If you want sour yogurt use yogurt which

Boil milk and cool till it is lukewarm. To this bowl, add ginger-garlic paste, garam masala, roasted and ground spices, fried onion and the oil.How to set yogurtI recommend you purchase an earthenware bowl for this purpose and the yogurt will have an addictive unique flavour. Wash with salt and set aside in a plastic container.INGREDIENTS2 litres milk½ kg sugar¼ kg fresh cream¼ kg rice10 tbsp almonds, finely chopped10 tbsp pistachios, finely chopped2 tsp almond essenceVaraq for garnish METHODWash and soak rice for an hour. Let this paste cool completely in a deep bowl. Set aside for two to three hours to allow the flavours to combine.Mix in sugar and fresh cream as the mixture thickens.In a large, thick-bottomed pan, put the milk to boil. Make sure you use it before the fragrance fades.Take the pan off the flame and spoon the phirnee into bowls. Grind each one separately into a fine powder. If you want sour yogurt, use yogurt which is two days old. Mix in the masala you have roasted and ground; sauté until fragrant. Once they are cooked, add chopped coriander and mint leaves and slit green chillies. Leave the chicken on dum for a while, until the oil rises to the surface. Sultan Mohammed Quli, a Qutub Shahi king, built Hyderabad in 1580s, and was inspired by the beautiful, legendary Persian city of Isfahan. Mix all three together https://www.kn-rubberproducts.com/product/engineering-machinery-hydraulic-system/rubber-dust-proof-seal-cover.html and store in an airtight jar. Heat oil in a deep pan and then lower the flame, and add a pinch of cumin seeds, a few curry leaves and a garlic clove.Garam Masala powderEvery Indian household has their own recipe for garam masala and this is mine. Continue stirring and cooking for 10 more minutes. Mutton must always be cooked at room temperature. The Nizams were, also, discerning gourmets and brought in culinary influences from Telengana, Marathwada and Karnataka. Before our next dinner party, I told Peter not to order dessert. Measure out equal quantities of cardamom, cinnamon sticks and cloves. Peter liked to serve phirnee, which he would get from the Old City.— Recipes from the book Saffron and Pearls: A memoir of family, friendship and heirloom Hyderabadi recipes.