This recipe is not for the faint hearted as it is very spicy. You can tone down the spice by reducing the amount of ground red chillies and black pepper. It can also be made with chicken and tastes just as good.
Ingredients
- Pork/Chicken - 1/2 kg
- Onions - 3 large
- Mustard seeds - 2 tsp
- Dried Red chillies - 4- 6 nos
- Cumin seeds - 1 tsp
- Cloves - 8 nos
- Pepper(whole) - 2 tsp
- Vinegar - 3 tbsp
- Ginger - 2" piece & Garlic pods - 10 nos or ginger-garlic paste - 3 heaped tsp
- Cinnamon powder -1 tsp
- Turmeric powder - 1 tsp
- Salt - As reqd
- Oil to cook
Method
- Clean pork and cut into small pieces. If making chicken, cut into medium size pieces with bone.
- Grind red chillies, ginger, garlic, pepper, turmeric powder, cinnamon powder, cloves and cumin seeds.
- Grind mustard seeds fine with vinegar.
- Marinate the pork/chicken with ingredients mentioned in 2 & 3 and salt as reqd.
- Heat oil in a non-stick pan.
- Fry chopped onions till transparent.
- Add the meat.
- Fry, till the meat is coated with the masala. About 5 mins is enough.
- Pressure-cook till meat is tender. For pork, pressure cook for 28 mins after the whistle on low heat. For chicken 7 mins after the whistle on low heat.
- Remove the meat from the gravy and shallow fry in oil.
- Boil down the excess water in the gravy separately.
- Roast meat on low flame till it browns.
- Pour the thick gravy on the meat and let it simmer for a while.
- Once meat is well coated with masala serve with rice, chapathi or paratha. Can also be eaten with appam.
Hi ... a few quick queries:
ReplyDelete(1) One teaspoon of cinnamon means one teaspoon of cinnamon "powder"?
(2) How much oil should be used in steps 5 and 10 respectively?
(3) How long should the chicken be marinated?
(4) Can steps 2 and 3 be combined?
(5) Should some water be added to the chicken while pressure cooking it?
Thanks!! :-)
Hi,
ReplyDelete1) Yes, cinnamon powder.
2) Step 5 about 2 tbsp of oil and step 10, 2-3 tbsp of oil. Use a non-stick pan thereby you can limit the amount of oil used.The idea in both steps is to fry the ingredients without deep frying them or totally immersing them in oil.
3) Half an hour should be sufficient.
4) Yes you can combine steps 2 & 3, just ensure that the mustard seeds get ground fine.
5)No water is required while pressure cooking chicken as water comes from chicken. But keep in mind that it will take a few minutes for water to come out of chicken (this happens as it gets heated). Therefore flame should not be too high initially or chicken will start sticking to pressure pan or burning before water comes out. Alternatively you can add about 1/4 cup of water to be on safe side. If making pork, you must add about half a cup of water while pressure cooking it as no water will come out of the pork.
Thanks a lot!! :-) Making it now. On a related note, what happens to the turmeric powder mentioned in the ingredients? And I'm guessing that the mustard seeds referred to are the black ones, and not the yellow ones!!
ReplyDeleteYes black mustard seeds and add the turmeric powder to step 2. Thanks for pointing that out will make the change in the recipe.
ReplyDelete