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Top 5 dishes made from mutton mix boti
1 . Shinwari Mutton Karahi❤🤤
Shinwari Mutton Karahi❤🤤
#Eidulfitrdastarkhwan
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Its my personal favourite recipe of karahi🥰 I love every kind of karahi but mutton shinwari is love. My father also loves mutton shinwari because there is no red chilli in this recipe.fingericking meat with less spices and garnishing of julien ginger and sliced green chillies is everyones favourite. On 2nd day of eid my mamu is coming our place so I am going to serve them this delicious karahi with naan.
Ingredient
1 kg
mutton mix boti
2 tbs
ginger garlic paste
1 tsp
salt /as per taste
1 tsp
black pepper crushed
8-10
green chillies
1/2 cup
oil
5-6
large tomatoes
Cooking instructions
* Step 1
Add 1 cup of water in meat and boil for 5 minute. Drain out and wash again.Add 2 cups of water and cook until meat is tender.
* Step 2
Now add oil ginger garlic paste and tomatos cook until tomatoes get soft. Remove the skin and mash with spoon. Add whole green chillies and black pepper crushed. Cook on high flame
* Step 3
Cook until oil seperates then turn of the flame. Dish it out in serving karahi. Garnish with green chillies and juliene ginger.
* Step 4
Enjoy with naan/ khameeri roti/paratha salad and raita.
Note: if there is a photo you can click to enlarge it
2 . White Mutton Karahi😋🍲
White Mutton Karahi😋🍲
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Tried out my father's and mine favourite white Mutton Karahi today😍😋this Recipe is quite simple, delicious and creamy flavored mutton dish, It is prepared in a traditional style with mutton meat, black and whitr pepper, garlic, green chilies, cream, milk and yogurt. Yogurt and cream gives it to creamy flavor and makes it more delicious. Do try it!
Ingredient
1 kg
mutton mix boti
2 tbs
ginger garlic paste
1 cup
plain yoghurt
1 cup
milk
3/4 cup
fresh cream
2 cup
water
1 1/4 tsp
black pepper powder
1 1/4 tsp
white pepper powder
1 tsp
white cumin seeds
1 tsp
cumin powder
1 tsp
coriander powder
1/2 cup
oil
2 cup
mutton stock
Cooking instructions
* Step 1
In a pot (I used clay pot) add water mutton meat salt and 1 tbs ginger garlic paste let it boil remove the skim and cover it cook on low flame until done.keep aside
* Step 2
In the same pot heat oil add cumin seeds onion green chillies and whoe spices fry for 2 minutes
* Step 3
Add ginger garlic paste and boiled mutton fry for more 2 to 3 minutes add dry spices and yoghurt cook for 2 to 3 minutes
* Step 4
Now add mutton stock and cook for 3 minutes then add in milk cover and cook for more 5 minutes
* Step 5
Now add cream and cook for 2 to 3 minutes
* Step 6
Cook until oil srperates then turn of the flame and dish it out
* Step 7
Garnish with ginger and green chillies and enjoy with naan or chapati 😋😋😋
Note: if there is a photo you can click to enlarge it
3 . Kabuli/afghani Pulao😋💛🍲
Kabuli/afghani Pulao😋💛🍲
#cpl
#zafran
Kabuli Pulao is an Afghani delicacy which is made of mutton and rice. The Pulao is rich in flavour due to the dry fruits that are added on top. The mutton stock added while cooking the rice also enhances its taste. It is a complete meal in itself and can be prepared for lunch or dinner.
Ingredient
1.5 kg
mutton mix boti
8-10
garlic cloves
1 tbs
coriander seeds
5-6
cloves
1 tbs
black pepper corns
1 tbs
cumin seeds
2 tsp
fennel seeds
5 glass
water/as required
1 tbs
salt
1 kg
Sella rice/basmati
1 tbs
ginger garlic paste
4-5
green chillies
1/2 cup
yoghurt
3/4 cup
oil
2
bay leaf
1 tsp
whole spice powder
3 tbs
sugar
1/2 tsp
green cardamom powder
Cooking instructions
* Step 1
Firstly soak the rice for 4 -6 hours
* Step 2
Add all the ingredients for the yakhni to a pot and cover with enough water to submerge all the meat. Bring to a boil and then cover, simmering for 1.5-2hrs, till the meat is tender but not falling off the bone. Keep checking after the 1.5hr mark to get till the right doneness.
* Step 3
Meanwhile, in a pan heat 3-4tbsp of oil and add your julienne-cut carrots. Saute these on medium heat for 5 minutes, till they are tender and then add the raisins. Cook for an additional 5 minutes, till the raisins begin to swell up. FInally, add 2tbsp of sugar and green cardamom powder the lightly crushed nuts and cook for just a minute. Turn off the heat
* Step 4
Drain the water and set aside
* Step 5
When the mutton is tender, strain out the liquid stock using a colander and discard the whole spices. Reserve the stock.
