Lunch / Dinner Menu 3 – South Indian Non Vegetarian Lunch Menu

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Sunday meals are usually special at our home and this week it was extra special as we had some few friends come over for casual get-together. So I planned for biryani…what could be more better than Biryani, uh? its one dish which is adored by all.  My personal favorite is chicken biryani but for this meal I had go with mutton (I know my guests would luv that). Hubby was helping me by making a trip to the local butcher shop to get fresh cut of mutton and fish while I was getting the prep work done at home. Sid was sweet enough to help me out in some quick cleaning and then got back to business which is ??? reading marvel comics! Well it was all done under 2 hours, I cooked a big batch (everybody have to get back to work the next day and it would be less hassle if they had something already packed for  next days’s lunch)  and packed few extra containers. My guest were all very delighted and enjoyed the meal.

Mutton Biryani

Side Gravy for Biryani (using chicken)

Fish Fry (I’ve used King Fish/Vanjaram/ Seer Fish)

Boiled Eggs

Onion Bhajji

Onion Raita

Vanilla ice-cream with fresh cut fruits

Here is the virtual treat……

I usually marinate goat meat/mutton the previous day with some yogurt, turmeric powder and salt. Put this in an air-tight container and refrigerate. If this is an issue then just marinate for few hours before making it. You  may also marinate the chicken if you like but not required.

I plan to make this in a pressure cooker…. so soaked my rice in water. If you use fresh fish, wash it and keep it ready if not de-frost them.

Cut all the veggies.. onion, mint, coriander, tomato.. for both biryani and the chicken gravy. Make sure you cut some onion lengthwise for raita and for the bhajjis.

Put the eggs in one burner and let them boil. (This is going to boil for 10 minutes over high flame, then switch off and cover with lid for 10 minutes)

Start frying your masalas in the cooker and then add onions, tomato ginger garlic and mint etc… Add the marinated meat, add required water and cook upto 2 whistles. Let it rest for some time for the pressure to release.

Meanwhile apply masala powder on the fish keep it ready for frying. The boiled egg should be done by now… switch off, let it sit covered for few minutes.

Start pan frying the fish, while thats working…. get the shell off the egg.

Now open your pressure cooker and add rice, let it cook for 2 whistles (or) 1 whistle and 10 minutes over low flame. Once done, garnish with coriander leaves.

Now in another pan start frying onions for the chicken gravy. Cook the chicken and then add the ground coconut paste. Let it simmer for some time and then switch off.

Mix onion, green chillies, coriander leaves and salt to get the raita ready.

Now you are all set except for the onion bhajis.. Finally combine all the ingredients needed for the batter. Keep the oil ready for frying. Once everyone is ready for the meal start frying the bhajis.

Serve them nicely arranged in big thali. We had vanilla ice-cream topped with fresh cut fruits for dessert.