Steps to Make Award-winning Haryali Seekh Kabab
Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Haryali Seekh Kabab. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Haryali Seekh Kabab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Haryali Seekh Kabab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Haryali Seekh Kabab is multiple. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Haryali Seekh Kabab estimated approx 30 min.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Haryali Seekh Kabab using 16 ingredients and 5 steps. Here is how you cook that.
#joy Bari Eid ,Bary khanay!!! Lekin sb kuch aik sath tu nahi khaya jskta tu bnain ye Haryali Kabab aur jab jee chahain mazy urrain
Ingredients and spices that need to be Get to make Haryali Seekh Kabab:
- 1 kg beef mince(machine sy nikla huoa)with fat
- 2 bunch fresh Coriander
- 8-12 green chillies(to taste)
- 2 inch ginger piece
- 6-7 cloves garlic
- 1 tbsp bhunny channy
- 1 tbsp poppy seeds(khaskhas)
- 1 tbsp katcha papita pase
- 2-3 pipli
- 7-8 kababchini
- 1/2 tsp garam masala powder
- 1 tbsp cumin
- 1 tbsp coriander seeds
- 1 tbsp salt to taste
- 1 tsp red chilli powder
- 1 tbsp oil
Steps to make to make Haryali Seekh Kabab
- Take poppy seeds(khaskhas), pipli,kabab cheeni,garam masala powder,bhuny channy in grinder & grind to powder.dry roast coriandr+cumin and grind it as well.if you are using katchri powder instead of kacha papita paste,grind it along with rest of ingredients.
- Add fresh coriander,green chillies Ginger,garlic together & make smooth paste
- Mince(qeema) should be bareek,machine sy nikla huoa with fat(chknai) if it is without fat add ghee in it.mix grinded paste & powder in qeema with lal mirch salt,kacha papita or katchri powder.mix well & keep marinated for couple of hours.
- Take handful of mixture in palm, and roll into oblong shape kabab, not too thin,not too thick.keep intray seprated.
- If you are freezing the kababs than lightly grease the tray first,they will not stick to tray & can be taken out easily.if you are using soon,than do keep them in fridge for least 1/2 hour to give time to rest.Iam not using riteaway so I hv kept them in freezer for later use. While using fry them in pan.
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