Ingredients:
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 & 1/2 tbs
- Haldee powder (Turmeric powder) 1/2 tsp
- Zeera powder (Cumin powder) 1 tsp
- Lal mirch powder (Red chili powder) 1/2 tbs or to taste
- Mutton mix boti ½ kg
- Laung (Cloves) 5-6
- Hari elaichi (Green cardamom) 4-5
- Sabut Kali mirch (Black pepper corns) ½ tsp
- Darchini (Cinnamon stick) 1
- Shahi zeera (Caraway seeds) 1 tsp
- Dahi (Yogurt) whisked 1/3 cup (room temperature)
- Tamatar (Tomato) chopped 1 medium
- Namak (Salt) 1 tbs or to taste
- Pani (Water) 2 Cups or as required
- Garam masala powder 1 tsp
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 1-2 tbs
- Hari mirch (Green chilies) 3
- Pani (Water) 2 & ½ Cups or as required
- Chawal (Rice) basmati 1/2 kg (soaked)
- Lemon juice 2 tbs
- Ghee 1 tbs
Directions:
In pot,add cooking oil,onion and fry until light golden.
Add ginger garlic paste and mix well.
Add turmeric powder,cumin powder,red chili powder and mix well for 1-2 minutes.
Add mutton mix boti and mix well until changes color.
Add cloves,green cardamom,black peppercorns,cinnamon stick,caraway seeds and mix well.
Add yogurt,mix well and cook until oil separates.
Add tomato,salt,mix well and cook for 5 minutes.
Add water,mix well and bring it to boil,cover and cook on low flame for 40-50 minutes or until meat is tender.
Add garam masala powder,fresh coriander,mint leaves,green chilies,mix well and cook on high flame until oil separates.
Add water,mix well and bring it to boil.
Add rice and mix.
Add lemon juice,mix well and cook on high flame until water is reduced.
Add ghee and mix well.
Cover and steam cook on low flame for 10-15 minutes & serve!
Ajza:
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 1 large
- Adrak lehsan paste (Ginger garlic paste) 1 & 1/2 tbs
- Haldee powder (Turmeric powder) 1/2 tsp
- Zeera powder (Cumin powder) 1 tsp
- Lal mirch powder (Red chili powder) 1/2 tbs or to taste
- Mutton mix boti ½ kg
- Laung (Cloves) 5-6
- Hari elaichi (Green cardamom) 4-5
- Sabut Kali mirch (Black pepper corns) ½ tsp
- Darchini (Cinnamon stick) 1
- Shahi zeera (Caraway seeds) 1 tsp
- Dahi (Yogurt) whisked 1/3 cup (room temperature)
- Tamatar (Tomato) chopped 1 medium
- Namak (Salt) 1 tbs or to taste
- Pani (Water) 2 Cups or as required
- Garam masala powder 1 tsp
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 1-2 tbs
- Hari mirch (Green chilies) 3
- Pani (Water) 2 & ½ Cups or as required
- Chawal (Rice) basmati 1/2 kg (soaked)
- Lemon juice 2 tbs
- Ghee 1 tbs
Directions:
Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Haldee powder,zeera powder aur lal mirch powder dal dein aur 1-2 minutes kliya ache tarhan mix ker lein.
Mutton mix boti shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Laung,hari elaichi,sabut kali mirch,darchini aur shahi zeera dal ker ache tarhan mix ker lein.
Dahi dal ker ache tarhan mix karein aur oil alag hunay tak paka lein.
Tamatar aur namak dal ker mix karein aur 5 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki anacch per 40-50 minutes ya gosht gul janay tak paka lein.
Garam masala powder,hara dhania,podina aur hari mirch dal ker ache tarhan mix karein aur tez ancch per oil alag hunay tak paka lein.
Pani dal ker mix karein aur ubal anay dein.
Chawal dal ker mix ker lein.
Lemon juice dal ker ache tarhan mix karein aur tez ancch per pani reduce ho janay tak paka lein.
Ghee dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per 10-15 minutes kliya steam cook ker lein.
