Ingredients:
- Oil ½ cup
- Onions 1 medium sliced
- Mutton 500 gm
- Garlic paste 2 tbsp
- Water 4-5 cup
- Salt 2 & ½ tsp or to taste
- Sugar 2-3 tbs
- Mutton stock
- Green cardamom powder ½ tsp
- Whole spice powder ½ tsp
- Oil 3 tbs
- Onion
- Boiled mutton
- Oil 2 tsp
- Carrots julienne 1 cup
- Sugar 2 tsp
- Black raisins ¼ cup
Assembling:
- Parboiled rice (with 1 tsp salt) 600 gms
- Mutton stock
- Green cardamom powder 1 tsp
- Whole spice powder ½ tsp
- Mutton
- Carrots & raisins
Directions:
In pot,add oil and onion (sliced),fry until light brown.
Add mutton and saute little.
Add garlice paste and fry until meat changes color.
Now add water and salt,cook until water is reduced to half and meat is tender.
Separate meat from stock and set aside.
Cook stock until it is reduced to 1-1/2 cup,strain the stock and set aside.
Take separate fry pan,add sugar and caramelize on low flame,add mutton stock and mix it.
Add whole spice powder,green cardamon powder,mix well and set aside.
In a wok,add oil and onion,fry until light brown.
Add boiled mutton meat and fry for 3-4 minutes,set aside.
In separate fry pan,add oil and carrort julienne,mix it.
Add sugar and saute until sugar melts.
Add black raisins,mix and set aside.
For assembling:
In pot, add parboiled rice, spread them and drizzle mutton stock.
Add green cardamom powder, whole spice powder and fried mutton.
Lastly topped with carrot and raisins mixture.
Covered the pot with thick cloth and lid.
Simmer on low flame for 10-15 minutes.
Garnish with carrot, raisins mixture and blanch almonds.
Ajza:
- Oil ½ cup
- Pyaz 1 medium sliced
- Mutton 500 gm
- Lehsun paste 2 tbsp
- Pani 4-5 cup
- Namak 2 & ½ tsp or to taste
- Cheeni 2-3 tbs
- Mutton stock
- Elaichi powder ½ tsp
- Garam masala powder ½ tsp
- Oil 3 tbs
- Pyaz
- Boiled mutton
- Oil 2 tsp
- Gajar julienne 1 cup
- Cheeni 2 tsp
- Kali kishmish ¼ cup
Assembling:
- Boiled rice (with 1 tsp salt) 600 gms
- Mutton stock
- Elaichi powder 1 tsp
- Garam masala powder ½ tsp
- Mutton
- Gajar aur kali kishmish
Directions:
Pot mein oil shamil karein,pyaaz dal ker halka brown fry ker lein.
Ab is mein mutton shamil karen aur mix ker lein.
Lehsan ka paste dal ker ghost ko bhoon lein yahan tak k us ka color tabdeel ho jay.
Ab is mein pani aur namak dal ker itna paka lein k pani adha reh jaye aur ghost gal jaye.
Ghost ko yakni sa nikal ker alag rakh dein.
Yahkni ko mazeed paka lein aur chann ker alag rakh dein.
Alag fry pan mein cheeni ko halki aanch per melt ker lein ab is mein yakhni dal dein aur mix ker lein.
Garam masala powder aur eleichi powder dal ker ache tarhan mix ker lein aur side per rakh dein.
Ab alag karhai mein oil aur pyaaz shamil karein aur halka brown fry ker lein,is mein boiled mutton shamil ker k 3-4 minute kliya fry ker lein aur
side per rakh dein.
Fry pan mein oil aur gajar dal ker mix karein,cheeni shamil ker k itna paka lein k cheeni ghul jaye,akhir mein kali kishmish dal ker mix karein aur side per rakh dein.
For assembling:
Pot mein boil chawal dal ker pheela lein,is k uper yakhni dal dein.
Elaichi powder, garam masala powder aur fried ghost shamil karein.
Sab sa akhir mein gajar aur kishmish ka mixture daalein.
Pot per kapra aur lid laga ker halki aanch pe 15-20 minutes ke liye dum dein.
Carrot,raisins mixture aur badam k saath surf karein.
