Posted on January 19, 2016 by Miss OMGies in Main Course, Meat
1. Bong- 1 kg
2. Bones- ½ kg
3. Chopped Large Onion- 2
4. Ginger and Garlic chopped- 2 tbsp
5. Kashmiri chilli powder- 2 tbsp
6. Turmeric powder- 1 tbsp
7. Coriander powder- 1 tbsp
8. Roasted cumin powder
9. Fennel (Saunf), powder- 2 tbsp
10. Nutmeg/jaiphal- pinch
11. Mace/Javitri- pinch
12. Salt- as per required
13. Yogurt- 1/2 cup
14. White Flour- 3tbsp
15. Water- 4 cup
16. Oil- 1 cup
Spice mix
1. Bay leaves- 3 to 4
2. Whole cumin powder- 1 tsp
3. Cloves- 1 tbsp
4. Whole brown cardamom
5. Whole green cardamom – 1 tbsp
6. Whole black peppercorn – 1 tbsp
7. Cinnamon stick- 2
8. Whole ginger- 4
9. Whole garlic – 4
10. Whole onion-1 small
Take a muslin cloth, add the potli masala and tie tightly.
Garnishing Ingredients:
- Brown onion
- Lemon
- Ginger sliced
- Green chili
- Chopped Fresh coriander
Method:
For pressure cooker add bones with 5 cups of water. Add sal along with Putlli into the pressure cooker. Close the lid and cook it on high heat for 50 minutes. Discard the putli and take out the water into another bowl. if you want you can discard the bones as well otherwise in order to beautify your dish you can keep the bones.
- Heat oil in a non-stick pan, add chopped onion fry till golden-ish brown.
- Now take out onion in a separate paper towel plate, set aside.
- In the same pan add Bong with garlic and ginger paste, Mix well until row smell vanishes
- Add 4 to 13 ingredients into pan. Mix well. Let them cook.
- Now add bones flavored water. Let them cook for 3 to 4 hours or until meat gets soft and tender
- Now serve your old Delhi fashioned style Paya Nihari with your favourite Naan or Rice.
