Ingredients
- 1 kg jheengy (prawn)
- 1/2 kg chawal (rice)
- 2 tsp garam masala (alspice)
- 2 hari mirch (green chili)
- 1 inch ka tukra adrak (ginger 1 inch piece)
- 2 jave lesan (garlic cloves)
- 2 cups khopra (coconut)
- 1/4 cup makhan ya tail (oil/butter)
- 1 piyaz (onion)
- 1 tbsp neembu ka ras (lemon juice)
- 2 tezpaty (bay leaf)
- 1 tsp namak (salt)
- 1/2 cup matar (peas)
- 1 tbsp kaaju (cashew)
Directions
Pehle garam masala, hari mirch, adrak, lehsan or khopray ka acha sa mixture bana len_
1 bowl main 3 tbsp makhan ya tail daal kar isms adhi piyaz ko golden brown karlen_
Ab paste ko piyaz main shamil karlen or 5 minutes paka kar usme jheengay or 1/2 tsp namak milaen_
Phir chuleh se hata kar side par rakh den_
Ab ek pan main 2 tbsp makhan garam karke isme tezpatay or baki adhi piyaz ko fry karlen, yhan tak ke piyaz halki sunehra hojaye_
Isme chawal daal kar 10 minutes ke liye pakaen_
Phir matar, 1/2 tsp namak or 2 cups pani daal kar halki anch par pakaen_
Ab chawal or jheengo ko mila kar dum par rakh den_
Akhir main upar neembu ka ras daal den_
Kaaju daal kar serve karen_:)
