Ande Kheeme ke Kebab Dish

From Kebab Section of Hyderabad

Ande Kheeme ke Kebab Recipe

• 400 gms kheema, washed and drained
• 2 tsp adrak-lasan paste
• 4 green chillies, chopped fine
• 3 onions, chopped
• 2 pieces dalchini
• 2 tsp dhania
• 8 kalimiri
• ½ tsp shahijeera, powdered
• 4 eggs, beaten
• 2 tbsp haldi
• 2 tbsp ghee or refined oil
• Salt to taste

Heat ghee and add the chopped onion and fry till soft. Add the adrak-lasan paste and haldi and fry till ghee separates.

Add drained kheema, chopped chillies and salt to taste. Cook till tender and dry, then allow to cool. Sprinkle masala powder and mix well.

Line a wide-mouthed (langdi) vessel with ghee and pour evenly ½ of the beaten egg mixture. Cover with kheema and then cover with the remaining egg mixture.

Cover tightly and bake in a moderate oven till eggs are nicely browned (2o to 25 minutes).

Cut the kababs into squares, sprinkle chopped kothmir and serve.