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The ingredients needed to cook Mutton Liver Masala Curry with Mushrooms Baby Corn and Broccoli Fried Rice:
- Use 750gms-1 kg fresh Mutton Liver (Tender Goat)
- Take Marination Ingredients:
- Prepare 2 tbsps Ginger Paste
- Get 2 tbsps Garlic Paste
- Use 1 Onion Paste (Medium)
- Use 1/2 tsp Turmeric Powder
- You need 1/2 tsp Red Chilli Powder
- Use To Taste Salt
- Get 4 tbsps Plain Yoghurt/Curd: Well Beaten with some maida- about 1 tsp in it (to avoid curdling)
- Take To Taste Sugar
- Provide 2 tbsps Mustard Oil
- Get Tempering:
- Take 3 tbsps Mustard Oil & 2 tbsps Desi Ghee
- Take 1 tbsps Sugar (For Caramelising)
- Use 4 Green Cardamoms
- You need 1 Black Cardamoms
- You need 5-6 Black Peppercorns
- Provide 4 Pods Cloves
- Provide 1 ” Cinnamon Stick
- Provide 2 Bay Leaves
- Get 2 Dry Red Chillies (Whole)
- Provide 2 Star Anise
- Get 1 tsp Shah Jeera (Caraway Seeds)
- Prepare Cooking Masalas for the Gravy
- Provide 1 : Fine Onion Slices (Big)
- Get 2 tbsps (3 G) Pastes (Each): Ginger, Garlic & Green Chillies
- Get 1 tsp Cumin Powder
- Get 1 tsp Coriander Powder
- You need 1/2 Red Chilli Powder
- Prepare 1 tsp Kashmiri Red Chilli Powder
- Prepare 1/2 tsp Black Pepper Powder
- Get 1 tsp Garam Masala Powder (Homemade)
- Get 200 gms Hot Water
- Provide 2 Cups Basamati Rice (Washed & Soaked in Water for 30 mins)
- Use 200 gms Fresh Button Mushrooms (Chopped into 4 halves each)
- Take 1/2 Cup Baby Corns
- Get 1/2 Cup Broccoli
- Take 10-12 Garlic Pods (Roughly Chopped/Smashed)
- Take To Taste Salt
- Take To Taste Sugar
- You need 750-800 gms Hot Water
- Get as required Black Peppercorns (Freshly Cracked)
- Get 4-5 Green Chillies (Slit)
- Get 3-4 tbsps Desi Ghee
- Provide Tempering:
- Use 1-2 Bay Leaves
- Prepare 4 Cloves
- Prepare 1 Star Anise
- Prepare 4 Green Cardamoms
- Use 1 Black Cardamom
- Take 1/2 ” Cinnamon Stick
- Provide 6-7 Black Peppercorns
- Get 1 Large Onion (Finely Sliced)
- Prepare 1/2 Cup Green Peas (Optional)
Instructions to make Mutton Liver Masala Curry with Mushrooms Baby Corn and Broccoli Fried Rice:
- Firstly, clean the mutton liver well enough & marinate with the aforementioned ingredients and set aside for at least 2 hrs time (more or overnight’s always better)
- In a deep pan/wok: Add in the admixture of both the ghee & the mustard oils & drop in it the tempering spices (dry whole spices) & allow the same to release its fine aroma
- Now, goes in: the sliced onions, 3G paste, cumin & coriander powder, turmeric powder, Kashmiri Red Chilli Powder, red chilli powder, black pepper powder, to taste salt & about 1/4 cup water
- Sauté the same well enough for at least 7-8 mins time over the low-medium flame, until it releases the alluring aroma & the oil surfaces up
- At this point: Add in the Marinated Mutton & keep sautéing for quite a good long time- patiently, stirring occasionally in between for quite a few times in order to prevent burning of the Masala at the bottom of the pan/wok
- Also, add in some hot water to bring the first boil to it while sautéing & putting its lid on, allow it to cook for at least 7-8 mins time (checking & stirring once in between)
- FYI: Never Over Cook the Liver to get a softer & tastier texture… Now, open the lid & allow it to cook for another 8-10 mins time, over a medium flame- depending on the gravy consistency you want & also the liver gets better cooked
- Once the correct gravy consistency has arrived, turn off the flame & add in some fresh garam masala powder & a dollop of ghee & putting its lid on, let it rest on the oven for 10-15 mins time before serving hot
- Our Mutton Liver Masala Curry’s ready to served absolutely piping hot with any Rice of your choice or the Rotis of various kinds
- For the Mushrooms Fried Rice: In a Deep & Large Pot- Add in the ghee & the tempering spices & allow it to release its maddening aroma
- Now, add in the onion slices to it & sauté until its translucent & then add in the aforementioned veggies & keep sautéing until they shrink in their sizes a bit
- At this point- Goes in the Soaked Rice & keep sautéing everything altogether for yet another good 5-6 mins time
- Now, add in the hot water & put it on either pressure cook or cover with lid & allow normal cooking until the rice & the veggies are all well cooked and ready to serve
- Turn off the flame & add in a dollop of ghee & sprinkle some garam masala powder & keep it on its resting mode for 10 mins time on the oven itself
- Garnish according to your own choice & serve it piping hot with any mutton/chicken/fish/egg curries, that you’the prefer to have with it…
- Our absolutely delectable Mutton Liver Masala Curry & Mushrooms-Broccoli-Baby Corn Fried Rice is ready to enhance the decor of your Dining Platters & also to satiate your atrociously awaited bingeing appetite suiting your taste buds equally good
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