सफेद मास: राजस्थानी राजघरानो का बेहद ख़ास व्यंजन | Safed Maas Authentic Recipe by Chef Ashish Kumar

Just as the folk arts, music and traditions of Rajasthan have importance, similarly the traditional food here has a special significance. While on one hand the Junglee Maas recipe was enjoyed by the kings which were the meat of the hunted animal, on the other hand, the Laal Maas recipe with excessive spices and Mathania chili was equally relished. But today's recipe is Safed Maas, which started in the kitchen of the Rajasthani royal families. This dish became the favorite dish of those who don't like more chilies and spices. On the day of Sharad Purnima, when the dishes were included in the food which was white in color, this dish was successful in making its own place because it was a meat dish with white color, which used a lot of dry fruits. The quantity or choice of dry fruits depended entirely on the status and taste of the royal family. So let's know the story of another precious pearl in the history of Rajasthan, let's start the Safed Maas recipe. Cooking Steps: Add little salt in half a kilogram of mutton. A half teaspoon of white pepper powder. If not available, add black pepper. 2 tablespoons of ginger garlic paste, 100 grams of curd. Mix well. Leave it for 2 hours at room temperature. I am using peeled almonds along with other dry fruits. Poppy seeds are soaked overnight. So I am using, 1 tablespoon of pistachio, 1 tablespoon of walnuts, 1 tablespoon of watermelon seeds, 1.5 tablespoons of soaked poppy seeds, 10-12 soaked and peeled almonds, 7-8 pieces of cashew nuts, and 1 tablespoon of ground coconut. Make a fine paste of dry fruits by adding little water gradually. I am using Sil Batta( Indian grinding stone) as I am cooking this dish traditionally. But you are free to use a blender. By mistake, I have taken quantities as per one kg of mutton. So if you are cooking half a kilogram then reduce all the ingredients into half. The white paste is ready, take this out in a bowl. I have filled charcoal in a chimney starter. Crush newspaper and ignite it. Put the charcoaled filled chimney on fire. Leave it for half an hour so that charcoal catches fire properly. Here I am using a sigadi/ Angeethi(charcoal stove), but you can use the gas stove at your convenience. Drop burning charcoal in the sigadi. Arrange charcoal briquettes so that a cooking pot can be placed. Let's place a clay Handi on Angeethi. Pour 3 tablespoons of clarified butter(Desi Ghee) in hot Handi. Add a piece of cinnamon stick, 2-3 pieces of green cardamoms, 2 pieces of black cardamoms, Fry for a minute, Add 2 medium-sized onions which are cut in the slice. Fry until light gold color. Add 2-3 whole red chilies, Onions are cooked, let's add marinated mutton. Cook for 5-7 minutes and keep stirring. Cover the lid) and cook for another 10 minutes, Stir occasionally. Add 2 tablespoons of white nut paste. Mix Well. Cook for 5-6 minutes. Add 3 cups of water. Add more or less as per desired consistency of gravy. Mix Well. Cook until it boils. Add salt to balance the taste. Cover the lid cook and cook for 30 to 40 minutes until it tenderizes. Safed Maas is cooked. Serve hot. Enjoy with your favorite chapati(bread). For Laal Maas Recipe, Click the link below-    • 🔥 Authentic Rajasthani Laal Maas Recipe | ...   For Junglee Maas Recipe, click the link below-    • राजस्थानी जंगली मास आज भी रोमांच के दौर का...   For Junglee Laal Murgh recipe, click the link below-    • जंगली लाल मुर्ग खाकर आप राजस्थानी आखेट के ...   Follow my facebook page-   / chefashishkumar1   Follow me at Instagram   / ashish10283   #safedmaasrecipe #rajasthanisafedmaas #laalmaas