Try this Bharwaan Dum Ki Raan Pt 2 recipe, or contribute your own.
Suggest a better descriptionmedium heat until the moisture evaporates. Lower the heat, add cashewnut paste and stir-fry until the ghee floats on top (sprinkling small quantities of stock to prevent sticking). Add chilli powder. Stir for a few seconds, remove the pan from heat, stir in the curd and return the pan to heat. Add fried onions and stir-fry until the ghee floats on top. Add the braised raan, and the remaining stock, bring to a boil, lower the heat and simmer for 45 minutes. Remove the leg and snip off the strings. Pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil, lower the heat, add patthar ke phool powder, rose petal powder and saffron. Simmer until the gravy is of ketchup consistency. Remove and adjust the seasoning. To serve: Arrange the leg on a serving dish, pour the gravy over and serve hot. NOTES : Mutton leg stuffed with chicken mince, cheese and cream-a Nizami delicacy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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