Kakori kabab. A Royal recipe of Kakori Kebab with meat mince and shahi spices, tender enough to melt in your mouth. This appetizer is surely a delight to the kebab lovers! How to make Lucknowi Kakori Kabab recipe By Zaika e Lucknow. this recipe is very special kabab recipe they are very soft and melted kabab recipe Lucknowi.
These kebabs are famous for their tender texture and fragrant aromas. Step by step Kakori Kebab recipe. how to make absolutely moist and tasty kakori kebab. Minced chicken combined with aromatic spices creates a lip-smacking and delicious. You can have Kakori kabab using 25 ingredients and 9 steps. Here is how you cook that.
Ingredients of Kakori kabab
- Prepare 500 grams of mutton mince + 50 grams fat(80%meat+20%fat).
- You need 1 of large onion finely sliced.
- You need 12-13 cloves of garlic.
- It’s 1 tbsp of ginger paste.
- You need 15 of cashew nuts.
- You need 2 tbsp of poppy seeds or sesame seeds.
- It’s 2 tbsp of dessicated coconut.
- It’s 1 of mace flower.
- You need 1/6 of of nutmeg (a very small piece).
- It’s 5 of green cardamom.
- Prepare 1 of Black cardamom.
- You need 1 tsp of cumin seeds.
- Prepare 1 tsp of shah zeera or caraway seeds (royal cumin).
- It’s 1/2 tsp of black pepper corns.
- You need 1/2 tsp of cloves or 10-12 in number.
- You need 4-5 of saffron strands.
- Prepare 2 tbsp of rose water.
- Prepare 2 tbsp of clarified butter or desi ghee.
- You need 2 tbsp of raw papaya slices.
- Prepare to taste of Salt.
- It’s Handful of chopped Coriander leaves.
- You need 1/2 cup of oil.
- Prepare 1 tsp of red chilli Powder or to taste.
- Prepare 1/2 tsp of turmeric powder.
- You need 1 tbsp of roasted gram flour use only if you can't handle the meat.
NOTE: Kakori kababs are grilled on a specially designed barbecue, however, can also be done on a standard barbecue but on a slow charcoal fire. Kakori is known for its Famous Conspiracy of Revolutionary Chandra shekhar Azad and Signature Dish Kakori Kebab with Sheermal at ITC Hotel the Maratha in Mumbai, Maharashtra, India. Kebabs are various cooked meat dishes with their origins in Middle Eastern cuisine. Numerous variants are popular around the world.
Kakori kabab step by step
- These are all the ingredients which we are going to use for this kabab..
- In 2 tbsp oil fry the onions adding a tsp salt to get it caramelise quickly. Once the edges start browning add the garlic cloves and saute for 3-4 minutes then add the cashew nuts. Saute it for 2 minutes then add the sesame seeds followed by dessicated coconut. Cook this all till get beautifully brown colour..
- Allow this to cool down a bit then grind it to a fine paste. Add all the other above-mentioned ingredients to grind except nutmeg, desi ghee and coriander leaves. Make a smooth paste but don't use water not a single drop. Add rose water or you can use kewda water also. Transfer it to a bowl once get smooth..
- Now in a same grinder grind the mutton mince along with fat. It should be a smooth and fine paste. Don't run the grinder continuously rather grind it in pulses so that the fat didn't start loosing it' protein. Make it really fine and make sure there isn't any water in the meat too..
- Now transfer the minced meat to the same bowl which has grounded spices and add desi ghee and coriander leaves to it. Add salt but little at this time as we have already added salt while frying the onions. Now grate the nutmeg over it and mix it thoroughly. Give a good 4-5 minutes of mixing to the mixture..
- Now heat a charcoal. Make it red hot. Place a bowl in the centre of mutton mix and place the charcoal on it. Add 1 tsp ghee or oil to it and this will start to smoke. Immediate cover it make sure the smoke didn't come out from any side. Leave it till the smoke settled down then open the lid and take out the charcoal. Rest this mutton mince mix for an hour for better result..
- After an hour start making the kabaabs. Take a lemon size mix roll it smoothly between the fingers to a cylindrical shape. Roll out between the palms to make it even. Now insert a skewer in the centre of the kabab to the top and roll it to make a whole in the centre from top to bottom by this it will cook evenly inside out..
- Now add little oil in a pan and start frying the kabaabs. This kabab needs very less oil to fry as it already had fat and desi ghee in it. Fry till it is beautifully brown from all the sides with some dark brown patches. This is the indication that the kabaabs are completely done..
- Serve it hot with naan, roti, paratha, rumali roti or anything of your choice. Serve it with green chutney, yoghurt and sauce along with carrots, onions, tomatoes, radish as a salad or anything you like and prefer..
Kakori Kabab is one of the most popular north Indian dishes. Brought down by the nawabs of Awadh, it was popularized by the British who liked to have Kakori Kabab for 'mango night' dinners. Amongst the varieties of Kababs, Seekh Kabab was originally introduced by the Mughals. As immense popularity of Kabab was gaining its acclaim, a Bawarchi from Kakori, a Town near Lucknow. Check out the Kakori Kabab Recipe in Urdu.
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