PREPARATION

1. Take a pressure cooker, add 750 grams boneless mutton, 25 grams green chili, 2 teaspoons ginger garlic paste, 1/2 teaspoon turmeric and mix it well.

2. Add 200 milliliters water and mix it again.

3. Cover it with lid and cook till you hear 5 whistles.

4. Transfer this into a blender and blend well. Keep aside.

5. In a bowl, add 105 grams broken wheat, 1 teaspoon white lentils, 1 teaspoon pigeon pea lentils, 1 teaspoon split bengal gram, 1 teaspoon split mung beans, 1 teaspoon rice, 400 milliliters water and soak for 1 - 2 hours.

6. Take a pressure cooker, add the soaked lentils in it. Add 1/2 teaspoon salt, 500 milliliters water and mix it well.

7. Cover it with lid and cook till you hear 2 whistles.

8. Open the lid and mix it well.

9. Transfer this mixture into a blender and blend it well.

10. Heat 3 tablespoons oil in a pot, add 400 grams onions and fry till translucent or till it turns dark brown in color.

11. Add 2 teaspoons ginger garlic paste and stir for 2 - 3 minutes.

12. Then, add 3 tablespoons mint, 3 tablespoons coriander, 2 green chili and mix it well.

13. Now, add 1/4 teaspoon turmeric and stir well.

14. Add 1/2 teaspoon black pepper and mix it again.

15. Add 375 grams yogurt and mix it well.

16. Cook for 2 -3 minutes.

17. Now, add the blended broken wheat mixture and mix it well.

18. Then, add the blended mutton mixture in it and mix it again.

19. Add 2 tablespoons mutton stock and mix it well.

20. Add 2 tablespoons ghee and mix it again.

21. Cover it with lis and cook for 5 minutes.

22. Garnish with fried onions, coriander and mint.

23. Serve hot.