Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step-by-step photos
Handi Kababs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabsand we recommend serving up this unique dish in the handi itself, mouth-wateringkebabs recipe with gravy, it's a different version as compared to other traditional kebabs
I have been doing experiments in my kitchen whether they are routine meals, baking, or any BBQ recipes but always try my level best first, I do it myself and then share it with all of fail then try and try again nevertheless, the ingredients are wasting, not care but practically
I do it first so that it didn't get the desiredresult then at least would get me the chance to rectifymy mistakeswhich are usually human errors, and this thing came into my experiencehumans must have made mistakes in their lives Ibelieveno one human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistakes
As I told you before my kitchen is my lab where I put my experiment on a daily basis, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored,but there is no harm to share own thoughts with others so I did today, I just don'tcome to share my recipes with all I want to share thoughts, experiments, and experiences,
I know you people will think about it what'sthe connection between my recipes and my thoughts am I a philosopher? not at allMaybeyou get bored, butactually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many times lost my hopes to doing something new in my life, in short, I just want to say if you first time get fail,never give up keep trying, so here I end my talk with this discussion and let's go to back on the recipe
This is my own handi kabab version of the perfect recipe I tried many times now AlhamdulillahI am able to share it with all.try out this recipeto believe in this, so let's begin
Note:each and every recipe in detail with an ingredients list always will be found in the below instructions
Tips:
- Using meat is better than mince for making kabab
- Make sure your meat is completely dried out before goes into the food processor
- Ground meat should be tight so that your kabab couldn't shred
- If you want to make a more delicious handi kabab then must be used desi ghee in gravy
- This thing enhances the taste of the recipe
- Use fresh gramflour and dry roast it for 2 minutes
- Fresh cream can make your kabab more delicious than tetra cream
- Using clay handi brings the earthy flavorto your recipe
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To prepare this recipe first we wash the meat thoroughlyunder running water and cut it into small pieces
Take all ingredients and prepare all veggies
Heat the charcoal
Dry roast the gram flour on low heat for 2 minutes
In a medium bowl add yogurt along with powdered spices stir to combine well set aside
Put meat pieces along with veggies and spice then chop them together for a minute
Now squeeze fresh lemon juice and further chop them
Then add the remaining ingredients to the mince
Chop them together in a food processor till turn into a fine and smooth paste
Transfer ground meat to the mixing bowl, place a steel/aluminum small-sized bowl in the center of the kebabmeat, then put heated charcoal drop a few drops of ghee/oil over the charcoal then covered it properly to give a smoky flavor for a minuteand keep in the fridge for 30 minutes
Divide the equal portions of the meat dough and give it into oval kabab shapes
Place all shaped kababs on a tray or plate
Take a frying pan to add ghee and heat it on medium flame, shallow fry all kababs on low-medium flame until golden brown color from both sides
Fry all remaining kebabs and shift to another plate or tray keep aside
Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then putginger garlic paste and fry with onion for a minute on medium flame
Reduce the heat and pour spiced yogurt, stirring to combine well keep on stirring by adding tomato puree on medium flame
Let them cook for 5 minutes or until oil is separatedfrom the masala ( spices), splash some water on the cooked masala, and bring it to boil
Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkledgarammasala coriander leaves and green chilies, and simmer them for another 15 minutes on low flame
Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies, and lemon wedges
Now ready to serve withnaan,rumali rotiorchapati,andraita....
Handi Kabab
Author:Sana Rasheed
Preparation Time:30 mins
Cooking time:20 mins
Total time:50 mins
Servings: 5
Recipe Category:Non-veg
Cuisine:Pakistani
Calories per serving:163.75 kcal
Handi Kebabsare normally pan-fried, grilled, or dunked into a deepfryer. But this recipe breaks away from the norm and calls for a handi...
Ingredients for Kabab:
- 400g, mince/meat
- 2 soaked, bread slices
- 3 tsp, cream
- 1 tbsp, roasted gram flour
- 1 inch, ginger pcs
- 1 tbsp, lemon juice
- 5 pcs, green chilies slices
- salt to taste
- 1 tsp,basic garam masala
- I have large-sized, egg lightly beaten
- 1 handful, of coriander leaves
For Gravy:
- 1 large-sized onion, finely sliced
- 2 tsp, ginger garlic paste
- 1 tsp, lemon juice
- 1/2 tsp, red chilies flakes
- 1tsp, black peppercorn
- 1 1/2 tsp, coriander powder
- Salt to taste
- 3 tbsp,tomato puree
- 2 tbsp,yogurt
- 1/2 tsp,gram masala
- Oil/ ghee,1/2 cup/1oo ml
For Garnishing:
- Green chilies
- Coriander leaves
- Lemon wedges
How to make the Kabab Handi?
- In a medium bowl add yogurt alongwith powdered spices
- Such as red chilipowder, salt, crushed coriander powder, and crushed black peppercorn, stir tocombine well and set aside
- Put meat pieces along with choppedgreen chilies, coriander leaves, ginger, salt, and garam masala
- Chopper them together for aminute
- Now squeeze fresh lemon juice andfurther, chop them
- Then add the soaked breadslices, cream, beaten egg, and gram flour to the mince
- Ground them together in a foodprocessor till turn into a fine and smooth paste
- Transfer ground meat into the mixingbowl, place a steel/aluminum small-sized bowl in the centerof the kebabmeat, then put heated charcoal drop a few drops of ghee/oil over the charcoal then covered it properly to give a smoky flavor for aminuteand keep in the fridge for 30 minutes
- Note:if you love more smokyflavor can be given smoke for more than 2 minutes as desired
- Divide the equal portions of themeat dough and gives it into oval kabab shapes
- Place all shaped kababs on a tray orplate
- Take a frying pan to add ghee and heatit on medium flame
- Shallow fry all kababs on low-mediumflame until golden brown color from both sides
- Fry all remaining kebabs and shiftto another plate or tray keep aside
- Now take a clay pot( handi) orpan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then putginger garlic paste and fry with onion for a minute on medium flame
- Reduce the heat and pour spicedyogurt, stirring to combine well keep on stirring by adding tomato puree on mediumflame
- Let them cook for 5 minutes or untiloil is separatedfrom the masala ( spices), splash some water on the cooked masala, and bring it to boil
- Then place all kebabs carefully on topof the gravy, squeeze fresh lemon juice along with sprinklegarammasalacoriander leaves and green chilies
- Simmer them for another 15 minuteson low flame
- Handi kabab is done, transfer to theserving clay pot or another dish and garnish with coriander leaves, greenchilies, and lemon wedges
- Now ready to servewithnaan,rumalirotiorchapatiandraita....
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