Ingredients
- 1 to 1½ kg mutton/chicken
- 1 kg Basmati rice
- ½ kg potato
- ½ kg tomato
- 250 grm. yogurt
- 1 tsp red chili powder
- 4 tsp salt
- 3 onions medium
- 2 tsp. garlic (Lehsan) paste
- 2 tsp. ginger (Adrak)
- 8 green cardamom (Chhoti Ilaichi)
- 4 black cardamom (Bari Ilaichi)
- 10 Cloves (Laung)
- 10 pcs. black pepper (Kali Mirch)
- 1 tsp. cumin seeds (Zeera)
- 1 stick cinnamon (Dalchini)
- 2 bay leaves (Tezpatta)
- 250 grm. oil or ghee
- 6 green chilies
- 2 tbs. coriander (Dhaniya) leaves
- 2 tbs. mint (Podina) leaves
- 1 tbs. Kewra
- 2 pinch yellow food color
- 1 tbs. sugar
- 10 to 15 prunes (Aaloobukharay)
Instructions
- Slice the onion and fry it in oil until it is light brown.
- Take out half of it and keep aside.
- Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
- Fry this until the water is dry and then add the meat and fry it again.
- Add some water and cook on low heat until the meat is tender and the water has evaporated.
- Peel the potatoes and cut them into large chunks.
- Boil until they're half cooked.
- Soak the rice in water for half an hour.
- Boil and Drain the water off when they're half done.
- Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes
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