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Mutanjan Recipe

Mutanjan Ingredients:

Mutanjan Recipe
Mutanjan Recipe

  • 250 g Rice
  • 500 g Lamb (cubed)
  • 2 large Onions (quartered)
  • 2 piece Cinnamon Sticks
  • 12 Cloves
  • 12 Peppercorns
  • 6-7 Cardamoms
  • ½ tsp Coriander Powder
  • 2 tbsp Sugar
  • 1 tsp Lemon (juice)
  • 1 tsp Almonds, crushed
  • ½ tsp Saffron (soaked in 1/4 tbsp milk)
  • 4 tbsp Ghee
  • Salt, to taste

How to make Kashmiri Mutanjan:

  • Take a medium sized bowl and add onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander in it. Now, take a clean cotton cloth and tie all the above ingredients to make a potli. Keep it aside.
  • Now, heat a pan and put the potli prepared along with lamb, salt and enough water to cover it. Cook it till the water is reduced to half and let it cool a bit.
  • Remove the potli and squeeze out the flavor in the pan itself.
  • Add sugar and lemon juice in the same pan and cook it till it gets syrupy and glazy. Keep it aside.
  • Take another deep pan and boil rice in water with the other left spices and some salt. Cook till the rice is half done and then drain out the water.
  • Take a casserole and grease it. Now, arrange a layer of rice, then the lamb and again the layer of remaining rice.
  • Pour saffron milk over top, sprinkle crushed almonds over it, cover it tightly and let it bake at 350 F for 30 to 35 minutes.
  • Serve hot.

Kashmiri Mutanjan Recipe

Kashmiri Mutanjan Ingredients:

Kashmiri Mutanjan Recipe

  • 250 g Rice
  • 500 g Lamb (cubed)
  • 2 large Onions (quartered)
  • 2 piece Cinnamon Sticks
  • 12 Cloves
  • 12 Peppercorns
  • 6-7 Cardamoms
  • ½ tsp Coriander Powder
  • 2 tbsp Sugar
  • 1 tsp Lemon (juice)
  • 1 tsp Almonds, crushed
  • ½ tsp Saffron (soaked in 1/4 tbsp milk)
  • 4 tbsp Ghee
  • Salt, to taste

How to make Kashmiri Mutanjan:

  • Take a medium sized bowl and add onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander in it. Now, take a clean cotton cloth and tie all the above ingredients to make a potli. Keep it aside.
  • Now, heat a pan and put the potli prepared along with lamb, salt and enough water to cover it. Cook it till the water is reduced to half and let it cool a bit.
  • Remove the potli and squeeze out the flavor in the pan itself.
  • Add sugar and lemon juice in the same pan and cook it till it gets syrupy and glazy. Keep it aside.
  • Take another deep pan and boil rice in water with the other left spices and some salt. Cook till the rice is half done and then drain out the water.
  • Take a casserole and grease it. Now, arrange a layer of rice, then the lamb and again the layer of remaining rice.
  • Pour saffron milk over top, sprinkle crushed almonds over it, cover it tightly and let it bake at 350 F for 30 to 35 minutes.
  • Serve hot