Mutton Mandi from Maimoona Yasmeen’s Recipes
YOU CAN ALSO REACH US ON :
RU-vid Subscribe -goo.gl/c1S3LX
Website - www.hyderabadwa...
Facebook - www.facebook.co...
Google Plus - plus.google.co...
Twitter - / hyderabadwalaa
Instagram - / hyderabadwalarecipes
For Mandi Spice:
Ingredients:
Sabut dhaniya (coriander seeds): 1 tablespoon
Sabut zeera (cumin seeds): ½ tablespoon
Lavang (black cloves): 4
Tej patta (bay leaves): 2 whole
Kali mirch ke daane (pepper corns): ½ tablespoon
Sabut elaichi (cardamoms): 3
Dalchini (cinnamon): 3 small pieces
Jaiphal/jouz (nutmeg): half of a whole
Sonth (dried ginger): 1 small piece
Procedure:
1. Frying pan mein dhaniya aur zeera, dono ko badami rang aane tak bhuniye aur nikal lijiye.
2. Mandi spice ke liye ab yeh bhuna hua dhaniya aur zeera aur baaki jo ingredients hain, in sabko mixer grinder mein bareek powder bana lijiye.
3. Is se 3 tablespoons mandi spice banega.
4. 1 ½ tablespoon hum istemaal karenge aur baaki 1 ½ tablespoon, airtight container mein agli baar istemaal ke liye rakh dijiye.
For mutton marination: (Gosht ko marinate karne ke liye)
Ingredients:
Gosht ke bade pieces (big pieces of mutton with bones): 750 grams
Mandi spice: 1 tablespoon
Bareek namak (salt): 1 ½ teaspoon
Haldi powder (turmeric powder): ½ teaspoon
Procedure:
1. Gosht ko dhokar iska paani nithar dijiye.
2. Ab is gosht mein mandi spice, bareek namak aur haldi powder dalkar, do se teen ghante (2 to 3 hours) ke liye marination ke liye rakh dijiye.
Final preparation:
Ingredients:
Badam (almonds): 50 grams
Basmati chawal (basmati rice): 500 grams
Asli ghee (clarified butter): 2 tablespoons
Tel(oil): 1 tablespoon
Pyaaz (onion): 70 grams
Dalchini (cinnamon): 2 small pieces
Lavang (black cloves): 2
Lal mirch powder (red chilli powder): 1 teaspoon
Sonth ka powder (dried ginger powder): 1 teaspoon
Mandi spice: ½ tablespoon
Bareek namak (salt): 2 ½ teaspoon
Sabut hari mirch (whole green chillies): 2
Sukha nimbu (dried lemon): 1 whole
Paani (water): 1.5 litres
Koyla (charcoal) + Asli ghee (clarified butter): 1 piece + 1/4th teaspoon
Procedure:
1. Frying pan mein badam ko bhoon lijiye aur nikal lijiye.
2. Chawal ko aadhe ghante ke liye (for 30 min) bheegne ke liye rakh dijiye.
3. Teen ghante baad (after 3 hours ) jab gosht marinate ho jaye,, saucepan mein asli ghee, tel (oil), chop ki hui pyaaz, dalchini, lavang daliye aur tees second (30 sec) tak bhuniye.
4. Ab is mein marinate kiya hua mutton daliye aur 1minute tak ise bhuniye.
5. Lal mirch powder aur sonth ka powder daliye.
6. Achhi tarah se milakar 1.5 litre paani daliye.
7. Is mein mandi spice, bareek namak, sabut hari mirchein aur sukha nimbu daliye.
8. Dhakkan dhak dijiye aur medium aanch par pakaiyye.
9. Jab pani mein ubaal aa jaaye, dheemi aanch par pakaiyye ke gosht achhi tarah se gal jaaye. (Aap is gosht ko pressure cooker mein bhi gala sakte hain, iske liye paani kum daliye aur gosht ke galne ke baad, aur paani mila daliye).
10. Gosht jab gal jaaye, isko nikal lijiye aur is gosht ke paani mein bheege hue aur paani nithre hue chawal (soaked and drained rice) daliye.
11. Achhi tarah se milakar medium aanch par pakaiyye.
12. Jab chawal puri tarah se pak jaayein, aanch band kar dijiye.
13. Gosht ke gale hue pieces ko chawal par phailakar rakhiye aur beech mein ek steel ka bowl rakhiye
14. Is bowl mein jala hua koyla ya charcoal rakhiye.
15. Is jale hue charcoal par 1/4th teaspoon ghee daliye.
16. Jab dhuan ya smoke nikalne lage, tab dhakkan dhak dijiye.
17. Paanch minute (5 min) ke liye ise dhak kar rakhiye.
18. Serving plate mein chawal nikal lijiye aur gosht ke pieces aur bhune hue badam se sajaiyye.
27 авг 2024
