Ingredients:
- Tamatar (Tomatoes) 5 medium
- Cooking oil ½ Cup
- Pyaz (Onion) chopped 3 medium
- Lehsan paste (Garlic paste) 1 & ½ tbs
- Mutton mix boti 750 gms (large pieces)
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Kali mirch (Black pepper) crushed 1 & ½ tsp
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 3-4
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaves) 2-3
- Dried lemon 2-3
- Tomato paste 2 tbs
- Pani (Water) 1 litre or as required
- Chawal (Rice) basmati ½ kg soaked
- Namak (Salt) 1 tsp or to taste
Tomato Sauce:
- Hari mirch (Green chilies) 2-3
- Lehsan (Garlic) cloves 3-4
- Sabut dhania (Coriander seeds) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Curry powder 1 & ½ tsp
- Hara dhania (Fresh coriander) handful
- Lemon juice 2 tbs
- Tamatar (Tomatoes) 3 medium
- Pani (Water) 1-2 tbs or as required
Directions:
In blender,add tomatoes and blend to make a puree & set aside.
In pot,add cooking oil,onion and sauté until translucent.
Add garlic paste and mix well.
Add mutton mix boti and mix well until changes color.
Add salt,turmeric powder,black pepper crushed,cloves,green cardamom,cinnamon sticks,bay leaves, dried lemon and mix well for 2-3 minutes.
Add tomato paste,prepared tomato puree and mix well for 2 minutes.
Add water,mix well and bring it to boil,cover and cook on low flame for 1 hour or until meat is tender.
Add rice,salt and mix.
Cover and cook on low flame for 15-20 minutes.
For Tomato Sauce:
In blender jar,add green chilies,garlic,coriander seeds,salt,curry powder,fresh coriander,lemon juice, tomatoes,water and blend well.
Ajza:
- Tamatar (Tomatoes) 5 medium
- Cooking oil ½ Cup
- Pyaz (Onion) chopped 3 medium
- Lehsan paste (Garlic paste) 1 & ½ tbs
- Mutton mix boti 750 gms (large pieces)
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Kali mirch (Black pepper) crushed 1 & ½ tsp
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 3-4
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaves) 2-3
- Dried lemon 2-3
- Tomato paste 2 tbs
- Pani (Water) 1 litre or as required
- Chawal (Rice) basmati ½ kg soaked
- Namak (Salt) 1 tsp or to taste
Tomato Sauce:
- Hari mirch (Green chilies) 2-3
- Lehsan (Garlic) cloves 3-4
- Sabut dhania (Coriander seeds) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Curry powder 1 & ½ tsp
- Hara dhania (Fresh coriander) handful
- Lemon juice 2 tbs
- Tamatar (Tomatoes) 3 medium
- Pani (Water) 1-2 tbs or as required
Directions:
Blender mein tamatar dal dein aur ache tarhan blend ker ka puree tayyar ker lein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur translucent hunay tak sauté ker lein.
Lehsan paste dal ker ache tarhan mix karein.
Mutton mix boti shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Namak,haldee powder,kali mirch crushed,laung,hari elaichi,darchini,tez paat aur dried lemon dal ker 2-3 minutes kliya ache tarhan mix ker lein.
Tomato paste aur tayyat tamatar ki puree dal ker 2 minutes kliya ache tarhan mix karein.
Pani dal ker mix karein aur dhak ker halki ancch per 1 hour ya gosht gul janay tak paka lein.
Chawal aur namak dal ker mix karein.
Dhak dein aur halki ancch per 15-20 minutes kliya paka lein.
For Tomato Sauce:
Blender jar mein hari mirch,lehsan,sabut dhania,namak,curry powder,hara dhania,lemon juice,tamatar aur pani dal ker ache tarhan blend ker lein.
