I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 5 years ago
Credit My Mum
Extra Masala Style
No Tomato No Tomato Puree
For the marinade1 kg leg Mutton or Chicken2 Tablespoon Ginger Garlic paste500 ml maas (not yoghurt) beat it 3 Tablespoon Dhana powder 2 Tablespoon Jeera powder1 Tablespoon tumeric+- 3 Tablespoon Chilli powder1 Tablespoon Crushed ChilliSaffron Salt to tasteAddFew 3 Elachi (cardomom) pods ...2 Cloves.... 3 tuj (cinnamon stick)... 4 Whole black peppercorn Few whole green chillies Take 5 medium onions braise in 1 cup oil and little 3 tablespoon ghee (Clarified butter) (keep some onions aside for wagaar topping) Add the crispy Fried onion with the oils and Mix all together to the spiced meats and marinade overnight or few hoursThen cook on stove for 10 minutes(This step can be avoided) Keep aside Then fry 5-6 medium potatoes cut in halves tinted with tumeric fry till gold color Boil 3 cups of rice with salt drainThenBoil 1 & ½ cups Masoor (Back lentils) with little tumeric (can add more Masoor (Back lentils) if you prefer) Pinch of hing or bicarb and little saltTill soft and drain ThenTake again saffron soak in ¼ cup boiling water or milk keep aside to sprinkle in between the layeringFor LayeringTo Set in pot Add in aother nice Size PotA handfull of the boiled rice Little of the boiled Masoor (Back lentils)Then all the marinated meatsThen sprinkle saffron/milk or waterThen the rest of the Masoor (Back lentils)Then saffron waterThen all the riceStuff the fried potatoes in the rice Then makeWagaarOf the onion Jeeru (Cumin) ghee (Clarified butter)Now pour the Wagaar over the riceThen saffron water Then cover with FoilBake in oven 180* till water burns outAbout 2 & ½ hoursEnjoyServe with Papar, Raito and Salads etc
INFO & TIPS
Optional :If you want to add tomato then add 2 large grated