Ingredients:1 ½ kgs Rice (basmati)
1 ½ kgs Meat(goat)
1 cup ginger garlic paste
3 tsp All spice powder(garam masala)
1 cup Vegetable Oil
½ kg Onion(chopped)
¼ kg Yoghurt
2 nos. Lemon
10 mint leaves (pudina)
10 leaves Coriander leaves
1 ½ tsp Salt to taste
Directions:
Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel. Heat oil in a pan and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and juice of two lemons. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and let it simmer for 10 minutes. Serve hot with raita (yoghurt chutney).
1 cup Vegetable Oil
½ kg Onion(chopped)
¼ kg Yoghurt
2 nos. Lemon
10 mint leaves (pudina)
10 leaves Coriander leaves
1 ½ tsp Salt to taste
Directions:
Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel. Heat oil in a pan and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and juice of two lemons. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and let it simmer for 10 minutes. Serve hot with raita (yoghurt chutney).
No comments:
Post a Comment