Ingredients
- Malmal ka kapra
- 3-4 darcheeni (cinnamon)
- 1 tsp zeera (cumin)
- 1 tsp kaali mirch (black pepper)
- 1 bari ilaichi (black cardamom)
- 1 tbsp dhania (coriander seeds)
- 4-5 long (cloves)
- 4-5 hari ilaichi (green cardamom)
- Jaifil javatri (nutmeg & mace small piece each)
- 1 tsp sonf (fennel seeds)
- 1/2 kg mutton (bakray ka gosht)
- 1 piyaz (onion)
- 5-6 lehsan ke jave (garlic cloves)
- 1-1/2 tsp namak (salt)
- 7-8 cups pani (water)
- 1/2 cup oil
- 1 piyaz sliced (onion sliced)
- 4-5 long (cloves)
- 1/2 tsp kaali mirch (black pepper)
- 4-5 hari ilaichi (green cardamom)
- 3-4 hari mirch sliced (green chili sliced)
- 1/2 tsp zeera (cumin seeds)
- 1 tbsp adrak lehsan paste (ginger garlic paste)
- 1 tsp kaali mirch powder (black pepper powder)
- 1 tsp namak (salt)
- 1 cup dahi (yogurt)
- 1/2 kg bhigoe chawal (rice soaked)
Directions
Ek malmal ke kapray main sabit garam masala shamil karke bandh kar potli bana len_
Ek pan main bakray ka gosht, masalo ki potli, piyaz, lehsan ke jave, namak or pani shamil karke tab tak ubaalen jab tak ke pani adha reh jaye or gosht gal jaye_
Ab gosht ka pani (yakhni) chaan len or yakhni alaihda rakh den_
gosht nikaal ke alaihda rakh den_
baki ajza zaya karden_
Ek degchi main oil garam karke piyaz shamil karlen, piyaz ko 1 min fry karke kaali mirch, long or hari ilaichi shamil karke fry karen_
Piyaz golden brow honay par hari mirch or zeera shamil karlen_
Phir ubla gosht shamil karke bhoone_
Dahi shamil karen or tab tak pakaen ke oil alaihda hojae_
Ab yakhni shamil karke boil karen or chawal shamil karden_
Thora sa pani reh jaye to cover karke 10 mins ke liye dum par rakh den_
Mazedar yakhni pulao tayar hai ab isse serve karen_:)
