Hyderabadi Shikampur Kabaabs
Hyderabadi Shikampur Kabaabs

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi shikampur kabaabs. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Hyderabadi Shikampur Kabaabs is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Hyderabadi Shikampur Kabaabs is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have hyderabadi shikampur kabaabs using 24 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Hyderabadi Shikampur Kabaabs:
  1. Prepare 1 kg Mutton boneless without fat
  2. Get 2 tsp Salt
  3. Make ready 1 tsp Turmeric powder
  4. Take 2 tbsp Ginger garlic paste
  5. Get 1 tbsp Red chilli powder
  6. Take 4-5 Green chillies finely chopped
  7. Get 1/4 tsp Cubeb Pepper powder
  8. Get 1 small bunch Coriander Leaves finely chopped
  9. Take 1/4 cup Mint Leaves
  10. Take 2 tbsp Oil
  11. Make ready 100 gm Bengal Gram or Chana Daal
  12. Get WHOLE SPICES -
  13. Take 10 Black Peppercorns
  14. Make ready 5 Cloves
  15. Prepare 3 Green Cardamoms
  16. Get 1 "Cinnamon stick
  17. Take 1 tsp Caraway seeds
  18. Take 1 Black Cardamom
  19. Get FOR THE HUNG CURD FILLING -
  20. Get 1/2 cup Hung curd
  21. Prepare 1/2 tsp Black Salt
  22. Make ready 1 Onion finely chopped
  23. Get 3-4 Green Chillies finely chopped
  24. Get 2-3 tbsp Coriander Leaves finely chopped
Instructions to make Hyderabadi Shikampur Kabaabs:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve these juicy, succulent, melt in mouth Shikampuri Kabaabs as starters to light up any meal on any occasion.

So that is going to wrap this up with this exceptional food hyderabadi shikampur kabaabs recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!