Kachchey Gosht Ki Biryani And Zimikand Shikampuri Kebab

rice-dish

Kachchey Gosht Ki Biryani is a delicious dum biryani prepared with tender lamb boti and flavourful Indian spices. Zimikand Shikampuri Kebab is a mouth-watering vegetarian appetizer made with yam, chana dal and spices. A chef from Taj Falaknuma Palace has shared these two recipes.

Kachchey Gosht Ki Biryani
 

Ingredients 
Lamb boti 
Lamb curry cut (with bone)  
Kashmiri red chilli powder 
Green cardamom powder  
Raw papaya paste (with skin, de-seeded)
Salt 
Ginger-garlic paste   
Mint (chopped)   
Fresh coriander (chopped)  
Garam masala 
Green chilli (slit)  
Green cardamom 
Clove         
Cinnamon stick   
Desi ghee         
Rose water   
Fried onion   
Curd       
Saffron   
Salt       
Rice       
Oil     
Qty
500 gm
500 gm
30 gm
2 gm
200 gm
10 gm
100 gm
50 gm
100 gm
10 gm
20 gm
5 gm
5 gm
2 gm
200 gm
20 gm
300 gm
500 gm
2 gm
20 gm
1000 gm
20 gm


Instructions:

  1. Marinate the lamb with ginger-garlic paste, raw papaya paste, salt, and Kashmiri red chilli powder. Set aside for 18-20 hours.
  2. Mix garam masala, chopped mint, chopped coriander, slit green chillies, whole spices, fried onion and curd in a copper vessel.
  3. Boil rice with whole garam masala, salt and a little oil, until 60% done.
  4. Place rice over the marinated lamb. Sprinkle saffron, rose water and ghee on top.
  5. Place on a hot plate, and cook on dum for an hour. Set aside for 30 minutes.
  6. Serve hot.

 

Zimikand Shikampuri Kebab

Ingredients 
Yam 
Chana dal (roasted) 
Ginger 
Garlic
Green chilli 
Black peppercorn  
Garam masala 
Red chilli powder  
Turmeric powder  
Ghee  
Hung curd  
Oil   
Onions
Qty
700 gm
250 gm
50 gm
50 gm
10 gm
2 gm
5 gm
2 gm
1 gm
300 gm
200 gm
100 gm
200 gm


Instructions:

  1. Peel and chop the yam into small pieces. Boil with salt and turmeric powder until it is somewhat mashable. Strain, and allow it to cool. Once cool, grate the boiled yam. Set aside.
  2. Heat oil, and add ginger-garlic paste. Cook for 15-20 minutes; add red chilli powder, turmeric, green chilli, crushed black peppercorn, garam masala, and salt. Cook until done.
  3. Add the grated yam, and mix properly. Cook for another 20-30 minutes. Take off heat, and allow it to cool.
  4. Mix the hung curd and chopped onions. Add to the yam mixture and make patties.
  5. Heat ghee, and shallow-fry the patties until golden brown.
  6. Sprinkle with chaat masala, and serve hot.