Ingredients:
- Sabut dhania (Coriander seeds) 2 tbs
- Saunf (Fennel seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Sabut kali mirch (Black peppercorns) 1 tsp
- Hari elaichi (Green cardamom) 3-4
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 3-4
- Jaifil (Nutmeg) 1/4 piece
- Javatri (Mace) 2 blades
- Badiyan ka phool (Star anise) 1
- Darchini (Cinnamon stick) 1
- Sabut lal mirch (Button red chillies) 9-10
- Cooking oil 3/4 Cup
- Pyaz (Onion) sliced 3-4 medium
- Mutton mix boti 750g
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pani (Water) 1 litre or as required
- Namak (Salt) ½ tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Nestle milkpak yogurt 1 Cup
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Sukha aloo bukhara (Dried plums) 10-12 soaked
- Hara dhania (Fresh coriander) chopped handful
- Podina (Mint leaves) chopped handful
- Aalo (Potatoes) large cubes 250g (boiled with food color)
- Chawal (Rice) sella 750g (soaked & boiled with salt until 3/4th done)
- Tamatar (Tomatoes) slices
- Hara dhania (Fresh coriander) chopped
- Podina (Mint leaves) chopped
- Pyaz (Onion) fried
- Sabut kali mirch (Black peppercorns)
- Hari mirch (Green chillies) 5-6
- Tamatar (Tomatoes) slices
- Hara dhania (Fresh coriander) chopped handful
- Podina (Mint leaves) chopped handful
- Pyaz (Onion) fried
- Sabut kali mirch (Black peppercorns)
- Pani (Water) 2 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Lemon juice 2 tbs
- Lemon slices
- Pyaz (Onion) fried
Directions:
In frying pan,add coriander seeds,fennel seeds,cumin seeds,black peppercorns,green cardamom,black cardamom,cloves,nutmeg,mace,star anise,cinnamon stick,button red chillies and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices,grind to make a course powder & set aside.
In pot,add cooking oil,onion and fry until golden brown then take out half quantity for layering.
Add mutton mix boti,ginger garlic paste and mix well until changes color.
Add water,salt,turmeric powder,mix well and bring it to boil.
Cover and cook on medium low flame until tender (approx. 40-50 minutes) then cook on high flame until oil separates.
In bowl,add yogurt and whisk well.
In pot,add yogurt and mix well.
Add ground spices,red chili powder,mix well and cook for 4-5 minutes.
Add dried plums,fresh coriander,mint leaves and mix well.
Add boiled potatoes,mix well & set aside.
In pot,add half quantity of boiled rice,prepared gravy,tomato slices,fresh coriander,mint leaves,fried onion,black peppercorns,boiled rice,prepared gravy,green chillies,tomato slices,fresh coriander,mint leaves,fried onion,black peppercorns and boiled rice.
In water,add yellow food color and whisk well.
In pot,add dissolve food color,lemon juice,lemon slices and fried onion.
Cover and steam cook on low flame for 8-10 minutes.
Ajza:
- Sabut dhania (Coriander seeds) 2 tbs
- Saunf (Fennel seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Sabut kali mirch (Black peppercorns) 1 tsp
- Hari elaichi (Green cardamom) 3-4
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 3-4
- Jaifil (Nutmeg) 1/4 piece
- Javatri (Mace) 2 blades
- Badiyan ka phool (Star anise) 1
- Darchini (Cinnamon stick) 1
- Sabut lal mirch (Button red chillies) 9-10
- Cooking oil 3/4 Cup
- Pyaz (Onion) sliced 3-4 medium
- Mutton mix boti 750g
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pani (Water) 1 litre or as required
- Namak (Salt) ½ tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Nestle milkpak yogurt 1 Cup
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Sukha aloo bukhara (Dried plums) 10-12 soaked
- Hara dhania (Fresh coriander) chopped handful
- Podina (Mint leaves) chopped handful
- Aalo (Potatoes) large cubes 250g (boiled with food color)
- Chawal (Rice) sella 750g (soaked & boiled with salt until 3/4th done)
- Tamatar (Tomatoes) slices
- Hara dhania (Fresh coriander) chopped
- Podina (Mint leaves) chopped
- Pyaz (Onion) fried
- Sabut kali mirch (Black peppercorns)
- Hari mirch (Green chillies) 5-6
- Tamatar (Tomatoes) slices
- Hara dhania (Fresh coriander) chopped handful
- Podina (Mint leaves) chopped handful
- Pyaz (Onion) fried
- Sabut kali mirch (Black peppercorns)
- Pani (Water) 2 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Lemon juice 2 tbs
- Lemon slices
- Pyaz (Onion) fried
Directions:
Frying pan mein sabut dhania,saunf,zeera,sabut kali mirch,sabut kali mirch,hari elaichi,badi elaichi, laung,jaifil,javatri,badiyan ka phool,drachini aur sabut lal mirch dal dein aur khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer roasted spices dal ker ache tarhan grind ker ka course powder tayyar ker lein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur golden brown hunay tak fry ker lein phir adhe quantity layering kliya nikal lein.
Mutton mix boti aur adrak lehsan paste dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Pani,namak aur haldee powder dal ker ache tarhan mix karein aur ubal anay dein.
Dhak dein aur darmiyani halki ancch per gosht gul janay tak paka lein (approx. 40-50 minutes) phir tez ancch per oil alag hunay tak paka lein.
Bowl mein dahi dal ker ache tarhan whisk ker lein.
Pot mein dahi dal ker ache tarhan mix karein.
Ground spices aur lal mirch powder dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Sukha aloo bukhara,hara dhania aur podina dal ker ache tarhan mix karein.
Boiled aalo dal ker mix ker lein & side per rakh dein.
Pot mein boiled chawal ki adhe quantity,tayyar gravy,tamatar slices,hara dhania,podina,fried pyaz, sabut kali mirch,boiled chawal,tayyar gravy,hari mirch,tamatar slices,hara dhania,podina,fried pyaz, sabut kali mirch aur boiled chawal dal dein.
Pani mein zarda ka rang dal ker ache tarhan whisk ker lein.
Pot mein dissolve food color,lemon juice,lemon slices aur fried pyaz dal dein.
Dhak ker halki ancch per 8-10 minutes kliya steam cook ker lein.
