Biryani Crispy Fried And Chicken Gilafi Kebab

Biryani Crispy Fried And Chicken Gilafi Kebab

An ultimate result speaks louder than thousands of words. Cook and find a delicious flavour yourself.

 

 

Biryani Crispy fried 

 

INGREDIENTS

  • 180 gm Veg Biryani (Fresh)
  • 5 gm Ginger (Chopped)
  • 5 gm Mint (chopped)
  • 10 ml Lemon juice
  • 1 Green Chilli (Chopped)
  • 100 gm Refined flour
  • 5 gm Salt
  • 3 gm Red Chilli Powder
  • 150 gm Panko Crumb
  • 50 gm Garlic Yoghurt
  • 200 ml of Refined Oil
  • Few drops of Gulab Jal

 

 

Method

1. Take veg biryani and add chopped ginger, mint, green chilli, lemon juice, Gulab jal and mix well, Now take a hand full of Biryani and make cylindrical shape croquet, keep aside.

2. Make a batter of refined flour, salt, red chilli powder and water, dip croquettes in this batter and crumb them with Panco crumb and fry them golden brown, serve hot with garlic yoghurt and mint chutney.

 

 This recipe is given by Corporate Chef Sanjay Singh Yadav, Vapour Bar Exchange. 

 

 

Chicken Gilafi Kebab

 

 

INGREDIENTS

  • 300 gm Chicken (Minced) 
  • 50 gm Onion (Chopped)
  • 50 gm Tomatoes (Chopped)
  • 50 gm Green Capsicum 
  • 30 gm Coriander Leaves (Chopped)
  • 20 gm Green Chilli (Chopped)
  • 5 gm Salt 
  • 20 ml  Oil
  • 20 gm Cashew
  • 20 gm Almonds (Peeled)
  • 10 gm Mint (Chopped)
  • 5 gm Red Chilli Powder
  • 5 gm Masala Powder
  • 5 gm Ginger Garlic Paste
  • 3 gm Cumin Powder
  • 10 ml   Lemon Juice 
  • 10 ml Fresh Cream 
  • 5 ml Kewra Water

 

 

Method

1. In a grinder add mince, onion, salt, red chilli powder, garam masala, ginger-garlic paste, cumin powder, lemon juice, coriander leaves, mint leaves, green chillies, fresh cream, kewra water, cashew and almonds.

2. Grind all these ingredients well.

3. Skewer the mince on to wooden skewers.

4. Take a chopped onion, capsicum and coriander leaves in a flat plate.

5. Wrap these chopped vegetables around the kebabs and bake them in the oven at 180 degrees for 8 to 10 minutes. Your Gilafi kebabs are ready to serve.

 

This recipe is given by Executive Chef Naresh Chinni, The Drunken Botanist. 

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