Ingredients:
- Kala zeera (Caraway seeds) 1 tsp
- Hari elaichi (Green cardamom) 6-7
- Zeera (Cumin seeds) 1 & ½ tbs
- Badi elaichi (Black cardamom) 2-3
- Pani (Water) ½ Cup or as required
- Cooking oil ½ Cup
- Gajar (Carrots) julienne ½ kg
- Cheeni (Sugar) 1 & ½ tbs
- Kishmish (Raisins) ½ Cup washed & soaked
- Pyaz (Onion) sliced 2 medium
- Mutton mix boti ½ kg
- Namak (Salt) 1 tbs or as to taste
- Prepared spice mix 1 & ½ tbs or to taste
- Boiling water 2-3 Cups or as required
- Chawal (Rice) sella ½ kg (soaked for 1 hour)
- Pani (Water) ½ Cup or as required
Directions:
In spice mixer,add caraway seeds,green cardamom,cumin seeds,black cardamom,grind to make a coarse powder & set aside.
In pot,add cooking oil,carrots and mix well.
Add sugar,mix well and fry for 2 minutes then take out in a bowl.
In the same pot,add raisins and fry for 2 minute then set aside for later use.
In the same pot,add onion and sauté until translucent.
Add mutton mix boti and mix well until changes color.
Add salt,prepared spice mix,mix well and cook for 5 minutes.
Add boiling water,mix well and bring it to boil,cover partially and cook on low flame for 40-50 minutes or until meat is tender.
Take out cooked meat in a bowl & set aside for later use.
Add rice and water,mix well and cook on medium high flame until water is reduced (8-10 minutes).
Now add cooked meat and mix gently.
Add remaining spice mix to taste,fried raisins and fried carrots.
Cover with aluminum foil,place cover and steam cook on low flame for 12-15 minutes & serve.
Ajza:
- Kala zeera (Caraway seeds) 1 tsp
- Hari elaichi (Green cardamom) 6-7
- Zeera (Cumin seeds) 1 & ½ tbs
- Badi elaichi (Black cardamom) 2-3
- Pani (Water) ½ Cup or as required
- Cooking oil ½ Cup
- Gajar (Carrots) julienne ½ kg
- Cheeni (Sugar) 1 & ½ tbs
- Kishmish (Raisins) ½ Cup washed & soaked
- Pyaz (Onion) sliced 2 medium
- Mutton mix boti ½ kg
- Namak (Salt) 1 tbs or as to taste
- Prepared spice mix 1 & ½ tbs or to taste
- Boiling water 2-3 Cups or as required
- Chawal (Rice) sella ½ kg (soaked for 1 hour)
- Pani (Water) ½ Cup or as required
Directions:
Spice mixer mein kala zeera,hari elaichi,zeera aur badi elaichi dal ker ache tarhan grind ker ka coarse powder tayyar ker lein & side per rakh dein.
Bowl mein cooking oil aur gajar dal ker ache tarhan mix karein.
Cheeni dal ker ache tarhan mix karein aur 2 minutes kliya fry ker lein phir bowl mein nikal lein.
Us he pot mein kishmish dal ker 2 minutes kliya fry ker lein aur bad mein use kernay kliya side per rakh dein.
Us he pot mein pyaz dal dein aur translucent hunay tak sauté ker lein.
Mutton mix boti shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Namak aur tayyar spice mix dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Boiling water dal ker ache tarhan mix karein aur ubal anay ka bad partially cover ker lein aur halki ancch per 40-50 minutes ya gosht gul janay tak paka lein.
Cooked meat ko bowl mein nikal lein aud bad mein use kernay kliya side per rakh dein.
Chawal aur pani dal ker ache tarhan mix karein aur darmiyani tez ancch per pani kum ho janay tak paka lein (8-10 minutes).
Ab cooked meat shamil ker ka gently mix ker lein.
Baqi bacha huwa spice mix to taste,fried kishmish aur gajar dal dein.
Aluminum foil sa dhak dein aur dhakan rakh ker halki ancch per 12-15 minutes kliya steam cook ker lein & serve karein.
