Kuzu Kebab with Rice

Melt in mouth, soft, tasty and aromatic Turkish Kuzu Kebab with rice recipe. If you are a meat lover then you must try this recipe. #FoodFusion #HappyCookingToYou #FoodFusion

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Kuzu Kebab:

-Mutton large pieces with fat 1.5 kg (Chops & Shanks)

-Himalayan Pink Salt 1 tsp or to taste

-Cooking oil 2-3 tbs

-Water 2 Cups

-Cooking oil 1 liter

-Himalayan Pink Salt 1 tsp or to taste

Butter Rice:

-Makhan (Butter) 2 tbs

-Cooking oil 1 tbs

-Sawaiyan (Vermicelli) whole-wheat ½ Cup

-Chawal (Rice) Sella 2 Cups soaked 1 hour

-Water 3 Cups or as required

-Himalayan Pink Salt 1 tsp or to taste

Tomato Sauce:

-Tamatar (Tomatoes) 2 medium

-Hari mirch (Green chillies) 5

-Lehsan (Garlic) cloves 5

-Himalayan Pink Salt ½ tsp

-Zeera (Cumin seeds) ½ tsp

-Hara Dhania (Fresh coriander) leaves handful

-Sabut Lal mirch (Button red chillies) 5

-Lemon juice 2 tbs

-Water 3-4 tbs


Prepare Kuzu Kebab:

-On mutton pieces sprinkle pink salt & rub gently on all sides.

-In a flat bottom pan add cooking oil & fry salted mutton on medium flame until golden from all sides (approx. 10-12 minutes).

-Take out mutton pieces & set aside.

-Turn off the flame & let it wait for 10 minutes to drop the temperature.

-In the same pan add water, cooking oil, pink salt, mix well & heat it on low flame until temperature reach 80C - 90C.

-Add fried mutton pieces in the pot.

-Place a hot gridle under the pot, cover the pot & cook mutton on very low flame for 3.5 to 4 hours or until water is completely evaporated & oil becomes clear.

-Temperature should be maintained between 80C to 90C during whole step.

-Carefully take out mutton pieces from oil & place it on the grill to drain excess oil.

Prepare Butter Rice:

-In a pot add butter, cooking oil & let it melt.

-Add vermicelli & fry for 1-2 minutes.

-Add soaked rice & mix well.

-Add warm water & mix well.

-Add pink salt, mix well & bring it to boil then cook on medium flame for 3-4 minutes.

Recipe By: Kanwal Mohsin

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