* Step 6
In a heavy based pot, heat oil and add 3 thinly sliced small onions and 1tbsp cumin seeds. Saute this on medium-high till the onions become lightly brown. The darker the onions become, the darker the rice will be. I prefer my Kabuli Pilau to be a light shade of brown, therefore I sauted my onions this much. You can saute them more if you prefer a darker shade.
* Step 7
Once the onions are to your desired colour, add ginger garlic paste fry for 1 minute. add the mutton from the stock.add yoghurt and Saute for 5-8 minutes.
* Step 8
Add the mutton stock whole spice powder and salt let it boil
* Step 9
Cook on high heat till the water begins to boil and then reduces, until there is very little water left in the pot. Stir once or twice using a 'panja', being careful not to break any rice pieces. add carrots and dry fruits and put on dum dor 10 minutes.
* Step 10
To serve, plate the rice on rice platter, add the chunks of mutton so they are at the top and on full display and scatter with raisins, nuts and carrots.enjoy
Note: if there is a photo you can click to enlarge it
4 . Mutton Kunna😋😻
Mutton Kunna😋😻
#MeatyEid
Mutton kunna pnajb ke shehar "chiniot" ki famous dish hy jo boht rich or mzedar hoti hy kunna miti ke matky ya handi ko kehty hain jo isy lovely aroma deta hy iska special masala isy alug taste deta hy main ny mitti ki handi me bnaya hy is me mutton ki gody wali hadi sy yakhni bana ke dali hy jis sy ye sticky or boht he kmaal ka bana hy mery aba or amma or sbko boht psnd aya allhamdulillah😇😋
Ingredient
1 kg
gody wali hadiyan
2 liter
pani
3-4
sabz ilaichiFor
10
sabz Elaichi
half
tspn long
2 kg
mutton mix boti
1.5 cup
ghee
1.5 liter
tayar yakhni
1 cup
aata
Cooking instructions
* Step 1
Kunna msala ko hlka za dry raost kar ke barik grind kar lein or nmak lal mirch haldi mix kar ke lein
* Step 2
2 liter pani me hadiyan dal kar yakhni ke ajza dal kar 2 sy 3 ghnty paka lein low flame py or yakhni chaan kar alug rakh lein
* Step 3
Mitti ki handi gram karein ghee dal kar mutton dal dein piaz dal kar fry karein
* Step 4
Adrak lehsan paste dal dein or half kala zeera dal kar bhun lein or half yakhni dal kar 2 ghnty low flame py pkayen
* Step 5
Ab is me sara kunna msala dal dein or nmak hasb e zaiqa dal kar bhun lein or baqi yakhni dal kar 30 minute mazid pkayen low heat py
* Step 6
Aata hlka sa dry roast kar ke pani me mix karein or hasb e zrurat kunna me dal kar gravy thick kar lein lumps na bnayen
* Step 7
10 minute mzid dhak kar pkayen baqi bcha kala zeera halka sa dry roast kar ke dal dein flame off kar dein
* Step 8
Julian adrak sy garnish kar ke naan ke sath serve karein
Note: if there is a photo you can click to enlarge it
5 . Kabuli Pulao
Kabuli Pulao
Kabuli Pulao is a tradational dish of Afghanistan and other parts of Central Asia.Here in Pakistan,it is special popular in Peshawar,KPK.Depending on the region, this tradational dish contains different variations but the basic ingredients like steamed rice,raisins,carrots and beef/lamb remains the same.
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Ingredient
1 tsp
Caraway Seeds
6-7
Green cardamom
1 & ½ tbs
Cumin seeds
2-3
Black cardamom
½ Cup
Water or as required
1/2 Cup
Cooking oil
1 & ½ tbsp
Sugar
1/2 kg
Mutton mix boti
1 & ½ tbs
or to taste Prepared spice mix
2-3 Cups
or as required Boiling water
1/2 Cup
Water or as required
Cooking instructions
* Step 1
In spice mixer,add caraway seeds,green cardamom,cumin seeds,black cardamom,grind to make a coarse powder & set aside
* Step 2
In pot,add cooking oil,carrots and mix well.
* Step 3
Add sugar,mix well and fry for 2 minutes then take out in a bowl.
* Step 4
In the same pot add raisins+almonds and fry for 2 minutes then set aside for later use.
* Step 5
In the same pot,add onions and saute until translucent.
* Step 6
Add mutton mix boti and mix well until changes color
* Step 7
Add salt,prepared spice mix,mix well and cook for 5 minutes.
* Step 8
Add boiling water,mix well and bring it to boil,cover partially and cook on low flame for 40-50 minutes or until the meat is tender.
* Step 9
Take out cooked meat in a bowl and set aside for later use.
* Step 10
Add rice and water,mix well and cook on medium high flame until water is reduced
* Step 11
Now add cooked meat and mix gently
* Step 12
Add remaining spice mix to taste,fried rasins and fried carrots.
* Step 13
Cover with aluminium foil,place cover and steam cook on low flame for 12-15 mints and serve!
Note: if there is a photo you can click to enlarge it
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