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Nazaqati Boti Kebab Recipe
How to make Nazaqati Boti Kebab
About Nazaqati Boti Kebab Recipe: A stellar kebab dish! This mouth-watering kebab recipe is an easy snack option for your next dinner party. Prepare these boti kebabs during festive season or special occasions to feast on with family and friends. Succulent mutton cubes marinated in myriad of spices and cooked in aromatic saffron, rose petal paste and coconut. Indulge in kebabs and enjoy the festivities.
- Total Cook Time1 hr
- Prep Time 15 mins
- Cook Time 45 mins
- Recipe Servings4
- Medium
Ingredients of Nazaqati Boti Kebab
- 1 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 dessicated coconut poqder
- 2 ml kewra
- 4 pcs clove
- 6 pcs green cardamom
How to Make Nazaqati Boti Kebab
HideShow Media1.
Take a wide bowl, put washed mutton, cubes add ginger paste, raw papaya paste, white onion paste, curd, coriander powder, yellow chili powder, gram masala, potli masala, salt and brown onion.
2.
Blend well with the help of both hands, keep in refrigerator or in a cool place for 1 to 2 hours.
3.
Take a wok, put on heat add half amount of ghee, then clove and cardamom, after roasting put the entire marinated mutton, add some amount of water, roasted channa powder and stir vigorously. Put on medium flame, cover it for almost 15 minutes till completely done.
4.
After 15 minutes, remove lid when the mutton is almost done. Now add cashew, almond, chironji paste, dessicated coconut powder, rose petals and poppy paste. Again blend it with a ladle and roast for 5-10 minutes.
5.
Now add saffron water and kewra water, stir 2-3 times and close the lid and remove from the flame immediately.
6.
Garnish with fine onion rings and coriander leaves.