#delhidarbar

"It is with Deep Sorrow that We Inform You of the Passing Away of Biryani King Jaffer Bhai of #Delhi #Darbar #Resturant. "

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Delhi Darbar’s Jaffer Bhai Mansuri makes the Best Biryani in Bombay. He is one restaurateur who can cook every item of food on the menus of his Popular Mughlai Eateries. No restaurateur serves better biryani than Him. But Don’t take our word for it.

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You may eat at any one of them, the Biryani will Taste the same.

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That’s because Jaffer Bhai has trained all the Cooks Himself. They are not Professionals who have passed out of catering colleges but men whose families have been in his employ for years.

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He takes them into his service, trains them in the art of Mughlai cooking, then gives them his secret “formula” to make biryani. However, the formula works only in a Delhi Darbar Restaurant. Cooks who have left and tried to repeat his success outside have failed miserably.

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He was on ventilator since 2nd Sept in Breach Candy Hospital

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Jaffer Bhai will be remembered & Cherished by the world.

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Will miss you Jaffer Bhai Big loss for the culinary journey.

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You will be always alive in our hearts

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My Condolences to his family.

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Pic & article Research from the net.

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🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗

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~Erik Baji Treasuryvala

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How to Cook Mutton Rogan Josh

Mutton Rogan Josh is one of the most preferred Indian curried meat items in the restaurants in Perth. Traditionally made with goat or lamb, this aromatic dish is considered to be of Kashmiri origin and introduced by the Mughals. It is the special aroma, the delicious the flavour and the thick red color gravy with oil/ghee floating on it that makes Mutton Rogan Josh a unique Indian cuisine and certainly an irresistible Indian food in Perth.

Do you find this cuisine to be interesting and mouth-watering? Well then read on to know how you can cook mutton Rogan Josh at home if you're unable to visit the Best Indian restaurant in Perth.

Ingredients

Below are the ingredients (for serving five persons) used for coking this delicious Indian cuisine that is also one of the most popular Indian food in Perth.

Ø  Main Ingredient:

-          Lamb/Mutton (500 gram)

Ø  For marinating:

-          Salt to taste

-          Lemon juice (2 tsp)

-          Groundnut oil (1 tbsp.)

Ø  For Tampering:

-          Two bay leaves

-          Cinnamon (2 pcs)

-          Green cardamom (4 pods)

-          Black cardamom (2 pods)

-          Hing/Asafoetida (1/2 tsp)

Ø  For Paste

-          Yogurt (1 cup)

-          Black cardamom powder (1/2 tsp)

-          Green cardamom powder (1 tsp)

-          Kashmiri red chili powder (3 tbsp.)

-          Dry ginger powder (1 tbsp.)

-          Fennel seed powder (1 tbsp.)

-          Black pepper powder (1 tsp)

Ø  For Garnishing

-          Red chilies (2 pcs)

-          Chopped coriander leaves (2 sprigs)

-          Grated ginger (1 tsp)

-          Garam masala (1tsp)

Cooking Procedure

To make Mutton Rogan Josh like the pro chefs of restaurants in Perth, first, marinate the mutton well by adding lemon juice and salt to it and leave it overnight (covered and in the fridge).

To start cooking a delicious mutton Rogan Josh just like the way they serve in a Best Indian restaurant in Perth, follow the step by step directions:

-          Heat oil/ghee in a pan, add all the ingredients for tampering and sauté for a minute or two.

-          Start adding the mutton pieces one by one and brown them. You can also opt for adding mutton pieces in separate batches like professional chefs do restaurants in Perth to ensure properly browned meat.

-          In a separate pot, mix whisked and smoothened yogurt with other ingredients mentioned for making eth paste.

-          Add the paste to the browned mutton and cook well for 10 minutes. Add salt if as required and add in water and mix everything well.

-          Remember, to make authentic mutton Rogan Josh, reputed restaurants in Perth relies on the original slow cooking technique or the ‘dampokhtak’ that ensures heavenly aroma, taste, and softness of this meat dish.

Therefore, if you’re cooking in a pot, you need to cover the pot well and let it simmer for at least two hours. But if you’re cooking in a pressure cooker, you need to transfer the whole thing in the pressure cooker, wait for five whistles and let it simmer for another 15 minutes.

-          Once cooked, open the lid, add the garnishing and you are done with making a delicious traditional non-veg Indian food in Perth.

Tasty Food is always divine.