Step-by-Step Guide to Prepare Favorite Kashmiri mutton Rogan Josh with sheermal bread and raita

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kashmiri mutton rogan josh with sheermal bread and raita. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kashmiri mutton Rogan Josh with sheermal bread and raita is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Kashmiri mutton Rogan Josh with sheermal bread and raita is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook kashmiri mutton rogan josh with sheermal bread and raita using 43 ingredients and 23 steps. Here is how you can achieve that.

The ingredients needed to make Kashmiri mutton Rogan Josh with sheermal bread and raita:

1. Make ready For the Rogan Josh
2. Prepare mutton cut into 2 inch pieces
3. Make ready yoghurt whipped till smooth
4. Get onions, sliced and deep fried till golden
5. Make ready yoghurt
6. Take ghee
7. Make ready cloves
8. Prepare green cardamom
9. Take ginger
10. Get flakes of garlic
11. Prepare dried red chili soaked in 1 cup warm water
12. Make ready garam masala
13. Make ready Kashmiri red chili powder
14. Get dhaniya powder
15. Make ready salt or to taste
16. Prepare bay leaf
17. Take saffron/kesar soaked in 1/4 cup warm water
18. Make ready powder of green cardamom
19. Take powder of nutmeg/ jaiphal
20. Make ready powder of star anise
21. Get For the sheermal
22. Get maida
23. Take milk
24. Take saffron
25. Take powdered sugar
26. Make ready baking soda
27. Make ready salt
28. Make ready ghee
29. Make ready fennel seeds crushed coarsely
30. Make ready Melted butter for greasing
31. Get Mooli Ka raita using hung curd
32. Take curd (hung for 1/2 hour in a muslin cloth)
33. Make ready grated mooli or cucumber, squeezed
34. Prepare salt or to taste
35. Make ready green chillies chopped
36. Take chopped green coriander
37. Prepare chopped walnuts
38. Take ghee
39. Make ready mustard
40. Make ready cumin
41. Get Kashmiri red chili powder
42. Make ready pomegranate seeds for garnish
43. Prepare chopped green coriander for garnish

Instructions to make Kashmiri mutton Rogan Josh with sheermal bread and raita:

1. Marinate the mutton in yoghurt for 1 hour. Keep aside.
2. Make a brown onion paste with 1 tbsp of yoghurt.
3. Grind ginger, garlic and soaked red chillies using a little water from the soaking to make a paste. Keep aside.
4. Heat ghee in a pressure cooker. Add cloves and green cardamom. Fry for 1-2 minutes. Add the ginger garlic red chili paste. Stir for a few seconds. Remove from fire.
5. Add garam masala, red chili, dhaniya and salt. Return to fire cook for 1 minute.
6. Pick up the mutton pieces from the yoghurt, leaving behind the yoghurt. Roast on high flame till oil separates and it looks fried and browned.
7. Reduce heat. Add the left over yoghurt, stirring constantly on low heat for 5 minutes till it gets well blended.
8. Add 2.5 cups of hot water and 1 bay leaf. Close the cooker and give one whistle. Reduce heat and let it cook on low heat for 8-10 minutes. Open the cooker after pressure drops.
9. Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates.
10. Sprinkle powders of green cardamom, star anise and nutmeg. close the cooker. Let the flavours develop for 1 hour.
11. For sheermal, heat milk in a pot. Take out 2 tbsp milk in a bowl and add saffron to hot milk, keep aside.
12. Add sugar to the milk in the pot. Mix well.
13. In a big bowl add the flour, salt and baking soda. Add sweet milk. Knead it to a soft Dough. Cover with a moist muslin cloth and keep aside for 10 minutes.
14. Preheat the oven to 180 degree Celsius.
15. Add ghee to the dough and Knead again. Cover and set aside for 10 minutes.
16. Divide the dough into small portions. Using a little flour roll out the Dough. Sprinkle crushed fennel and press a little. Prick the bread with fork. Brush with saffron milk.
17. Place the bread on greased baking tray and bake for 8-9 minutes.
18. Remove,brush with melted butter. Serve hot.
19. For the raita. In a big bowl mix hung curd, grated mooli or cucumber. Add salth, green chillies and green coriander. Add half of the walnuts. Mix well.
20. Heat 1 tbsp ghee in a Karachi. Add mustard seed, cumin seeds and Kashmiri red chili powder.
21. Spread the ghee with spices over the raita.
22. To serve kashmir on a platter; take a serving plate.
23. Place sheermal on it, add one piece of mutton along with some thick gravy. Add the raita on the top. Garnish with walnuts, pomegranate seeds and green coriander. Eid Mubarak!!

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