Bijnor Famous Urad Gosht Recipe | Shadiyon Wala Urad Gosht | UP Special Degi Urad Gosht

#UradGosht #BijnorSpecial #ShadiyonWalaUradGosht #UPSpecialRecipe #DegiUradGosht #MuttonRecipe #DawatSpecial #DesiFood #TraditionalRecipe #IndianCooking #GoshtRecipe #FoodLover #HomeCooking #BijnorFood #UradDalGosht Bijnor Famous Shadiyon Wala Urad Gosht – Ingredients Dal ke liye: 2½ cup sabut kali urad dal (with skin), 2–3 ghante ya overnight bhigi hui ¼ cup lal masoor dal Gosht ke liye: 1 kg gosht (bada gosht ya mutton) ¾ cup mustard oil ya cooking oil 2 medium pyaz (1 cup), sliced 2 inch dalchini 2–3 tej patta Gosht ke masale: 2 tbsp adrak lehsun paste 1 tsp lal mirch powder 2 tsp Kashmiri lal mirch powder 2 tsp namak (ya swad anusar) 1 tsp haldi powder 1 tbsp dhania powder 2 medium tamatar (1 cup), chopped 2 cup (500 ml) pani Urad pakane ke liye: 2 tsp adrak lehsun paste 1 tsp lal mirch powder 2 tsp namak 1 tsp haldi powder ⅓ cup pyaz, roughly sliced 1.5 litre (6 cup) pani Khushbudar Garam Masala: 1 tsp saunf 1 tsp jeera 1 tsp sabut dhania ½ tsp kali mirch 4 hari elaichi 1 badi elaichi ½ javitri flower Chhota sa tukda jaiphal 4 laung Final Garnish: Julienne kati hui adrak Hari mirch, barik kati hui Hara dhania, chopped 2–3 tbsp desi ghee (optional) Optional Smoky Flavor (Dhungar): 1 jalta hua koyla ½ tsp tel ya ghee Serving Suggestion: Steamed rice Tandoori roti Naan ya kulcha Yeh quantity lagbhag 8–10 servings ke liye kaafi hai. Bijnor Famous Wedding-Style Urad Gosht – Ingredients For the Lentils 2½ cups whole black gram (whole urad dal with skin), soaked for 2–3 hours or overnight ¼ cup red lentils (masoor dal) For the Meat 1 kg mutton or buffalo meat ¾ cup mustard oil or cooking oil 2 medium onions (about 1 cup), sliced 2-inch cinnamon stick 2–3 bay leaves Spices for the Meat 2 tbsp ginger-garlic paste 1 tsp red chili powder 2 tsp Kashmiri red chili powder 2 tsp salt (or to taste) 1 tsp turmeric powder 1 tbsp coriander powder 2 medium tomatoes (about 1 cup), chopped 2 cups (500 ml) water For Cooking the Urad Dal 2 tsp ginger-garlic paste 1 tsp red chili powder 2 tsp salt 1 tsp turmeric powder ⅓ cup onion, roughly sliced 6 cups (1.5 liters) water Aromatic Spice Blend 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp black peppercorns 4 green cardamoms 1 black cardamom ½ piece mace (javitri) Small piece of nutmeg 4 cloves For Garnishing Ginger, cut into thin juliennes Green chilies, finely chopped Fresh coriander leaves, chopped 2–3 tbsp desi ghee (clarified butter, optional) Optional Smoky Flavor (Dhungar) 1 piece of hot charcoal ½ tsp oil or ghee Serving Suggestions Steamed rice Naan Tandoori roti Kulcha Yield: Serves approximately 8–10 people.