Barmi Ghosht

Procedure

Fry coriander and chilies in a pan. Marinate meat with 1 tablespoon ginger garlic paste and salt. Slightly fry onions in another pan using Kausar Canola Oil. Now add the remaining ginger garlic paste. Cook and keep stirring. Put yogurt, saffron, khewra and fried coriander chilies in the pot. Roll parchay and tie them with a thread. Dip them in the cooked spices. Put this in a pan and close the lid. Seal with kneaded dough. Put this on low flame till the water from meat dries out. Yummy Burmi Gosht is ready