Ingredients:
- Zeera (Cumin seeds) 2 tsp
- Saunf (Fennel seeds) 1 tbs
- Laung (Cloves) 5-6
- Kala zeera (Caraway seeds) ¼ tsp
- Hari elaichi (Green cardamom) 7-8
- Javitri (Mace) 3 blades
- Jaifil (Nutmeg) ¼ piece
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaves) 2
- Badam (Almonds) 7-8
- Kaju (Cashew nuts) 8-10
- Cream 3 tbs
- Doodh (Milk) hot 3 tbs
- Zafran (Saffron) ¼ tsp
- Zarda ka rang (Orange food color) 1 pinch (optional)
- Ghee ½ Cup
- Mutton mix boti 750g
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dahi (Yogurt) whisked ½ Cup
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Namak (Salt) ½ tbs or to taste
- Water 2 Cups or as required
- Doodh (Milk) 1 Cup
- Kewra water 1 tbs
- Rose water 1 tbs
- Pyaz (Onion) fried ½ Cup
- Chawal (Rice) sella ½ kg (soaked & boiled with salt until 3/4th done)
Directions:
In spice mixer,add cumin seeds,fennel seeds,cloves,caraway seeds,green cardamom,mace,nutmeg, cinnamon sticks and bay leaves,blend well & set aside.
In spice mixer,add almonds,cashew nuts and blend to make powder.
Add cream,blend again & set aside.
In small bowl,add hot milk,saffron and mix well.
Add orange food color,mix well & set aside.
In pot,add ghee and let it melt.
Add mutton,ginger garlic paste and mix well until it changes color (4-5 minutes).
Add yogurt and mix well.
Add red chilli powder,turmeric powder,salt,ground spice mix (1 & ½ tbs),mix well and cook for 4-5 minutes.
In pot,add water,mix well and bring it to boil,cover and cook on low flame until meat is tender (35-40 minutes).
Take out mutton bones & reserve for later use.
In remaining gravy,add milk,prepared cashew & almond paste,mix well and cook for 1-2 minutes.
Add kewra water and rose water,mix well and cook on high flame until it thickens & oil separates (2-3 minutes).
Add reserved mutton,fried onion,remaining spice mix,boiled rice and prepared saffron milk,cover and simmer on low flame for 8-10 minutes & serve!
Ajza:
- Zeera (Cumin seeds) 2 tsp
- Saunf (Fennel seeds) 1 tbs
- Laung (Cloves) 5-6
- Kala zeera (Caraway seeds) ¼ tsp
- Hari elaichi (Green cardamom) 7-8
- Javitri (Mace) 3 blades
- Jaifil (Nutmeg) ¼ piece
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaves) 2
- Badam (Almonds) 7-8
- Kaju (Cashew nuts) 8-10
- Cream 3 tbs
- Doodh (Milk) hot 3 tbs
- Zafran (Saffron) ¼ tsp
- Zarda ka rang (Orange food color) 1 pinch (optional)
- Ghee ½ Cup
- Mutton mix boti 750g
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dahi (Yogurt) whisked ½ Cup
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Namak (Salt) ½ tbs or to taste
- Water 2 Cups or as required
- Doodh (Milk) 1 Cup
- Kewra water 1 tbs
- Rose water 1 tbs
- Pyaz (Onion) fried ½ Cup
- Chawal (Rice) sella ½ kg (soaked & boiled with salt until 3/4th done)
Directions:
Spice mixer mein zeera,saunf,laung,kala zeera,hari elaichi,javitri,jaifil,darchini aur tez paat dal ker ache tarhan blend ker lein & side per rakh dein.
Spice mixer mein badam aur kaju dal dein aur blend ker ka powder tayyar ker lein.
Cream dal ker dubara blend ker lein & side per rakh dein.
Chotay bowl mein garam doodh aur zafran dal ker ache tarhan mix ker lein.
Zarda ka rang dal ker ache tarhan mix karein & side per rakh dein.
Pot mein ghee dal ker melt ker lein.
Mutton aur adrak lehsan paste dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein (4-5 minutes).
Dahi dal ker ache tarhan mix karein.
Lal mirch powder,haldi powder,namak aur ground spice mix (1 & ½ tbs) dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per gosht gul janay tak paka lein (35-40 minutes).
Mutton bones ko bahir nikal lei & bad mein use kernay kliya side per rakh dein.
Bachi hoye gravy mein tayyar kaju & badam paste dal ker ache tarhan mix karein aur 1-2 minute kliya paka lein.
Kewra water aur rose water dal ker ache tarhan mix karein aur tez ancch per garha & oil alag ho janay tak paka lein (2-3 minutes).
Pot mein reserved mutton,remaining spice mix,boiled chawal aur tayyar zafran milk dal ker dhak dein aur halki ancch per 8-10 minutes kliya dum per rakh dein & serve karein!
