Potatoes : 2 medium sized cubed into 3 inch pieces 
Capsicum : 2 nos deseeded and cut into cubes 
Onion : One big size sliced thin
Green chillies :  7 nos whole 
Tomatoes  : 3 medium size but into big cubes 
Ginger garlic paste: 2 tablespoon
Black lemon : 2 nos (wash it and pierce holes on it using a knife) 
whole Black pepper : 1 teaspoon 
Bay leaf : 2 peices    
Cinnamon sticks : 2 peices
Green cardamon : 4 nos
Cloves: 4 nos
Chilli Powder  : 1 teaspoon
Pepper Powder : 1 teaspoon
Curry Powder : 1 teaspoon ( I use Madras curry powder)
Cumin powder : 1 teaspoon
Tomato Paste : 4 tablespoon ( I prefer using the packet ones as it gives good colour)
Oil : 1/4 cup
Salt to taste  


1. Take a big pot and add 1/4 cup oil and when hot add bayleaves, cinnamon, cardamon, cloves , one teaspoon whole blackpepper and mix well and add one big sliced  onion and fry till golden brown and then add 2 tablespoon ginger garlic paste and fry till it starts sticking to the pan and now add the cubed tomatoes,  tomato paste and fry well till the raw smell of the tomatoes goes and when it starts becoming mushy, add the mutton and fry well for 5 minutes and then add 2 pierced black lemons  and then the spices ( one teaspoon chilli powder, one teaspoon curry powder, one teaspoon blackpepper powder and one teaspoon cumin powder ) and  mix well and add some water and enough salt and close the lid and cook the mutton in slow fire  and when meat is half done add the capsicum and 2 handful of finely chopped coriander leaves and  mix well and keep cooking till the meat is tender.

2. Now add the soaked rice ( you can fry the soaked rice without water in a tablespoon of oil in a kadai for 5 minutes and then use the same as this will avoid the rice getting mussy ).

3. See  the water level in the pan and it should be 1: 11/2 (one cup rice and one half cup water ). Now at this stage taste the water and adjust salt and   keep the fire on medium and cook for 5 minutes and then keep an old frying pan on fire and keep the vessel on top of it on very verylow fire and close with a tight lid and keep in dhum for 30 minutes . 

4. Yummy machboos is ready :) to be served with onion yogurt (curd ) raitha .


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