Melt In Mouth Gorakhpuri Boti Meat Kabab Recipe by Rumana Irfan
Cooking Instructions 20 minutes 1 For making these kababs thinly slice the meat either beef or mutton or chicken you can take anyone. Now clean it wash it and keep it aside to drain all the water. Now dry roast all the above-mentioned dry spices, rice and lentil one by one. Heat up the pan on mecium heat then add rice to it you can use rice of any quality. Now dry roast it until golden brown on medium to low heat. Once done take it out in a plate then add chana lentil to it. Dry roast it on medium flame until golden brown. 2 Then transfer it to the same dry roast rice plate and add all the whole spices to the pan and dry roast it on low flame until aromatic. Then transfer it to the same plate and allow it to cool down and come on room temperature. Meanwhile add 3 tbsp oil to the pan once get heated add garlic cloves and whole red chillies to it. Saute for two minutes then add the sliced onions till it becomes golden brown. Now keep it aside to cool down. Now firstly grind the dry roasted things to a fine powder. 3 Transfer the powder to a bowl and then grind the onion, garlic and chillies to a smooth paste and transfer it to the same bowl. Then add one tbsp ginger paste to it. Finally add salt to taste and 4 tbsp raw papaya paste to it. You can also add meat tenderizer but add only 1 tsp. Now add the remaining oil of the fried onions to it and mix it really well. Then add the meat strips and coat the masalas to it. Make sure each and every piece is coated really well. 4 If you find the mixture too dry then add 2-3 tbsp water to it then mix it. Now prick it all over with a fork or knife for 5-7 minutes by this the spices will absorb in the meat and it will help to get tender easily. Marinate it for 4-5 hours or overnight. As I always say if you have time in hand then marinate it overnight as overnight marination is best. After the mixture is marinated take it out from the refrigerator and mix it again very well for 2 minutes. 5 Now make medium size Cutlets or kababs from the mixture. Don't make it of big size else it will not cook properly. Now heat up oil in a pan to shallow fry the kababs. Once get heated add the prepared kababs to it and cook it on medium flame. It will take 2 minutes on one side to cook. Once get golden brown colour then flip it and cook the other side also for 2 minutes or until get the golden brown colour. Then take it out and like so shallow fry all the kababs. 6 Serve it with the choice of your bread, raita, chutney and salads or whatsoever you like. You can even store these kababs in the freezer or deep freezer for almost a month. When you want to cook take it out defrost it or allow it to come on room temperature by itself and shallow fry it. Make it and enjoy it with your loved ones. Happy Cooking 🥰 1 For making these kababs thinly slice the meat either beef or mutton or chicken you can take anyone. Now clean it wash it and keep it aside to drain all the water. Now dry roast all the above-mentioned dry spices, rice and lentil one by one. Heat up the pan on mecium heat then add rice to it you can use rice of any quality. Now dry roast it until golden brown on medium to low heat. Once done take it out in a plate then add chana lentil to it. Dry roast it on medium flame until golden brown. 1 For making these kababs thinly slice the meat either beef or mutton or chicken you can take anyone. Now clean it wash it and keep it aside to drain all the water. Now dry roast all the above-mentioned dry spices, rice and lentil one by one. Heat up the pan on mecium heat then add rice to it you can use rice of any quality. Now dry roast it until golden brown on medium to low heat. Once done take it out in a plate then add chana lentil to it. Dry roast it on medium flame until golden brown. 2 Then transfer it to the same dry roast rice plate and add all the whole spices to the pan and dry roast it on low flame until aromatic. Then transfer it to the same plate and allow it to cool down and come on room temperature. Meanwhile add 3 tbsp oil to the pan once get heated add garlic cloves and whole red chillies to it. Saute for two minutes then add the sliced onions till it becomes golden brown. Now keep it aside to cool down. Now firstly grind the dry roasted things to a fine powder. 2 Then transfer it to the same dry roast rice plate and add all the whole spices to the pan and dry roast it on low flame until aromatic. Then transfer it to the same plate and allow it to cool down and come on room temperature. Meanwhile add 3 tbsp oil to the pan once get heated add garlic cloves and whole red chillies to it. Saute for two minutes then add the sliced onions till it becomes golden brown. Now keep it aside to cool down. Now firstly grind the dry roasted things to a fine powder. 3 Transfer the powder to a bowl and then grind the onion, garlic and chillies to a smooth paste and transfer it to the same bowl. Then add one tbsp ginger paste to it. Finally add salt to taste and 4 tbsp raw papaya paste to it. You can also add meat tenderizer but add only 1 tsp. Now add the remaining oil of the fried onions to it and mix it really well. Then add the meat strips and coat the masalas to it. Make sure each and every piece is coated really well. 3 Transfer the powder to a bowl and then grind the onion, garlic and chillies to a smooth paste and transfer it to the same bowl. Then add one tbsp ginger paste to it. Finally add salt to taste and 4 tbsp raw papaya paste to it. You can also add meat tenderizer but add only 1 tsp. Now add the remaining oil of the fried onions to it and mix it really well. Then add the meat strips and coat the masalas to it. Make sure each and every piece is coated really well. 4 If you find the mixture too dry then add 2-3 tbsp water to it then mix it. Now prick it all over with a fork or knife for 5-7 minutes by this the spices will absorb in the meat and it will help to get tender easily. Marinate it for 4-5 hours or overnight. As I always say if you have time in hand then marinate it overnight as overnight marination is best. After the mixture is marinated take it out from the refrigerator and mix it again very well for 2 minutes. 4 If you find the mixture too dry then add 2-3 tbsp water to it then mix it. Now prick it all over with a fork or knife for 5-7 minutes by this the spices will absorb in the meat and it will help to get tender easily. Marinate it for 4-5 hours or overnight. As I always say if you have time in hand then marinate it overnight as overnight marination is best. After the mixture is marinated take it out from the refrigerator and mix it again very well for 2 minutes. 5 Now make medium size Cutlets or kababs from the mixture. Don't make it of big size else it will not cook properly. Now heat up oil in a pan to shallow fry the kababs. Once get heated add the prepared kababs to it and cook it on medium flame. It will take 2 minutes on one side to cook. Once get golden brown colour then flip it and cook the other side also for 2 minutes or until get the golden brown colour. Then take it out and like so shallow fry all the kababs. 5 Now make medium size Cutlets or kababs from the mixture. Don't make it of big size else it will not cook properly. Now heat up oil in a pan to shallow fry the kababs. Once get heated add the prepared kababs to it and cook it on medium flame. It will take 2 minutes on one side to cook. Once get golden brown colour then flip it and cook the other side also for 2 minutes or until get the golden brown colour. Then take it out and like so shallow fry all the kababs. 6 Serve it with the choice of your bread, raita, chutney and salads or whatsoever you like. You can even store these kababs in the freezer or deep freezer for almost a month. When you want to cook take it out defrost it or allow it to come on room temperature by itself and shallow fry it. Make it and enjoy it with your loved ones. Happy Cooking 🥰 6 Serve it with the choice of your bread, raita, chutney and salads or whatsoever you like. You can even store these kababs in the freezer or deep freezer for almost a month. When you want to cook take it out defrost it or allow it to come on room temperature by itself and shallow fry it. Make it and enjoy it with your loved ones. 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