Tag Archives: Kabab

Chicken Cream Kababs

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Cream Kebabs is the recipe of one of my besties, she makes them the best so I stole her recipe and sharing with you people here 😀

Ayesha’s Kitchen

Ingredients:

  • 500 gms chicken mince (mix of breast and thigh meat)
  • 1 small onion
  • 5 – 6 green chillies
  • A bunch of coriander
  • 1 tbspn ginger garlic paste
  • Oil for shallow frying

SPICES

  • Salt
  • Red chilli flakes
  • ½ tspn cracked black pepper
  • 1 tbspn coriander powder
  • 1 tspn cumin powder
  • ¼ tspn meat tenderizer
  • 1 tspn garam masala
  • ½ tspn fenugreek leaves
  • 1 tbspn roasted gram flour

FOR CREAM GLAZE

  • 5 tbspns cream
  • 1 tspn garlic paste

Method

  • Chop onion, green chillies and coriander in food processor and add it to the mincemeat. Add all the spices as well and mix well with hands. Give a pulse in food processor for 5 seconds and keep aside for 10 minutes for resting.
  • Grease your hands and shape the meat in seekh kebabs by either rolling it on the skewer or back of the spoon. Heat oil in frying pan and shallow fry the kebabs just to give a shape (half cook).
  • In a separate pan saute garlic paste with no oil and add cream. Now gently transfer half cooked kebabs to this cream mixture and let it cook for 5 minutes or until fully cooked. Temper it with coal and serve hot.
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Muthi Kabab

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Another variation of Seekh Kabab …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 700 g beef mince (20% fat 80% meat)
  • 2 medium sized onion
  • 4 – 8 green chillies
  • 3 cloves garlic
  • 1 tbspn ginger
  • Salt
  • Red chilli powder
  • 1 tspn garam masala
  • 1 tbspn chaat masala
  • ½ tspn cumin seeds
  • 1 egg
  • 1 tomato deseeded and chopped fine
  • ½ bunch of fresh coriander (chopped)
  • 2 tspn gram flour (pan roasted)
  • Oil for shallow frying

Procedure:

-In an electric chopper, chop onion, garlic, ginger and green chillies together. Take this mixture in your hand (little by little) and squeeze access water and keep it aside.

-In a deep mixing bowl, put mincemeat and add all the spices, onion mixture, chopped tomatoes and coriander. Add egg and mix with your hands. Mix, mix and mix until well combined.

-Keep aside for 10 minutes.

-Now take a handful of this mixture and give them oval like shape, like seekh kabab but without whole.

-Fill a skillet with oil to 5cm.

-Fry the kababs and serve hot with tamarind sauce or podina raita.

Afghani Kabab

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A very easy and tasty appetizer ……….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • ½ kg beef mincemeat
  • 1 tspn salt
  • 1 tspn black pepper
  • 1 tspn red chilli powder
  • 1 tspn garam masala
  • 1 tbspns ginger and garlic paste
  • 1 onion chopped
  • 1 onion cut into cubes
  • 1 tomato cut into cubes
  • 1 green capsicum cut into cubes
  • Some ghee

Procedure:

-Chop beef and onion in chopper.

-Now add all the spices and mix. On skewers screw mincemeat, onion, tomato and capsicum.

-Grill.

-Serve hot with mint sauce and naan.

Smoky Chicken Kabab Biryani

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Smoky Chicken kabab Biryani is totally my own recipe…… It is tasty and the smoky BBQ smell make it more tempting and irresistible …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 500 gms chicken mincemeat
  • ½ bell pepper/ capsicum
  • 1 onion (medium sized)
  • 2 green chillies
  • 2 red chillies
  • 1 tbspn coriander
  • Some salt
  • Some red chilli powder
  • ½ tspn  Ayesha’s kitchen special garam masala
  • A pinch of nigella seeds
  • ½ tspn carom seeds
  • 1 tbspn kasuri methi
  • A piece of ginger
  • 2 cloves garlic
  • Some oil for grilling or frying

FOR BIRYANI

  • 1 large onion sliced
  • 2 tomatoes sliced
  • 2 green chillies
  • 2 tbspns yogurt
  • 1 tbspn curry leaves
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ¾ cup oil
  • Some yellow food colour (dissolved in water)
  • A charcoal piece

Procedure:

-In a food processor, add all the ingredients given for kabab and mix well. Make seekh kabab like kababs and grill them on a grill pan or shallow fry them in a frying pan. Take them out when they are red and keep aside until we need them again.

-Boil rice and discard the water. Keep aside the rice.

-Heat oil and fry onion slices until they are red. Add tomatoes, biryani masala and yogurt and mix well until the tomatoes lose their shape. Now add 1 cup of water and stir well. Add fried/grilled kababs and let it cook until a nice masala is formed and the oil comes out. Add curry leaves and mix well.

-Put charcoal piece on naked fire until it is white and smoky.

-Now add boiled rice and drizzle some yellow food colour mixed with water on top. Then place an onion peel or a piece of aluminum foil on it and place the smoking white coal on it. Now drizzle some oil on the coal and cover the dish with a lid.

-After 15 minutes, remove the coal and dish out the recipe.

-Serve with fresh salad and whipped yogurt.

