4 Best Winter Non Veg Shorba Recipes | Mutton Shorba | Hyderabadi Mutton Marag Shorba | Chicken Yakhni Shorba | Spicy Murgh Shorba | Non Veg Shorba Recipes | How to Make Chicken Shorba Recipe at Home | How to Make Mutton Shorba Recipe at Home | Winter Recipe Mutton Shorba | Winter Recipe Mutton Marag Shorba | Winter Recipe Chicken Yakhni Shorba | Winter Recipe Spicy Murgh Shorba | How to Make Chicken Soup Recipe at Home | How to Make Mutton Soup Recipe at Home | Get Curried | The Bombay Chef Varun Inamdar | Chef Prateek | Chef Smita Deo
Key Time Stamp :
Mutton Shorba
Spicy Murgh Shorba
Chicken Yakhni Shorba
Mutton Marag Shorba
Key Time Stamp :
Mutton Shorba
Spicy Murgh Shorba
Chicken Yakhni Shorba
Mutton Marag Shorba
Category
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LifestyleTranscript
00:00 Well, winters are on the corner.
00:01 And of course, we need to have something which is nice, healthy and warming.
00:05 I've shown you Paya Soup or Paya Shorba in the past.
00:08 Today, I thought I'll show you Mutton Shorba.
00:11 On that note, let's begin with Mutton Shorba.
00:14 Well, this recipe is an absolute breezer.
00:20 There is literally nothing that you have to do apart from
00:24 adding a little bit of salt and pepper.
00:26 There is literally nothing that you have to do apart from just collecting all the ingredients.
00:31 No fat, no oil, no ghee, nothing.
00:34 We are banking on the natural fat that you get from good quality goat meat.
00:39 So the first thing that goes in, I'm using a cooker.
00:42 Of course, if you want to get into slow cooking,
00:45 you can also use any other deep bowl or container.
00:49 Pressure cooker.
00:51 Now this is somewhere around 3 and a half litres.
00:54 Because I'm going to make somewhere around a litre, litre and a half of stock.
00:58 Of course, I've also left a little bit of space in this because
01:02 we want it to kind of boil and bubble nicely all together.
01:05 So, first thing is the meat in the pressure cooker.
01:09 The next are some Red Onions.
01:13 Just cutting them roughly.
01:15 Let's add the diced Red Onions.
01:22 Now, I personally like adding potatoes and carrots to something like this.
01:26 But you can literally add in any vegetable, root vegetable for that matter.
01:30 Avoid something like Beetroot because that's going to unnecessarily colour the soup.
01:34 Unless you're looking at, of course the nutrient value from the Beetroot
01:38 or the colour from the Beetroot, then that's a complete different story.
01:40 But otherwise, if you're looking at a clean looking,
01:44 literally colourless Shorba, then avoid the Beetroot.
01:46 One vegetable that goes wonderfully well in a Shorba is Turnip.
01:51 Now, this is very peculiarly a Kashmiri flavour.
01:55 Because they make something called Shalgam Gosht.
01:58 If you're the ones who likes Shalgam or Turnip in meat,
02:04 then add it, but otherwise, Carrot, Potato, a little bit of Beans,
02:09 maybe Green Peas, but that's the max that you should go.
02:12 Don't get into softer vegetables because they'll get extremely mushy.
02:14 To this, I'm going to add in Carrots.
02:17 Now, Carrots again, roughly cut and cut into a little larger bite or larger chunks
02:24 because you want all of this to cook along with the Goat meat.
02:28 Remember, because the Goat meat is of a larger chunk,
02:32 the vegetables have to be cut accordingly.
02:34 Very very important because by the time the Goat meat gets cooked,
02:37 everything will otherwise mush up.
02:39 And you're not looking at something like that in a Shorba.
02:41 Shorba has to be nice, clean, literally like a broth.
02:45 The next ingredient, Potatoes.
02:47 You can use them with their skin or you can peel them.
02:51 The choice is completely yours.
02:53 The next is very very very simple, just flavourings.
03:04 The first flavouring is of course, Ginger and Garlic paste.
03:08 Now, by all means, you can also crush this,
03:10 but ensure that you use it fresh, always.
03:13 To this, I'm going to add in Garam Masala.
03:16 Green Chillies for that power and punch.
