Chapli Kabab Burger Recipe ( Chapli Burger )

                                                    

Chapli Kabab Burger Recipe | Chapli Burger | Bun Kabab with step-by-step photos and video

An Informative Guide: The Chapli Kabab Burger is a delicious and flavorful snack that appeals to people of all ages. This Pakistani-inspired dish is crafted using chapli kebabs, a special sauce, and fresh burger buns. While the concept of a chapli kabab burger might be unfamiliar to many,

It offers a unique twist on traditional fast food. Today, we will explore how to prepare this easy and delightful Peshawari chapli kabab burger that can be enjoyed by family and friends at home.

My latest Video Chapli Kabab Burger:

Key Components of the Chapli Kabab 

Burger: Bun Burger:

You can choose between fresh, unsweetened store-bought burger buns or French bread for this recipe. For those with more time, freshly baked burger buns can enhance the overall taste and texture. However, due to time constraints, store-bought buns are perfectly acceptable.

Red Chutney: 

The red chutney is a crucial component of the chapli burger, significantly enhancing its flavor profile. It is highly recommended to include this chutney, as omitting it can compromise the dish’s authenticity and taste.

Chapli Kabab: 

The centerpiece of this burger is the chapli kabab, which has been discussed in detail in previous posts. If you prefer, you can substitute the chapli kabab with beef or mutton kebabs if they are already prepared and available in your fridge.

                                        

Caramelized Onion:

Caramelized onions add a sweetness and depth of flavor that raw onion slices cannot provide. For an added smoky taste, consider grilling the onion slices over charcoal or in a grill pan.

Grated Cabbage:

This recipe uses grated green cabbage, similar to other burger varieties. Alternatively, iceberg lettuce can be a suitable substitute if it's available.

With these ingredients in hand, and assuming the chapli kebab and red chutney are prepared in advance, you can whip up this tasty chapli kabab burger in approximately half an hour. It falls under the fast food category, providing a flavorful twist on the traditional beef burger. Enjoy making this delightful dish for your loved ones!

Ingredients: 4 pieces, bun burgers 4 chapli kababs Red Chutney, as required Ghee for frying chapli kababs as required Grilled or caramelised onion slices Grated cabbage as required Grilled tomato slices are optional 1 tbsp butter For Red Chutney: 100ml, tamarind water 4-5 garlic cloves 15-20, fresh mint leaves 2 pcs, red, green chillies 1/2 tsp. cumin seeds Salt to taste 1.5 tbsp or 2 whole, Kashmiri red chilli powder

You might like this:

Shami Kabab Burger

Kaleji Bun Kabab

Anda burger

zinger burger

Cheese Burger 

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How to make a chapli kabab burger?

Step 1:

Prepare the Red Chutney:

To create a flavorful red chutney for your chapli burger, start by gathering the following ingredients: tamarind water, a few cloves of garlic, red and green chilies (adjust according to your spice preference),

fresh mint leaves, cumin seeds, salt, Kashmiri red chili powder (or soaked Kashmiri chilies for a vibrant color and mild heat), and chili flakes. Place these ingredients in a grinder.

Blend until you achieve a smooth paste, ensuring that no water is added, as the tamarind water provides the necessary moisture and tanginess.

If the mixture seems overly thick, you can add a small amount of water to help achieve a pourable consistency while maintaining the chutney's rich flavor.

Step 2:

Fry the Chapli Kebabs:

Next, heat a skillet or pan over medium heat and add ghee (clarified butter), cooking oil, or animal fat, depending on your preference for frying the kababs.

I recommend using basmati ghee for its aromatic qualities. Once the ghee is hot, carefully place the chapli kababs in the pan. Fry them until they are golden brown and crispy on the outside, while remaining juicy inside.

Additionally, you can caramelize onion slices in the leftover oil from frying the kababs, allowing their natural sweetness to enhance the overall flavor of the burger. Alternatively, you can choose to grill the onions for a smoky taste.

Step 3:

Toast the Bun Slices:

While the kababs are frying, prepare the burger buns. In another skillet, add a generous amount of butter and heat it over a low flame. Once melted, place the bun slices in the skillet.

Toast them carefully over low heat, as a high flame can quickly burn the buns, leading to an unpleasant texture. Aim for a golden-brown color, which adds both flavor and visual appeal to your burger.

Step 4:

Assemble the Chapli Burger:

Start assembling your chapli burger by taking one toasted bun slice and spreading a generous layer of the prepared red chutney over it. Next, place a fried chapli kabab on top of the chutney,

followed by a layer of caramelized onions. For added crunch and freshness, sprinkle some grated cabbage over the onions. Drizzle a bit more chutney on top to enhance the flavors,

Then finish off with another toasted bun slice

Step 5:

Optional Final Toasting of the Burgers:

For an extra layer of texture, consider lightly toasting the fully assembled chapli burgers in the skillet for a few minutes on each side. This step is optional, but it can add a delightful crunch to the exterior of the burger.

Step 6:

Serving Suggestions:

Serve the hot chapli burgers immediately, ideally with a steaming cup of tea or coffee. This pairing not only complements the spices of the burger but also elevates the entire dining experience. Enjoy your delicious chapli kebab burger!

Vegetable Pulao Recipe

Vegetables Pulao | Mix Vegetable Pulao | How to Make Vegetable Pulao Recipe with step-by-step photos

Vegetable Pulao is comfort food as well as satisfying pair this mildly flavored aromatic veg pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but want something hot and home-cooked to eat. It is quick. This is really easy to cook.

I make this Veg Pulao whenever I feel like cooking something simple as a one-pot meal. This goes well with any rich gravy-like mutton korma or beef kofta kind of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,

I am now hooked on this recipe. I have added chicken stock for this pulao, but you can make it plain too. This makes a great lunch box recipe,e too. I know many of you make this, still wanted to blog about this recipe here. It might be helpful to beginners in cooking.

