Royal Shikampuri Kebab … Recipe By Biryani Art

It seems India  love for  Dakkan or Deccan is in Trend …  Deepika Padukone   in Baji Rao Mastani  … History says  Deccan  was ruled once upon a Time by  Great Rulers … Whether Baji Rao /  Tipu Sultan or  Nizam of Hyderabad …

” Four centuries of recorded traditions, a heady mix of Mughal, Persian, Turkish, Arab Telangana and Andhra influences held by a people immensely proud of their culinary heritage all come together in classic, justly famous dishes, some of them with GI tags. From roadside eateries to stately homes, food has roots that run equally deep” … Chef and Owner of  Biryani Art  , Mr . Dharmender Singh … A famous Chain of Restaurants  in Delhi / Noida / Gurgaon … They specialize in Hyderabadi cuisine …   Dharmender Singh a IHM graduate from Luckhnow   , his search for flavours began in the narrow lanes of the old city, trawling dozens of famous small eateries for the best Nihari, Haleem and Kebabs; visiting much sought after caterers and home cooks; getting invited to weddings where professional cooks used age-old recipes for Biryanis, Shikampuri Kebabs and

 

Kormas and finally, after six months of exploring, absorbing and experimenting, the menu was ready.

The Exotic famous Shikampuri Kebab which means ‘belly-full’ referring to the stuffing in the centre of the kebab is made out of boneless pieces of mutton leg.

The thing to be noted is That Lamb mince in Shikampuri is not Mince … Its actually hammered to mince so that the Fibre is still noticed post cooking just like Jute fibre …

Ingredients for Kebab:

250 g minced meat
4 tsp of bengal gram
1/2 tsp cumin seeds
1/4 tsp garam masala
1/2 tsp chilli powder
1/4 inch piece of ginger
Half a lime
1 egg – beaten
ghee for frying (refined oil for health freaks!!)
salt to taste

Important spice of Shikampuri Kebab  : Mixture  of  2 peppers : 

White Peppper and Black Pepper … Mix it well in Ghee and mix with Keema

Filling:
2 tbsp crumbled Dry fruit ( Almonds / Cashewnuts / Walnuts )
1 onion
2 green chillies
a small bunch of coriander leaves (naati coriander)

Method:

Pressure cook the minced meat with the bengal gram, cumin seeds, garam masala, chilli powder, ginger, and salt with 2 cups of water for 4 whistles.

After the cooker cools down, add half of the beaten egg and the lime juice to the minced meat and grind to a fine paste.

Chop the ingredients for the for the filling and mix well.

Divide the minced meat into even portions (about the size of a large lemon).  Shape each portion into a cup and place a little filling in the center and seal the kabab.

Heat a frying pan and add ghee/oil and fry the kebabs on both sides till a golden brown color.

Garnish with onion rings and serve ho

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