Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Chef
Heat ghee in a lagan (brass vessel), add black pepper, cinnamon sticks, green cardamom, bay leaves, shahi jeera and sauté till it crackles,
Add whole green chilies, ginger garlic paste, sauté for 5mins, add boneless mutton sauté for 10min
Add salt, turmeric powder sauté till the mutton leaves water, then add water allow to cook for 3hrs on a very slow flame.
Soak the broken wheat and the Oats for an hour
Once the mutton is 50% cooked add soaked wheat and cook on slow flame continuously stirring the meat, till it becomes glutinous.
Then add brown onions, fresh chopped coriander and mint leaves, and saffron cook for 10-15min.
Garnish with ghee, saffron, brown onion, chopped coriander, mint and lemon juice
Boneless mutton - 800gms
Black pepper - 50gms
Green cardamom - 25gm
Bay leaves - 4nos
Shahi jeera - 15gms
Cinnamon sticks - 5gms
Salt to taste
Brown onions - 150gms
Turmeric powder - 1tsp
Green chilly whole - 8nos
Ginger garlic paste - 50gms
Chopped coriander leaves - 20gms
Chopped mint leaves - 30gms
Ghee - 150ml
Oats - 100 gms
Broken Wheat - 25 Gms
Water - 02lt
Saffron - 1gm
Lemon juice - 10ml