Dodhi Ya Kakri Ni Buriyani Recipe
Summary
Ingredients
500 gms. leg mutton chunks with nali
500 gms. skinned white gourd or skinned large cucumbers with the seeds removed
2 onions sliced and deep fried
2 onions finely chopped
4 large tomatoes skinned, deseeded and finely chopped
6 Kashmiri chillies or
7 green chillies
1 tablespoon cumin seeds
1 pod garlic
1 teaspoon black peppercorns
3 tablespoons coriander, chopped salt oil
Directions
1. Wash and apply salt to the mutton and cook in a pressure cooker with three cups water till the mutton is tender.
2. Cut the cucumber or white gourd into cubes, salt it and cook in a pressure cooker in one and a half cup of water till soft. Mash the vegetable.
3. Heat the onions in half a cup of oil and when pink add the ground masala and fry over a low flame till red. Add the tomatoes and cook till soft. Add the mutton pieces and mix well with the masala. Add the mashed vegetables and stir. Then pour in two cups of the mutton soup left in the pressure cooker. Simmer for 15 minutes and serve covered with the fried onions and freshly chopped coriander.
4. Parsis normally eat this gravied vegetable and meat with white rice.
2. Cut the cucumber or white gourd into cubes, salt it and cook in a pressure cooker in one and a half cup of water till soft. Mash the vegetable.
3. Heat the onions in half a cup of oil and when pink add the ground masala and fry over a low flame till red. Add the tomatoes and cook till soft. Add the mutton pieces and mix well with the masala. Add the mashed vegetables and stir. Then pour in two cups of the mutton soup left in the pressure cooker. Simmer for 15 minutes and serve covered with the fried onions and freshly chopped coriander.
4. Parsis normally eat this gravied vegetable and meat with white rice.
Questions, Comments and Reviews
By Same Chef
Chef
