The $1 Breakfast That Created Pakistan's Most Famous Chef | Street Food Gujranwala

Cheapest Murgh Chaney Breakfast in Gujranwala | Shahi Murgh Chany Gujranwala | Street Food PAK

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Gujranwala mutton chaney is a popular and flavorful dish from Gujranwala, a city in Pakistan known for its rich culinary traditions. This dish consists of tender mutton cooked with chickpeas (chaney) in a savory and spiced gravy. Here's a simple recipe to make Gujranwala mutton chaney at home:

Ingredients:
- 500 grams mutton (with bone)
- 1 cup chickpeas (soaked overnight and boiled)
- 2 large onions (finely chopped)
- 2 tomatoes (chopped)
- 2 tablespoons ginger-garlic paste
- 3-4 green chilies (slit)
- 1 cup yogurt (whisked)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- Salt to taste
- 1/2 cup oil or ghee
- Fresh coriander leaves (chopped) for garnish
- Lemon wedges for serving

Instructions:
1. **Preparation**:
- Soak the chickpeas overnight, then boil them until soft. Drain and set aside.
- Clean and cut the mutton into medium-sized pieces.

2. **Cooking the Mutton**:
- In a large pot, heat the oil or ghee over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

3. **Adding Spices and Tomatoes**:
- Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes become soft and the oil starts to separate.
- Add the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well.

4. **Cooking the Mutton**:
- Add the mutton pieces to the pot and cook on high heat for 5-7 minutes, stirring frequently until the mutton is browned on all sides.
- Reduce the heat to medium, cover the pot, and let the mutton cook in its own juices for about 15-20 minutes, stirring occasionally.

5. **Adding Chickpeas and Yogurt**:
- Add the boiled chickpeas to the pot and mix well.
- Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook for another 10 minutes until the yogurt is well incorporated.

6. **Simmering**:
- Add 2 cups of water to the pot, stir, and bring it to a boil.
- Reduce the heat to low, cover, and let it simmer for about 30-40 minutes or until the mutton is tender and the flavors have melded together.

7. **Final Touches**:
- Once the mutton is cooked and the gravy has thickened to your desired consistency, sprinkle garam masala and black pepper powder on top. Stir well.
- Garnish with freshly chopped coriander leaves.

8. **Serving**:
- Serve hot with naan, roti, or rice.
- Accompany with lemon wedges for an extra tangy flavor.

Enjoy your homemade Gujranwala mutton chaney!



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