The Sunday food is always special. I miss those Sundays when my mom used to cook Mangsher jhol and the house smelt so good. Well, today I post a yakhni pulao and shami kebab recipe. Hubby P loved them and so did my Little A who kept asking for the kebab inspite of it being a bit spicy for him. Hope you like them too .Yakhni Pulao Basmati Rice: 2 cups Whole Spices: cardamom 4 cloves 4 cinnamon 1 inch stick mace a few blades bay leaf 2 black peppercorn 6 Mutton bones a few Salt Sugar Ginger Garlic paste: 1 tbsp Ghee Cashew + Raisins:1/4 cup Garam Masala powder 1/2 tsp Onion: 1 medium sliced. Wash and soak the rice for one hour. Drain it and let it become dry. In a pressure cooker add the mutton bones, all the whole spices salt and 2 cups of water.Cook for 2 whistles. Strain and reserve the stock. Heat ghee in a pan and fry the cashew and raisins. Keep aside. Now fry the sliced onion till brown and keep aside. Add some more ghee and add ginger garlic paste. Saute for a minute and add the rice. Fry it for about 5 min. We need 4 cups of liquid to cook the rice. Measure the stock and add water to it to make 4 cups. Add it to the rice. Once it boils, lower the flame and cook covered for 15 minute. Now add salt, sugar,cashew ,raisins, half of the fried onion and garam masala powder. Mix it lightly and cook till done. Garnish with the remaining fried onion and serve. Shammi Kebab Mutton Mince: 250 gm Chana Dal: 1/4 cup Ginger: 1 inch piece (roughly chopped) Garlic: 6 cloves (roughly chopped) Onion: 1 medium(cut into quarter) Dry Red chilli: 4 Cardamom: 4 Clove 4 Cinnamon: 1 inch stick Black peppercorn 6 Mace a few blades Nutmeg Powder 1/2 tsp Garam masala powder 1/2 tsp Kewra Water (optional) 1 tsp Salt to taste Chopped coriander 1/4 cup Lime juice: 1 tbsp Egg: 1 beaten (use half of it) Oil+ Ghee 2 tablespoon Method Wash and soak the chana dal for 1 hour. Take a small piece of cloth and place the cardamom cinnamon clove mace black peppercorn red chilli and make a bundle. In a pressure cooker add the mutton mince, channa dal, onion , garlic,ginger and the bundle containing whole spices. Add 1/2 cup water and cook for 2-3 whistles. The meat and channa dal should be done but firm. There shouldnt be much water left.But if there is some water, either dry it up increasing the flame or just discard. Discard the bundle and put everything else in a blender. Blend to a fine paste. Do not add water.If it is too dry just add a tablespoon. Take the meat in a bowl and add nutmeg powder garam masala powder egg lime juice and kewra water.Mix it well.Keep it in the refrigerator for 1 hour. Thereby it will firm up a bit and will be easier to roll into balls. If you ftill find it sticky just add some cornflour. Wet your palms and make equal sized balls and flatten them a little. Keep them on a lightly greased tray and keep in the refrigerator for at least 30 min before frying. At this stage you can freeze them as well. Heat some oil and ghee in a pan. Place the meat balls and cook in medium flame for about 5 min on each side. Serve with green chutney.
Posted on: Sun, 03 Aug 2014 03:36:12 +0000