If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. The addition of saffron and kewra water gives a nice aroma to the gravy.
This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.
Marination -
- 500 gms. mutton with bones, curry cut
- 1/2 cup yoghurt, whisked
- 1 tbsp. ginger-garlic paste
- 2 tbsp. oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1/2 tsp. pepper powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. kasuri methi, crushed
Other ingredients -
- 2 tbsp. ghee
- 1 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4 cloves
- 1-2 onion, chopped
- 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
- 1 sprig of coriander leaf to garnish
Marinate the mutton with all the mentioned ingredients overnight.
Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds.
Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.
Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle.
Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix.
Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti.
Add the saffron water & simmer for a minute & switch off the flame.
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