Mutton butter masala recipe in hindi recipes

Chicken Reshmi Kabab Recipe

Chicken Reshmi Kabab Recipe

Kebabs are traditionally made from lamb, mutton, or poultry. Thread the chicken pieces onto skewers and lightly rub with butter
Veg Seekh Kabab Recipe | How to make Baked Vegetarian Seekh Kebab

Veg Seekh Kabab Recipe | How to make Baked Vegetarian Seekh Kebab

The most traditional form of Chuanr uses lamb or mutton, but kebabs made with chicken, beef, pork and seafood are also quite popular street foods where small pieces of meat, flavoured with common spices and condiments includingcumin called ‘zoran’, pepper, sesame and sesame oil, are skewered and either roasted or deep fried
Aloo Matar Curry recipe, Potato Peas Curry

Aloo Matar Curry recipe, Potato Peas Curry

Or they can even be made with mutton. Paneer ButterMasalarecipe. Add red chili powder, turmeric powder, coriander powder and add some water to prevent burning the masala
My A-Z of Mumbai Food

My A-Z of Mumbai Food

No one seems to be sure who invented this mincedmutton curry dish (usually accompanied by a buttered Pav breadbun) - it may have been the Persians
Khichdi Pulao

Khichdi Pulao

I also kept inmind how she drooled over the take away mutton biryani from Danish Food Court that I gobbled up two consecutive days when she was confined to gruel and simple vegetable fry
Irresistible Egg - Bengali Deem Dish

Irresistible Egg - Bengali Deem Dish

The people belonging to particular race, creed, caste or class sometimes partake in fish, eggs, and even meats commonly chicken, goat or mutton, these are never to be cooked or eaten during religious occasions, marriages, times of mourning, breaking religious fasts, pilgrimages, and similar times
My Version Of Saffron Polao...!!!

My Version Of Saffron Polao...!!!

Serve it garnishing with chopped nuts and raisins along with Chicken or mutton preparations. Ghee( Clarified Butter)

Qorma Biryani of Lucknow

In a deep pot, put in some ghee/butter and then a layer of biriani gravy. Its virtue comes from the richness of the ingredients, the warmth of the garam masalas, and the savory red-brown fried onions