Ingredients:
- Hari elaichi (Green cardamom) 7-8
- Badi elaichi (Black cardamom) 2
- Laung (Cloves) 10-12
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) 7-8
- Jaifil (Nutmeg) ½
- Zeera (Cumin seeds) 1 tsp
- Saunf (Fennel seeds) 1 tbs
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pyaz (Onion) 1 small
- Namak (Salt) 1 & ½ tsp or to taste
- Ghee ¼ Cup
- Pani (Water) 1 litre or as required
- Doodh (Milk) ¾ Cup
- Cream ¼ Cup
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Zeera powder (Cumin powder) ½ tsp
- Javatri powder (Mace powder) ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Jaifil powder (Nutmeg powder) ½ tsp
- Kewra water ½ tbs
- Lemon juice 2 tbs
- Pyaz (Onion) fried 1 medium
- Chawal (Rice) sella ½ kg (soaked & boiled)
- Pani (Water) 2 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Pyaz (Onion) fried 1 medium
- Ghee 1 tbs
Directions:
On muslin cloth,add add green cardamom,black cardamom,cloves,cinnamon sticks,black peppercorns, nutmeg,cumin seeds,fennel seeds,tie and make a potli (bouquet garni) & set aside.
In pot,add mutton,ginger garlic paste,onion,salt,ghee and mix well until color changes.
Add water and potli (bouquet garni),mix well and bring it to boil,cover and cook on low flame until meat is tender and 1 & ½ cups stock remains.
Remove potli (bouquet garni) and discard it.
In separate pot,add milk and heat it.
Add cream,red chili powder,cumin powder,mace powder,black pepper powder,turmeric powder and nutmeg powder,mix well and cook for 3-4 minutes.
Now add boiled mutton with stock and mix well.
Add kewra water and mix well,cover & cook for 4-5 minutes then cook on high flame until oil separates.
Add lemon juice and mix well.
Add fried onion and boiled rice.
Dissolve yellow food color in kewra water and mix well & drizzle over it.
Add fried onion and ghee,cover and cook on low flame for 6-8 minutes.
Ajza:
- Hari elaichi (Green cardamom) 7-8
- Badi elaichi (Black cardamom) 2
- Laung (Cloves) 10-12
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) 7-8
- Jaifil (Nutmeg) ½
- Zeera (Cumin seeds) 1 tsp
- Saunf (Fennel seeds) 1 tbs
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pyaz (Onion) 1 small
- Namak (Salt) 1 & ½ tsp or to taste
- Ghee ¼ Cup
- Pani (Water) 1 litre or as required
- Doodh (Milk) ¾ Cup
- Cream ¼ Cup
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Zeera powder (Cumin powder) ½ tsp
- Javatri powder (Mace powder) ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Jaifil powder (Nutmeg powder) ½ tsp
- Kewra water ½ tbs
- Lemon juice 2 tbs
- Pyaz (Onion) fried 1 medium
- Chawal (Rice) sella ½ kg (soaked & boiled)
- Pani (Water) 2 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Pyaz (Onion) fried 1 medium
- Ghee 1 tbs
Directions:
Malmal ka kapray per hari elaichi,badi elaichi,laung,darchini,sabut kali mirch,jaifil,zeera aur saunf dal ker tie karein aur potli tayyar ker lein & side per rakh dein.
Pot mein mutton,adrak lehsan paste,pyaz,namak aur ghee dal dein aur ghost ka tang tabdeel hunay tak ache tarhan mix ker lein.
Pani aur potli shamil ker ka ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per ghost gul janay aur 1 & ½ cups yakhni reh janay tak paka lein.
Potli ko nikal lein aur pheek dein.
Alag pot mein doodh dal ker garam karein.
Cream,lal micrh powder,zeera powder,javatri powder,kali mirch powder,haldee powder aur jaifil powder dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
Ab boiled mutton yakhni ka saath dal dein aur ache tarhan mix ker lein.
Kewra water dal mix karein aur dhak ker 4-5 minutes kliya paka lein phir tez ancch per oil alag hunay tak paka lein.
Lemon juice dal ker ache tarhan mix ker lein.
Fried pyaz aur boiled chawal shamil karein.
Zarda ka rang ko pani mein dal ker ache tarhan mix karein aur chawal ka upper dal dein.
Fried pyaz aur ghee dal ker dhak dein aur 6-8 minutes kliya dum per rakh dein.
