Ingredients:
- Saunf (Fennel seeds) 1 tbs
- Kala zeera (Caraway seeds) ½ tsp
- Zeera (Cumin seeds) 1 tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Javitri (Mace) 1 piece
- Jaifil (Nutmeg) ½ piece
- Hari elaichi (Green cardamom) 5-6
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 5-6
- Tez patta (Bay leaf) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Lehsan (Garlic) sliced 5 cloves
- Adrak (Ginger) 2inch piece
- Pyaz (Onion) sliced 2 medium
- Hari mirch (Green chillies) 5-6
- Pakola Full Cream Milk 500ml
- Water 500ml
- Mutton mix boti 750g
- Namak (Salt) ½ tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 1 large
- Dahi (Yogurt) whisked 1 Cup
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Podina (Mint leaves) chopped 1-2 tbs
- Chawal (Rice) Sella 500g (soaked & boiled until ¾th done)
- Kewra water 1 tbs
- Zarda ka rang (Orange food color) ¼ tsp
- Pakola Full cream Milk ¼ Cup
Directions:
On a bowl,place muslin cloth,add fennel seeds,caraway seeds,cumin seeds,coriander seeds,mace, nutmeg,green cardamom,black cardamom,cloves,bay leaf,black peppercorns,garlic,ginger,onion,green chillies & wrap it to make a bouquet garni & set aside.
In a pot,add milk,water,mutton,salt,turmeric powder & bouquet garni,mix well & bring it to boil,cover & cook on low flame until meat is tender (approx. 40-45 minutes),remove bouquet garni and discard then cook on high flame until ½ cup of water is left & set aside.
In a pot,add cooking oil,onion & fry on medium flame until light golden.
On low flame,add yogurt & mix well.
Add red chilli powder,black pepper crushed,salt,mix well & cook for a minute.
Add cooked meat along with stock,mix well & cook for 2-3 minutes.
Add fresh coriander,mint leaves & mix well.
Take out half quantity of prepared gravy & reserve for layering.
In remaining gravy,add half quantity of boiled rice,reserved gravy,kewra water & remaining boiled rice.
In a small bowl,add orange food color,milk & mix well.
Now add dissolved food color,cover & steam cook on low flame for 15-20 minutes.
Garnish with fried onion,serve with salad & raita.
Ajza:
- Saunf (Fennel seeds) 1 tbs
- Kala zeera (Caraway seeds) ½ tsp
- Zeera (Cumin seeds) 1 tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Javitri (Mace) 1 piece
- Jaifil (Nutmeg) ½ piece
- Hari elaichi (Green cardamom) 5-6
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 5-6
- Tez patta (Bay leaf) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Lehsan (Garlic) sliced 5 cloves
- Adrak (Ginger) 2inch piece
- Pyaz (Onion) sliced 2 medium
- Hari mirch (Green chillies) 5-6
- Pakola Full Cream Milk 500ml
- Water 500ml
- Mutton mix boti 750g
- Namak (Salt) ½ tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 1 large
- Dahi (Yogurt) whisked 1 Cup
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Podina (Mint leaves) chopped 1-2 tbs
- Chawal (Rice) Sella 500g (soaked & boiled until ¾th done)
- Kewra water 1 tbs
- Zarda ka rang (Orange food color) ¼ tsp
- Pakola Full cream Milk ¼ Cup
Directions:
Bowl mein malmal ka kapra rakh dein,saunf,kala zeera,zeera,sabut dhania,javitri,jaifil,hari elaichi,badi elaichi,laung,tez patta,sabut kali mirch,lehsan,adrak,pyaz aur hari mirchein dal dein aur warp ker ka potli tayyar ker lein & side per rakh dein.
Pot mein doodh,pani,mutton,namak,haldi powder aur potli dal ker mix karein,ubal anay ka bad dhak dein aur halki ancch per gosht gul janay tak paka lein (approx. 40-45 minutes),potli ko nikal ker discard ker dein phir tez ancch per ½ cup pani reh janay tak paka lein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Halki ancch per dahi dal ker ache tarhan mix ker lein.
Lal mirch powder,kali mirch crushed aur namak dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Cooked meat ko stock ka saath dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Hara dhania aur podina dal ker ache tarhan mix karein.
Tayyar gravy ki half quantity ko layering kliya nikal lein.
Remaining gravy mein boiled chawal ki half quantity,reserved gravy,kewra water aur remining boiled chawal dal dein.
Chotay bowl mein zarda ka rang aur doodh dal ker ache tarhan mix ker lein.
Ab dissolved zarda ka rang dal dein aur dhak ki halki ancch per 15-20 minutes kliya steam cook ker lein.
Fried pyaz sa garnish ker lein,salad & raita ka saath serve karein.
