Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hyderabadi shikampur kabaabs. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
The best cooking recipes: discover easy recipes, delicious and original recipes. Great recipe for Hyderabadi Kachchi Imli Ki Khatti Daal. #dals Kachhi imli or raw tamarind daal is a super duper comfort food of all times. This particular daal is my aunt in law's favourite one and i make it a point to serve her this whenever she visits me. Simple comfort food made with raw.
Hyderabadi Shikampur Kabaabs is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Hyderabadi Shikampur Kabaabs is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook hyderabadi shikampur kabaabs using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Shikampur Kabaabs:
- Prepare 1 kg Mutton boneless without fat
- Take 2 tsp Salt
- Prepare 1 tsp Turmeric powder
- Prepare 2 tbsp Ginger garlic paste
- Prepare 1 tbsp Red chilli powder
- Take 4-5 Green chillies finely chopped
- Make ready 1/4 tsp Cubeb Pepper powder
- Get 1 small bunch Coriander Leaves finely chopped
- Prepare 1/4 cup Mint Leaves
- Take 2 tbsp Oil
- Take 100 gm Bengal Gram or Chana Daal
- Prepare WHOLE SPICES -
- Get 10 Black Peppercorns
- Make ready 5 Cloves
- Get 3 Green Cardamoms
- Make ready 1 "Cinnamon stick
- Get 1 tsp Caraway seeds
- Get 1 Black Cardamom
- Prepare FOR THE HUNG CURD FILLING -
- Make ready 1/2 cup Hung curd
- Get 1/2 tsp Black Salt
- Get 1 Onion finely chopped
- Prepare 3-4 Green Chillies finely chopped
- Get 2-3 tbsp Coriander Leaves finely chopped
Instructions to make Hyderabadi Shikampur Kabaabs:
- First of all roast all the whole spices on a low heat and grind to a powder. Add this to the Mutton in the Pressure cooker along with the rest of the ingredients. Add little water to it about half a glass and pressure cook on a high heat for 8-10 whistles or as required.
- Let the pressure settle down before opening the lid. If there is any water left, cook for a few minutes until it dries up. For good Kabaabs, it should always be remembered that there should not be any trace of moisture.
- Grind this Kabaab mix to a smooth paste and keep aside. Mix everything well in the Hung Curd and set aside too. Before you proceed with the rest of the process, make sure that you wash your hands thoroughly. Use a small ball of the Kabaab mix, shape into a round patty. Spoon up a tablespoon of the Hung curd mix on it. Make a dent if possible as a well and then fill up the mix. Cover with another patty or make one big patty and then seal the edges properly by pressing slightly with your fingers.
- Keep a pan ready for shallow frying on a low heat. Add these Shikampuri Kabaabs. Do it in batches of 2 or 3. Do not over crowd the pan. These had to be done on a low heat until golden brown and crisp. Flip over to the other side only when fully done on one side. This will prevent them from breaking. And one more thing to remember is to take proper ratio of Dal and Mutton. 100 gm Dal to 1 kg of Mutton.
- Serve these juicy, succulent, melt in mouth Shikampuri Kabaabs as starters to light up any meal on any occasion.
So that’s going to wrap it up for this special food hyderabadi shikampur kabaabs recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
