Pasinday Recipe - How to make authentic Hyderabadi Pasanday - हैदराबादी पसिंदे - حیدرآبادی پسندے

Pasinday from Maimoona Yasmeen's Recipes

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Ingredients:

Bina haddi ka gosht/boneless mutton: 350 grams (or as you prefer)
Dahi/curd: 4 tea cups
Adrak lehsan ka paste/ginger garlic paste: 1 1/2 tablespoon
Bareek namak/salt: 1 1/2 teaspoon + 1/2 teaspoon
Haldi/turmeric powder: 1/2 teaspoon
Pudine ke patte/mint leaves: 2 tablespoons + 2 tablespoons
Kata hua hara dhaniya/chopped coriander: 2 tablespoons + 2 tablespoons
Sukha nariyal/dry coconut: 1 1/4th cup or 80 grams
Moong phalli/groundnut: 3/4th cup
Chironji/charoli: 30 grams
Pyaz/onions: 2 medium sized
Tel/oil: 6 tablespoons + 1 tablespoon
Garam masala powder/spice powder: 1/2 teaspoon
Kabab chini/cubeb powder: 1/4th teaspoon
Nimbu/lemon: 1/2



Procedure:

1. Bowl mein gosht daliye, adrak lehsan ka paste, 1 1/2 teaspoon namak, haldi powder, dahi, 2 tablespoon pudine ke patte aur 2 tablespoon kata hua hara dhaniya daliye.

2. Achhi tarah se milakar aadhe ghante ke liye(for 30 min) marination ke liye rakh dijiye.

3. Frying pan mein sukhe nariyal ke pieces daliye aur brown rang ke hone tak bhoon lijiye aur nikal lijiye.

4. Chironji ko bhoon lijiye aur nikal lijiye.

5. Frying pan mein 1 tablespoon tel/oil dalkar kati hui pyaaz daliye aur badami rang ki hone tak pyaz ko tal lijiye aur nikal lijiye.

6. Khopra, phalli, chironji aur tali hui pyaaz ko grind karke bareek paste bana lijiye.

7. Saucepan mein 6 tablespoon tel/oil daliye.

8. Marinate kiya hua gosht/mutton daliye.

9. Dhakkan dhak dijiye aur 20 minute tak medium aanch par pakaiyye ke paani sookh jaaye aur mutton aadha gal jaaye.

10. Masale ka paste daliye aur achhi tarah se bhoon lijiye, taqreeban 15 - 20 minutes tak ise bhuniye ke masale ki kachhi boo door ho jaye.

11. Do cup paani/2 cups water daliye.

12. Garam masala powder, kabab chini powder, 2 tablespoon kata hua hara dhaniya, 2 tablespoon pudine ke patte, nimbu ka juice aur 1/2 teaspoon namak daliye .

13. Dhakkan dhak dijiye aur dheemi aanch par 10 - 15 minute tak pakaiyye. Beech mein is mein milate rahiye ke kahin masala bartan ko chipak na jaaye.

Pasinday tayyar hain. Bagara khana ya kaju rice ya phir koi bhi roti ke saath serve kijiye.