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. Brimming with flavor, the perfectly cooked mutton will melt in your mouth and deserves a spot on your weekend dining table.
The addition of saffron and kewra water gives a nice aroma to the lovely thick 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.
No comments:
Post a Comment