Qeema Ghotala Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
In a big bowl, add in ½ kg mince, 2 tbsp raw papaya paste, 250 gm yogurt, 2 tbsp yogurt cream, some salt, 1 tbsp red chili powder, 1 tbsp ginger garlic paste, 2 tbsp Tandoori masala, 2 chopped green chilies, 4 lemon juice and ½ cup oil. Mix everything well. Add in some oil in the pan and cook it. When the water dries, cook it add in some chopped coriander and serve with paratha.

Method:
Take 3 glasses of water in the pan, add in chicken, coriander seeds, fennel seeds, ginger, garlic, black peppercorns and some salt. Boil it. When the chicken tenders, separate both the chicken and stock. In a separate pan, add in rice with the prepared stock and boil it. Drain the water once boiled. Now in a separate pan, add in 1 cup clarified butter, chopped onion and fry it till they are golden brown. Take out half of it and separate it. Now add in, 1 tbsp ginger garlic paste, 1 packet biryani masala, 1 cup yogurt, lemon juice and chopped mint leaves. Layer the remaining rice.

Method:
Soak dates and tamarind in separate bowl for 30 min till pulp separate , now heat oil in a pan stir cumin and red chili crushed , now add tamarind and date pulp in grinder add all ingredients and grind together and serve.