Yummy Traditional : Handi Kabab Recipe

Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step-by-step photos

Handi Kababs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabs and we recommend serving up this unique dish in the handi itself, mouth-watering kebabs recipe with gravy, it's a different version as compared to other traditional kebabs

I have been doing experiments in my kitchen whether they are routine meals, baking, or any BBQ recipes but always try my level best first, I do it myself and then share it with all if I fail then try and try again nevertheless, the ingredients are wasting, not care but practically

I do it first so that it doesn't get the desired result then at least would get me the chance to rectify my mistakes which are usually human errors, and this thing came my experience that humans must have made mistakes in their lives I believe no one human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistakes

As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, but there is no harm to share own thoughts with others so I did today, I just don't come to share my recipes with all I want to share thoughts, experiments, and experiences,

I know you people will think about it what's the connection between my recipes and my thoughts am I a philosopher? not at all Maybe you get bored, but actually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many times lost my hopes of doing something new in my life, in short, I just want to say if you first time get fail, never give up keep trying, so here I end my talk with this discussion and let's go to back on the recipe

This is my own handi kabab version of the perfect recipe I tried many times now Alhamdulillah I can share it with all.try out this recipe to believe in this, so let's begin
Note: each and every recipe in detail with an ingredients list always will be found in the below instructions
Tips:

Using meat is better than mince for making kabab
Make sure your meat is completely dried out before goes into the food processor
Ground meat should be tight so that your kabab couldn't shred
If you want to make a more delicious handi kabab then must be used desi ghee in gravy
This thing enhances the taste of the recipe
Use fresh gram flour and dry roast it for 2 minutes
Fresh cream can make your kabab more delicious than tetra cream
Using clay handi brings the earthy flavor to your recipe

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To prepare this recipe first we wash the meat thoroughly under running water and cut it into small pieces

Take all ingredients and prepare all veggies

Heat the charcoal

Dry roast the gram flour on low heat for 2 minutes

In a medium bowl add yogurt along with powdered spices stir to combine well set aside

Put meat pieces along with veggies and spice then grind them together for a minute

Now squeeze fresh lemon juice and further grind them

Then add the remaining ingredients to the mince

Chop them together in a food processor till turn into a fine and smooth paste

Transfer ground meat to the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal drop a few drops of ghee/oil over the charcoal then cover it properly to give a smoky flavor for a minute and keep in the fridge for 30 minutes

Divide the equal portions of the meat dough and give it into oval kabab shapes

Place all shaped kababs on a tray or plate

Take a frying pan to add ghee and heat it on medium flame, shallow fry all kababs on low-medium flame until golden brown color from both sides

Fry all remaining kebabs and shift to another plate or tray keep aside

Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then put ginger garlic paste and fry with onion for a minute on medium flame

Reduce the heat and pour spiced yogurt, stirring to combine well keep on stirring by adding tomato puree on medium flame

Let them cook for 5 minutes or until oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil

Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkled garam masala coriander leaves and green chilies, and simmer them for another 15 minutes on low flame

Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies, and lemon wedges

Now ready to serve with naan,rumali roti or chapati, and raita....

Handi Kabab
Author: Sana Rasheed
Preparation Time:30 mins
Cooking time:20 mins
Total time:50 mins
Servings: 5
Recipe Category: Non-veg
Cuisine: Pakistani
Calories per serving:163.75 kcal

Handi Kebabs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi...

Ingredients for Kabab:

400g, mince/meat
2 soaked, bread slices
3 tsp, cream
1 tbsp, roasted gram flour
1 inch, ginger pcs
1 tbsp, lemon juice
5 pcs, green chilies slices
salt to taste
1 tsp, basic garam masala
I have large-sized, egg lightly beaten
1 handful, of coriander leaves

For Gravy:

1 large-sized onion, finely sliced
2 tsp, ginger garlic paste
1 tsp, lemon juice
1/2 tsp, red chili flakes
1 tsp, black peppercorn
1 1/2 tsp, coriander powder
Salt to taste
3 tbsp, tomato puree
2 tbsp, yogurt
1/2 tsp, gram masala
Oil/ ghee,1/2 cup/1oo ml

For Garnishing:

Green chilies
Coriander leaves
Lemon wedges

How to make the Kabab Handi?

In a medium bowl add yogurt along with powdered spices
Such as red chili powder, salt, crushed coriander powder, and crushed black peppercorn, stir to combine well and set aside
Put meat pieces along with chopped green chilies, coriander leaves, ginger, salt, and garam masala
Grind them together for a minute
Now squeeze fresh lemon juice and further, grind them
Then add the soaked bread slices, cream, beaten egg, and gram flour to the mince
Ground them together in a food processor till turn into a fine and smooth paste
Transfer ground meat into the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal drop a few drops of ghee/oil over the charcoal then cover it properly to give a smoky flavor for a minute and keep in the fridge for 30 minutes
Note: if you love more smoky flavor can be given smoke for more than 2 minutes as desired
Divide the equal portions of the meat dough and give it into oval kabab shapes
Place all shaped kababs on a tray or plate
Take a frying pan to add ghee and heat it on medium flame
Shallow fry all kababs on low-medium flame until golden brown color from both sides
Fry all remaining kebabs and shift to another plate or tray keep aside
Now take a clay pot( handi) or pan, add ghee in the pot and heat it well, then put onion slices to the ghee and saute them for minutes then put ginger garlic paste and fry with onion for a minute on medium flame
Reduce the heat and pour spiced yogurt, stirring to combine well keep on stirring by adding tomato puree on medium flame
Let them cook for 5 minutes or until oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil
Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkle garam masala coriander leaves and green chilies
Simmer them for another 15 minutes on low flame
Handi kabab is done, transfer to the serving clay pot or another dish and garnish with coriander leaves, green chilies, and lemon wedges
Now ready to serve with naan,rumali roti or chapati and raita....

*Not be duplicated, rewritten, or published without permission- Thank you!

Handi Kabab Recipe

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