INGREDIENTS :

1 Kg mutton chopped into ½  inch pieces

2 Medium onions thinly sliced

2 Tomatoes thinly sliced

3 Tbsp green coriander leaves chopped

1 Tbsp garlic paste

1 Tbsp ginger paste.

1 Pinch of asafoetida (Hing)

Garam Masala (whole)
4 green cardamoms,
2 black cardamoms,
1 stick cinnamon,
4 cloves, 1 bay leaf,
2 dry red chillies,
5-6 balls black pepper

½ Cup oil

1Tsp turmeric powder

1Tsp red chilly powder

Salt to taste

2 Cups water.

Khashi Ko Masu Ko Ledo

METHOD:

1) In a deep pan or pressure cooker, put the oil and heat.

2) Once the oil is heated put the Asafoetida and all the Garam Masala and fry for a minute.

3) Then put the onions and fry until golden brown.

4) Put the meat and fry till meat is brownish, add ginger and garlic paste stirring occasionally.

5) Cook for 5 minutes then add the tomatoes and cook for further 8 minutes.

6) Add the salt, turmeric and red chilli powder and stir.

7) Add the water and close the lid. Cook until 3 whistles in a pressure cooker.

8 ) When using deep pan or wok (Karahi) cook for 45 minutes until mutton is cooked and oil appears on top.

9) Garnish with green coriander leaves.

10) Serve hot with rice, roti or pulao.

Ingredients: 1

Chicken-1kg boneless, boiled and shredded into ½ inch pieces, Ginger-20gms sliced, Garlic-1 pod, Coriander seeds dry-1 tsp, Cumin seeds dry-1 tsp, Red chillies dry-3 full, Bay leaf- 1 full, Onion sliced- 1 large, Water-4 cups.

Ingredients: 2

Rice-1 kg, Oil ½  cup tbsp, Ghee ½ cup, Garam masala powder( cinnamon, cardamom, black peppercorn, clove, black cardamom grinded to powder), Ginger 20gms-cut into ½ inch strips, Garlic-1 pod peeled, Onion-1 large sliced, Salt to taste, Coriander leaves for garnishing.

Method:

Boil all ingredients of no: 1 along with the chicken, once ready take out the chicken pieces from the water, shred and keep aside. Strain the boiled water through a strainer and keep the spiced water aside.

In a medium sized wok(karahi) put oil and fry the sliced onions until reddish brown, take out and keep aside. Also fry the ginger and garlic separately and keep aside. Lastly fry the shredded chicken and keep aside.

Now take a deep saucepan and put ghee in it, once hot put the rice and fry for 2 minutes, then out the chicken juice from ingredient 1 into the rice and boil until rice is half-cooked. Put garam masala powder, salt and all the fried ingredients kept aside from no: 2 into the rice except the fried onions. Once the rice is fully cooked garnish by sprinkling fried brown onions and coriander leaves. Serve hot.