Indian
Indian - Breads and Flatbreads
Hyderabadi Biryani Naan Bread
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups plain flour (maida)
- • 3 tbsp ghee
- • 1/2 tsp salt
- • 1/2 cup water, as needed
- • 200g minced mutton (keema)
- • 1 onion, finely chopped
- • 1 tsp ginger-garlic paste
- • 1 tsp red chili powder
- • 1 cup oil, for deep-frying
Preparation Steps
1
Phase 1
Rub the ghee and salt into the flour; knead with water into a stiff dough and rest 30 minutes.
2
Phase 2
Cook the keema with the onion, ginger-garlic paste, chili powder, and salt until completely dry; cool.
3
Phase 3
Roll the dough thin and cut it into squares.
4
Phase 4
Place a spoonful of filling on each square, fold over, and seal the edges firmly.
5
Phase 5
Deep-fry the lukhmis in hot oil until golden and crisp.
6
Phase 6
Drain and serve hot.