Fry mutton on high heat until browned.

Chicken (or mutton), yogurt, ginger-garlic paste, green chili, turmeric, and garam masala. Spices for Biryani Cloves, cinnamon, green cardamom, bay leaves, cumin seeds, and saffron (optional). Serve ...

mince mutton, medium size onion, green chillies, ginger paste, garlic paste, salt or to taste, red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder, dried kasoori ...

+1/2 kg Beef Qeema, +1/2 cup Ghee, medium Pyaz, medium Tamator (chilka utar dyn), +1/2 tsp Namak, Lal mirch powder, +1/2 tsp Kali mirch powder, sabut garam masala, Adrak, +1/2 tbsp Lehsan, Pani, Adrak ...

We appreciate your support! Jump to Recipe Have you ever tried a mutton recipe so simple yet so flavorful that it practically transports you to the bustling streets of Peshawar? Let me introduce you ...

Put all the ingredients in a blender and mix until it is fine and smooth Pour the mixture in a bowl and knead it. Please note, the texture should be smooth and flowing, and not stiff Add ghee to a non ...

The dish features tender mutton cooked with gongura leaves, also known as sorrel, which imparts a distinct tanginess. This culinary creation reflects the rich heritage of Andhra cuisine ...

From the flavorful Mutton Chettinad Biryani to the delectable Kola Urundai, these special recipes embody the region's culinary heritage. These recipes are carefully curated to showcase the ...

This recipe is from Delia's Happy Christmas. Makes 24 (18 if using 1lb/450g mincemeat). Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe Make up the pastry by ...

The menu showcased a delectable fusion of British and local Indian culinary traditions, presenting a variety of Continental dishes alongside popular Indian fare such as biryani, curry, mutton mollii, ...

Banquet at BJP MP's office in Mirzapur turned chaotic Dispute over mutton serving led to a heated argument Argument escalated to a brawl, causing commotion A banquet hosted at the office of BJP's ...