1 |
Heat
oil in pressure cooker. |
2 |
Add heeng to oil.
Add meat and stir well. Add clove,
cinnamon, powdered black elaichi,
zeera. Stir for few minutes. |
3 |
Add red chili powder,
and yogurt. |
4 |
Fry again till no
white color of yogurt is visible. |
5 |
Add shonth, badiyan,
salt and 1/2 cup of water. |
6 |
Pressure cook for
5 minutes. |
7 |
Turn off stove and
open pressure when pressure has
dropped. |
8 |
If you see excess
water, boil till desired consistency
is reached. |
9 |
Sprinkle grinded
cumin and green small elaichi
on meat and cover. This will give
exotic aroma to meat. |