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Mutton Rogan Josh & Basanti Pulao 🍖🍚🌾

Mutton Rogan Josh 🥩🍲

Ingredients :
3tbsp Mustard Oil
Whole Spices :
1tsp Cumin Seeds
3 Green Cardamoms
4 Cloves
1 Black Cardamom
1/2tsp Asafoetida
500g Mutton
Salt as per taste
1tbsp Kashmiri Red Chilli Powder
1/2tsp Ginger Powder
1/2tbsp Fennel Powder
1/2 Cup Curd (whisked)
1/2tsp Garam Masala
300ml Water

Method :
1. Heat oil till smoking point.
2. Add whole spices and asafoetida. Saute for few seconds.
3. Add mutton and cook on medium to high flame for 2 - 3 mins.
4. Add salt and red chilli powder. Mix well and cook for 2 mins.
5. Add ginger and fennel powder. Mix well & cook for another 2 mins.
6. Add whisked curd and cook till oil separates.
7. Add garam masala and mix well.
8. Add water and bring to a boil.
9. Cover with thali and add water on it to fasten the cooking process. If it evaporates add water again on lid . Repeat till mutton is tender.
10. (Optional)You can add half a cup of water if the gravy is too dry.
11. Enjoy with rice, roti or bread.

×××××××××

🌼 Basanti Pulao Recipe (Mishti Pulao)

Servings: 4 | Prep Time: 10 mins | Cook Time: 25 mins

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📝 Ingredients:

Gobindobhog rice (or basmati): 1 cup (washed & soaked for 20 mins)

Ghee: 2–3 tbsp

Bay leaf: 1

Green cardamom: 3

Cloves: 3

Cinnamon stick: 1-inch

Cashews: 2 tbsp

Raisins: 1.5 tbsp

Sugar: 1.5 tbsp (adjust to taste)

Salt: to taste

Saffron strands: a pinch (optional)

Turmeric powder: 1/4 tsp (for the signature yellow color)

Water: 2 cups

Green peas (optional): 1/4 cup

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🍳 Method:

1. Heat ghee in a heavy-bottom pan. Add bay leaf, cardamom, cloves, and cinnamon. Sauté until aromatic.

2. Add cashews and lightly fry till golden. Then add raisins, let them puff up.

3. Add soaked and drained rice. Gently sauté for 2-3 minutes on low heat without breaking the grains.

4. Add turmeric, salt, and sugar. Mix gently. If using saffron, soak in warm milk and add now.

5. Pour in water. Add green peas and bring to a boil, then lower the flame, cover and cook for 12–15 minutes or until rice is fluffy and water is absorbed.

6. Fluff gently with a fork.

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☘️🍁Chicken Cafreal 🍁🌿

Ingredients:
500g chicken (preferably bone-in thigh pieces)
1tsp Salt or as per taste
1 tbsp vinegar
2 tbsp oil (for frying)
1/4 Cup Water
1/2tsp Chicken Powder

For Green Cafreal Masala:
1 cup coriander leaves (with tender stems)
4–5 garlic cloves
1-inch ginger
2–3 green chillies (adjust to taste)
1 tsp cumin seeds
1 tsp black peppercorns
4–5 cloves
1-inch cinnamon stick
1 tsp turmeric powder
1.5 tbsp vinegar
1tsp sugar

Method :
1. Grind ingredients mentioned below cafreal masala to a fine paste using little water.
2. Add salt and vinegar to chicken. Mix & let it sit for 10 mins.
3. Add ground paste and mix well. Marinate for 2 - 3 hours.
4. Heat oil in a pan.add chicken pieces alomg with marinade and fry till chicken turn light golden brown.
5. Add water & chicken powder. Mix well. Cover & cook for 10 - 15 mins.
6. Garnish with onion rings and lemon wedges.
7. Enjoy it plain or with roti or bread.

😋🤤
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🌿 Aloo Bhindi Recipe🌿

Ingredients:
Bhindi (Ladyfinger/Okra) – 250 g
Potatoes – 2 medium (cut into cubes)
Onion – 1 medium (sliced)
Tomato – 1 medium (chopped)
Green chilies – 2 (slit)
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – ½ tsp
Garam masala – ½ tsp
Oil – 3 to 4 tbsp
Salt – to taste
Fresh coriander – for garnish

Method:
Prep the Bhindi:
Wash bhindi, pat dry completely, and cut into 1-inch pieces. (Drying prevents stickiness).
Fry Potatoes:
Heat 2 tbsp oil in a pan, fry the potato cubes until golden and half cooked. Remove and keep aside.
Cook Bhindi:
In the same pan, fry bhindi lightly till the stickiness reduces. Remove and set aside.
Prepare Masala:
Add 1–2 tbsp oil, splutter cumin seeds. Add onion and sauté until golden.
Add ginger-garlic paste and green chilies, sauté for a minute.
Add tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the masala releases oil.
Combine:
Add fried potatoes and bhindi. Mix gently so bhindi doesn’t break.
Cover and cook on low flame for 8–10 minutes until potatoes are soft.
Finish:
Sprinkle garam masala, mix well, and garnish with fresh coriander.

✅ Serve hot with chapati, paratha, or dal-chawal.

❤️🍁

😎🌿🌼☘️
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https://youtu.be/5laEEGRb3Io?si=Fv-Jo1ikg1vQdA3O

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