How to make Buzith Maaz -

Fried mince cutlets.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : lamb (लैम्ब), Yogurt (दही)

Cuisine : Kashmiri

Course : Main Course Mutton

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For more recipes related to Buzith Maaz checkout Nalli Nihari, Mixed Grill Sizzler, Nalli Nihari, Lamb Popsicles in Cream Sauce . You can also find more Main Course Mutton recipes like Beans With Meat Bhartewala Keema Kashmiri Gushtaba Makki Ka Soweta

Buzith Maaz

Buzith Maaz Recipe Card

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Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Buzith Maaz Recipe

  • lamb 250 grams

  • Yogurt 1 tablespoon

  • Aniseed (saunf) powder 1/2 teaspoon

  • Ver 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Dry ginger powder (soonth) 1/4 teaspoon

  • Black cardamom powder 1/4 teaspoon

  • Gram flour (besan) 1-2 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil For frying

Method

Step 1

Wash lamb mince and drain thoroughly. Squeeze the mince between the palms of your hand to remove the excess water.

Step 2

Mix together lamb mince, red chilli powder, aniseed powder, ver, asafoetida, dry ginger powder, black cardamom powder, gram flour, yogurt and salt. Set aside to marinate for half an hour.

Step 3

Divide the mixture into ten to twelve equal portions and shape them into flat round tikkis. Heat sufficient oil in a pan and shallow fry the tikkis till crisp and golden on both the sides.

Step 4

Drain onto an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.