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Simple Way to Prepare Ultimate Mutton saunfia polaw with dip

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Mutton saunfia polaw with dip

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We hope you got insight from reading it, now let's go back to mutton saunfia polaw with dip recipe. You can have mutton saunfia polaw with dip using 24 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Mutton saunfia polaw with dip:

  1. Take 1 kg of Mutton washed.
  2. You need 5 of onion chopped.
  3. You need of Some mint _ coriander green chili paste.
  4. You need 200 of grm curd.
  5. Take to taste of Salt.
  6. You need 1 cup of oil.
  7. Prepare 2 tbs of ginger garlic paste.
  8. Get 1 kg of basmati rice washed and socked.
  9. Provide to taste of Salt.
  10. Take 1 tsp of coriander powder.
  11. Get 1 tsp of fennel powder.
  12. Use 1 tsp of cumin seeds.
  13. Prepare 8 of black pepper.
  14. Use 6 of clove.
  15. Take 1 of " cinnamon sticks.
  16. Take 4 of black cordamam.
  17. Provide 4 of green cordamam.
  18. Get 4 of bayleaf.
  19. Get 2 of star anees.
  20. Get 1/2 cup of curd for dip.
  21. Use 2 tbs of mint chattny salt red chili powder black pepper.
  22. You need to taste of Salt.
  23. Provide of Some drops casar colour.
  24. Take of Some drops rose water.

Instructions to make Mutton saunfia polaw with dip:

  1. Take a pan add oil add cumin seeds black pepper clove cinnamon stick black cordamam green cordamam star anees bayleaf stir fry and add onion lightly golden brown add Mutton and stir cook well add ginger garlic paste salt stir add coriander powder and fennel powder cook well then to tender Mutton and add curd stir cook add mint coriander green chili paste stir fry to cook well.
  2. Now add rice and water and cook well and sprinkle casar colour rose water and keep slow Flame with lid for 10minutes.
  3. Transfer into serving plate.
  4. Take a bowl add curd and mint chattny salt and red chili powder black pepper mix well serve with polaw.

Want to discover art related to polaw? Check out inspiring examples of polaw artwork on DeviantArt, and get inspired by our community of talented artists. You want to cook out the raw taste but not let them get mushy. Immediately transfer with a slotted spoon to a bowl of ice-water to stop the cooking. Drain and pat dry and toss with prepared salt.

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