Chicken Roulade

Name: Chicken Roulade
Cuisine: Pakistani
Ingredients: 1/2 kg chicken mince further blended into paste; 2 eggs (omlette fried in cold oil for a thin layer); 3 tbsp peas boiled and coarsely mashed; 3 tbsp carrots cut in cubes & boiled and coarsely mashed; 1 tbsp red chilli powder; 1/2 tsp turmeric; 1 tsp garam masala; 1 tsp grated ginger; 1 tsp grated garlic; Black pepper to season veggies; to taste Salt; 2 tbsp lemon juice; 3-4 tbsp oil; Muslin cloth

Sarwat Ashraf @sarwatashraf

#yearendchallenge

Sarwat Ashraf @sarwatashraf

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Ingredients

1/2 kgchicken mince further blended into paste
2eggs (omlette fried in cold oil for a thin layer)
3 tbsppeas boiled and coarsely mashed
3 tbspcarrots cut in cubes & boiled and coarsely mashed
1 tbspred chilli powder
1/2 tspturmeric
1 tspgaram masala
1 tspgrated ginger
1 tspgrated garlic
Black pepper to season veggies
to tasteSalt
2 tbsplemon juice
3-4 tbspoil
Muslin cloth

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Steps

1

Blend the mince to a paste like consistency.
Season with salt, red chilli, turmeric and garam masala. Season the veggies with black pepper and salt.
Wet the muslin cloth and wring out excess water, lay it flat on a counter top.
Spread the mince evenly on it in a rectangular shape. Now evenly layer it with egg first, peas and carrot next. Start rolling it along the edge of the muslin cloth until the end.
2

Make sure it is stiff enough and doesnt break apart. Now cover the roll in the muslin cloth, such that it has 2 open ends which can be tied easily.
Now steam the roulade for about 20 minutes or until it is fully done.
Uncover it, brush lemon juice and oil all over it and let it crisp in the oven till golden brown.