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Saliha Mahmood Ahmed

Recipes and Stories by Saliha Mahmood Ahmed

  • Smoked Chicken and Basil Kebobs with Beetroot Basil Salad and Beetroot Buttermilk Raita

    For as long as I can remember, it has been a tradition to organise a family barbecue each summer. We marinate the meat together the night before and the final result is beautifully tender, succulent, charred and feverishly smoky. This dish uses a Mughal cooking technique called dhuandaar to impart the flavour of smoke into cooked chicken. While not essential for this dish, it is a really simple and effective way of bringing the barbecue flavour to your dishes any time of the year. All you need is a small piece of coal… intrigued?
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