Pakistani Seekh Kebabs That Melt in Your Mouth

Pakistani Seekh Kebabs That Melt in Your Mouth 

  Ingredients:  

  For the Kebab Mixture:  

·        500g mutton ground (a bit of fat added for juiciness, ground finely)

·        1 medium onion, finely grated with excess water removed

·        2 tbsp ginger-garlic paste

·        2 green chilies, chopped (optional, to taste)

·        2 tbsp chopped coriander leaves

·        1 tbsp chopped mint leaves

·        1 tsp red chili powder

·        1 tsp roasted cumin powder

·        1 tsp coriander powder

·        ½ tsp garam masala

·        1 tsp chaat masala (optional for a tangy flavor)

Salt, to taste

  ·        1 tbsp lemon juice

  ·        1 tbsp oil or melted ghee (for blending)

  ·        1 egg (optional  as a binder)

  ·        2 tbsp roasted lightly gram flour (besan) used as a binder

  For Grilling:  

 ·        Metal or soaked bamboo skewers

 ·        Ghee or oil for basting

  Instructions:  

  1.Prepare the Mixture:  

·        Place all kebab ingredients in a large bowl.

·        Mix with fingers well for 5–7 minutes until sticky and holds together. (This is to help in shaping and texture.)

·        Chill covered for a minimum of 1 hour (overnight) to allow flavors to develop and the mixture to firm.

  2. Prepare the Kebabs:  

  ·        Wet hands. Take some amount of the mixture and press down evenly onto a skewer to a long, cylindrical shape (a sausage    like one).

  ·        Repeat the above with the rest of the meat.

   3. Grilling:  

·        Put grill or BBQ hot on a medium    high heat.

·        Grease lightly over grates, or grill on tinfoil to prevent sticking.

·        Grill kebabs on grill and cook 8–10 minutes, turning every now and then.

·        Brush on oil or ghee to impart a smoky rich flavor and also in an attempt to remain juicy.

·        The kebabs should nicely caramelize brown outside and cook through in a good way.

  Alternative (Stovetop):

·        Grill over cast    iron skillet or grill pan on medium heat, turning in order to have both sides golden brown evenly.

  4. Serve:  

·        Sprinkle lemon juice and chaat masala over it when serving.

·        Serve with green chutney, onions, chopped, naan or paratha, and a yogurt raita on the side.

 Tips:  

If kebabs are falling off on the skewer, use more gram flour or refrigerate for longForadded smokiness, put a hot coal in a small bowl in the center of the meat mixture, top it with ghee, and cover it for 5 minutes.

Pakistani Lamb Biryani | Fragrant Rice & Spiced Mutton

 Pakistani Lamb Biryani | Fragrant Rice & Spiced Mutton

Pakistani mutton biryani is a gorgeous, aromatic dish — tender strips of lamb piled high in layers with aromatic spiced rice, and that unparalleled South Asian richness of flavor. Need a real recipe or are you just dreaming about it ? Either way, I've got you!

Here's a  authentic-style Pakistani mutton biryani with soft lamb and just-right spiced rice:

Pakistani Mutton Biryani (Serves 6)

 For the Mutton Marinade:

·        1 kg mutton/lamb (bone    in, medium    sized pieces)

·        1 cup yogurt

·        2 tbsp ginger garlic paste

·        1 tsp red chili powder

·        ½ tsp turmeric

·        1 tsp garam masala

·        Salt, to taste

·        1 tbsp lemon juice

 Optional: 

                                 ·        1 tbsp biryani masala

            ·        Marinate for minimum 2 hours (overnight is  )

 For the Rice:

·        3 cups basmati rice (soaked 30 mins, then drained)

 Whole spices: 

·        1 bay leaf, 4 green cardamoms, 4 cloves, 1 cinnamon stick, 1 star anise, 1 tsp cumin seeds

·        Salt to taste

·        Water for boiling

·        Parboil rice till 70% done. Drain.

 For the Biryani Gravy:    

·        2 large onions, thinly sliced

·        2 medium tomatoes, chopped

·        ½ cup cooking oil + 2 tbsp ghee

·        1 tsp cumin seeds

·        1 tbsp coriander powder

·        ½ tsp black pepper

·        1 slit green chili (optional)

·        Fresh coriander and mint leaves (handful each)

·        Saffron or yellow/orange food color + 2 tbsp milk

·        Fried onions (to be used as topping)

Assemble & Cook Steps:    

1. Prepare the Lamb:    

·        Heat oil and ghee in a big pot. Add cumin, then sliced onions          and sauté till golden brown.

·        Add marinated mutton and cook at full flame for 5–10 minutes until it turns brown.

·        Add tomatoes, sauté until oil separates and the meat is tender (add a splash of water if needed).

·        It should be thick and rich — not watery.

2. Layering:    

·        In a large pot, add a layer of mutton gravy.

·        Add a layer of rice.

·        Include mint, coriander, fried onions, saffron milk or food color.

·        All rice and meat layers, repeat the same.

3. Dum Cooking (Steaming):    

·        Cover with foil or a tight lid.

