Ojri Recipe (tripe)

                                                                        

Ojri Recipe ||  Tripe Recipe || How to Make Butt Recipe With Step by Step With Photo and Video

Orji Recipe is quite a delicious, spicy, and mouthwatering non-veg recipe made with beef or mutton belly by cleaning from inside and outside. A large number of people don’t like to eat but rather feel disgusted. Whereas if you cook the ojri also called butt by cleaning and well roasting with masala, it becomes so tasty and goes well with BOILED RICE, ZEERA RICE, and NAAN

I grew up eating this delicious beef butt (ojri) curry with rice. Personally, I love to eat. I never eat mutton ojri nor wanna eating just because they are too thin and have weird skin that makes me feel nauseous.

First time I am sharing this ojri (butt) recipe. Hopefully, whoever likes to eat butt (ojri) would like my recipe because I made it in a very short way, and it is easy to make. Though this video that I am sharing is short, I will soon share a long video in which I prepared a butt curry.

       
                                        

My Latest Video Ojri Recipe:

     

Some Tips For Ojri:

Buying Ojri: I have already bought neat and clean ojri from the butcher's shop. I just wash them (ojri) with warm water, but if you don’t get clean butt (ojri) from your area or butcher shop, then don’t panic. I will tell you a method cleaning ojri  

Beef Ojri: Always try to buy the thick ojri rather than the thin. It tastes great and makes it tender and juicy. Whilehin ojri doesn't give the perfect result and taste

Warm the water, apply some wheat flour over the ojri, and let them remain for 10 minutes. Wash it very well by using warm water and clean all fat from the butt (ojri). Ojri is ready to cook.

Mutton Ojri: Though I never cooked mutton ojri, I won’t say you don’t buy or cook it by choice, so here I can tell you how to clean mutton ojri.

Heat the water with a little salt in a Broad Pan/Wok: first, cut out a big piece of mutton ojri and put the pieces one by one in the hot water. (Keep remembering the stove flame is turned off when you are putting butt pieces in water)

Take out the ojri piece and clean the skin with a sharp knife. It would clean immediately, but mind it, the water should be hot enough.

Use Fresh Ojri: Try to buy fresh ojri and avoid buying stale ojri as ojri easily rotten and gets stinky and never goes away even if you cook it.

Tips for Cooking Ojri: Roasting Ojri with Masala for 10-15 minutes. Aey of aromatic and flavored ojri curry, as the unpleasant odor of ojri goes away with well-roasted techniques. I have shown in my video when oil comes up and Ojri turns beautifully roasted by look, then I pour water. You are to follow my tips to make delicious curry.

Yogurt and Ginger Garlic Paste: Use unsweetened yogurt and fresh ground ginger garlic paste. They are all agents of getting rid of the smell and bringing taste to the meal.

Cooking tip: Cook ojri in a heavy-bottom pot as ojri takes time to be tender. If you use a thin-bottom pot, your ojri quickly burns after drying water. For best results, use a pressure cooker to make tender and juicy curry. In case you don’t have a pressure cooker or you are a bit scared using this, then you can make ojri in a heavy-bottom pot for around 2 hours on a medium flame until tender.

                                                                        

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If you have tried this Beef Ojri 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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For detailed recipes, step by step, watch my video!

                                                

How to Make Ojri Recipe?

To make ojri curry, first wash the ojri (butt) with wheat flour as I told you above in my tips. And cut into medium-sized chunks.set aside

                                

 Take a pressure cooker and combine all ingredients such as oil, chopped onion, washed ojri (butt)ginger garlic paste, salt, Kashmiri red chili powder, red chili powder, turmeric powder, black pepper powder, crushed coriander powder, tenderizer powder, and yogurt in a pot

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Roast the ojri with all the masala until oil comes up. Once the oil is separated 

                                                               

Then pour hot water into the ojri. Bring it to a boil, then close the pressure cooker lid. Af After the whistling, cook the butt (ojri) for around 30-40 minutes on a medium flame.e 

                                  

For precaution, let the pressure release naturally, then remove the lid towards the opposite side of you to escape steam over your face and hands.

                                                                          

Now begin to stir the ojri masala over a low-medium flame by adding green chilies,kasuri methi,garam masala, and chopped coriander leaves.                            

Stir well and 1/add 2 cups of water. Then bring it to a boil. You keep the gravy consistent by your choice, simmer for another 10 minutes on a very low flame 

                              

Transfer to the serving dish/bowl or plate

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Butt (ojri) is ready to serve with Roti, Rice, and Naan.

