Mutton curry with rice & Chicken curry with jeera rice

Ingredients

For Mutton Curry :

500 g mutton ( Wash and clean mutton. Marinate with 1 cup curd and ½ teaspoon salt and keep aside for half an hour )
2 onions, chopped
4 tomatoes, chopped
2 ? inch piece ginger, chopped
2 green chillies , chopped
3 ? 4 flakes of garlic , crushed
1 stick cardamom, crushed
3 ? 4 cloves
3 ? 4 green cardamoms
1 teaspoon garam masala powder
½ teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ cup water
Salt to taste
2 tablespoon oil

For Rice :

1 cup basmati rice
2 cups water
2 bay leaves
1 stick cinnamon
1 teaspoon black cardamom, crushed
4 cloves
2 pinches turmeric powder
2 teaspoon ghee
Salt to taste
2 teaspoon coriander leaves for garnishing

Method

For mutton curry :

Heat oil in a kadai / pan. Fry onion , ginger and garlic till they are brown colour. Then add tomatoes and dry masalas and salt. . Cook till the tomatoes are done. Add marinated mutton along with ½ cup water ( add more water to adjust the consistency if desired ). Adjust salt. Cover and cook for 30 ? 40 minutes or till done. When done serve hot with rice or rotis.

For Rice :

Heat ghee and fry bay leaves , cinnamon , cardamom and cloves for a minute. Add turmeric powder , salt and 2 cups of water. Cover and cook till all the water evaporates and the rice is done. Serve hot with mutton curry and garnish with coriander leaves.

Chicken Curry with Jeera Rice

Ingredients

For Chicken Curry :

500 g boneless chicken chunks
3 teaspoon oil
2 medium sized onions , finely sliced
2 cloves of garlic , crushed
Salt to taste
1 cup yogurt
2 teaspoon coriander leaves
½ teaspoon red chilli powder
½ teaspoon cumin seeds
Seeds of 2 black cardamom
1 stick cinnamon
½ teaspoon black pepper corns
2 green cardamom seeds
2 cloves
¼ cup warm water

For Jeera Rice :

1 ½ cup basmati rice
3 cups water
1 teaspoon ghee
2 teaspoon cumin ( jeera ) seeds
½ teaspoon salt
1 teaspoon chopped coriander leaves for garnishing

Method

For Chicken Curry :

Heat 1 teaspoon oil in a kadai and fry onions till they are brown in color. Then add garlic, coriander leaves, all masalas and yogurt. Remove from heat and grind to a paste.Heat oil the remaining oil and cook the masala paste till done or until you get a nice aroma. Add salt , red chilli powder , ¼ cup warm water and chicken . Cover and cook for 20 -25 minutes or till tender. Serve hot with rice / rotis.

For Jeera Rice :

Soak rice for 30 minutes in water.Heat ghee in a pan. Add cumin seeds. Shallow fry till they golden in color. Add water and soaked rice. Add salt to taste . Put it on high heat till the water boils. Lower the heat and cook covered till all the water evaporates ( stir occasionally ). Sprinkle with coriander leaves and serve with chicken curry.