Kabab Masala/ Kabab Karahi/ Kabab Kadai

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Kabab Kadai is a Pakistani – Afghani dish which is not so famous in Pakistani restaurants but is now introduced in home cooking. I make this dish quite often for fancy dinner parties and my guests always appreciate it. Do try this and feel the taste of Ayesha’s Kitchen …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 300 gms lean beef mincemeat and 200 gms fat (charbi)/ 500 gms normal beef mince with fats
  • 1 large red onion
  • 4 cloves garlic
  • Some ginger (2 tbspns grated)
  • 4 – 6 green chillies
  • A bunch of coriander
  • 1 tspn methi leaves
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 2 tbspns oil
  • 1 tspn cracked coriander
  • A pinch of cracked peppercorn

FOR KADAI

  • ½ cup oil
  • 2 medium red onions chopped
  • 4 medium tomatoes chopped
  • 1 tspn ginger garlic paste
  • 2 green chillies
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • ½ tspn garam masala
  • ½ tspn turmeric

FOR GARNISHING

  • 2 tbspns coriander
  • 2 tbspn ginger julienne
  • 2 green chillies sliced

Procedure:

-Put a piece of charcoal on fire.

-Combine everything (spices and vegetables) given for kababs in food processor (chopper) and mix well.

-Glaze the grill pan with some oil and place the kebabs on it. Cook on medium heat until they are done.

-Take them out in a casserole dish or pyrex dish and place a 2X2 aluminum foil on it. Place the hot white charcoal piece on the aluminum patch and drizzle some oil on it. It will start smoking. Immediately cover it with a heat conducting lid and keep aside until we need it again.

-Prepare for kadai masala.

-Heat oil in a pan and fry chopped onion and ginger garlic paste until the onions are light brown. Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked. Add a splash of water if necessary.

-Now add all the spices and check for the salt and pepper. Adjust if needed.

-Add some water (about ½ cup) and mix well.

-Now add your kababs and cover the pan. Cook on very low heat for 10 minutes.

-Dish out and garnish with some coriander, green chillies and ginger julienne.

-Serve hot with raita, fresh salad and tandoori roti.

Ayesha's kitchen

Serving:

Serves 4.

Kabab Biryani (Kababeesh)

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Kabab biryani is entirely my own recipe. I have used my culinary innovative skills to invent this recipe and believe me its mind blowing ….

Ayesha's Kitchen

Ingredients:

FOR KABAB:

  • 750 gms beef mincemeat
  • 1 tspn salt
  • Some red chilli powder
  • 1 bunch coriander
  • 4 green chillies
  • 2 tbspn freshly crushed ginger
  • 1 tbspn freshly crushed garlic
  • 2 onions (medium size)
  • 1 onion sliced and fried
  • 2 tbspns gram flour/ chickpea flour
  • 1 tbspn garam masala
  • 1 tbspn cracked dry coriander
  • ½ cup oil for frying

FOR BIRYANI

  • 1 onion sliced
  • 1 onion sliced and fried firm
  • 2 chopped tomatoes
  • 2 tbspns yogurt
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ½ cup oil
  • ½ cup chopped coriander
  • 2 green chillies slitted
  • 1 lemon sliced
  • Some cumin seeds
  • 2 cloves
  • 1 big cardamom
  • 1 green cardamom
  • A piece of cinnamon
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn julienne ginger
  • Few curry leaves
  • A charcoal piece
  • A piece of aluminum foil
  • 3 ½ cups basmati rice
  • Water for boiling rice (1.5 – 2 litre)

Procedure:

FOR KEBABS

-Put all the vegetables, herbs and spices in the food processor and coarsely grind them.

-Add mincemeat and gram flour and mix well.

-Take this mixture out in a mixing bowl and make seekh kababs.

-Heat oil in a frying pan and fry these kababs until they are brown an firm.

-Take them out in a plate and keep aside.

FOR BIRYANI

-Now in a deep cooking pan (non – stick preferred), heat oil and fry whole garam masala. Add ginger, garlic paste and ginger juliennes and stir. Add onions and fry them until they are golden brown. Now add kebabs, tomatoes, biryani masala and yogurt. Stir once and then cook on low flame until the masala is formed.

-Now boil water and add soaked rice. Boil until the rice are ¾ % cooked.

-Strain, discard water and keep the boiled rice aside.

-Divide boiled rice and kabab rice in 3 portions.

-Meanwhile heat charcoal piece until its white and keep burning until it’s the time to use it.

-Now in a deep cooking vessel, heat some oil and add curry leaves and green chillies, when they begin to splatter add one portion of kabab masala and spread a layer of one portion of boiled rice. Repeat the process until all the portions of kabab masala and rice are done. Make sure the rice is the last layer.

-Sprinkle coriander leaves, fried onion, lemon slices and yellow food colour. Now place the aluminum foil on it and burning charcoal on the aluminum foil. Drizzle some oil on charcoal and immediately cover the pot. Remove from flame and keep it covered for 15 minutes.

-Remove charcoal and aluminum and serve.

-Serve hot with salad and raita.

Tips:

For fried onions, heat ½ cup oil and fry onion slices until they are brown and firm. Drain oil thoroughly.