     

I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao. 

                         

If you have tried this Vegetable Pulao, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, rinse the rice and soak it for 2 hours. Sett aside.

Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock.k

Gather all the veggies and prepare them.

Heat the ghee in the large capacity pot and put all the garam masala. Let them crackle for a minute, then add the onion slices.

Sauté the onion slices for 3-4 minutes, put crushed garlic along with salt, and stir to mix well.

Fry onion slices until you get a golden brown color, then add peas, fry peas with onion, and then add potatoes.

Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.

Pour water into the fried vegetables, and cook until the veggies are soft.

Add soaked rice to the vegetables, mix well, then add soya and green chilies.

Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.

Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutes right after removing it from the heat, and leave it to cool down a bit.

Transfer to the serving dish, veggie pulao is ready to serve

  

Veggie pulao is served with raita, chutney, salad, and pickle. 

                      

Beef Chilli Dry With Macaroni Recipe

                           

Beef Chilli Dry with Macaronis | Beef Chilli Dry || How to Make beef chili dry with step-by-step photos  

Beef Chilli dry is a wonderful, delicious, and spicy non-veg beef chili dry macaroni recipe made up of beef, veggies, sauces, and spices. This recipe comes from Chinese cuisine easy and simple recipe that can be prepared within 30 minutes, and is a scrumptious bowl dish from the Chinese cuisine, which is spicy yet mouth-watering that no one can resist. Beef chili dry is a combination of marinated beef stir-fried with minimal yet spicy gravy.

Are you a beef enthusiast who is sick of all the chicken and looking for something meaty, or just somebody willing to gain muscle and find a good source of protein? If the above questions sound familiar, then you need to try the delectable beef chili dry recipe tonight! 

This tasty beef recipe is delectable beyond your imagination and is a great source of zinc and protein, which makes it great for skinny young people who are willing to gain weight and put on muscle. Also known as dry beef with chilies, beef chili dry is one of the most beloved continental dishes eaten all over Pakistan.

                                

This scrumptious dish is prepared by frying marinated beef strips in a cooking pan on a light flame easy and simple dish; it doesn’t take more to prepare if you have already chopped veggies in your fridge.

This is also the best for a snack, breakfast, lunch, or dinner- you can use mutton/lamb meat strips instead of beef as well, and this is best served with egg fried rice, chicken fried rice, and garlic fried rice. Usually, people love to have beef chili dry with various types of fried rice,e but here I cooked beef chili dry with macaroni. You can have it by your choice.

For Similar Recipes:

Sweet and sour chicken chili

Chicken shashlik with sauce

Chicken Manchurian

Chicken jalfrezi

Chow mein pasta  

If you have tried this Beef Chili Dry, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

Meat: The best part of beef for this recipe is the tenderloin cut. It is tender and juicy, making it ideal for use in steak, beef chili, or other stir-fried dishes. These can typically be prepared in just 10 to 15 minutes, so I prefer to use tenderloin for such recipes. I recommend it for the best results in your cooking.

 

Chilies: Chilies are a key ingredient in this recipe. Choose thick green chilies, known as bullet green chilies. Avoid using small chilies, as they can make your dish excessively hot.

 

Veggies: This recipe doesn’t require many vegetables, so when planning to cook beef chili for lunch or dinner, make sure to buy fresh veggies. Stale vegetables will not enhance the taste of the dish.

 

Sauces: The sauce is crucial for creating a flavorful dish. You will need dark soy sauce, white vinegar, Worcestershire sauce, oyster sauce, and hot chili sauce. If any of these are unavailable, you can substitute with barbecue sauce.

 

Macaroni: The choice of side is up to you—use rice or macaroni with beef chili. However, be careful not to overcook the macaroni or pasta, as overcooked rice and pasta can become mushy once cooled.

                                     

To make this recipe, firstly rinse the beef and cut this boneless into equal strips

                      

Mix beef strips with ginger garlic paste and salt. Mix them up very well_Keep mixing by adding white vinegar and oyster sauce.

                    

Add dark soya sauce, Worcestershire sauce, and hot chili sauce.

                     

Keep in the refrigerator for an hour. 

                               

Boil the water in a pot with the oil and salt_Add macaroni and cook them for around 7-8 minutes on high flame.

                             

Once macaroni is cooked

                             

Strain them out onto the colander.

                   

Drizzle some oil over the macaroni to prevent sticking to each other. Set aside.

               

Take all the veggies and prepare them all.

                                     

Heat the oil in the pan and sauté the chopped garlic. Put marinated beef in the oil_Cook beef strips over medium heat for 5 minutes

                        

Lower the flame and remove the lid. Add hot chili sauce, slightly stir, and again cover the lid until the meat is done 90% Then, put onion slices, spring white onion, and half green chilies.

           

Stir to mix them together very well.

                    

Add red chili flakes, mix well, then add capsicum slices. Further, coo, cover the lid until the water is reduced to a quarter. 

                       

Towards the end, add spring green onion and green chilies sliced to the beef_Mix them slightly and further cover the lid. Simmer beef chili for 5 minutes over low heat. Turn off the flame, sprinkle some crushed black pepper, and stir to mix up. Beef chili dry is ready to serve. Keep it aside.

           

Firstly, simply place some macaroni on the plate as needed, then place some beef chili on top of the macaroni. 

                        

And in a second, take a large-capacity wok/pan, combine all cooked beef chilies with boiled macaroni, and add some green spring onion and butter_Stir to mix them very well on medium-low heat.

                      

Beef chili and dry macaroni are ready.

                     

Transfer to the serving plate. 

                     

                        

Immediately serve hot with tea.