Boti Kabab Recipe

Hyderabadi Boti Kabab is an easy snack option for any big occasion or your next home dinner party. Boti Kebabs are mutton cubes marinated in a myriad of spices and cooked in aromatic saffron, rose petal paste and coconut. Boti means meat and Kebab is cooked on low flame in a Tandoor.

Ingredients

  • Kebab1 Kg mutton cubes (extra clean, from male goat thigh)
  • 50 gms ginger paste
  • 100 gms raw papaya paste
  • 100 gms white onion paste
  • 150 gms brown onion, finely chopped
  • 150 gms desi ghee
  • 5 gms yellow chilli powder
  • 5 gms coriander powder to taste salt
  • 5 gms garam masala
  • 5 gms potli masala
  • 20 gms chana dal flavour, roasted
  • 100 gms curd
  • 5 gms rose petal paste,1 gms saffron
  • 300 gms poppy seeds paste
  • 10 gms cashew paste
  • 10 gms almond paste
  • 10 gms chiroli paste
  • 5 gms desiccated coconut powder, 10 ml kewra
  • 4 pcs clove
  • 6 pcs green cardamom

Directions

  1. Take a wide bowl, put washed mutton cubes and add ginger paste, raw papaya paste, white onion paste, curd, coriander powder, yellow chili powder, garam masala, potli masala, salt and brown onions.
  2. Blend well with the help of both hands, keep in a refrigerator or in a cool place for 1 to 2 hours.
  3. Take a pan and put on heat. Add ghee, then clove and cardamom, after roasting put the entire marinated mutton, add some amount of water, roasted chana powder and stir vigorously. 
  4. Put on medium flame, cover it for almost 15 minutes till completely done.
  5. After 15 minutes, remove the lid when the mutton is almost done. Now add cashew, almond, chironji paste, dessicated coconut powder, rose petals and poppy paste. 
  6. Now add saffron water and kewra water, stir 2-3 times and close the flame.
  7. Garnish with fine onion rings and coriander leaves. 

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