Shahi Mutton Korma Recipe ( Mutton Qorma )

Shahi Mutton Korma || Mutton Korma || How to Make Shahi Mutton Korma with step-by-step photos

Shahi Mutton Korma has its roots in the Mughal cuisine of modern-day India and Pakistan. The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juice. 

Traditionally, this would have been carried out in a pot set over a very low flame. A korma can be mildly spiced or fiery and may use lamb, chicken, mutton, or beef.

                                     

The term “Shahi” used for some kormas indicates its status as a prestige dish, rather than an everyday meal. In Pakistan/India is cooked at special events like parties, festivals, or any other events, usually served with naan, sheermal, as well as chapati, and tandoori roti. I love it with tandoori roti, which is one of my favorite meals

          

Follow the step-by-step process along with photos and prepare this delicious mutton korma at home. I hope you will love it.

If you have tried this Shahi Mutton Korma Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Add water to the pan/pot, bring it to a boil, then add almonds. Let it boil for approx. 2 minutes, remove from the stove and peel all almonds, and set aside

                      

Take a separate mixing bowl, put mutton with spices, mix them very well, and keep in the fridge for marinating for about 1 hour 

                     

In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste. Transfer to another plate or bowl and keep aside

                    

In the same mixer jar, grind the fried onions to make a paste. Take it out and set it aside

                                            

Boil the water in the saucepan to add the korma

Place a wok/pan on the stove, add ghee, let it melt and heat up, then add marinated mutton in the pan. Stir them well until the oil is separated, then add boiling and hot water, cover the lid, and let it cook for about 30-40 minutes on a low-medium flame        

  

After 20 minutes have passed, add fried brown onion paste, stir to mix well, then again cover the lid and allow to cook another 15-20 minutes more or until the meat is tender

                 

Once the lid is opened, add blended spices,garam masala, and kewra water, and stir to combine well; simmer it for 15 minutes on low flame
            

Transfer to the serving dish

                        

Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....

Beef Grail Recipe ( Bihari Recipe )

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with few spices, mainly originating in Patna, Bihar, India. Those readers who belong to a group where they can actually understand this dish.

If it is said it is not wrong, beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow) meat; you can even use mutton and lamb as desired.
                             
                                                                                 

My Latest Video: Beef Grail:

This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets? 

 

This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat. 

 

This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!

                                                    

                                                         

You may like these:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

If you have tried this Beef Grail Recipe, then don’t forget to rate the recipe. You can also follow me on social media

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Firstly, wash the meat very well under running water so that blood can be removed from the meat.

Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.

Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep them in the fridge to marinate for around 30 minutes. In the meantime, boil water in the saucepan to add the grail.

Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.

                                   

  
After 30 minutes, place the cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.

Then add 1-2 cups of boiled and hot water.  
Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the gravy dry up over a high flame.

         

Note: There isn’t much gravy in this recipe like other meat curries. Right after squeezing lemon juice, add black pepper and grated ginger. Simmer it for 2-3 minutes on a very low flame.

Now the beef grill is ready to serve with chapatis, rumble roti, naan, and tandoori roti.
                 

Rabri Kheer Recipe ( Rice Milk Dessert )

                                                      

Rabri Kheer Recipe || Rice Kheer | Creamy Rice Milk Dessert with Step-by-Step Photos and Video...

 

Rabri kheer is an indulgent dessert that combines the richness of thick, creamy milk with the comforting essence of rice, resulting in a delightful sweet treat that is beloved across various cultures, particularly among Asian communities. Known as Rabdi kheer, this luxurious milk dessert holds a special place in celebrations and is often prepared for festive occasions or auspicious moments.

 

At its core, rabri kheer is made from a harmonious blend of luscious full-fat milk, tender rice, sweet sugar, and an assortment of fragrant dry fruits, offering a symphony of flavors and textures. Kheer recipes are incredibly versatile, evolving over the years with numerous variations that delight the palate in different ways.

For a detailed recipe, watch my video where I explain the steps one by one.

                                                   

My Latest Video Rabri Rice Kheer :

Typically, this creamy rice pudding is crafted by cooking rice slowly in rich milk until it becomes wonderfully soft and tender. The magic truly happens when you blend the cooked rice with thick, sweetened milk or rabri. 

In this recipe, I opted for a delightful twist by integrating condensed milk and khoya, which elevates the kheer’s creamy consistency and enhances its decadence.

 

To add an extra layer of flavor complexity, I also topped the kheer with caramelized sugar, imparting a deliciously sweet, slightly toasty flavor. This innovative step may not be traditional, but it certainly transforms the kheer into a truly opulent dessert, making it infinitely more inviting and intriguing for everyone at the table.

