Mutton Beliram or Meat Beliram is a mouth-watering delicacy of the Punjabi cuisine. This dish was named after the famous historical chef Beliram of Maharaja Ranjit Singh’s kitchen who was the best cook of that time. The very famous chef of pre independence India who lived in Punjab province carved this recipe.As the Maharaja always sought variety and encouraged culinary innovation, Beliram created a meat dish. It was said that Maharaja was so happy with his dish that he himself named the dish “Gosht Beliram” as that his name will be present forever through his dish.
This classic mutton recipe has had several versions till now. Instead of Mutton I am using Chicken here and here is another healthy version of the dish which is so tasty and flavorful that it will melt in your mouth in a single bite. Freshly pound coriander seeds and fried onion take this dish to completely another divine level of flavors.
Try this delicious main dish recipe and enjoy with your loved ones!
So, Lets Cook Good Food...!
Ingredients:
For Marinating Chicken:
Chicken: 1 lbs (1/2 kg)
Onion: 1 Medium, Sliced OR Fried Onion
Green Chilli: One (slit in half)
Bay Leaf: One
Black Pepper Corn: 4-6
Cloves: 2
Ginger Garlic Green Chilli Paste: ¾ tbsp
Black Cardamom: One
Yogurt: 1 Cup
Coriander Powder: One tbsp
Turmeric Powder: ½ tsp
Deggi Red Chilli Powder: 1 tsp
Kashmiri red chili powder: 1/2 tsp
Salt to Taste
For Gravy:
Ghee: 1-1/2 tbsp
Cumin Seeds: ½ tsp
Ginger: 1 Inch, Julienned
Fresh Green Chilli: One, roughly Chopped
Onion: One, Medium, chopped
Salt to taste
Coriander Seeds: One tbsp, crushed
Chicken Stock/Water as needed
Fresh Coriander Leaves: 2 tbsp, chopped
Method:
To prepare this yummy main dish recipe, cut chicken into cubes. Clean and wash the chicken pieces.
Then prepare the marinade for the chicken pieces. For the same, take chicken pieces in a large bowl and mix together yoghurt, sliced onion, ginger-garlic-green chilli paste, coriander powder, Deggi red chili powder, Kashmiri red chilli powder, turmeric powder, cloves, black cardamom, peppercorns, and salt.
Rub evenly chicken pieces with the prepared marinade. Keep aside the chicken pieces for at least 2 hours and let them marinate or cover and keep in the refrigerator overnight if possible.
Bring the chicken to the room temperature before you start cooking.
Now, put a thick-bottomed pan or a kadhai over medium flame and add ghee in it. Once the ghee is melted and hot enough, add cumin seeds in it and let them splutter for 15-20 seconds.
Add Onion and green chilli and saute until it turns to red brown color.
Afterwards, add the marinated chicken along with the marinade. Stir to mix well all the ingredients and turn to high flame until the liquid comes to a boil.
Reduce the flame to low and add crushed coriander seeds and stir well.
Add Chicken stock appropriate to have a right consistency.
Add fresh coriander leaves and saute for 30 seconds.
Cover the pan with a lid and let the chicken cook on low flame. Make sure you stir the chicken pieces at regular intervals.
After 10-12 minutes, uncover the pan and increase the flame to medium. Cook the chicken pieces till oil starts to release, and make sure it has a semi-dry consistency. Turn off the burner and garnish with fresh Ginger Julienned.
Serve hot with your favourite paratha or choice of rotis.
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