Ingredients:
Special Spice Mix:
- Dhania (Coriander seeds) ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Laung (Cloves) ½ tsp
- Hari elaichi (Green cardamom) 14-15
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black pepper corns) ½ tbs
- Dried lemon/Lime 2
- Haldee powder (Turmeric powder) 1 tsp
- Oil ¼ Cup
- Pyaz (Onion) cubes 1 large
- Lehsan (Garlic) cloves 5-6
- Mutton large pieces 700 gms
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Special spice mix 3 tbs
- Pani (Water) 5-6 Cups
- Dried lemon/Lime 1
- Oil 1 tbs
- Tomato paste 2 tbs
- Namak (Salt) ½ tsp
- Special spice mix 1 tsp
- Pani (Water) 2-3 tbs
- Chawal (Rice) Basmati ½ kg (soaked for 1 hour)
- Namak (Salt) ½ tsp or to taste
- Oil 1 tbs
- Tomato paste 2 tbs
- Namak (Salt) ½ tsp
- Special spice mix 1 tsp
- Pani (Water) 2-3 tbs
Assembling:
- Oil 1 tbs
- Baigan (Egg plants) deep fried slices
- Aloo (Potatoes) deep fried slices
- Tamatar (Tomatoes) sauté in 1 tbs oil
- Pyaz (Onion) sauté in 1 tbs oil
- Shimla mirch (Capsicum) sauté in 1 tbs oil
- Cooked meat
- Tomato flavored rice
- Remaining cooked rice
- Pani (Water) 1-2 tbs
Directions:
For Special spice mix:
In frying pan,add coriander seeds,cumin seeds,cloves,green cardamom,cinnamon stick,black pepper corns,dried lemon/lime and roast until fragrant,set aside & let it cool.
In spice mill,add roasted spices and grind well.
Sift the grinded powder spices,add turmeric powder and mix well & set aside.
In pot,add oil and onion,garlic cloves and sauté until translucent.
Add mutton and mix well for 4-5 minutes.
Add black pepper powder,salt and 3 tbs of special spice mix & mix well.
Add water,dried lemon/lime,mix well and bring it to boil,cover and cook until meat is tender (40-50 minutes).
In frying pan,add oil and tomato paste,salt,1 tsp of special spice mix,water and mix well,cook for 2 minutes and set aside.
Remove the cooked meat,dried lemon and set aside.
Add basmati rice and mix well,add salt and mix,bring it to boil,cover & cook on low flame until water is reduced.
Remove half quantity of cooked rice and set aside.
Add tomato sauce in the remaining cooked rice and mix well & set aside.
Assembling:
In pot,grease bottom with oil,place deep fried eggplant slices,fried potato slices,fried tomato slices,fried capsicum and fried onion rings.
Add cooked meat,fried capsicum,fried tomato,add layer of tomato flavored rice and press gently.
Now add deep fried potato slices,deep fried eggplant slices,fried onion rings,fried capsicum and add a layer of remaining cooked rice and press gently.
Drizzle water,cover and steam cook on low flame for 5-6 minutes.
Ingredients:
Special Spice Mix:
- Dhania (Coriander seeds) ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Laung (Cloves) ½ tsp
- Hari elaichi (Green cardamom) 14-15
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black pepper corns) ½ tbs
- Dried lemon/Lime 2
- Haldee powder (Turmeric powder) 1 tsp
- Oil ¼ Cup
- Pyaz (Onion) cubes 1 large
- Lehsan (Garlic) cloves 5-6
- Mutton large pieces 700 gms
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Special spice mix 3 tbs
- Pani (Water) 5-6 Cups
- Dried lemon/Lime 1
- Oil 1 tbs
- Tomato paste 2 tbs
- Namak (Salt) ½ tsp
- Special spice mix 1 tsp
- Pani (Water) 2-3 tbs
- Chawal (Rice) Basmati ½ kg (soaked for 1 hour)
- Namak (Salt) ½ tsp or to taste
- Oil 1 tbs
- Tomato paste 2 tbs
- Namak (Salt) ½ tsp
- Special spice mix 1 tsp
- Pani (Water) 2-3 tbs
Assembling:
- Oil 1 tbs
- Baigan (Egg plants) deep fried slices
- Aloo (Potatoes) deep fried slices
- Tamatar (Tomatoes) sauté in 1 tbs oil
- Pyaz (Onion) sauté in 1 tbs oil
- Shimla mirch (Capsicum) sauté in 1 tbs oil
- Cooked meat
- Tomato flavored rice
- Remaining cooked rice
- Pani (Water) 1-2 tbs
Directions:
For Special spice mix:
For Special spice mix:
Frying pan mein dhania,zeera,laung,hari elaichi,darchini,sabut kali mirch aur dried lemon/lime dal ker khushbu anay tak roast ker lein & thanda ker lein.
Spice mill mein roasted spices dal ker ache tarhan grind ker lein.
Grinded powder spices ko sift ker lein aur haldee powder dal ker ache tarhan mix ker lein aur side per rakh dein.
Pot mein oil,pyaz aur lehsan cloves ko dal ker translucent hunay tak sauté ker lein.
Mutton dal ker 4-5 minutes kliya ache tarhan mix ker lein.
Kali mirch powder,namak aur 3 tbs special spice mix dal ker ache tarhan mix ker lein.
Pani aur dried lemon/lime dal ker ache tarhan mix karein,ubal anay ka bad dhak dein aur ghost gul Janay tak paka lein (40-50 minutes).
Frying pan mein oil,tomato paste,namak,1 tsp special spice mix aur pani dal ker ache tarhna mix karein aur 2 minutes kliya paka lein aur side per rakh dein.
Cooked ghost aur dried lemon ko nikla ker side per rakh dein.
Basmati chawal dal ker ache tarhan mix ker lein,namak dal ker mix karein,ubal anay ka bad dhak dein aur pani sukh janay tak paka lein.
Cooked chawal ki half quantity nikla ker side per rakh dein.
Tomato sauce ko bachay hoye chawal mein dal ker ache tarhan mix ker lein aur side per rakh dein.
Assembling:
Pot ko oil sa grease ker lein,deep fried baigan slices,deep fried aloo slices,fried tamatar slices,fried shimla mirch aur fried pyaz rings ko rakh dein.
Cooked meat,fried shimla mirch,fried tamatar dal dein,tomato flavored chawal ki layer laga lein aur halka sa press ker lein.
Ab is mein fried aloo slices,deep fried baigan slices,fried pyaz rings,fried shimla mirch dal ker upper sa remaining cooked chawal ki layer laga lein aur halka sa press ker lein.
Pani dal ker dhak dein aur 5-6 minutes kliya halki ancch per steam cook ker lein.
