kurma zaffrani mughlai
- Categories
- India acces
- Non veg
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ½ kilograms | Mutton cut into small pieces |
| 12 | Kidney halved |
| 2 cups | Beaten curd |
| 2 larges | Sliced onions |
| 6 | Whole green chillies; (slit in the middle) |
| 6 tablespoons | Ghee |
| ½ teaspoon | Zaffrani |
| 1 | 1/2 inch lon ginger; grated |
| 8 | Cloves garlic; (grated) |
| 1 | 1 inch long cinnamon |
| 4 | Cloves |
| 6 | Peppercoms |
| 4 | Cardamoms |
First of all soak the saffron in 1 tsp. of warm milk and then grind it. Now heat ghee, fry whole spices, chillies, ginger and garlic. Add meat and onion and fry till light brown. Add kidneys and salt, and cook uncovered till meat is tender, the gravy thick. Mix saffron into curd and add these to the meat, off the fire. Bring to boil and serve with Parathas.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Similar recipes
- Andy's murgh kurma
- Andy's murgh kurma (chicken curry)
- Bangladesh kurma or korma
- Chicken kurma
- Chicken kurma (sista)
- Fauji-murgi-mughlai
- Kurma
- Mughlai chicken parathas
- Mughlai chicken with almonds
- Mughlai dahi aloo murgi (chicken with potatoes curds)
- Mughlai lamb biryani
- Navrathna kurma
- Pulao zaffrani
- Vegetable kurma
Random recipe of the day
Individual chocolate cheesecakes
Follow us
