We simply love kebabs. We serve kebabs for appetizers when hosting guests over. We don't think twice before calling in for kebabs from the local market as a quick snack.
Such is our love for kebabs. Then how is it that we shy away from making kebabs at home? A lot of us believe that cooking kebabs is very tedious as chances of going wrong with the proportions abound. But the truth is rustling up this delectable Mughlai dish is not as cumbersome as previously believed, for it only requires a bit of patience, some flair and a heart for serving good food.
Corporate executive chef of Sun-n-Sand Hotels, Gautam Mehrish, shares with us two basic but finger-licking kebab recipes that are ideal to get you started on Mughlai cooking. Remember, balance and proportion are most critical to churn out a dish that'll delight your guests.
Mutton Galawati Kebab
Mutton boneless (leg) 1 kg
Mutton fat (A) 50gms
Papaya paste 100gms
Hung yoghurt 50gms
Ginger, garlic (paste) 25gms
Onion (sliced & fried and crushed) 100gms
Salt to taste
Yellow chilli powder 5gms
Roasted gram flour 200gms
Garam masala (B) (Roast all ingredients and make powder)
Black pepper corn 50gms
Green cardamom 50gms
Black cardamom 25gms
Patthar phool 25gms
Bay leave 5pcs
Kebab chini 10gms
Add 10gms of powder masala to the mix
Live charcoal (for smoking) 1pc
A dash of pure ghee (to be put on top of burning charcoal)
Pure ghee (for shallow frying) 100gms
Saffron (soak and make paste using pestle) ½ gm
Rose water 2 tablespoon
Kewada water 2 tablespoon
- Mince mutton boneless and fat together to fine consistency
- Add (A) mix well and keep for half an hour
- Add 10gms of powder mix (B)
- Add saffron, rose water, Kewada water
- Place the Galawati mix in a deep vessel, keep a live coal in the centre
- Put a bit of pure ghee and cover. Keep till all smoke is over
- On a hot heavy flat tawa or on a heavy bottom non-stick pan at home make round flat tikkis of the mix and pan grill both sides till it becomes brown in colour done from inside
- Serve with green chutney, fine sliced onion and lemon wedges
- You can even have it with paranthas
Mince meat (from leg without any white ligaments) 1kg
Raw papaya (paste) 1oogms
Salt to taste
Kidney fat 100gms
Kakori masala (A) (Roast and make powder)
Green cardamom 10 pcs
Black cardamom seeds ½ teaspoon
Clove 5 nos.
Nutmeg 1 pinch
Mace 1 small blade
Shahi jeera ½ teaspoon
Rose petal 1 teaspoon
Kebab chini 10pcs
White pepper ½ teaspoon
Kashmiri mirch 1tablespoon
Yellow chilli ½ teaspoon
Roasted gram powder 100gms
Kakori masala (B) (Make paste)
Desiccated coconut 50gms
Onion (to be sliced and fried) 100gms
Cashew nut 25gms
Fresh cream 100gms
Saffron 1 gm
Rose water 2 tablespoon
Kewda water 2 tablespoon
- Mince meat and fat thrice to very fine consistency
- Add papaya paste, salt, and powder masala (A). Mix well with both hands.
- Add masala paste (B) along with rose water, Kewda water and saffron
- Mix thoroughly and keep for half an hour
- Clean and wipe skewers. Take a portion of mince mixture and stick it to the skewers evenly in round shape like a Seekh Kebab
- Roast on charcoal grill. Remove carefully from the skewers.
- Serve with green chutney. Read more here:www.marieaustralia.com/backless-formal-dresses
People from both Lucknow and Hyderabad are foodies, preferring their own biryanis over the others. It is Ramzan time, the time of the year when you not just pray to the Almighty, but also enjoy the best biryanis.
