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Afghani Mutton Pulao Recipe

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Ingredients

Pulao Masala

• 2 black cardamoms
• 4 green cardamoms
• 1 tsp black cumin seeds

Pulao

• 1/3 cup cooking oil
• 2 large sized carrots
• 1 tbsp sugar
• 1/2 cup raisins or quantity to taste
• 2 medium sized onion
• 700 g mutton
• 2 tbsp ginger and garlic paste
• salt to taste
• 1 1/2 tsp cumin seeds
• prepared pulao masala
• 2 – 3 green chilies (optional)
• 1 tomato (optional)
• 3 bowls of water
• 500 g basmati rice
• salt if needed
• 1 tsp whole spice powder

Instructions

• Soak the rice in cool water for 30 minutes. Rinse until water runs clear.
• Prepare Pulao Masala by grinding together black cardamom, green cardamom, and black cumin seeds. Kee the spice mixture aside for later use in the recipe.
• Meanwhile, heat 1/3 cup of oil and add julienne-cut carrots in a cooking pan. Saute on medium heat for a while, till the carrots become tender. Add sugar and cook for a few minutes more. Then add raisins and cook till the raisins begin to swell up. Retrieve the cooked carrots and raisins using a slotted spoon leaving the oil in the pan.
• Now add sliced onion in the same pan and cook medium-high in the leftover oil till the onions become golden brown. The darker the onions become, the darker the rice will be.
• Add mutton, stir cook until color changes. Then add ginger and garlic paste and stir cook for another 2 minutes. Now add salt, cumin seeds, and the pulao masala you have already prepared and kept aside as per the quantity mentioned above. Optionally, you can also add sliced green chilies and diced tomato. Stir cook for a while.
• Add 3 bowls of water to submerge all the meat and bring it to a boil. Cook on low flame for 1 and half hours with the lid on till meat becomes tender.
• Now add the soaked basmati rice, salt if needed, and cook on high to medium flame till the water begins to boil and then reduces until there is very little water left in the pot. Stir once or twice in between using a slotted spatula, being careful not to break any rice pieces. See the picture below.
  
• At this point, reduce the heat to the lowest possible, season with whole spice powder, and add the cooked carrots and raisins. Cover with the lid and allow it to steam like this for 10-12 minutes.
• To serve, plate the rice on a rice platter, add the chunks of mutton scattered with carrots and raisins on the top.
• Your Afghani Polau is ready! Serve with salad and raita!
  

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Mutton Chops Coated with Potatoes

Ingredients

• ½ kg mutton chops
• 1 crushed green chili
• 1 tbsp garlic paste
• 5-7 black pepper corns
• ½ tsp salt
• 1 cup water

Ingredients for making the Potato Coat for Mutton Chops

• 6 large potatoes (boiled them separately for use in the recipe)
• salt to taste
• ½ tsp crushed black pepper
• ½ tsp crushed red chili to taste
• 1 tsp crushed cumin seeds
• 1 tsp green chili paste
• ¼ cup spring onion (green part)
• ¼ cup fresh coriander leaves
• 1 tsp hot sauce or chili sauce
• 1 tbsp soy sauce

other ingredients

• beaten eggs (chops are dipped in beaten egg)
• breadcrumbs (chops are coated with breadcrumbs)
• oil for deep frying

Video

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Hot Habanero Chops

Course Side Dish

Ingredients

• ½ kg mutton chops (bakray ki champain)
• ½ tsp salt
• 1 piece cinnamon stick (darcheeni ka tukda)
• 5-6 black pepper corns
• 1 tbsp ginger and garlic crushed into paste form
• 1 glass water

marination mixture (mutton chops are to be marinated for 1-2 hours)

• ½ cup yogurt (dahi)
• 1-2 tbsp Hot Habanero Sauce Shangrila brand
• 1 tsp soy sauce Shangrila brand
• 1 tsp vinegar Shangrila brand
• 1 tsp crushed red chili or to taste
• ½ tsp crushed black pepper to taste
• ¼ tsp whole spice powder (garam masala powder)
• ½ tsp crushed cumin seeds (koota hua zeera)
• ¼ tsp salt or as

