Parsi Salli Boti Recipe
Parsi Salli Boti is a quintessential mutton dish that comes from Parsi cuisine and is typically served with crispy potato fries. Salli Boti is a semi dry spicy mutton curry that is slow cooked with various spices and gets the hot flavour and often teamed up with plain steamed rice. Served in every special occasion, Salli Boti is common favourite mutton dish in the community and outside as well.
Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.
If you like this recipe, you can also try other Mutton recipes such as
- 800 grams Mutton
- 2 Onions , finely chopped
- 2 Tomatoes , pureed
- 2 tablespoons Garlic , paste
- 2 tablespoons Ginger , paste
- 4 Green Chillies , (adjustable)
- 1/2 cup Curd (Dahi / Yogurt)
- 2 tablespoons Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Red chilli powder
- 2 Bay leaf (tej patta)
- Salt , as required
- Cooking oil , as required For ground spice mix
- 4 Black pepper powder
- 4 Cloves (Laung)
- 3 Cardamom (Elaichi) Pods/Seeds
- 2 Black cardamom (Badi Elaichi)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Mace (Javitri)
- 1/2 teaspoon Ajwain (Carom seeds) For garnish
- 2 sprig Coriander (Dhania) Leaves , chopped
- 1 cup Potato (Aloo) , fries
How to make Parsi Salli Boti Recipe
To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.
Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric. Season with salt and mix well.
Add the curd mix to the mutton pieces and mix well such that everything incorporates well.
Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.
Heat oil in a thick bottomed pan or wok and add bay leaf. Now add chopped onions and saute till they are golden in colour.
Add in the chopped tomatoes and mix well. Cook till the tomatoes soften and turn mushy.
Take the mutton marinade and add in to the wok and ground spice mix. Stir well and fry till the texture becomes a little watery.
Adjust salt if needed and also add more oil if required.
Close the lid of the allow the mutton to cook in medium to low flames till it softens. This might take an hour or so.
Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.
Adjust the consistency of the gravy to semi liquid and give a boil again.
Turn off the heat and garnish with plenty of potato fried and coriander. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'