Koyla Keema is a very delicious BBQ style dish served with Paratha. You can make paratha roll with Koyla Keema.
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| Koyla Keema |
Ingredients:
- Minced Beef 1 kg
- Oil 1/2 cup
- Yoghurt 1/2 cup
- Onion chopped 2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Raw papaya paste 1 tablespoon
- Green Chillies chopped 3-4
- Fresh Mint leaves 1/2 cup for simmering
- Fresh Coriander leaves 1/2 cup for simmering
- Green Chillies whole 4-6 for simmering
- Julian cut ginger 1 tablespoon for simmering
- Burning Charcoal 2-3 for simmering
- Butter 1 teaspoon for simmering
- Salt to taste
- Red Chilli powder 1 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Black pepper powder 1/2 teaspoon
- Garam Masala powder 1/2 teaspoon
Salad:
- Tomatoes disc grilled with butter
- Shredded onion as desired
Procedure:
- Apply raw papaya paste to minced beef and keep aside for 1/2 hour.
- Now fry onion in oil till brown.
- Add ginger garlic paste and papaya coated minced beef, yoghurt, green chillies chopped and spices.
- Fry for few minutes then cook on medium flame till minced beef is fully done.
- Spread fresh mint and coriander leaves, green chillies whole and Julian cut ginger on top of the prepared minced beef.
- Place burning coals on piece of Alumium foil or onion cup or piece of bread on top layer.
- Apply 1 teaspoon of butter on top of buring coal and quickly close the lid. Place weight on lid to avoid leakage of smoke. Simmer for 10 minutes.
- Delicious Koyla Keema is ready.
- Serve with Salad as mentioned above , mint chutney and Paratha.
Beef Korma is one of the most popular and tastier Korma. It takes much time to cook but end in a very tasty dish. Good Quality beef is available in every home these days due to Eid ul Azha. You can cook this now and enjoy. Beef Korma is also a choice of many at weddings.
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| Beef Korma |
Ingredients:
- Beef 1 kg
- Oil 1 cup
- Yoghurt, one day old sour , 250 g
- Onion chopped 3-4
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Red Chillies powder 1 teaspoon
- Haldi 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1/2 teaspoon
- Garam Masala 1/2 teaspoon
- Cardamom small 8-10
- Cardamom black 3
- Balck pepper whole 1/2 teaspoon
- Cloves whole 10
- Kewra water 1/2 cup
Procedure:
- Fry onion in oil till golden.
- Now add ginger garlic pastes and spices and fry for few minutes.
- Then add beef and fry for 5 more minutes.
- Add 2-3 glass water and cook on medium flame till beef is fully tender.(60-120 minutes). Add more water if needed.
- At this stage add beaten yoghurt and kewra water continue to cook till oil separates out. Stir occasionally during cook.
- Delicious Beef Korma is ready.
- Serve hot with Taftaan.
Murgh Pulao is a very Delicious Dish
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| Murgh Pulao |
Ingredients:
- Chicken regular cut 1
- Rice 500 g
- Oil 1 cup
- Yoghurt beaten 1 cup
- Onion chopped 4-5
- Tomatoes chopped 2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt 2-3 teaspoon
- Chilli powder 1 teaspoon
- Black pepper whole 1/2 teaspoon
- Caraway whole 1 teaspoon
- Cardamom small 4
- cardamom black 2
- Cloves 10-12
- Coriander whole 1 teaspoon
- Fennel whole 1/2 teaspoon
Procedure:
- Soak rice in water for 20 minutes. wash and drain keep aside.
- Fry onion in oil till golden.
- Then add spices except coriander and fennel whole fry for 1 minute.
- Now add chicken pieces and fry. When chicken changes colour add add fennel, coriander whole, ginger garlic pastes and yoghurt and tomatoes while stir. Fry on medium flame for 5 minutes.
- Now add 1 glass water and cook till chicken is tender.
- When chicken is tender add pre-soaked rice.
- Now add 2 or more glass water. Water should be 1 inch above the rice layer.
- Keep cooking on low flame while stir occasionally. (8-12 minutes)
- When most of the water is absorbed by rice, simmer it for 10 minutes.
- Delicious Murgh Pulao is ready.
- Serve hot with Mint raita.
Nowadays Murgh Nihari becoming popular among women because of less cooking time and great same taste.
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| Murgh Nihari |
Ingredients:
- Chicken regular cut 1
- Wheat flour 3-4 tablespoon
- Oil 1 cup
- Yoghurt 1/2 cup
- Onion chopped 1 medium size
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Red Chillies powder 1 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Fennel powder 1 teaspoon
- Garam masala 1/2 teaspoon
- Star anise powder 1 teaspoon
Garnish (Nihari Salad):
- Fried onion 1/2 cup
- Julian cut ginger 2 tablespoon
- Mint leaves chopped 1/2 cup
- Coriander leaves chopped 1/2 cup
- Green chillies 2 tablespoon
- Lemon wedges as desired
Procedure:
- Heat oil in a pan.
- Add ginger garlic and chicken.
- Fry for 1-2 minutes then add yoghurt, and spices .
- Again fry for 3-4 minutes.
- Add 2-3 glass water and cook on medium flame till chicken is tender.
- Now add wheat flour dissolved in 1 cup water. gradually in potions and continuous vigorous stir.
- Simmer for 10-15 minutes.
- Now apply baghar (tempering), fry 1 chopped onion in oil till golden, then pour over prepared curry.
- Delicious Murgh Nihari is ready.
- Serve with Tandoori naan and Nihari salad