Dipping mixture (chops are dipped in it before frying)

• 1 tbsp cornflour
• 2 tbsp milk
• 1 egg

other ingredients

• oil for deep frying
• a handful of fresh coriander leaves
• onion slices
• green chili
• lemon slices

Video

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Mutton Cheesy Crepes

Course Snack

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

Ingredients for Smoky BBQ Chicken Filling for the Crepes

• 1-2 tbsp oil
• 1 tsp crushed garlic
• 250 grams minced mutton (bakray ka keema)
• salt to taste
• 1 tsp crushed red chili
• ½ tsp black pepper
• ¼ tsp mixed herbs (optional)
• 1 tbsp Soy Sauce
• 1 tsp vinegar
• 1 tsp chili sauce
• 1 tsp Worcestershire Sauce
• 1 tbsp Smoky BBQ Sauce
• 1 cup water
• ½ cup onion
• ½ cup capsicum (shimla mirch)
• ¼ cup corn

CREPES

• ¼ cup water
• 1 cup milk
• 1 cup refined flour (maida)
• 2 tbsp melted butter
• 1 egg
• ½ tsp salt
• ¼ tsp powdered sugar
• little bit oil for greasing the pan

Assembling

• 1 tbsp refined flour liquefied with little bit water to be applied on the sides of the crepes. It glues the sides of the crepes together holding the BBQ Chicken filling inside.
• Crepes
• mozzarella cheese
• smoky BBQ Chicken

Video

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Kashmiri Aab Gosht

Cuisine Asian, Indian, Kasmiri, Pakistani

Servings 4 people

Ingredients

• 1½ cup milk
• 2-3 crushed cardamom
• ½ kg mutton
• 2-3 cups water
• 2-3 green cardamom
• salt to taste
• 1-2 cinnamon sticks
• 1 tbsp fennel seeds
• 2-3 cloves
• ½ tsp nutmeg and mace
• 1 cardamom
• 3-4 garlic cloves
• 1 inch piece ginger
• 1 medium sized fried onion
• ½ cup clarified butter
• 1 tbsp ginger and garlic crushed into paste form
• crushed black pepper to taste (optional)
• white pepper powder to taste (optional)
• ½ tsp ginger powder
• ½ tsp fennel seeds powder
• salt if needed
• mutton stock
• boiled mutton
• prepared boiled thickened milk

Video

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Spinach is a seasonal vegetable and cultivated in winter season. Though it is usually available year round. It can be stored in refrigerator at a very low temperature in a half cooked form for later use.

Spinach mutton is an original restaurant recipe. Here is a video link to my YouTube Channel with ingredients detail as under:

We welcome your feedback to serve a better content. So feel free to leave your valuable suggestions and comments at the end of this post.

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The written contents of my recipe videos released on my channel are also being frequently published on my website. Therefore, you can visit my site any time to look for written content of your favorite recipes.

Feel free to leave your comments and suggestions at the end of this post.

You actually are making gosht karhai in which you don’t dissolve onions completely to form a gravy. Rather you keep them half fried and give a crunchy feel when you feast on it.

Here is a link to it on my YouTube Channel. Ingredients and written instructions will be published shortly. Stay tuned in.

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Sindhi Bhuna Piyaz Ghosht

Course Dinner

Cuisine Asian

Cook Time 1 hour hour

Servings 3 people

Ingredients

• ½ kg mutton
• 2 onion medium sized
• 2 tomatoes

whole spice mix

• 1 bay leaf
• 2 green cardamom (elaichi)
• 1 cinnamon stick
• ½ tsp cumin seeds
• 4-6 black pepper corns

other ingredients

• salt to taste
• 1 tsp red chili powder or to your taste
• 1 tsp coriander powder
• ¼ tsp turmeric (haldi)
• ⅓ cup oil for cooking
• 1 cup water
• 2 potatoes (medium sized) cut into about i inch cubes
• 3 onions (medium sized) cut into slices

garnishing ingredients

• 2-3 tbsp tamarind pulp
• ½ tsp crushed cumin seeds and black pepper
• 1 tsp dried mint leaves
• green chilies

Video

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