From the kitchen of Biryani Central, New Delhi by Ishita Yashvi, we bring you recipes that will soothe your soul right from the first whiff of them
Mutton Yakhni Shorba
You Need For the shorba:
5gms bay leaf
5gms peppercorn
5gms cinnamon
5gms green cardamom whole
5gms clove
40gms desi ghee
25gms ginger garlic paste
Salt as required
10gms white pepper powder
125gms almond paste
75gms yoghurt
1.2ltr mutton stock
For the kofta:
250gms mutton (boneless)
10gms green cardamom powder
25gms coriander (chopped)
15gms green chillies
METHOD:
For shorba : Heat ghee in a pan and add whole spices into it. Add ginger garlic paste when the whole spices crackle. Then add beaten yoghurt. Now add almond paste into it and cook till it turns brown and the ghee separates. Add the mutton stock followed by salt to taste and all the powdered spices.
For the kofta: Make a mince of mutton adding ginger garlic paste, fresh coriander, green chillies, salt, white pepper powder. Then add green cardamom powder. Make small round balls and deep fry in oil and keep them aside. Lastly strain the shorba through muslin cloth and add the meat balls.
Awadhi Murgh Biryani
You Need
400gm chicken leg boneless (50 gm) piece
250gms basmati rice
25gms brown onion
50gms desi ghee
4 cloves
2 cinnamon sticks
1 bayleaf
4-6 green cardamom
هذه القصة مأخوذة من طبعة July 2019 من The Ideal Home and Garden - India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة July 2019 من The Ideal Home and Garden - India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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