

Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
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Aromatic Lagan Ka Murgh with soft Sheermal – a perfectly spiced, protein-packed meal that's pure indulgence!

A classic Hyderabadi delicacy where tender chicken is slow-cooked in a sealed pot with a rich, nutty gravy made from cashews, almonds, and fried onions. This aromatic, creamy curry is perfect for special occasions.
Serving size: 1 cup

A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.


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Aromatic Lagan Ka Murgh with soft Sheermal – a perfectly spiced, protein-packed meal that's pure indulgence!
This awadhi and hyderabadi dish is perfect for lunch or dinner. With 1424.14 calories and 74.65g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Birista and Nut Paste
Marinate the Chicken
Sauté Aromatics and Gravy Base
Cook the Chicken
Slow Cook (Dum Cooking)
Garnish and Serve
Serving size: 1 piece
Bloom Saffron & Activate Yeast (10 minutes)
Prepare the Dough (15 minutes)
Proof the Dough (60-90 minutes)
Shape the Sheermals (10 minutes)
Cook the Sheermals (15 minutes)
Glaze and Serve (2 minutes)