Winters are coming and nothing is better than a pipping hot bowl of this soup.
INGREDIENTS
750 gm mutton on the bone
3 tbsp ginger, garlic green chilli paste. ( 2 inch ginger,8-10 cloves garlic,3 green chilli)
2 tbsp mix whole garamasala
6 tbsp kabuli channa soaked for 5-6 hrs
3 tbsp rice
2 medium onions finely chopped
2 tsp whole black pepper
1/2 tsp turmeric
Salt to taste
2 tbsp ghee
Chopped corriander leaves for garnish
750 gm mutton on the bone
3 tbsp ginger, garlic green chilli paste. ( 2 inch ginger,8-10 cloves garlic,3 green chilli)
2 tbsp mix whole garamasala
6 tbsp kabuli channa soaked for 5-6 hrs
3 tbsp rice
2 medium onions finely chopped
2 tsp whole black pepper
1/2 tsp turmeric
Salt to taste
2 tbsp ghee
Chopped corriander leaves for garnish
METHOD
Wash and drain the mutton, apply ginger garlic and chilly paste and salt.
In a pressure cooker heat ghee, splutter whole garamasala and add onions. Saute till the onions turn translucent. Add the mutton and saute well.
Now add the soaked dals and washed rice,turmeric and whole black pepper.
Cover and pressure cook till the mutton is soft and done. Wait for the pressure to settle and then adjust salt.
Garnish with corriander leaves and lemon wedges.
Enjoy.
Wash and drain the mutton, apply ginger garlic and chilly paste and salt.
In a pressure cooker heat ghee, splutter whole garamasala and add onions. Saute till the onions turn translucent. Add the mutton and saute well.
Now add the soaked dals and washed rice,turmeric and whole black pepper.
Cover and pressure cook till the mutton is soft and done. Wait for the pressure to settle and then adjust salt.
Garnish with corriander leaves and lemon wedges.
Enjoy.
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