Melt in mouth, soft, tasty and aromatic Turkish Kuzu Kebab with rice recipe. If you are a meat lover then you must try this recipe. #FoodFusion #HappyCookingToYou #FoodFusion
Ingredients:
Kuzu Kebab:
-Mutton large pieces with fat 1.5 kg (Chops & Shanks)
-Himalayan Pink Salt 1 tsp or to taste
-Cooking oil 2-3 tbs
-Water 2 Cups
-Cooking oil 1 liter
-Himalayan Pink Salt 1 tsp or to taste
Butter Rice:
-Makhan (Butter) 2 tbs
-Cooking oil 1 tbs
-Sawaiyan (Vermicelli) whole-wheat ½ Cup
-Chawal (Rice) Sella 2 Cups soaked 1 hour
-Water 3 Cups or as required
-Himalayan Pink Salt 1 tsp or to taste
Tomato Sauce:
-Tamatar (Tomatoes) 2 medium
-Hari mirch (Green chillies) 5
-Lehsan (Garlic) cloves 5
-Himalayan Pink Salt ½ tsp
-Zeera (Cumin seeds) ½ tsp
-Hara Dhania (Fresh coriander) leaves handful
-Sabut Lal mirch (Button red chillies) 5
-Lemon juice 2 tbs
-Water 3-4 tbs
Directions:
Prepare Kuzu Kebab:
-On mutton pieces sprinkle pink salt & rub gently on all sides.
-In a flat bottom pan add cooking oil & fry salted mutton on medium flame until golden from all sides (approx. 10-12 minutes).
-Take out mutton pieces & set aside.
-Turn off the flame & let it wait for 10 minutes to drop the temperature.
-In the same pan add water, cooking oil, pink salt, mix well & heat it on low flame until temperature reach 80C - 90C.
-Add fried mutton pieces in the pot.
-Place a hot gridle under the pot, cover the pot & cook mutton on very low flame for 3.5 to 4 hours or until water is completely evaporated & oil becomes clear.
-Temperature should be maintained between 80C to 90C during whole step.
-Carefully take out mutton pieces from oil & place it on the grill to drain excess oil.
Prepare Butter Rice:
-In a pot add butter, cooking oil & let it melt.
-Add vermicelli & fry for 1-2 minutes.
-Add soaked rice & mix well.
-Add warm water & mix well.
-Add pink salt, mix well & bring it to boil then cook on medium flame for 3-4 minutes.
