Mutton Raan Roast Recipe by Chef Zakir

Mutton Raan Roast Recipe by Chef Zakir & Gulzar

raan-roast-karnay-ka-tarika

Shehanshahi Raan Roast recipe by Gulzar Hussain

Shehanshahi Raan Roast recipe by Gulzar Hussain. This delightful Latest recipe of Shehanshahi Raan Roast can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Ingredients of Shehanshai Raan Roast:

spicy-raan-roast-recipe-1

  • Raan 1
  • Papaya paste 1/2 cup
  • Yogurt 1/2 cup
  • Egg 1
  • Gram flour 2 tbsp
  • Red chili powder 3 tbsp
  • Crushed black pepper 1 tbsp
  • All spice powder 1 tsp
  • Cumin powder 1 tsp
  • Yellow food color 1 pinch
  • Vinegar 1 cup
  • Oil 3-4 tbsp
  • Butter 1/2 cup
  • Lahori salt to taste

Method of Raan Roast:

Put cuts on mutton raan with help of knifes then add in 1 cup vinegar and some lahori salt. Mix everything and put everything on the raan. Wrap plastic over it and keep it for a day. Now take a mixing bowl and add in ½ cup yogurt, 2-3 tbsp oil, 2 tbsp gram flour, Continue reading

Sindhi Biryani Recipe in Urdu

Sindhi-Biryani-Recipe-Urdu

We are sharing Eid-ul-Adha Recipes. Here are some Eid-ul-Adha Special recipes that you can cook at your home by following the instruction given in the recipe page. Eid-ul-Adha Special foods include Kabab recipes, Bar BQ recipes and lots of many other Eid-ul-Adha Special recipes. We have added Eid-ul-Adha Special recipes in Urdu Language so that it could be easier for you to understand clearly.

Sindhi Bariyani Recipe in English

> Chicken 1/2 kg
> Large Onions 2
> Yogurt 200 gm
> Large Tomatoes 4
> All SpIce Powder 1 tbsp
> Red Chilli Powder 1 tbsp
> Green Chilli 6-8
> Coriander Powder 1 tbsp
> Coriander Fresh 1 cup
> Mint Fresh 1 cup
> Black Cumin 1 tsp
> Black Cardamoms 4
> Cloves 4
> Cinnamon 1 stick
> Black Pepper 6-8
> Bay Leaves 2
> Dry Plum 150 gm
> RIce 1/2 kg
> Ginger Garlic Paste 2 tbsp

How to make, pareparation method of sindhi Bariyani:

1. For Rice: In a cooking pot heat oil and add cloves, black cardamom (broken), bay leaves, cinnamon, stir fry.

2. Now add water (equal to the amount of rice), black cumin, black pepper and boil.

3. When it boils, add rice to it and simmer medium flame till water dries.

4. For Korma: Heat oil in a saucepan, and fry onion till brown.

5. Then add tomato, plum and all spices.

6. Stir fry and add chicken and cook for 15 minutes.

7. At the end add yogurt and further cook for 2-3 minutes.

8. Now take half of cooked rice in a separate dish, and spread the cooked qorma over it.

9. Lay green seasoning (mint, coriander and green chillies) on it, spread the remaining cooked Rice and again lay green seasoning on top.

10. Cover and simmer on light flame for 15 minutes or until done.

Sindhi Biryani Recipe in Urdu

Sindhi-Biryani-Recipe-Urdu

Mutton BBQ Recipe

Mutton-BBQ-Recipe

We are sharing Eid-ul-Adha Recipes. Here are some Eid-ul-Adha Special recipes that you can cook at your home by following the instruction given in the recipe page. Eid-ul-Adha Special foods include Kabab recipes, Bar BQ recipes and lots of many other Eid-ul-Adha Special recipes. We have added Eid-ul-Adha Special recipes in Urdu Language so that it could be easier for you to understand clearly.