03:21 The next is to add in some whole spices.
03:25 I'm adding in Cinnamon, Cloves, Green Cardamom.
03:28 Along with that, Peppercorns.
03:31 Now, I'm not going to crush these, I'm going to add these whole
03:33 because I like it when it plumps up.
03:35 And finally, when you're having the Shorba,
03:37 you just kind of bite one or two.
03:38 Just works wonderfully well.
03:40 My mouth is already watering.
03:42 Like a teaspoon, entire teaspoon.
03:45 To this, I'm going to add in Bay Leaves.
03:49 If you get fresh, nothing like it,
03:51 but the dried ones also work wonderfully well.
03:54 Salt.
03:55 And finally, water which is at room temperature.
03:59 Do not add in hot water,
04:01 because unnecessarily the fat will start melting,
04:04 and you do not want something like that.
04:05 Let it gradually kind of melt, let it gradually get flavoured.
04:09 That's the way to go.
04:11 One quick stir.
04:12 On goes the lid.
04:19 Finally, the whistle goes on.
04:24 And this gets cooked on low flame for 40 minutes.
04:27 Well, in that time frame, in case one or two whistles blow up,
04:30 that's absolutely perfect.
04:32 But 40 minutes, low flame, and the meat will be absolutely tender.
04:36 It's been 40 minutes, and personally I feel the meat cooks wonderfully well in 40 minutes.
04:41 With this off goes the flame.
04:42 And now is the time to let this settle for at least 15 minutes,
04:45 so that it kind of comes down to room temperature.
04:48 And that's where you get the most amazing Shorba.
04:50 Time to serve the Shorba.
04:54 And that's it, the Shorba is ready.
05:01 And last but not the least, freshly chopped Coriander leaves.
05:31 Coriander leaves.
05:32 Shorbe Varamul.
05:51 Let's heat 2 tbsp of Oil.
05:54 And 2 tbsp of Ghee.
05:57 The Oil is hot.
05:59 I have 15 cloves of Garlic over here,
06:03 which I am going to saute till they are nice and golden in colour.
06:07 The Garlic is fried to a beautiful golden colour.
06:12 Here I have 1 finely chopped Onion which I am going to add.
06:16 And saute this till it is slightly golden in colour.
06:19 The Onions have also got slightly caramelised.
06:29 I am going to add an inch of Ginger that I have finely chopped.
06:32 And fry it for a few seconds.
06:36 To this, we are going to add 1/2 a tsp of Turmeric Powder.
06:44 2 tbsp of Red Chilli Powder.
06:48 1 tbsp of Coriander Seed Powder.
06:50 1 tsp of Cumin Seed Powder.
06:53 1/2 a tsp of Pepper Powder.
06:56 And just mix this well.
06:59 Here I have a kilo of Chicken, which I am just going to add to this.
07:04 And we are going to saute the Chicken in this on a high flame for 2-3 minutes.
07:15 Now I am going to reduce the flame to a low.
07:22 And slowly add 1 cup of Whisked Yogurt.
07:27 And saute this till the Oil separates.
07:30 As you can see, the Oil has separated.
07:43 5 Green Chillies that I have finely chopped.
07:46 This is going to give a lovely zing to the Shorba.
07:49 And now I am going to add the Chicken.
07:54 I am going to add an inch of Cinnamon.
07:58 1/4 tsp of Cinnamon Powder.
08:01 About 2 tbsp of freshly chopped Coriander Leaves.
08:06 Mix this well.
08:09 Time to add 2 litres of Water to this.
08:20 Some Salt to taste.
08:22 Give this a final stir.
08:25 Cover this and cook it on a medium to low flame for almost 45 minutes till the Chicken is done.
08:37 The Shorba was simmering for almost 45 minutes on a low flame.
08:44 And the Chicken is done as well. Let's sprinkle a tsp of Garam Masala Powder.
08:49 Some Lemon Juice.
08:53 Some freshly chopped Coriander Leaves.
08:56 And the Shorba is ready to be served.
09:00 Let's remove this in a serving bowl.
09:02 And our Shorba is ready to be served.
09:09 And our Shorbe Wala Murg is ready to be served.
09:12 As I said it's a Shorba, so you can just sip it like a soup or have Rice or Roti with this.
