vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kashmiri Mutanjan

Kashmiri Mutanjan
STEAMED VEG PEARL BALLS WITH DIPPING SAUCE

Steamed Veg Pearl Balls With Dipping Sauce

This is a Chinese recipe where mixed veg balls are coated in a layer of basmati rice, the...

LIME RICE WITH SPRING ONION

Lime Rice With Spring Onion

It’s a very simple south Indian preparation with crunchy bites with spring onions and the...

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Dum Biryani is world famous and the dish is flown to many countries fr...

Gurda Kapoora Biryani

Gurda Kapoora Biryani

Gurda Kapoora Biryani is a special meat dish originated from from Lahore in Punjab....

SPICY PULAO WITH STIR FRY BRINJALS

Spicy Pulao With Stir Fry Brinjals

Spicy Pulao with stir fry Brinjals is an amazing rice dish preparation commonly known as ...

Spinach Pulihora - Green Leaf Chitrannam

Spinach Pulihora - Green Leaf Chitrannam

One of the most famous South Indian Recipe - Pulihora with the added goodness of greens m...

Kashmiri Mutanjan Recipe, How To Make Kashmiri Mutanjan Recipe

This is a colorful Kashmiri rice dish seasoned with a variety of spices and nuts. Learn the recipe of Kashmiri Mutanjan by vahchef

Kashmiri Mutanjan is a very popular non vegetarian recipe from the Kashmiri cuisine. Mutanjan has variations in its recipes, here we have lamb mutanjan recipe strait from Kashmir.

About Recipe

How to make Kashmiri Mutanjan

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
50 mins
Total time
65 mins
Kashmiri Mutanjan
Author : Vahchef
Main Ingredient : Mutton
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Kashmiri Mutanjan
• Lamb (cubed) - 500 grams.
• Onions (quartered) - 2 numbers.
• Rice - 250 grams.
• Coriander powder - half tea spoon.
• Cardamom - 7 numbers.
• Peppercorn - 12 numbers.
• Clove - 11 numbers.
• Cinnamon sticks - 2 numbers.
• Saffron - half tea spoon.
• Ghee - 4 teaspoons.
• Almonds or pine nuts - 1 tea spoon.
• Lemon juice - 1 tea spoon.
• Sugar - 1.5 teaspoons.
• Salt - to taste.
• Water - as required.
Method:
  • Make a bagof onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
  • Put bag of spices in a pan, add meat, salt and enough water to cover. Cook until water reduces to half.
  • Remove bag of spices and squeeze out the flavor. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
  • In an another pan boil the rice in water with the remaining spices and some salt until barely tender; drain.
  • In a casserole put a layer of rice, then the meat, then remaining rice.
  • Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter