For making chicken kebabs:- Mix ginger garlic paste,onion paste, lemon juice,red chilli powder,garam masala powder and curd with chicken.Mix well and keep aside at least for 4-6 hours in a refrigerator.
After 6 hours,pierce chicken and bell pepper cubes alternatively one by one in skewers and place those skewers in a baking tray.
Pre-heat oven at 200°C and grill for 15 minutes.
After 15 minutes flip the sides of pierce chicken and bell peppers.Brush butter on the half grilled kebabs.
Again grill for 15 minutes.Cook out until you get nice grill marks.
For making mutton seekh kebabs:- Message the mutton mince and add raw papaya paste,onion paste,ginger garlic paste,red chilli powder,garam masala powder,roasted gram flour,curd and salt.Mix it well for 5-6 minutes and keep aside for at least 4-6 hours in a refrigerator.
Take mixture in your hand, message it roll the mutton mince into a cylindrical shape and insert the skewer in it.
Place the kebabs on the pan.Cook it well from all the sides.
For making galouti kebabs:- Grind bay leaf,black cardamom, cinnamon,dried green chilli,grated nutmeg,mace, pepper corns,poppy seeds, cloves, cardamom seeds, garlic,ginger,red chilli powder,raw papaya paste.
Add coriander leaves & egg into the paste and run it till it turn into a smooth paste.
Now add this masala paste with the meat. Add some salt and roasted gram flour in it.
Mix well and keep aside for at least 4- 6 hours in a refrigerator.
After 4 hours take the mixture out from refrigerator,add a spoonful of mixture and form a patty shape and place it on a plate.
Refrigerate the patties for 10 minutes.
In a pan,heat some oil on medium flame and place the kebabs and fry them.
For making butter rice:- Boil Basmati rice with salt.
Heat butter in a pan then swallow fry the rice.
Assembling:- Arrange everything beautifully on a plate.
Serve with a poached egg on the top of the steaming butterfly rice.
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