Why recepie famous for?
Ingredients
Meat- 1 kg (prefrebly, one single large piece),
Garlic cloves- 4,
Chopped Onions- 1/2 kg (deep fried),
Peppercorn,kali mirch whole- 8 no's,
Fennel seeds,saunf (not powdered fennel)-1/2 cup,
Cloves,laung- 4,
Cinnamon stick,daalchini- 2 no's,
Big brown cardamom,badi elaichi- 4 no's,
Green cardamoms,choti elaichi- 8 no's,
Salt to taste,
Dried ginger powder,shounth- 1 tbsp,
Oil- 1 and 1/2 cup,
Rice flour- 1 cup,
Milk- 250 ml,
Water- 1 litre,
Crispy fried Onion- 1 cup (for garnish immediately before serving),
Instructions
1. In a pressure cooker add meat, water and all the ingredients except oil, milk and rice flour.
2. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released.
3. Open the lid of presure cooker and stir with a wooden spoon (choncha) till all the ingredients mix up.
4. Remove the bones, if any and the cardamom covers, cloves and cinamon sticks, if visible.
5. Put the rice flour in 1 cup cold water and make a paste.
6. Put the pressure cooker back on flame and add the rice flour paste and keep stirring the mixture.
7. Now add milk and then add about 1 cup oil.
8. Cook it on medium high heat, stirring every 2 minutes until you get the desired consistency, may be for about 45 minutes till oil starts leaving the sides of the cooker.
9. Serve hot with crispy fried onions and oil on top, preferably with kashmiri bread.
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