Navroz Recipes

Bhunna gosht -Instant pot version

Bhunna gosht made in the Instant Pot is so quick and easy that it is sure to become your favourite. Impress your family and friends with this spicy tender mutton dish 

You can substitute mutton with goat, chicken or boneless beef; cooking time may vary. 

Ingredients:

• 900 g mutton (lamb leg with bones, cut in pieces)
• 2 large onions, sliced 
• 1 tablespoon ginger paste 
• 1 tablespoon garlic paste
• 1/2 cup yogurt 
• 1/2 cup tomatoes (I used canned) 
• 1 star anise
• 1 cinnamon stick 
• 4 button chillies 
• 2 black cardamom 
• 1/4 teaspoon cardamom powder or 2-3 pieces green cardamom
• 1/2 teaspoon turmeric powder 
• 1 teaspoon black pepper powder 
• 1 teaspoon coriander powder 
• 1 teaspoon cumin powder 
• 1 teaspoon red chilli powder 
• 1 teaspoon paprika 
• 1 teaspoon fennel seeds 
• 1 teaspoon cumin seeds 
• 1/3 cup fried onion 
• 1/2 cup water 
• 1/4 cup oil + 2 tablespoon ghee 

Procedure:

• Heat the Instant Pot to Saute mode and add the oil and ghee. Once the oil is hot add the onions and cook till they are golden brown. 
• Add all the dry masala (powder and whole). Cook till fragrant. 
• Add the tomatoes and yogurt and bhonify (sauté) the mixture. 
• Add the washed meat to bhonified mixture, add the fried onion and 1/2 cup water. Mix well.
• Close the IP lid, ensure it is set to seal mode. Cook on manual for 25 minutes. Let it release the pressure naturally.
• Once you are able to open the IP, if you want a thicker gravy then again place on sauté mode to evaporate some of the liquid (this step is optional).
• Enjoy with naan or rice.

Vanilla-rose scented Phirni

Ingredients:

• 1 tablespoon washed rice soaked in 2 tablespoons of rose water 
• 1 1/2 cup milk
• 1 tablespoon rooh afzha (rose flavour pink syrup)
• 1 tablespoon sugar (use more if you want) 
• 1/4 teaspoon cardamom powder 
• 1/4 teaspoon vanilla extract
• 1/3 cup heavy cream (cooking cream) 
• Chopped nuts of choice (for garnish) 
• Edible rose bud (for garnish) 

Procedure:

• Soak the rice in rose water and set aside for at least 30 minutes.
• In a saucepan start heating the milk, make sure to stir frequently.
• Grind the rice after 30 minutes. (Add a tablespoon of regular water ONLY if needed for grinding).
• Add the ground up rice to the boiling milk. Add the rooh afzha syrup, sugar, vanilla and cardamom powder.  
• Mix well to avoid clumps.
• Once it starts to thicken add the cooking cream. Keep stirring till it reaches the desired consistency. 
• Place in a bowl and decorate.
• You can easily double/triple the recipe for larger gatherings. 

Written by Aabida Dhanji-Madhani