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Bombay Biryani Recipe | Mutton Biryani

Bombay Biryani |  Mutton Biryani | How to Make Bombay Biryani Recipe with step-by-step photos

Bombay Biryani A world-renowned Indian dish,” Bombay Biryani” is Spicy, hot, and flavorsome rice layered with lamb or chicken with potatoes. Bombay Biryani is a classic Southeast Asian meat and condiment pulao (rice) dish

Biryani takes time and practice to make, but is worth every bit

of the effort, 

Long-grained rice like basmati flavored with exotic spices such as saffron is layered with lamb, chicken, fish, beef, and mutton cooked in a thick gravy is layered with some spices and then covered with the lid to cook more on simmering over low heat.

                   

The taste is a little mild compared to other types of biryani, like Sindhi biryani, Hyderabadi Biryani, or chicken biryani. Traditionally cooked in layers of basmati rice and marinated chicken, along with potatoe, in classic biryani spices.   

But here I did variation and cooked in my own style with mutton meat instead of chicken, nor did I add potatoes to this recipe because potatoes don’t taste good in tasty nowadays, so I have to skip, but if you want to add, you can. This Tasty and simple Biryani is usually served with mixed vegetable raita, onion salad, along green sauce

So, give the go-ahead to know how to make the Bombay biryani Recipe

Recipe tips:

1. To prepare this recipe, you cook the first rice for about 2-3 hours before layering the biryani
2. If you do not make sure that you can handle basmati rice, then you can use sella basmati rice instead of long-grain basmati.
3. If you are using chicken meat, don’t add water to cook. Korma chicken meat is so fragile can easily shred after being mixed with rice.
4. Always use a large capacity pot for cooking biryani; your rice grains won’t break.
5. At the time of boiling rice, add 1 tsp white vinegar so they won’t stick to each other.        

If you have tried this Bombay Biryani recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, rinse the rice and soak it in warm water for at least 2 hours. Rinse the mutton under the running water. Take all ingredients and prepare them.

Dissolve the food color and saffron in a little warm milk set aside.

Whisk the yogurt and add biryani masala powder, then mix well and keep aside_Fry the onions for garnishing.

Firstly, in the pot, add all the whole spices and salt. Bring it to a boil, then add drained and soaked rice. Cook the rice until about 75% done, then drain it out through a colander and pass it through the cold water.

Leave the rice under the running fan for 2 hours.s

Meanwhile, heat the ghee in thecookerer then fry the onion slices, fry the onions till they turn brown, then put the mutton pieces.

Fry the mutton till it changes color, then add ginger garlic paste along with spiced yogurt and stir to combine well.

Now add tomato slices, and roast the mutton pieces with the spices till the oil is separated. 

 

Pour hot and boiled water into the mutton korma, bring it to a boil, then close the pressure cooker lid and allow it to cook until the meat is tender; it will take around 20 minutes maximum. 

In the large-capacity heavy-bottom pot, place the first layer of meat and rice on top of the korma, lay the layer of tomato slices and lemon slices, sprinkle some fried onions on top of the rice, then again spread mutton korma over the rice for the second layer.

Spread the second layer of rice on top of the mutton korma, then sprinkle the remaining garnish along with drizzling some food color and biryani essence. Cover the lid and steam on high heat, then reduce the heat to low and simmer it for around 10-12 minutes., Remove from the heat and leave it for 15 minutes to cool down. 

Transfer to the serving dish/plate and serve hot with raita.

Bombay biryani can be served with vegetable raita and salad, along with the green sauce.

                 

Chicken Kaleji Pota Recipe | Pota Kaleji Masala

                                       

Chicken Kaleji Pota Recipe | Pota Kaleji Masala A Traditional Pakistani Street Food. For a detailed cooking process, including step-by-step photos and a video tutorial, please refer to the recipe source. Enjoy exploring this delectable dish!

Chicken kaleji pota, also known as pota kaleji masala, is a traditional street food dish from Pakistan. It features a mildly spiced, flavorful gravy-based curry that pairs beautifully with naan, chapatis, and bagara rice.

This recipe offers a family-style preparation method that can be completed in approximately 40 minutes. If you prefer to omit the gizzard, you can simply cook the chicken liver with the same ingredients. 

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

             

My Latest Chicken Kaleji Pota Video:

Main Ingredients:

Chicken Liver:

The liver plays a crucial role in the body, being responsible for producing and supplying blood to the heart. When prepared correctly, chicken liver is a rich source of iron and essential minerals. 

For optimal flavor and nutrition, using fresh chicken liver is highly recommended, as stale or frozen liver may lose its nutrient value.

Chicken Gizzard:

The gizzard is a muscular part of the chicken's digestive system that serves as its stomach, aiding in the grinding of food. Often included in the "giblets" package when purchasing a whole chicken, the gizzard has a chewy texture and rich flavor. If you prefer not to include this part of the chicken in the recipe, it can be omitted.

