Easiest Way to Prepare Hyderabadi Shikampur Kabaabs

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, hyderabadi shikampur kabaabs. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Hyderabadi Shikampur Kabaabs is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Hyderabadi Shikampur Kabaabs is something that I have loved my entire life. They are nice and they look wonderful.

Steps to Make Hyderabadi Shikampur Kabaabs

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

Ingredients

The ingredients needed to make Hyderabadi Shikampur Kabaabs:

1. Make ready 1 kg Mutton boneless without fat
2. Take 2 tsp Salt
3. Get 1 tsp Turmeric powder
4. Prepare 2 tbsp Ginger garlic paste
5. Get 1 tbsp Red chilli powder
6. Get 4-5 Green chillies finely chopped
7. Take 1/4 tsp Cubeb Pepper powder
8. Make ready 1 small bunch Coriander Leaves finely chopped
9. Get 1/4 cup Mint Leaves
10. Make ready 2 tbsp Oil
11. Prepare 100 gm Bengal Gram or Chana Daal
12. Get WHOLE SPICES -
13. Take 10 Black Peppercorns
14. Take 5 Cloves
15. Get 3 Green Cardamoms
16. Prepare 1 "Cinnamon stick
17. Get 1 tsp Caraway seeds
18. Prepare 1 Black Cardamom
19. Get FOR THE HUNG CURD FILLING -
20. Get 1/2 cup Hung curd
21. Make ready 1/2 tsp Black Salt
22. Get 1 Onion finely chopped
23. Make ready 3-4 Green Chillies finely chopped
24. Take 2-3 tbsp Coriander Leaves finely chopped

Instructions

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.

As simple as that Recipe of Hyderabadi Shikampur Kabaabs

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