For the Mutton:
1 piece mutton shoulder or leg (about 5 pounds)
Coarse salt (kosher or sea) and freshly ground black pepper
For the basting sauce:
1 cup cider vinegar
2/3 cup Worcestershire sauce
5 tablespoons coarse salt (kosher or sea)
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
For the dipping sauce:
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt (kosher or sea)
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon MSG (optional)
1/4 teaspoon ground allspice
10 to 12 hamburger buns, or 20 to 24 slices white bread (optional)
You’ll also need:
4 cups wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained

Method

Generously season the mutton with about 1 tablespoon each of salt and pepper. Set aside.

Make the basting sauce:

Combine the vinegar, Worcestershire sauce, salt, lemon juice, and pepper with 1 1/2 cups water in a nonreactive saucepan and bring to a boil over high heat.

Make the dipping sauce:

Combine the Worcestershire sauce, vinegar, lemon juice, brown sugar, pepper, coarse and onion salts, garlic powder, MSG, if using, allspice, and 2 cups water in a large nonreactive saucepan, bring to a boil over high heat, and cook until richly flavored and slightly reduced, about 5 minutes. Transfer the sauce to a nonreactive serving bowl to cool.

Set up the grill for indirect grilling and preheat to medium-low. If using a charcoal grill, preheat it to medium, then toss 1 cup of the wood chips or chunks on the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.

When ready to cook, place the mutton, fat side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the mutton until it is fall-off-the-bone tender, 4 to 6 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the mutton but not touching the bone: The internal temperature should be about 190 degrees F. Baste the mutton with the basting sauce every half hour. If the mutton starts to burn, cover it loosely with aluminum foil. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of the wood chips or chunks to each side.

Transfer the grilled mutton to a cutting board and let it rest for 5 minutes. Slice the mutton thinly across the grain or finely chop it with a cleaver. Spoon half of the dipping sauce over the meat. Serve the mutton on toasted or grilled hamburger buns or slices of white bread or all by itself, passing the remaining dipping sauce on the side.

Variation: You can substitute a 5- pound leg of lamb for the mutton. The cooking time will be closer to 4 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the leg but not touching the bone: The internal temperature should be about 190 degrees F.

Mutton BBQ Recipe in Urdu – Tasty and Spicy BBQ Mutton Recipe

Kaleji Ka Salan Recipe In Urdu

Kaleji-Salan-REcipe

Kaleji Ka Salan Recipe in Urdu is really healthy recipe as traditional cooking recipes. It is very easy to prepare and gives you unique taste of Beef & Mutton.Eid Ul Adha this salan made in every home so for u we are sharing this traditional eid recipe in urdu.

Get tips on how to make kaleji fry recipe. FashionZadi offers an easy step by step goat liver recipe in Urdu and English with pictures and their relevant instructions. Kaleji can be cooked in many different ways such with curry, with masala, tawa kaleji and so on. Goat liver or bakra kaleji is a favorite dish of Pakistani people and they especially cook it in routine. In Eid ul Adha days, trend of cooking liver suddenly grows as kaleji is there in everyone’s home.

Liver (Kaleji) has many health benefits particularly it provides fresh blood to your body. Mutton liver gives a delicious taste no one can resist. But the question is that how to cook kaleji, how to enhance the taste, how to cook an aromatic kaleji…etc, here are the answers of your all questions, now you may learn that how to cook an aromatic delicious kaleji recipe. So just follow the step by step Bakery Ki Mazedaar Kaleji Recipe at your home and give your views.

spicy-kaleji-recipe

Method : How to make Kaleji Recipe :

Mutton Liver Fry Recipe

Ingredients:

Goat Liver: 1 set
Ginger Garlic Paste: 1 tablespoon
2 Medium Onions
4 Tomatoes
Salt: as per taste
Red Chili: 2 teaspoon
Coriander Powder: 2 teaspoon Continue reading

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