Jangli karahi
Ingredients
- Mutton chops ½ kg
- Batair 4
- Chicken ½ kg 8 pieces
- Boiled eggs 4
- Prawns 250 gm cleaned
- Oil ½ cup
- Onion chopped 1 ½ cup
- Ginger garlic paste 2 tbsp
- Chili powder 2 tsp
- Salt 1 ½ tsp
- Turmeric ½ tsp
- Roasted and crushed coriander 1 tbsp
- Roasted and crushed cumin 1 tsp
- Tomatoes ½ kg sliced
- Yogurt ½ cup
- Kasori methi 1 tbsp
- Allspice 1 tbsp
- Ginger sliced 2 tbsp
- Coriander leaves chopped 2 tbsp
- Green chilies 4 sliced
Method
- Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.
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