ASLI RAMPURI MUTTON KORMA || SUB SE ASAAN TARIKA || 5 KG & 1 KG || SHORT video

Dear friends presenting very famous ASLI RAMPURI Degi Mutton Qorma Authentic. 5 Kg Daig. Copyright Protected
Mutton or Beef: 5 Kg with bone and little fat Oil: 2 Cup, Ghee: 2 Cups Sliced Raw Onion: 600 Gm,
Ginger paste: 10 Tbsp, Garlic Paste: 10 Tbsp Bay leaves: 12,
Cloves: 1 Tbsp,
Green Cardamom: 1 Tbsp Yogurt: 600 Gm, —
Green Cardamom Powder: 1 Tbsp,
Garam Masala powder: 1 Tbsp Water: 1 glass Ground Spices will be mixed now: Salt: 3 To 4 Tbsp or to taste,
Red Chili Powder: 2 to 3 Tbsp or to Taste:
Yellow Chili Powder: 2 Tbsp,
Coriander pwder: 5 tbsp,
Turmeric Powder: 1.5 tbsp,
Ground Coconut: 4 tbsp Add Again: Garam Masala: 1 tbsp & Green cardamom Powder: 1 tbsp ,
Watermelon Seed Powder: 5 Tbsp
After Adding Fried Onion and fried Makhanay (25 Gm) add 2 tbsp Of Kewda water and 1 Glass of water, Then stir well for 5 Minutes and add 2 more glass of water for low flame cooking. After 100 percent tender add ——— Milk: 1/3 Liter Before final dum add 1/2 cups of fried onion and mix it
Final Dum: Jyfal powder: 1/2 Tbsp, Javetri Powder: 1/2 tbsp, Cinnamon Powder: 1/2 Tsp, Green Cardamom Powder: 1 tbsp, Garam Masala Powder: 1 tbsp, Kewda water: 4 tbsp
How to Make Garam Masala –Cumin seeds: 3 Tbsp, Black Pepper: 1.5 Tbsp, Cloves: 1/2 Tbsp, Black Cardamom: 4, Fine grind in a spice grinder and your garam masal for Qorma is ready
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RECIPE CARD FOR 1 Kg MEAT
Mutton or Beef: 1 Kg with bone and little fat. Oil: 3/4 Cups, Ghee: 3/4 Cups Sliced Raw Onion: 150 Gm , Ginger paste: 2 Tbsp, Garlic Paste: 2 Tbsp Bay leaves: 4, Cloves: 1 Tsp, Green Cardamom: 8. Raw Onion Paste: 1/3 Cup Yogurt: 150 Gm, – Green Cardamom Powder: 1 Tsp, Garam Masala powder: 1 Tsp, Water: 1 glass Ground Spices will be mixed now: Salt: 1 Tbsp or to taste, Red Chili Powder: 1 Tbsp or to Taste: Yellow Chili Powder: 1 Tbsp, Coriander powder: 1.5 tbsp, Turmeric Powder: 1/2 tbsp, Ground Coconut: 1.5 tbsp Add Again: Garam Masala: 1 tsp And Green cardamom Powder: 1 tsp
Watermelon Seed Powder: 1 Tbsp After Adding Fried Onion and fried Makhanay (8 Gm) add 1 tbsp Of Kewda water and 1 Glass of water, Then stir well for 5 Minutes and add more water if needed low flame cooking. After 100 % tender add — Milk: 1 Cup. Add 1/4 cups of fried onion
Final Dum: Jyfal powder: 1/2 Tsp, Javetri Powder: 1/2 tsp, Cinnamon Powder: 1/4 Tsp, Green Cardamom Powder: 1 tsp, Garam Masala: 1 tsp, Kewda: 2 tbsp