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Lahori Raseelay Recipe

Lahori Raseelay
How to make Lahori Raseelay

About Lahori Raseelay : These Lahori kebabs can brighten any barbecue party. Juicier than the regular kebabs, they are not to be missed!

  • Total Cook Time1 hr 10 mins
  • Prep Time 10 mins
  • Cook Time1 hr
  • Medium

Ingredients of Lahori Raseelay

  • 1 kg chicken mince
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp red chilli, crushed
  • 1/2 tsp fennel seeds
  • 1/2 tsp green cardamom powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper, whole
  • 1 tsp red chilli powder
  • Salt to taste
  • 4 onions
  • 4 green apples
  • 4 green chillies
  • 2 Tbsp ginger paste
  • 2 Tbsp garlic paste
  • 1 tsp sweet soda
  • 1 Tbsp green coriander, chopped
  • 1 tsp fenugreek
  • 1 Tbsp mint
  • 150 gm desi ghee (for basting)
  • For sauce:
  • 100 gm dry plum
  • 50 gm tamarind
  • 1/2 cup tomato ketchup
  • 1/4 tsp red chilli powder
  • Salt to taste

How to Make Lahori Raseelay

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1.
Add all the spices to chicken mince and let them through the mince machine.
2.
Chop the onions and drain the excess water. Do the same with the apples and then add them to minced mixture along with green chillies, ginger paste, garlic paste, sweet soda and the greens.
3.
Put the mixture in the fridge for 10-15 minutes.
4.
Give shape to the kebabs and cook them on charcoal grill. Use ghee for basting.
5.
Serve with tamarind-plum sauce.
6.
Boil dry plum and tamarind in 3 cups water.
7.
Strain to remove seeds.
8.
Grind/ blend pulp with ketchup.
9.
Add red chilli powder and salt. Mix and sauce is ready.
5
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