 

While you can certainly enjoy rabdi kheer in its classic form, this extra touch of caramelization is entirely optional but does make for a show-stopping presentation that will impress your guests.

                                   

Recipe Notes:  

As is standard with any kheer recipe, the use of full-fat milk is essential for achieving that rich, creamy texture that kheer is celebrated for. Using skim or low-fat milk might extend the cooking time significantly, 

And you may find yourself needing a larger quantity of milk to achieve the desired richness. So, when making this exquisite dessert, don’t shy away from opting for the full-fat variety!

You may need to use a heavy-bottom pan to prepare the rabdi kheer. A heavy-bottom pan helps to distribute the heat evenly and also prevent milk from sticking to the bottom. In addition, do not forget to stir the milk continuously. You may use a spatula or a wooden stick to scrape the bottom. 

The dessert is best served chilled. You may serve it hot, but it may turn thicker and creamier when it is rested. Additionally, if you find the consistency too thick or too thin, you can adjust it by adding milk.

                                             

You Might Like These:

Rice Kheer 

Gajrela kheer 

Katori Rice Kheer

Homemade Khoya

Zarda Rice

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Ingredients: 150g,ponia rice 1250ml,milk 1/2 tsp cardamom powder 200g condensed milk 2 tbsp crushed almonds & pistachios 150g, khoya A few drops of kewra water 2-3 tbsp sugar for caramel

                    

How to Make Rabri Kheer:

Soak the Rice for Kheer:

To prepare a delicious rabri kheer, you need to start by soaking the rice. Ideally, soak it for 2-3 hours to allow the grains to absorb water and soften, 

which helps in achieving a creamy texture. If you're short on time, you can speed up the process by soaking the rice in hot water for about an hour.

                            

Once soaked, transfer the rice to a food processor and pulse it briefly. Be careful not to grind the rice into a fine powder; a coarse texture is preferred because finely powdered rice can alter the rich flavor profile of the rabri kheer.

                                                    

Boiling the Milk:

For this recipe, I recommend using packaged milk, as it tends to have a thicker consistency compared to fresh milk. There’s no need to boil the milk from the pack. 

Simply heat it gently in a broad, heavy-bottomed pan until it’s warm before you add the ground rice. This step is critical to ensure the milk does not scorch while preparing the kheer.

                        

Making the Rabri Kheer:

Begin by pouring the warmed milk into your heavy pan and adding a pinch of green cardamom powder for a touch of aromatic flavor. Stir the mixture well and continue heating it for about 3-4 minutes. 

                                

Once the milk is heated, carefully incorporate the soaked, coarsely ground rice. It’s crucial to stir continuously with a spoon to prevent the rice from clumping together. 

An effective method for adding the rice is to dissolve it in a small amount of warm milk first, similar to how you would dissolve custard powder before mixing it in. 

This technique helps create a smoother mixture and ensures even cooking. As you stir, avoid adding any water, as this can compromise the kheer’s texture and flavor.

                        

Once the rice grains get soft 

To sweeten and enrich the kheer, I prefer using condensed milk instead of traditional sugar, which lends a creamy consistency to the dish.

Keep mixing the kheer while adding the condensed milk over a low to medium flame, stirring regularly to prevent it from sticking to the bottom of the pan.

                     

If you choose to use rabri in your kheer, you can skip the addition of khoya (milk solids). However, if you’re following my personal recipe, add crushed almonds and pistachios to enhance the flavor and texture. Continue to stir the mixture until the khoya (if using) is fully dissolved.

                           

For an aromatic finish, add a few drops of rose water or kewra (screwpine essence). Keep stirring until the kheer begins to bubble on the surface and thickens to your desired consistency. Once it thickens, turn off the flame.

                      

Caramelizing the Sugar:

In a separate pan, gently heat 2-3 tablespoons of sugar over low heat. It’s vital to remain vigilant and stir the sugar continuously to prevent it from burning and turning black. The goal is to achieve a rich, caramel-colored finish. 

                                             

Once the sugar is perfectly caramelized, carefully pour it into the kheer and stir well to combine, enlivening the dish with its rich flavor. Your delicious rabri kheer is now ready to be served!

                                 

Serving Tips:

Transfer the kheer to a serving bowl and garnish it with a sprinkle of the remaining crushed almonds and pistachios for an added crunch. For an elegant touch, you can also lay silver edible paper on top as decoration. 

                                       

For the best experience, chill the kheer in the refrigerator for 4-5 hours before serving. 

                               

Enjoy this delightful and creamy treat cold, perfect for any occasion!