Hyderabadi Shikampuri Kebab recipe, how to make shikampuri kebab

Hyderabadi Shikampuri Kebab recipe, how to make shikampuri kebab

One of the royal dishes from the kitchens of Hyderabad, this hyderabadi shikampuri kebab recipe is to die for. Hyderabadi cuisine has a lot of influence from the era of Mughals and lot of dishes of the hyderabadi cuisine are derived from them. (Modafinil)

And with Ramadan, this just seems like a perfect dish to share. You can even try this as an iftaar dish. Or place it between slices of bread and serve as a burger sandwich.

This kebab recipe is something really very unique and delicious, that you will never feel like having a normal kebab again after tasting this.

The hyderabadi shikampuri kebab recipe is a great dish that can be served as an appetizer, or with tea, as a side dish, or taken along when you go for a picnic. Or simply just serve as a side dish with any rice item.

For this dish, we will have to make the use of hung curd. If you use normal yogurt, the kebabs will just fall apart due to the water content in them. Hung curd is pretty simple to make. You can put some normal yogurt in a muslin cloth and let it hang over somewhere.

But I prefer the other method, wherein I keep the yogurt in a cloth, tie it, and place it on a strainer. Then keep some weight on it and place it in the refrigerator. In this method there is no scope that the yogurt will turn sour if you forget about it. Generally 4 to 6 hours are good enough, but it will be best if left overnight. And yes, remember to keep a place or bowl underneath the strainer, as all the whey will be collected on it and not on your fridge shelf.

We then use this hung curd as a filling to this hyderabadi kebab. You can mix whatever you like to this hung curd, but I love using finely chopped onions, green chili, and coriander leaves. Remember to chop them really, really fine. Otherwise the huge chunks will taste strange within the hyderabadi shikampuri kebab recipe.

The kebab recipe is pretty similar to the hyderabadi shami kabab recipe. We cook the mutton and dal together and then grind it to a fine paste. But we add the hung curd filling with the kebab dough before frying.

Generally when you add the egg to the kebab mixture, it doesn’t fall apart while frying, but if your kebab is falling apart, you can dip it in egg and fry. In sha ALLAH.

Let’s get started with the Hyderabadi Shikampuri Kebab recipe, how to make shikampuri kebab

Hyderabadi Shikampuri Kebab recipe, how to make shikampuri kebab

Fareeha

A delicious hyderabadi shikampuri kebab recipe made with a hung yogurt filling and spiced mutton paste. A very royal and tasty kebab.

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Course Appetizer

Cuisine Indian

Ingredients

  

For the Hung Curd

• 2 cups homemade fresh yogurt or thick yogurt

For the kebab

• 500 gm mutton boneless, cut into small cubes
• 1/2 cup chana dal / bengal gram soaked for 30 minutes
• 2 green cardamom
• 2 cinnamon sticks
• 2 tsp red chili powder
• Salt to taste
• 1 1/2 tsp turmeric powder
• 1 tbsp ginger chopped
• 2 tbsp garlic chopped
• 1 egg
• oil for frying

For the Filling

• 2 onion finely mined
• 5 green chilies finely minced
• 3 tbsp coriander leaves / cilantro finely chopped
• hung curd

Instructions

 

Making the Hung Curd

• Keep the yogurt in a muslin cloth, tie it, and place it on a strainer. Keep the strainer on a plate to catch the whey.
• Keep some weight on it and place it in the refrigerator. Generally 4 to 6 hours are good enough, but it will be best if left overnight.

Making the kebab

• Take a pan, add the mutton, chana dal, cardamom, cinnamon sticks, salt, red chili powder, turmeric powder, ginger, garlic, and add the 2 cups of water. Cook till the mutton is done and the dal is soft.
• Allow to cool and grind it to make a fine paste.
• Add egg and mix well. Set aside.

For the filling

• Mix the hung curd with finely minced onion, salt, green chili and coriander powder.

Making the shikampuri kabab

• Take a ball of the kebab paste. Flatten it between your palms like a disc, place a small filling of the hung curd. Take the edges of the disc and cover up the filling.
• If the filling is visible, take little kebab paste and press it over the filling.
• Fry in hot oil till golden brown on medium heat

For more similar recipes, you can go through the following recipes which are as easy as this one.

Shami Kabab Recipe, Pakistani Style, How to make Shami Kabab Recipe

Mutton Kofta Curry, Indian Meatball Curry recipe

Nargisi Kofta Curry, Nargisi Kofta recipe

Until next time,

Fareeha.

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