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KARAHI,
Mutton. 2 Kg
Tomatoes, 1.5 kg
Ghee , 250 grams
Green chillies, 10 to 15
Method,
Heat ghee, put mutton and fry for 10 mins, add water and cook till meet tender, add tomatoes and cook on low flame for 15 mins with lid on pot.
Once tomatoes are soft and mixes cook 5 mins and add salt and green chillies , cook untill its semi dry and layer of oil shows on top.
Close flame and ENJOY MUTTON PESHAWARI KARAHI.
Mutanjan ,
Rice, 500 grams
Dry fruit.
Ashrafi. (To taste)
Sugar , 500 grams.
Food colours, red, yellow, green.
Milk , 1 cup
Ghee, 150 grams
METHOD:
Boil rice and keep aside.
Heat ghee put elaichi and wait 2 mins
Add milk and sugar cook till sugar dissolves completely, add rice and mix well gently.
When dry add food colour ( mixed separately) and nuts and ashrafi and close lid for damm.
Wait 15 mins and its ready,
ENJOY.