RECIPE: Aam Ras & Bhuna Gosht Mutton Qorma Masala Rice

4

 

 

By Zeenat Iqbal Hakimjee

Aam ras

Ingredients:

Mango

Milk

Sugar

Ice

Balai(optional)

Beat the pieces of mango and the milk and sugar till it becomes ras(juice)

Add some ice cubes.

Sip it very refreshing.

 

Bhuna gosht (meat)

Mutton 11/2 pao

Onions 2

Tomatoes 2

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Green chilly paste 1 teaspoon

Salt and red chilly powder to taste

dhania (coriander) powder ½ teaspoon

Turmeric powder ½ teaspoon

Oil

Pan

Method:

Take pan. Heat oil and add sliced onions and fry uptil brown. Then add tomatoes and garlic ginger and green chilly paste and fry add masala do not let the masala burn if need be add little water. Then add mutton and Bhuno the more you Bhuno the tastier it will be. Then add water enough so that the mutton becomes tender and the water almost dries with coating of oil arising on top. Enjoy with naan

 

Mutton qorma

½ kg mutton

3 onions

3 tomatoes

garlic paste 2 teaspoon

Ginger paste

2 teaspoon

Green chilly paste 2 teaspoon

Salt and red chilly powder according to taste

dhania (coriander) powder 1 teaspoon

Turmeric powder 1 teaspoon

Oil

Method:

Heat oil. Fry sliced onions uptil golden brown. Then add ginger, garlic and green chilly paste. Fry after which add salt, red chilly powder, dhania (coriander) powder and turmeric powder. Fry do not let it burn an aroma should arise. Then Bhuno the mutton then add water and let cook for a while uptil the mutton becomes semi tender and only a little water remains add cut pieces of tomato and Bhuno the mutton thoroughly the more you Bhuno the tastier it gets. Then add water and close the lid and let cook for a while uptil a coat of oil arises on the top. It is ready to be eaten.

 

Masala rice

½ kg rice

2 onions

2 tomatoes

Salt and red chilly powder according to taste

dhania (coriander) powder

Turmeric powder

Few seeds of peppercorn

Oil

Method:

Heat oil. Fry sliced onions uptil golden brown. Add cut tomatoes and fry. Add masal and peppercorn.

If you have 4

2 cups of rice then take double the amount of water that is 4 cups and bring to the boil till your rice is cooked and tender. Garnish with either black or white zeera. It is ready to be eaten.