Halwa poori thalliPart 4 (fry seekh kabab)

Name: Halwa poori thalli Part 4 (fry seekh kabab)
Total time: 7200 s
Yield: 5 to 6 person
Cuisine: Pakistani
Ingredients: 1/2 kg beef minced; 2 tbsp raw pappaya; 1/4 cup yogurt; 1 tbsp ginger garlic paste; 1 +1/2 gram flour + 1/2 cup water; 1 tbsp red chilli flakes; 1/2 tsp turmeric powder; 1 tbsp dry coriander powder; 1 tsp black pepper powder; 1 tsp garam masala powder; 3/4 tsp salt; 1/2 cup clarified butter; 2 medium fried onion; 1 piece coal for smoke

Haniyah’s kitchen @haniyah123

karachi, Pakistan

#PAKNIG
Making fry seekh kabab, this is yet another favourite dish of Pakistan specially karachi and in karachi burns road fry seekh kabab are very famous so making these type of kabab and the most important part of this is coal smoke this is very important and give the kabab very nice aroma.

Haniyah’s kitchen @haniyah123

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Ingredients

2 hours

5 to 6 person

1/2 kgbeef minced
2 tbspraw pappaya
1/4 cupyogurt
1 tbspginger garlic paste
1+1/2 gram flour + 1/2 cup water
1 tbspred chilli flakes
1/2 tspturmeric powder
1 tbspdry coriander powder
1 tspblack pepper powder
1 tspgaram masala powder
3/4 tspsalt
1/2 cupclarified butter
2medium fried onion
1 piececoal for smoke

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Steps

2 hours

1

Marinate qeema with raw papaya, ginger garlic paste and yoghurt for half hour
2

Now add chilli flakes coriander powder turmeric powder black pepper powder all spices powder and add half of fried onion and add clarified butter also and mix and marinate it for half an hour
3

Now add 1/2 cup water cook on very slow flame for 30 mins
4

Now make a paste of gram flour and water. When water dries in minced and butter comes out add 1/2 water and gram flour paste cook it for 20 mins
5

Then in end sprinkle remaining fried onion and cook on very low flame for 5 mins then burn coal on high flame the put foil paper on minced then red hot coal and drizzle 2 tbsp clarified butter on it and close the lid for 10 mins so the smoke absorbed in minced