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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Chicken yakhni pullao

 


Yakhni Pullao is a Flavourful rice dish that is said to have originated in Afghanistan. The word Yakhni in Persian means Broth. 

This dish is mildly spiced, light and aromatic. The rice is cooked in a meat broth that is seasoned with a variety of Spices. It is best served with a simple Onion Cucumber salad or Raita.


INGREDIENTS

1.5 kg Chicken, Cut into medium sized pieces

1 kg Basmati Rice

2 Large Onions, Sliced

3 Large Tomatoes, Roughly Chopped

150 ml Yoghurt

5-6 Green Chillies, Slit in half

3-4 Cardamom Pods

5-6 Cloves

2" Cinnamon Stick

1/2 tsp Nutmeg Powder

1 tsp Fennel Seeds

1 tsp Whole Peppercorns

1 Star Anise

1 tbs Ginger Garlic Paste

1/2 tsp Jeera Powder

1 tsp Corriander Powder

1tsp Garam Masala Powder

1 tbs Rose Water

Juice of 1 Lime

5-6 tbs Ghee

Salt to taste

For the Yakhni

1.5 ltr Water

1 Medium sized Onion, Roughly Chopped

2 Soup Cubes

5-6 Green Chillies, Slit in half

3-4 Green Cardamom Pods

2 Black Cardamom Pods

5-6 Cloves

2" Cinamon Stick

1 tsp Whole Peppercorns

2 Mace

1 Star Anise

1 tsp Fennel Seeds

1 tsp Jeera

2 tbs Corriander Seeds

1 Bay leaf

1 tsp Turmeric Powder

1 Pod of Garlic, Bruised

2" Ginger, Bruised

Yakhni Being Prepared

Chicken Being Fried In The Masala


METHOD

  • In a large pot heat water and add all the ingredients for the Yakhni.
  • Bring to a boil and add the cleaned and cut chicken pieces.
  • Simmer for 20 minutes. 
  • Take out the chicken pieces from the Yakhni and set aside.
  • Strain the Yakhni to remove all the whole spices.
  • In a large vessel heat ghee and fry Onions till golden brown.
  • Add in all the whole spices and fry till aromatic.
  • Add the tomatoes, green chillies and ginger garlic paste and fry till the tomatoes are soft.
  • Now add the chicken, dry masala powders, yoghurt and fry for 5 minutes.
  • Pour the strained yakhni and bring to a boil.
  • Now add washed basmati rice, rose water and lime juice.
  • Check for seasoning. Add salt to taste.
  • Cover and cook on low flame for 15 minutes.
  • For the Dum, cover the top of the vessel with aluminium foil, place the lid back on.
  • Place the vessel on a hot iron skillet for 10-15 minutes.
  • Serve hot with Raita or Onion Cucumber salad.



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