Shikumpuri kababs

Name: Shikumpuri kababs
Total time: 3000 s
Yield: 6_8 servings
Cuisine: Pakistani
Ingredients: 500 gms beef, mutton or chicken boneless (no fat); 1/2 cup daal chana (bangal gram) soaked; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 stick cinnamon; 3 _4Green cardamon; 4 cloves; 10 _12 Black peppers; 6 button chilliez; 1 tsp garam masala powder; 5 _6garlic cloves; 1 piece ginger; 2 bunches pathar ka phool(Mountain moss) optional I ddnt use; 1 tsp salt; 1/2 tsp black zeera; For mixing in qeema; 2 tbsp fresh dhania; 2 tbsp mint (Podina); 2 green chillies; 2 eggs; For stuffing; 1 cup hung curd; 1 tsp black pepper; 1/2 tsp salt; 3 tbsp mint and dhania finely chopped; 2 onions very finely chopped; I used dahi and put in strainer till dried; Oil for frying

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#kababs
One of Royal dishes from kitchen of Hyderabad Daccan. Hyderabadi cousine has lot of influence from the Mughal era, These are very delicious kababs and one can't resist having more. These can be served as appetisers, as snack on tea time or as a side dish along with rice dish. Recipie is similar to Shami kababs but we add filling of hung curd with onions and green chillies and coriander that's why it's called shikampuri.

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

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Ingredients

40_50mins

6_8 servings

500 gmsbeef, mutton or chicken boneless (no fat)
1/2 cupdaal chana (bangal gram) soaked
1/2 tspturmeric powder
1 tspred chilli powder
1 stickcinnamon
3_4Green cardamon
4cloves
10_12 Black peppers
6button chilliez
1 tspgaram masala powder
5_6garlic cloves
1 pieceginger
2 bunchespathar ka phool(Mountain moss) optional I ddnt use
1 tspsalt
1/2 tspblack zeera
For mixing in qeema
2 tbspfresh dhania
2 tbspmint (Podina)
2green chillies
2eggs
For stuffing
1 cuphung curd
1 tspblack pepper
1/2 tspsalt
3 tbspmint and dhania finely chopped
2onions very finely chopped
I used dahi and put in strainer till dried
Oil for frying

Saved

Steps

40_50mins

1

Put meat in a pot with 2glass water with ginger, garlic, turmeric, chillies, whole garamasalas and cook
2

When half done add soaked chana daal, salt garam masala powder and cook till meat is tender and Daal is soft but not meshy dry water but keep little moist.
3

You can also pressure cook. Cool it and than grind.
4

Add finely chopped mint and green chillies and coriander and eggs, mix well.
5

Make stuffing with dahi and salt, black pepper, finely chopped onions, mint, green chillies and dhania.
6

Wet hands and make patties and fill this stuffing in center and make a ball shape than flatten it in a patty shape
7

Filling should not be too much
8
9

Shallow fry them on medium high flame, you can also coat in beaten eggs. Very delicious mouth watering kanabs are ready.