|Published||Jan 22, 2010||Cooking Time||60 Minutes|
|Recipe Type||Non Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Lamb||Standing Time||60 Minutes|
Description: Hi Vah Chef, I am Faruk Husain, an IT consultant from Finland. I learnt this dish from my wife who is a good cook. This is a famous dish in muslim community and tastes equally like a Pakhi Briyani.
Recipe of Kheema Macaroni
|Onion (medium Size)||2||Numbers|
|Finely Chopped Mutton (Kheema)||100||Grams|
Dry roast macaroni in a flat pan until it turns light brown and keep it aside. Take a pressure cooker, add oil and fry the whole garam masala once the oil is heated. Add sliced onions (slices as in for Briyani) and fry it little bit. Add little salt and green chillies and fry it. now add ginger garlic paste and fry until it turns brown. Now add kheema to this and fry until the meat looses its colour. Now add chilli powder, turmeric powder and corriander powder and mix it well. After two minutes add cut tomato and fry it. Now add 2 and a half cups of water and let the mixture in maximum heat for few mins until it boils well. Now add chopped mint leaves and macaroni and mix it properly so that the masala spreads well. Turn the heat to sim and close the presurre cooker lid and let it cook in sim for upto 8 whistles. Please make sure it is kept in sim to medium flame to avoid burnt layer in the bottom. Switch of the heat after 8 whistles and keep it aside for few mins. Open the pressure cooker lid and mix it with little corriander leaves and serve hot. & Juicy Kheema Macaroni.
Posted Jan 22, 2010