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We hope you got benefit from reading it, now let’s go back to raan e sikandari #grilling/barbecue recipe. To make raan e sikandari #grilling/barbecue you only need 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Raan E Sikandari #Grilling/Barbecue:
- Take 1 Lamb leg or raan
- You need 5 tbsp Ginger garlic paste
- You need 2 tbsp raw papaya paste
- You need 2 tbsp Kashmiri Red Chilli powder
- Take 1 tbsp roasted cumin powder
- Prepare 1 tbsp Roasted coriander powder
- Take 1 tsp Green cardamom powder
- Use 1 tsp Mace powder
- Use 1 tbsp garam masala
- Use 1 tsp Turmeric
- Prepare 1 tbsp Fennel powder
- Use 1 cup Hung curd or yoghurt
- You need 2 tbsp Rose water
- Get Dried fenugreek leaves 1 tbsp
- Provide 2 tbsp Lemon juice
- Provide Uncooked rotis 8 to 10. (Optional)
- Provide 1 tbsp Salt
- Get 5-6 tbsp Oil
Steps to make Raan E Sikandari #Grilling/Barbecue:
- The first thing to be done is clean the raan and make slits all along
- Marinate it with all the ingredients including the oil and keep it refrigerated overnight.
- It is advisable to do it as it will help in getting a juicy and a succulent raan after grilling.
- Papaya paste helps in cooking it perfectly.
- Baste it with some extra oil before grilling.
- Preheat the oven to the maximum and wrap the raan in as many rotis as required. This is purely optional.
- Bake it for nearly 3 hours. Keep checking after every 40 minutes and baste with little oil or butter each time.
- The rotis also will get cooked simultaneously.
- The rotis will also absorb the excess fats from the raan.
- Serve it hot with salad and buttermilk as it is super spicy.
Sikandari Raan (mutton Leg Roasted The Sikandari Style) #sikandari The story of Sikandari Raan takes us back to the time when Alexander the Great invaded India and defeated Porus And when he. Description: Aeena e Sikandari Yani Sikandar e Azam. Download Now. saveSave Aeena e Sikandari Yani Sikandar e Azam For Later. Raan e Sikandari (Slow roasted leg of lamb served with a masaledaar gravy). With Easter weekend round the corner I was keen to share this recipe.
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