Fry Masala

Description

VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Meat with bones/minced meat/liver/kidney

OR

½ kg. / 1 lb.
Chicken with bones 1 kg. / 2 lb.
Cilantro/Kothmir/Hara Dhanya 1 small bunch / 10 twigs
Mint leaves/Pudina 1 small bunch / 10 twigs
Green chilies (vertically sliced) 3 Nos.
Cooking oil 75 ml. / 5 tablespoons
Onions 125 gm. / 2 medium
Ustad Banne Nawab’s Hyderabadi Fry Masala    1 packet

STEPS OF COOKING:

  1. Take 50 ml / ½ small tea cup water and make a paste of fry masala, keep aside.
  2. In a pressure cooker heat 75 ml. / 5 tablespoons oil and fry onions till they start changing colour.
  3. Add green chilies, meat/minced meat/liver/kidney/chicken and fry for 1 to 2 minutes. Now add masala paste and fry for 1 to 2 minutes, stirring continuously so that nothing sticks to the bottom.
  4. Add 250 ml. / 1 glass of water, mix thoroughly and pressure cook till third whistle (if chicken is used then cook till first whistle only), reduce flame to low and cook for 5 to 10 minutes if meat is tender, (otherwise cook for another 5 to 10 minutes). Close stove and let the cooker cool down.
  5. Transfer contents of pressure cooker in a kadahi (wok) and stirring occasionally, fry till meat is tender and water is absorbed. Add Cilantro/kothmir/hara dhanya and mint leaves, mix and put on “Dumm” for 5 minutes on low flame. Remove and serve.