Kurma Zaffrani Mughlai

1. 1

   First of all, soak the saffron in 1 tsp.

2. 2

   of warm milk and then grind it.

3. 3

   Now heat ghee, and fry whole spices, chilies, ginger and garlic.

4. 4

   Add meat and onion and fry until light brown.

5. 5

   Add kidneys and salt, and cook, uncovered, until meat is tender and the gravy thick.

6. 6

   Mix saffron into curd and add these to the meat, off the fire.

7. 7

   Bring to boil and serve with parathas.

* Per serving · 4 servings · Values may vary.

No additional tips available.