·        Simmer on low heat (tava underneath a big help!) for 25–30 mins.

·        Rest for 10 mins before serving.

 Serve With:

  ·        Raita (yogurt sauce)

  ·        Salad

  ·        Lemon wedges

Turn Up the Heat with This Authentic Lahori Chargha Delight

Turn Up the Heat with This Authentic Lahori Chargha Delight  

Ingredients: 

·             1 whole chicken (about 1.2–1.5 kg), skin removed

·        2 tbsp lemon juice

·        2 tbsp vinegar

·        1 tbsp ginger paste

·        1 tbsp garlic paste

·        1 yoghurt cup

·        2 tsp red chili powder (taste and adjust)

·        1 tsp turmeric powder

·        1 tsp garam masala

·        1 tsp coriander powder

·        1 tsp cumin powder

·        1 tsp black pepper

·        1 tsp chaat masala (optional but highly recommended)

·        2 tsp oil

·        Salt, to taste

·        Red colour food (optional, Lahori look)

·        Oil for deep frying (or brushing, if steaming/grilling)

Instructions: 

1.Prepare the Chicken: 

·        Wash and dry the whole chicken.

·        Make cuts in the breast, thighs, and legs so that the marinade can penetrate.

2. Marinate: 

·        Mix yogurt, lemon juice, vinegar, ginger-garlic paste, all spices, oil, and food color (if used) in a large bowl.

·        Spread the whole chicken with the marinade properly, so that it penetrates through the cuts.

·        Cover and refrigerate for at least 4 hours, or overnight.

3. Steam Cooking (Traditional Method):

·        Place marinated chicken on top of a steamer or stand in boiling water.

·        Cover and steam 30–40 minutes until well cooked.

4. Frying: 

·        Heat oil in karahi or a deep pan.

·        Fry the steamed chicken slowly until golden brown and crispy. (Approx. 5–7 minutes on both sides)

·        Drain on paper towels.

Alternative:

·        Grill or oven-roast the chicken at 200°C (400°F) till lightly           browned and slightly charred instead of deep-frying.

5. Serving: 

·        Decorate with lemon wedges, slotted onion, and chopped coriander.

·       Serve with hot naan, green chutney, and side salad or fries.     

  Tip: 

·        Pave this entire Lahori Chargha to impress weddings and   parties the focal point. Mint raita or imli chutney served as sides for the street-food-like feeling. 

 

“The Ultimate Guide to Crispy Fried Samosas”

 “The Ultimate Guide to Crispy Fried Samosas”

 

·        Prep Time: 40 mins

·        Cook Time: 20 mins

·        Total Time: 1 hour

·        Serves: 12–15 samosas

For the Dough (Outer Covering):

   ·        2 cups   all-purpose flour (maida)    

   ·        4 tbsp   ghee or oil    

    ·        ½ tsp   salt   

    ·        Water (as desired, around ½ cup)

   ·        Optional: ½ tsp   ajwain (carom seeds) for added flavour

Potato Filling:

   ·        3–4 medium   potatoes   boiled and mashed

   ·        ½ cup   green peas (optional, blanched if frozen or cooked)

    ·        2 tbsp   oil   

    ·        1 tsp   cumin seeds   

    ·        1 tbsp   ginger   grated

    ·        2–3   green chilies finely chopped

    ·        1 tsp   garam masala   

    ·        1 tsp   amchur (dry mango powder)or 1 tbsp lemon juice

     ·        ½ tsp   turmeric   

     ·        1 tsp   coriander powder   

      ·        Salt  to taste

      ·        Chopped fresh coriander

Instructions:

1.   Prepare the Dough:   

      ·        Mix flour, salt, and ajwain (if using) in large bowl.

       ·        Rub and mix with flour the oil. And then become like bread crumb.

        ·        Gradually add the water and knead until preparing a   hard not sticky dough    .

        ·        Keep under moist cloth for at least   30 minutes    .

 2. Prepare the Filling:   

        ·        Heat oil. Add cumin seeds and make crackle it.

        ·        Add ginger and green chilies. Sauté for a minute.

        ·        Add turmeric, coriander powder, garam masala, and salt.

        ·        Add mashed potatoes and green peas. Mix well.

        ·        Add amchur powder or lemon juice, and chopped coriander. Mix well.

         ·        Fry for a few minutes. Chill it.

  3. Shape the Samosas:   

         ·        Cut into 6–8 pieces. Roll each piece into oval or round shape (about 6 inches).

         ·        Roll into two half-circles and cut into half.

         ·        Wet slightly at the edge with water, shape into cone shape and seal the edge.

        ·        Fill with potato filling and press tightly seal the open edge by pinching.

        ·        Repeat all the above.

  4. Fry the Samosas:   

       ·        Heat oil in a deep pan on   medium-low heat (crispiness here is important).

       ·        Put the samosas in gently. Do not overcrowd them.

       ·        Fry on   low to medium heat     until crispy and golden brown.

       ·        Drain and take out.

Serving Suggestions:

       ·        Serve hot with   mint chutney, tamarind chutney, or a glass of   masala chai.