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Ingredients
ScaleNo serving count in the source — scale by factor
- whole wheat, kernels200 g
- mutton, boneless300 g
- green chilli, fresh Indian variety20 g
- ginger, piece2 inch
- garlic6–8 clove
- oil, for cooking100 g
- onion, medium, finely sliced3
- lime, medium2
- turmeric powder, haldi1/2 tsp
- garam masala2 tsp
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
De-bran the wheat, wash, and soak for 2 hours.
Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.
Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.
Region evidence: recipe text — “Hyderabadi”
