Punjabi Mutton Chanay – Food Fusion - Pakistani's No 1 Quick Recipe Platform
Punjabi mutton Chanay #HappyCookingToYou #FoodFusion
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Cooking tools:
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- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- Mutton mix boti ½ kg
- Namak (Salt) ½ tsp or to taste
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black peppercorns) 5-6
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Water 4 Cups
- Safed chanay (Chickpeas) boiled with salt 1 Cup
- Chickpea water ½ Cup
- Cooking oil 3-4 tbs
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Ajwain (Carom seeds) ¼ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Water ¼ Cup or as required
- Pyaz (Onion) fried & crushed 4-5 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ½ tsp
- Dahi (Yogurt) whisked ½ Cup
- Safed chanay (Chickpeas) boiled with salt 2 Cups
- Baking soda ½ tsp (optional)
- Kali mirch (Black pepper) crushed 1 tsp
- Hari mirch (Green chillies) slit 4-5
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Hara dhania (Fresh coriander) chopped
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