Shehenshahi Qeema Palav Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Heat oil and add cloves, whole black peppercorns, bay leaves, caraway seeds, cardamom, black cardamom, cinnamon stick, star anise and saute. Now add ginger garlic paste and saute. Add in the chopped onions and fry till they are golden in colour. Add in the mutton mince and saute. Once the mince changes colour, add in whisked yogurt and salt, cook till the mince is cooked. Add in red chilli powder, green chillies and coriander powder. Boil water add rice, salt and lemon juice to it. Strain the rice and layer them over the cooked mince and add ghee. Put green chilies, coriander, mint, fried cashews and raisins, fried onions and saffron soaked milk. Cover the pan and simmer for 15 to 20 minutes. Serve garnished with boiled eggs. Serve with burani raita.

Method:
Mix the yogurt with garlic, red chilli powder, cumin powder and black salt.

Method:
Heat the milk for 40 minutes on low. Add sugar and keep stirring till it dissolves. Cool for a while. When the milk turns warm, then add the beaten yogurt. Lastly add nutmeg and cardamom powders and vanilla essence and let cool. Apply extra 2 tbsp thick yogurt to the bowl and then slowly pour the mixture in an ovenproof dish and let it set covered in a warm oven for 4 hours or more until set. Remove from oven and chill overnight in fridge before serving. Just before serving decorate with rose petals and almonds and pistachios.