Recipe of dosa

Murgh malai Kabab

Murg Malai Kabab
Amount		Food Items
1000	g	Chicken, Boneless
100	g	Ginger garlic paste
20	g	Malt Vinegar
20	g	Salt
150	g	Processed Cheese
5	g	Corn Flour
60	g	Egg
40	g	Chopped Corriander stems
100	g	Chopped Green Chilli
50	g	Melted Butter
80	g	Lemon
200	g	Cream
5	g	Kabab Masala
Method
Marinate the chicken with salt, ginger garlic paste and malt vinegar for 1/2 an hour.
Cream the cheese and add the corn flour, egg, chillies and corriander stems.
Add the chicken and mix in the cream.
Skewer onto a seekh and cook in a medium hot tandoor.
Remove and from the tandoor and sprinkle with kebab masala, melted butter
and lemon juice.
Place onto a garnihsed platter

 

Hyderabadi Kacha Ghost ki Biryani

Ingredients



1 kg Lamb (cleaned and cut

into medium size pieces)



1 cup Yoghurt



4 tbsp Ghee



½ kg Rice (washed)



4 large onions (sliced finely)



4 tbsp Ginger & Garlic (equal

amounts crushed)



1 Lemon



4 tbsp Almond (ground)



2 Cinnamon sticks



2-3 Cloves



4-6 Cardamoms



2 tbsp Milk



Quater tsp Saffron



2-3 Green Chillies



½ tsp Black Jeera



½ tsp Garam Masala (equal

amounts of Black Jeera,

Cardamom & Cinnamon sticks,

with half amount of cloves)



Salt to taste



Coriander and Fried Onions to

Garnish

Method

1. In a large bowl mix the meat, yogurt, almonds, chopped green chillies,

ginger and garlic, salt, and ground garam masala.

2. To the mixture add half a teaspoon each of chilli powder and turmeric.

Marinate for at least 4-6 hours in the fridge.

3. Fry the onions in ghee until golden brown and crisp. Drain away any

excess ghee and then remove the onions and spread over a large

plate. This should keep the onions crispy. Once they have cooled crush

the onions with your fingers and add this to the marinated meat mixture.

4. In a large pan fill half with water and add salt, whole garam masala and

one green chilli. Bring this to the boil and add the washed rice and cook

until the water boils. Once the water has boiled drain the rice in a

colander and rinse with a little cold water.

5. Grease the saucepan generously with ghee and transfer the meat

mixture. Level the surface and now spread the rice evenly over the

meat.

6. Squeeze the lemon and pour the juice over the rice.

7. Warm the milk and crush the safron into it.

8. Pour the milk/saffron mixture over the rice. Do it generously with ghee.

9. To garnish spread the fried onions and coriander over the rice.

10. Cover the saucepan tightly. Allow to steam on high heat for about 10

minutes and then lower the heat and cook for another 1 ½ to 2 hours.

Before removing the pan from the cookeer ensure that there is no

moisture left in the meat. This can be checked by simply listening for a

sizling sound. If there is no sizzling then the Biryani is ready.

11. Serve hot with Raita and Mirchi ka salan .

Idly Chaat