Beef Tikkya Kabab
- Beef 1/2 kg (cut into small pieces without fat and bone)
- chickpea less than 1/2 cups (3/4 hours to soak in water)
- Green Cardamon 3-4
- Cinnamon stick 1-2
- Cloves 4-5
- Tejpata – 1
- Ginger – 1 tbsp chopped
- Garlic – 1 tbsp chopped
- Onion – 2 tbsp chopped
- Dry pepper 2-3
- Chilli powder – 1/2 tsp
- Yellow sliced - 1/4 tsp
- Coriander – 1/2 tsp
- Cumin powder – 1/2 tsp
- Hot spicy powder – 1/2 tsp
- nutmeg spice & Mace (Jaytree) – little bit
- Crispy Fried onion (Beresta) – 1/2 cup
- Salt – like taste
For Making Dough:
- Egg – 1 large
- Fresh mint leaves – 2 tbsp chopped
- Crispy Fried onion(Beresta) – 1/2 cup
- Dry Red Chili – 3 pieces roatsed
Lemon Juice – 1 tsp
Oil for deep fry
- Boil beef keema with Chaana daal , ginger-garlic paste, bayleaf, cardamom, cinnamon, salt until completely dried out.
- Take out the cinnamon and bayleafs , leaving cardamoms in the keema. Blend the keema or minced meat without adding any water.
- Then add the onion bereshta, chopped mint, chopped green chillies, beaten eggs, kabab masala powder and a little salt (if needed), mix well and shape them and deep fry at medium low flame.
- After boiling the keema and daal , the water should be completely dried out.
- While blending the keema, don’t add any water. It should be dry. Don’t try to blend at a time. Blend taking little amount every time.
- Keep them in refrigerator for at least half an hour before you fry them. And alwayz fry on medium low heat, it would help to have a crisp texture outside.
- After putting in oil, don’t try to turn over the kababs so frequently. Your kabab may break in for that. Wait until one side gets slight brown.
- The ratio of the keema and daal should be 4 : 1 .. For every 1 cup of keema (250 gram) , take 50 gram ( 1/4th cup ) of chick pea.
Mutton Kacchi Biryani
- Mutton 1 inch cubes 350 grams
- Basmati rice 1 cup
- Onions 4 large
- Yogurt 1/2 cup
- Ginger paste 2 tsp
- Garlic paste 2 tbsp
- Turmeric powder 3/4 tsp
- Red chilli powder 1 tbsp
- Coriander powder 1 tsp
- Salt to taste
- Ghee 6 tbsps
- Green cardamoms 3
- Black cardamoms 3
- Cloves 4
- Cinnamon 1 1/2 inch sticks
- Bay leaves 2
- Star anise 2
- Cumin seeds 1 1/2 tsp
- Green chillies sliced 6-7
- Tomatoes chopped 4 medium
- Dry ginger powder (soonth) 1 tsp
- Cumin powder 1 tsp
- Fresh mint leaves chopped 1/2 bunch
- Fresh coriander leaves chopped 1 bunch
- Saffron (kesar) 4-5 strands
- Milk 2 tbsp
- Soak basmati rice in two to three cups of water for half an hour. Drain and keep aside.
- Slice two onions and chop the remaining two.
- Marinate mutton with yogurt, half the ginger-garlic paste, half the turmeric powder, half the red chilli powder, half the coriander powder and salt for at least one and a half hours preferably in the refrigerator.
- Heat ghee in a handi and fry sliced onions till brown. Drain onto an absorbent paper and keep aside.
- To the same ghee add green cardamoms, black cardamoms, cloves, cinnamon, bay leaves, star anise, cumin seeds and let them crackle.
- Add chopped onions and sauté till golden brown.
- Add remaining ginger-garlic paste, green chillies, tomatoes and all the remaining masala powders including soonth and cumin powder.
- Remove mutton pieces from marinade and add. Sauté for two to three minutes and then add marinade mixture, mint leaves and two to three cups of water and cook mutton till half done.
- Add drained rice, half of the chopped coriander leaves and two cups of water. Mix well, cover and simmer on low heat.
- When it is nearly done, add saffron dissolved in two tablespoons of milk and mix gently.
- Cover and cook till fully done. Stir biryani well before serving.
- Garnish with remaining chopped coriander leaves and fried onion slice.