Скачать с ютуб Episode 5- Shadi style Shahi Mutton Korma!!🍗🫓 1 baar banaoge bar bar khaoge!!🤤🤤 в хорошем качестве

Episode 5- Shadi style Shahi Mutton Korma!!🍗🫓 1 baar banaoge bar bar khaoge!!🤤🤤

Episode 5- Shadi style Shahi Mutton Korma!!🍗🫓 1 baar banaoge bar bar khaoge!!🤤🤤#viralshorts #viral #muttonkorma Shadi Wala Shahi Mutton Korma A rich and aromatic Mughlai-style mutton korma with a smooth, flavorful gravy—just like the ones served at grand Indian weddings!🍗🤤 Ingredients: For Boiling the Mutton: 400g mutton (preferably with bones for extra flavor) ½ tbsp chaat masala ½ tbsp turmeric (haldi) 1½ cups water For the Spice Mix (to be Dry Roasted and Ground into Powder): 3-4 green cardamoms (choti elaichi) 1 small cinnamon stick (dalchini) 2-3 tbsp coriander seeds (dhaniya) ½ tbsp black pepper (kali mirch) ½ tbsp cumin seeds (jeera) 2-3 dried red chilies 2-3 tbsp dalia (roasted gram) 1 bay leaf (tej patta) ½ black cardamom (badi elaichi) ½ star anise (chakr phool) 4-5 cloves (laung) For the Gravy: 2 tbsp ghee or oil 1 large onion, finely sliced 1 tbsp ginger-garlic paste ½ cup yogurt 8-10 almonds (soaked and peeled) 1 tsp Kashmiri red chili powder ½ tsp salt (adjust to taste) ½ cup water (if needed) For Final Garnish: ½ tsp kewra water Fresh coriander leaves 2-3 slit green chilies 3-4 ginger slices, cut into thin slits Fried onions (from step 3) Procedure: 1️⃣ Boil the Mutton In a pressure cooker or deep pot, add the mutton, chaat masala, turmeric, and water. Cook until the meat is tender (15-20 minutes in a pressure cooker or 45 minutes on a stovetop). Once done, separate the mutton and keep the stock aside. 2️⃣ Prepare the Spice Mix While the mutton is cooking, dry roast coriander seeds, black pepper, cumin, dried red chilies, dalia, bay leaf, black cardamom, star anise, and cloves in a pan until aromatic. Let them cool, then grind into a fine powder. 3️⃣ Fry the Onions (Set Aside for Later) In a heavy-bottomed pan, heat ghee or oil. Add sliced onions and fry until golden brown. Remove and keep aside. 4️⃣ Start the Gravy In the same pan with the leftover ghee/oil, add whole spices (like bay leaf, black cardamom, and cinnamon) first. Once they release their aroma, add the ground spice mix. Sauté for a few seconds. Stir in the ginger-garlic paste and cook until fragrant. 5️⃣ Add Boiled Mutton & Simmer Add the boiled mutton (without stock) to the pan. Sprinkle salt and Kashmiri red chili powder. Sauté for 15 minutes on medium-low heat, stirring occasionally. 6️⃣ Make the Yogurt-Almond-Fried Onion Paste In a blender, combine: Whisked yogurt Fried onions (from step 3) Soaked & peeled almonds Blend into a smooth paste. 7️⃣ Add the Paste & Cook Add the yogurt-onion-almond paste to the mutton. Mix well and let it cook on low heat for 10-15 minutes until the flavors blend and oil starts separating. Add mutton stock as needed to adjust the consistency. 8️⃣ Final Touch & Serve Stir in kewra water for a fragrant touch. Garnish with fresh coriander, slit green chilies, thin slits of ginger, and fried onions. Serve hot with naan, roti, or fragrant basmati rice.🤤🫓