09:18 Jakhni Shorba. So let's get started.
09:28 To begin with, first we'll switch on the gas.
09:31 Add Ghee.
09:35 Let it heat up. Once the Ghee starts heating up, I'm going to add 2 Bay Leaves.
09:40 2 Dry Red Chillies.
09:41 With that, I'm going to add Cinnamon, Green Cardamom and Black Peppercorn.
09:47 Cook it for at least a minute or two.
09:50 Once the whole spice starts crackling, I'm going to add sliced Garlic.
09:57 Julienned Ginger.
09:59 And some Cumin Seeds.
10:02 Sliced Garlic. Julienned Ginger.
10:05 Saute it for at least 2 minutes.
10:08 After 2 minutes, I'm going to add sliced Onion.
10:16 At this stage, we're going to layer the Chicken on top of the Onion.
10:30 And after layering the Chicken, I'm going to add a little Turmeric.
10:34 Coriander Powder.
10:38 And after adding the Masala, I'm going to put Coriander and Coriander Roots together on top of the Chicken.
10:47 And with that, I'm going to pour some Water on top of the Chicken.
10:50 And after pouring Water into the pot, I'm going to let it boil for at least 30 minutes.
10:55 Guys, 30 minutes are done. I'm going to switch off the gas.
10:58 Remove the lid.
11:00 And transfer the stock through the strainer into a bowl.
11:05 I have transferred the stock into a bowl and also I have deboned the Chicken.
11:08 Now, I'll switch on the gas and transfer the stock back into the pot.
11:12 And while the Chicken is cooking, I'm going to prepare the Chicken Curry.
11:16 So, I'm going to take a small bowl.
11:18 And I'm going to add some Cumin Seeds.
11:20 And some Coriander Roots.
11:22 And some Coriander Leaves.
11:24 And some Coriander Leaves.
11:26 And some Coriander Leaves.
11:28 And some Coriander Leaves.
11:30 And some Coriander Leaves.
11:33 And transfer the stock back into the pot.
11:35 As the stock starts simmering, I'm going to season it.
11:42 First, Garam Masala.
11:44 Black Pepper Cumin Powder.
11:47 Fennel Powder.
11:49 And last, Salt.
11:53 Stir it nicely and let it simmer for at least few minutes.
11:58 After letting it simmer for a while, I'm going to lower the heat.
12:01 At this stage, I'll add the cream to it.
12:04 So guys, our soup is ready.
12:16 Now, we'll start plating it.
12:17 For that, I'm going to put the Chicken which we had deboned earlier.
12:20 And I'm going to add some Coriander Leaves.
12:22 And some Coriander Leaves.
12:24 And some Coriander Leaves.
12:26 For that, I'm going to put the Chicken which we had deboned earlier into a bowl.
12:30 And I'm going to pour the soup on top of it.
12:35 Finally, to garnish, I'm going to put one sliced Boiled Egg.
12:43 Then, crushed Black Pepper.
12:45 And last, freshly chopped Coriander.
12:49 And there you go guys, our warm, mellow Yakhni Soup is now ready.
12:53 It's now ready.
12:54 Hyderabadi Marag.
13:01 It's a rich, flavourful soup made with Mutton.
13:04 Like I said earlier, Marag is an extremely rich soup.
13:13 And very easy at that.
13:15 First things first, Oil in a deep pan.
13:22 Well, you can begin this recipe in a pressure cooker directly.
13:24 But there are some recipes that I personally prefer slow cooked.
13:28 Let's add in sliced Onions.
13:30 If you've noticed, the oil is not hot at all.
13:38 Because I also want to add in some whole spices.
13:41 So Onions first.
13:42 Along with this, I'm adding in some Bay Leaves.
13:44 Cinnamon.
13:46 Some Cloves, Peppercorn.
13:49 And another spice called Tailed Pepper.
13:51 Well, this Tailed Pepper is very unique.
13:53 It's literally like a pepper with a tail.
13:56 And this in different parts or different regions is known by different names.
14:00 Kebab Chini for example, Marathi Moggu.
14:02 These are two names that I'm aware of.
14:04 So you can figure it out.
14:06 Well, in case by any chance, you cannot lay your hands on the Tailed Pepper.
14:10 By all means, you can increase the spices a little.
