حیدرآبادی مٹن قیمہ ریسپی

  • on March 16, 2020
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  • Substances for mutton marination:
  • 1 kg Mutton mince
  • Three tbsp Mustard oil
  • Salt to style
  • 1 ½ tsp Crimson chili flakes
  • 1 tsp Turmeric
  • Three tbsp Inexperienced chilies
  • half cup Contemporary coriander
  • Substances for masala:
  • 2 tbsp Coconut (dried)
  • 2 tbsp Poppy seeds
  • 1 Black cardamom
  • 2 Inexperienced cardamoms
  • 3-Four Cloves
  • 20-25 Black peppercorns
  • 2 tbsp Cumin seeds
  • 1 Cinnamon stick
  • Substances for gravy:
  • half cup Oil
  • 1 cup Onion (sliced)
  • 2 Bay leaves
  • 1 tbsp Ginger garlic paste
  • 1 cup Tomato cubes
  • Salt to style
  • 1 tsp Crimson chili powder
  • 1 tbsp Coriander powder
  • 1 tbsp Fenugreek leaves (dried)
  • half cup Water
  • Contemporary coriander (for garnishing)
  • Substances for lacha paratha:
  • 2 cups Flour
  • 2 tbsp Ghee
  • 1 tsp Salt
  • 1 tsp sugar
  • 1/Four cup Milk
  • Water as required
  • Butter (for brushing)
  • Instructions:
  • In a bowl, add mutton mince, mustard oil, salt, chili powder, turmeric powder, inexperienced chilies, and recent coriander. Combine properly with hand and let it relaxation for 30 minutes to 1 hour.
  • In a grinder, add dried coconut, poppy seeds, black cardamom, inexperienced cardamom, cloves, black peppercorns, cumin seeds, cinnamon stick and grind into floor powder and put aside.
  • Now take a pan, add oil and let it warmth, add sliced onion and prepare dinner till gentle golden brown, then add bay leaf and ginger garlic paste, prepare dinner for 2-Three minutes.
  • Now add marinated mince and blend properly till adjustments coloration.
  • Cowl and prepare dinner for 10-15 minutes on low flame.
  • Now that the water has dried, add tomatoes and prepare dinner till tomatoes get delicate.
  • Now add salt, chili powder, coriander powder, and ready masala and let prepare dinner for about 2-Three minutes, mixing often after which cowl the lid and prepare dinner for about 10 extra minutes on low flame.
  • Because the oil separates, add fenugreek leaves and blend. Add Coriander leaves and switch off the flame.
  • Instructions for lacha paratha:
  • In a bowl add flour, ghee, salt, sugar and blend all collectively properly.
  • Add milk and steadily add water. Knead medium delicate dough. Cowl it with cling. Let it relaxation for 30 minutes.
  • Divide the dough into Four equal components. Roll out the dough and brush butter and mud it with flour.
  • Roll it into a protracted tube form, brush butter on high and roll it once more into circle form.
  • Mud some flour and roll it out in flat circle form.
  • Warmth a flat pan, place paratha on it, add ghee on high and prepare dinner from either side till gentle golden brown.
  • Serve your hyderabadi mutton keema with lacha paratha and luxuriate in.
  • Preparation time: 10 minutes
  • Cooking time: 30-40 minutes
  • Serving: 4-5 individuals



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