Finally it was the turn of mutton to complete the Chhadakhai

This is my favorite place for mutton - there is a reason. They do deliver mutton and don't cheat, though they charge more than the market. But I have a paytm food wallet, where I get some vouchers for 2000/- every month (to save tax), which can be spent at limited places where food wallet is active. This place has the food wallet, so we buy all non-veg from here.

They do different cuts based on what you want to prepare and today both Biriyani and curry was on our list. The right one is Biriyani cut - the pieces are slightly bigger.

My wife eats non-veg only on Wednesday and she eats only fish and mutton - so for her today was Chhadakhai - me and my son took the opportunity 😀. The first task was to marinate the meat, let me take you through the visual marination - what you see in the jar is Ginger garlic paste - rest all you can make out, right ? This is for the curry.

And now, lets see the visual marination for Biriyani

For the curry, Have slice some Onion , Ginger ready. Fry some Coriander and crush it. We use mustard oil - take 2-3 spoon of oil - put some cumin seeds, add little sliced Onion / ginger and fry them till the Onion shows up as brown and crunchy. This is the key behind the taste. Then add the marinated mutton and cook in slow flame till all the liquid is absorbed. At this stage, the mutton can be tested though not fully ready - we take out some soft pieces and eat out. Then add water and cook for 20 minutes, so that the mutton boils fully and becomes soft to eat. Put the crushed coriander for the nice aroma. You can search for the recipe online, but we twisted some of the recipe to have our own Mutton Beliram - making the Lahore version Indian 😀

For the Biriyani , soak the basmati rice for half an hour. Also soak some saffron in milk, we will need it. You need to cook the mutton and rice separately at same time. Cook the marinated mutton only in oil ( no other ingredients) till all the liquid absorbs ( the mutton cooks almost 70 - 80% by now).

You need to make the rice ready at the same time. Boil water in a container - add 3-4 cardamom and a chilli and once the water boils, take them out ( they were just for the flavor), now add little oil - good amount of salt - put the rice till it cooks 80% and filter the rice - don't throw the water, it will be used.

Now the most important part - mixing them in perfect layers - take a non-stick container ( a biriyani handi is ideal - we have got one) - add a layer of rice (use half of the total) and then the cooked mutton and then another layer of rice ( the remaining). Add some mint leaves, fried onion (left over from marinated - add if any oil is left), add the saffron soaked in milk. Now add 2 cups of water from the water that was left over after the rice was filtered. Add one spoon of desi ghee. Now close the lid and make the container air tight. Cook this in high flame for a minute and then for 10 - 12 minutes in slow flame and then leave it for a while.

You can see the cooking for both the items being done in different containers. Here is the rice being cooked for Biriyani. Once you cook the biriyani leave it for 10 minutes and then open the container and mix them well gently - it should not break the rice - damn difficult😀.

Finally a Masala cold drink to digest this heavy lunch - I slept for couple of hours. After I got up, I was thinking, the prawn for next wednesday ? After all we eat everything..

But its a lot of work for the lady - tomorrow being the holy Thursday, she has to clean everything by tonight.....We won't celebrate this year for the family death, but still she has to follow the tradition.

====================YOUR'S SanjeevM==============

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