Cooking Instructions
- 1
Take a mixing bowl, add mutton pcs, haldi powder, red chilli powder, salt & oil, mix it well. Keep it in the fridge for 2 hrs.
- 2
Take a pressure cooker, add mustard oil, heat it. In goes tejpatta, laung, bari elaichi, dalchini & kali mirch. Saute it for 30 sec. Now add sliced onion, stir fry it until brown.
- 3
Add marinated mutton now, stir fry it for 5 minutes.
- 4
In goes ginger garlic paste, stir fry it for 3 minutes.
- 5
Add in onion paste & salt, mix it well. Cook it covered on low flame until brown.
- 6
Open the lid, add dhania powder, mix it well. Increase the flame, add dahi, mix it well. Cook it covered on low flame until oil has oozed out.
- 7
Open the lid, add garam masala powder & kashmiri red chilli powder, mix it well. Cook it on high flame for a minute.
- 8
In goes kasoori methi, stir fry it for a minute. Add 2 cup hot water (adjustable), mix it well.
- 9
Place the lid, give 6 whistles on high flame. Lower the flame, cook it for 10 minutes. Turn off the flame. Allow it to depressurise naturally, open the lid after 10 minutes.
- 10
Take out in a serving bowl, garnish it with dhania leaf...
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