1 |
Mix mutton with 1 teaspoon
cumin, 1 green elaichi, 1big black
elaichi, cinnamon, pinch of hing
and salt. |
2 |
Cook over medium low heat for atleast 30 minutes. Stir occasionally. |
3 |
Beat yogurt, cream, shonth and badiyan. |
4 |
Add yogurt mixture of
to the mutton. |
5 |
Simmer in low heat for 5 minutes. Stop heating. |
6 |
In a separate pan warm oil and put green elaichi
and cumin. |
7 |
Add to Yakhani. Stir and serve with basmati rice. |
