Tag Archives: tamil side dish for biryani

Mutton Dalcha Recipe / How to make dalcha in pressure cooker / Lamb Dalcha recipe

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Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 - Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

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Mutton Dalcha

Ingredients:

  • Mutton Bones with little meat – 200 gms
  • Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
  • Red lentil / Masoor dal – 4 tbsp
  • Onions – 150 gms
  • Tomatoes – 75 gms
  • Brinjal / Eggplant – 4 nos
  • Turmeric powder – ½ tsp
  • Green chillies – 2 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks
  • Ginger (1” inch stick) – 2 nos
  • Garlic – 6 cloves
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –

Preparation:

  • Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
  • Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
  • Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
  • Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
  • Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Clean and chop the brinjals lengthwise, add it and cook for a min.
  • Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
  • Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

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Perfect Chicken gravy for Biryani

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A  perfect gravy for briyani, we usually get this as a free side gravy as accompaniment for briyani in hotels. Keeping that in mind I have tried out a perfect and a best from my hands. Also this goes out well with paratha, idli and dosa. I have made this gravy with chicken, but this can be made with

  • non-veg options like mutton, prawns and boiled eggs.
  • veggie options like potato, mushrooms and long peppers.

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Perfect chicken gravy for biryani

Perfect chicken gravy for biryani

Ingredients:

  • Chicken with bones – ¼ kg
  • Dry red chillies – 6 nos
  • Coriander seeds – 1 tbsp
  • Peppercorns – 2 tsp
  • Cumin seeds – 1 tsp
  • Anise / Fennel seeds – ½ tsp
  • Cinnamon stick – ½ “ inch
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Onion – 2 nos
  • Tomato – 1 ½ no
  • Green chillies – 2 nos
  • Garlic – 5 cloves
  • Ginger – 1 “ inch
  • Turmeric powder -1/2 tsp
  • Curry leaves – a strand
  • Coriander leaves – a bunch
  • Oil – 1 tbsp
  • Fresh coconut paste – 1 tbsp
  • Salt to taste

Making of Perfect chicken gravy for Biryani –

Preparation:

  • Dry roast and grind red chillies, coriander seeds, peppercorns, cumin seeds, anise, cinnamon stick, cloves -2, cardamom – 1 no, star anise – 1 no to paste by adding little water.
  • Keep a tbsp of onions aside. Grind onions, green chillies, garlic and ginger to a smooth paste with little paste.
  • Chop tomatoes to medium size.
  • Heat oil in kadai. Put a star anise, a cardamom, 2 cloves and curry leaves. Wait till they crackle.
  • Put onions and fry them till they turn transparent.
  • Pour the onion paste and fry till the raw smell goes off.
  • Pour the masala paste and fry till the raw smell goes off.
  • Put turmeric powder and chicken pieces. Fry till they are tender.
  • Put tomatoes and pour ½ cup of water.
  • Cover with the lid and bring it to boil.
  • Pour the coconut paste and stir it well.
  • Bring it to boil and wait for the chicken to be cooked.
  • Garnish coriander leaves.

Serve hot.