14:13 Or you can use a proprietary all spice mix.
14:17 And use that.
14:18 But when I give you these options, don't hold them against you.
14:21 Against me.
14:22 The Onions have just begun to turn golden brown in colour.
14:26 At this stage, I'm going to lower the flame and add in Mutton.
14:30 Well, this one is a combination of Mutton with Bone.
14:33 And a little bit of Boneless.
14:35 Well, Bones of course, because you need that nice rich broth like flavour.
14:39 And Boneless, because people like you and I,
14:42 like to eat Mutton while having a soup.
14:45 Let's stir all of this.
14:47 And while I'm doing that, I'm going to increase the flame.
14:50 And add in two very critical ingredients.
14:52 The first one of course, is paste of Ginger and Garlic.
14:56 And along with this, Salt as required.
15:04 Well, Salt by all means, you can add in later.
15:10 Because this is a broth, it's a soup.
15:12 You may always want to add it a little later.
15:14 Considering the amount of quantity or volume increase.
15:17 Let's stir this well.
15:19 And once the meat just kind of begins to sear on the outside,
15:22 we'll add in water.
15:24 We give it one quick stir.
15:32 Cover this and let it cook on low to medium flame for 40 to 45 minutes.
15:39 Or till the meat is wonderful, soft and absolutely juicy.
15:43 Well, alternately like I said, you can also add in some water.
15:46 And absolutely juicy.
15:47 Well, alternately like I said, you can also use a pressure cooker.
15:50 Cook the meat till it's nice and tender.
15:52 4 to 5 whistles generally work.
15:54 But again, you can take your own call.
15:55 It's been 40 minutes, like I said on medium to low flame.
16:02 Let's increase the flame now.
16:04 And give it a quick more boils.
16:07 Well, the meat would have cooked somewhere around 80% by now.
16:11 And that's how we want it,
16:13 Because this has to be further infused with a lot of more flavourings.
16:16 Beginning with paste of Cashew Nuts and Almonds.
16:19 Well, this is going to make it nice and rich.
16:25 It's also going to give it a little bit of thickening,
16:27 Which is required for this Marag.
16:29 Well, this flavour, this aroma of this soup,
16:33 is so reminiscent of my several visits to Hyderabad homes.
16:37 I've definitely several friends in Hyderabad.
16:41 And I've also been lucky enough to visit Hyderabad on several occasions.
16:44 Now, whether it is visiting Olkonda Fort,
16:47 Or eating the several Biryanis or the Salans,
16:49 Or even in the by-lanes of Charminar.
16:52 Well, this is something that I now miss doing anyway.
16:56 Let's give this a good mix.
16:58 Allow this to simmer.
16:59 And while that's happening, I'm also going to add in some more flavourings.
17:03 Beginning with chopped Mint.
17:05 Chopped Coriander Leaves.
17:10 And last but not the least, some Chillies.
17:12 Now these, at face value may look like a lot of Chillies,
17:16 But these are the non-spicy ones.
17:18 So if you're lucky enough, use these.
17:20 Otherwise, if you're using the spicier ones, just use one or two.
17:24 Because you don't need this to be spicy,
17:26 You just need that nice flavour of Chillies.
17:28 Stir this well.
17:31 Cover this.
17:33 And on low flame, allow this to continue cooking,
17:36 Till the meat is perfectly well done.
17:39 You stir this well.
17:40 At this stage, I'm going to add in some more water.
17:43 You can keep checking for salt or check it later,
17:48 Just before serving.
17:49 That's a completely personal choice.
17:51 On low flame, cover this again and allow this to cook for another 20 minutes,
17:55 Or like I said, till the meat is perfectly cooked.
17:58 With this, our Hyderabadi Marg is done.
18:01 And this is the final step, which is the final touch.
18:04 So that the meat is perfectly cooked.
18:06 With this, our Hyderabadi Marg is done and ready.
18:10 Let's have a quick check.
18:12 And this straight goes on the dinner table.
18:15 Well, this is smelling absolutely fantastic.
18:18 Do not forget to check for salt before serving.
18:22 Well, this IPL season, I personally am rooting for Bhuvaneshwar Kumar.
18:27 I think personally, he's going to be quite a game changer for Hyderabad.
18:30 [Music]
18:40 [MUSIC]