We spoke to celebrities from both places to find out the difference and most importantly, which is better. And our conclusion is the obvious, they were all diplomatic about not running down the other biryani, but their own remained their favourite
Lakhnawi is Yakhni style, Hyderabadi is Dakhni style
Hyderabadi spicier and pungent
Lakhnawi lighter and easier on the stomach
Sudhir Mishra, filmmaker (comes from Lucknow): Hyderabadi biryani will be my second choice only if I don't get my Lakhnawi one
People from both Lucknow and Hyderabad are foodies and they live to eat. There is always this friendly banter between Lucknow and Hyderabad people as to whose biryani is better. Actually, both are equally good. They both use different spices but since I am from Lucknow, I prefer my Lakhnawi biryani. Hyderabadi biryani is a bit khatta. Lakhnawi biryani is slow cooked and is lighter on the stomach. I have lived in Hyderabad for a few months and their biryani is also wonderful by itself. Whenever I go to Hyderabad, I put on four to five kilos. It is a good change for me. Hyderabadi biryani will be my second choice only if I don't get my Lakhnawi one.
Ali Fazal, actor (comes from Lucknow): Hyderabadi biryani looks better but nothing to beat the taste of Lucknow
In biryani, you can't beat Lucknow. It's the yakhni, the way they cook it, it's just yummy. Hyderabadi biryani is very heavy and a lot more spicy. Lakhnawi is very smooth and gives you a cleaner stomach. May be it's the way they cut the meat. I love chowk, which is old Lucknow which is also where you have Tunday kabab. The kakori kababs from there just melt in your mouth. And I will have to say, that while I love the way Hyderabad presents its biryani, I love the taste of Lucknow.
Muzaffar Ali, filmmaker (comes from Lucknow): Lakhnawi biryani is lighter whereas the Hyderabadi one is pungent and spicy
I never compare anything in life and I am not an authority on Hyderabadi biryani but both, Hyderabadi and Lakhnawi biryanis are good. Actually Lucknow is more into pulao of dum variety whereas the biryani is more famous in Hyderabad and Delhi. Dum pulao is not very spicy. It is more earthy whereas Hyderabadi biryani is pungent and spicy with strong flavours.
Dia Mirza, Actor (comes from Hyderabad): The war can go on forever, but Hyderabadi biryani wins hands down
The war between the two biryanis of Hyderabad and Lucknow have been on since centuries but Hyderabad wins hands down. Hyderabadi biryani has a lot more flavouring. Lakhnawi in comparison is more bland and whiter. Hyderabadi biryani has a lot more zaffran. It has the mitti ki khushboo as it is made in dum. I feel that the earth, fire and the wood combined transfer their love to the Hyderabadi biryani.
Rana Daggubati, actor (comes from Hyderabad): The Hyderabadi biryani is my favourite food and I manage to eat it at least thrice a week
I'll always be pro Hyderabad when it comes to biryani, but that is not just because I'm from Hyderabad. I like the dum biryani here because it is spicier and has lots of extra meat. During Ramzan, we have some of the best haleem and biryani in Hyderabad. And the haleem along with the biryani makes for a double delight. I've had the Lakhnawi biryani several times in the past. The quality and flavour of meat in both is excellent. The Lakhnawi biryani is close to the Middle Eastern style, whereas the Hyderabadi biryani is distinctively Dakhni. Hyderabadi biryani is one of my favourite foods, so I try and get as much as I can while I'm in Hyderabad. If not more, I manage to eat biryani at least three times a week.
Zarina Wahab, actor (visited Hyderabad while growing up): I love going for the midnight biryani in Hyderabad
The ingredients and flavours are different between the two biryanis. I guess Hyderabadi biryani is a bit more pungent because Andhra food is known to be spicy, while Lakhnawi biryani is less spicy. I am more familiar with Hyderabadi biryani as I would often visit the city when I was growing up. Biryani culture is more popular in Hyderabad and so every restaurant serves biryani. I love going for the midnight biryani that is very popular. Read more here:MarieAustralia long formal dresses