Whole Spices:

Whole spices are essential for enhancing the aroma and flavor of the dish. Commonly used whole spices include bay leaves, cloves, and green cardamom. These aromatic spices are particularly important as they can mask any unpleasant odors that may remain in the liver and gizzard, ensuring a more appetizing curry.

                                                    

Ginger Garlic Paste:

This paste is a fundamental component in many meat dishes and even complements rice and vegetable curries. It is advisable to use freshly ground ginger garlic paste for the best flavor.

Seasoning:

Basic seasonings, along with ground spices such as black cardamom, black peppercorns, and cumin seeds, are typically included in Asian cuisine. While you may choose to use a family-favored spice powder, garam masala can also serve as a substitute.

Oil:

The choice of cooking oil is flexible based on personal preference. You can prepare pota kaleji in ghee for an authentic street food experience, or use any cooking oil or mustard oil. Opting for high-quality oils can help mitigate health risks related to high blood pressure and elevated cholesterol levels.

Yogurt:

Incorporating yogurt into the chicken kaleji pota recipe is key to achieving a delicious curry. A small amount of slightly sweet curd enhances both the flavor and the creamy texture of the final dish.

                              

You might like this:

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Have you tried Chicken Kaleji Pota? Feel free to follow me

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How to Make Chicken Kaleji Pota?

Step 1:

Start by thoroughly cleaning and washing the chicken liver and gizzard. Cut them into manageable pieces and place them in a bowl. Next, pour in enough water to cover the meat.                     

Followed by a generous amount of salt and a splash of white vinegar. Mix everything well, then let it sit for about 10 to 15 minutes. This process is essential as it helps eliminate any residual blood and the unpleasant odors typically associated with poultry offal.

                                                            

Step 2: 

In a pan, heat a moderate amount of cooking oil over medium heat. Once the oil is hot, carefully add the cleaned chicken liver and fry it for just 2 to 3 minutes.

                                

This brief frying not only helps to rid the liver of its raw smell but also prepares it for cooking alongside the gizzard in the masala.

 

It’s important to fry the liver first to prevent it from bleeding into the masala, which can negatively impact both the flavor and aroma of your dish.

                                    

Step 3: 

Using the same pan and oil, add a few whole spices: cloves, green cardamom, and bay leaves. Sauté these spices for about 30 seconds or until they start to crackle and release their fragrance. 

    

Next, add the finely chopped onion and sauté for approximately 5 minutes until it turns golden and translucent. 

Incorporate the roughly ground ginger and garlic into the pan, frying for an additional minute to release their flavors. Add a splash of boiling hot water to help create a paste with the onions,

                             

This will help cook down the masala. Following this, sprinkle in the powdered spices: salt, turmeric powder, red chili powder, and Kashmiri red chili powder.

           

Stir everything well and pour in a bit more boiling water to prevent the masala from sticking to the bottom of the pan.

Allow the masala to roast over medium-low heat. You’ll know it’s ready when the oil begins to separate from the spices.

            

At this point, add the pre-cleaned gizzard to the pan, stirring to coat it well with the masala.

                                 

It’s advisable to add crushed coriander powder now; if added too early, it could undesirably darken the color of the masala. Also, stir in some beaten yogurt for added richness and tanginess.

                      

Continue stirring until the oil clearly separates from the masala. Add 1 cup of hot water, bringing the mixture to a boil. Once boiling

Reduce the heat and cover the pan, allowing the gizzard to cook until it becomes tender—this may take about 20-30 minutes.

                                                

                           

Step 4:

Once the gizzard is adequately tender, gently fold in the pre-fried liver.

                                  

Reduce the flame further as you prepare to enhance the flavor. Grind together black cardamom, cumin, and black pepper, creating a fine powder. 

                           

Add this aromatic masala to the kaleji pota curry, mixing well to ensure an even distribution of flavors. This particular blend of spices is a cherished part of my family’s culinary tradition and brings a deep, rich flavor to the dish.

                 

Once the liver and gizzard are thoroughly mixed with the masala, taste and adjust the spice level to your preference. If desired, you can add more spices at this stage.

When the oil begins to re-separate from the gravy, add hot water to achieve your desired gravy consistency. Bring the mixture to a boil once more, then lower the heat and let the curry simmer gently for an additional 10 to 15 minutes.

                        

  Final step:

Your delicious Chicken Kaleji Pota is now ready to serve!

                  

Transfer it to a serving bowl and take the opportunity to enjoy it with Indian flatbreads like paratha, chapati, or tandoori roti, or alongside fragrant zeera rice for a complete and satisfying meal. 

                                

Enjoy the rich flavors and tender textures in this comforting dish!