Mutton Zafrani Pulao, Jheenga Palak And Shimla Mirch Ki Chutney by Chef Zakir

Ingredients For Mutton Zafrani Pulao:

• Mutton 1/2 kg
• Rice  300 gm
• Green chilies 4-5
• Onion  2
• Garlic  4
• Star anise  6
• Plum  100 gm
• Fennel seeds  2 tbsp
  
• Coriander seeds 2 tbsp
  
• Mix whole spices  as required
  
• Turmeric  1 tbsp
  
• Saffron  1 packet
  
• Salt  to taste
  
• Ghee 1/2 cup
• Muslin cloth  as required
  
• Water  1-1/2 to 2 glass

Method:

1. First pour ghee, add garlic cloves, onions cook it well.
2. Then add mutton, roast it well so that its color changes, and its rawness finishes and its water dries.
3. Then add whole coriander, fennel bag, along whole garam masala, turmeric, salt and roast it for 1 to 2 minutes.
4. Now pour water cover and let it cook.
5. When the chicken tenders after 25 to 30 minutes, add rice, green chilies.
6. When the rice tenders then dry its water add plum, saffron, mix and simmer it for 8 to 10 minutes.
7. Delicious mutton zafrani pulao is ready.

Ingredients For Jheenga Palak:

• Prawn  1/2 kg
  
• Spinach  1 bunch
  
• Green chilies  4-5
  
• Coriander leaves  1/4 bunch
  
• Ginger garlic paste  2 tbsp
  
• Yogurt  125 gm
  
• Nutmeg mace powder  1/2 tsp
  
• Cardamom ground  1/2 tsp
  
• Turmeric  1/2 tsp
  
• Cumin seeds  1 tsp
  
• All spice  1 tsp
  
• Salt  to taste
  
• Oil  1/4 cup

Method:

1. First pour oil in pan, add ginger garlic paste, prawns, fry it well and keep it on aside.
2. Now pour oil in a pan, spinach, green chilies, chopped green coriander, yogurt, roast it for 2 minutes.
3. Then add chopped nutmeg mace, chopped big cardamom, whole cumin, chopped garam masala, turmeric, salt roast it well.
4. When the water dries, then fry the prawns mix it well take it out and then serve.

Ingredients For Shimla Mirch Ki Chutney:

• Capsicum 2
  
• Jaggery  125 gm
  
• Water  1 cup
  
• Tamarind  1/2 cup
  
• Oil  1/4 cup
  
• Coriander powder  1 tsp
  
• Cumin powder  1 tsp
  

Method:

1. First pour oil add fennel, chopped small capsicum, roast it for 1 to 2 minutes.
2. Then add jaggery, tamarind paste, chopped coriander, chopped cumin, turmeric, chopped red chilies, salt, water cover and let it cook.
3. Remove its cover after 10 to 12 minutes and roast on high flame.
4. When the gravy becomes thick take it out in a dish then serve.