Ingredients
- 1/2 kg chawal bhigoe hue (soaked rice)
- 1/2 kg bakray ka gosht (mutton)
- 2 piyaz bareek kati (onion finely chopped)
- 1 pothi lehsan (garlic bulb)
- 2 tbsp sonf (fennels seeds)
- 2 tbsp sabut dhania (coriander seeds)
- 1 tezpata (bay leaf)
- 2 tbsp nimbu ka rass (lemon juice)
- 2 tbsp cheeni (sugar)
- 1 tbsp sabut garam masala (whole spice)
- 1/4 tsp saffron
- 1 , 1 chutki khane ka hara or laal rang (green & red food color 1 pinch each)
- Hasb e zaeqa namak (salt to taste)
- 1/4 cup makhan (butter)
- Sajane ke liye hara dhania, talli hoi piyaz, khushk meway, murbay (coriander leaves, fried onion, dry fruits, compote for garnishing)
Directions
Malmal ke kapray main sonf, sabut dhania, 1/2 piyaz or lehsan bhun len_
Degchi main malmal ki potli, gosht, tezpata, garam masala, namak or 4 cups pani daal kar darmiyani anch par gosht naram honay tak pakaen_
Degchi mese gosht nikaal len or yakhni mehfuz karlen_
Degchi main makhan garam karke baki piyaz sunehri karen or gosht daal kar bhune_
Isme cheeni, nimbu ka rass, yakhni or chawal daal den_
Pani khushk honay lagay to saffron or khanay ke rang chirak kar dum par rakh den_
Mazedar mutanjan hare dhaniye, piyaz, khushk meway or murbay se saja kar serve karen_:)
