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Shahanshahi Raan
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A picture of Shahanshahi Raan.

Shahanshahi Raan

Misses Sajjad Memon
Misses Sajjad Memon @cook_16690666

#KitchenwithAmna
#EidulazhaSpecial

#KitchenwithAmna
#EidulazhaSpecial

Read more

Shahanshahi Raan

Misses Sajjad Memon
Misses Sajjad Memon @cook_16690666

#KitchenwithAmna
#EidulazhaSpecial

#KitchenwithAmna
#EidulazhaSpecial

Read more
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Ingredients

  • 1raan
  • 1/2 cuppapaya paste
  • 250 gyogurt
  • 3 tbspginger garlic paste
  • Halfcup brown onion(crushed)
  • 1/2 cupyogurt
  • 4 tbspbihari masala
  • 3 tbspred chilli powder
  • 2 tbspginger garlic paste
  • 1 tspcrushed black pepper
  • halftsp salt
  • 1 tspall spice powder
  • 1 cupoil
  • 1 tspcumin powder
  • 1 tspgaram masala powder
  • 1/4 tspyellow food colour
  • 1 cupvinegar
  • 3/4 tbspoil
  • to tasteSalt
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Steps

  1. 1

    Put cuts on mutton raan with the help of knife

  2. 2

    Then vinegar and salt mix and put on raan.

  3. 3

    Plastic wrap over it and keep it 4hours.

  4. 4

    Now take a mixing bowl and add in all ingridients.

    A picture of step 4 of Shahanshahi Raan.
  5. 5

    Mix every thing together and make a paste.

    A picture of step 5 of Shahanshahi Raan.
  6. 6

    Put the paste on the raan and keep it for a day.

    A picture of step 6 of Shahanshahi Raan.
    A picture of step 6 of Shahanshahi Raan.
  7. 7

    Put the raan in the pan and keep it on the slow flame. Cover with lid.

    A picture of step 7 of Shahanshahi Raan.
  8. 8

    Cook until when water completely dry and the colour changes.

  9. 9

    Dish out and serve hot.

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Misses Sajjad Memon
Misses Sajjad Memon @cook_16690666
on August 27, 2019 21:57

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