Name: Beef Keema Kabab Recipe ( Keema Tikki )
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Pakistani
Ingredients: 350g, keema 25g, butter/fat 1/3 cup, fried brown onion crumbed 1/3 cup, chopped onion squeezed 2 tbsp, chopped fresh coriander 2-3 pcs, chopped green chilies 1 medium-sized lemon, juice freshly squeezed 1 tbsp chili flakes Salt to taste; For roasted spices: 1 tbsp coriander seeds 1 tsp, black peppercorns 10-12, roasted chickpeas; Other ingredients: Oil for frying

Beef Keema Kabab Recipe ( Keema Tikki )

Beef Keema kabab recipe with step by step photos and video

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince.

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

My Latest Beef Keema Kabab Video:

Key Recipe Tips:

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

Spices and Ingredients:

This recipe incorporates spices, herbs, and whole spices

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor.

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control:

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

Meat Binding:

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture.

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method:

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

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Beef Kababs For Pulao

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

Onion Preparation:

Fry brown onions in a separate pan and set aside.

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading:

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

Knead until firm, then let rest for one hour.

Shaping the Kababs:

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

Frying:

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding.

Fry until golden brown on both sides.

Serving:

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

**Conclusion**

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

Chicken Pakora Recipe

Chicken Pakora | Chicken Fritters Recipe | How to Make Chicken Pakora with step-by-step photos

Chicken Pakoras are mouth-watering and tasty. Pakoras are a favorite hot snack in India and Pakistan, usually made with gram flour batter and deep-fried. However, there’s nothing to stop you from experimenting with using different meats such as beef, fish, prawns, and chicken.

As in this recipe for chicken pakoras, everybody has their own variations for the pakora batter. I did the marinade, and the chicken is simply added to the dry ingredients and then dissolved with a little water as a pakora batter. A deliciously crunchy and satisfying Pakistani starter, which is perfect when served with a variety of sauces. These chicken pakoras are quick and easy to make and taste fantastic.

Chicken pakora is a crisp fried appetizer made with chicken. gram flour,ginger-garlic, lemon, spice powder, and herbs. These addictively delicious and crunchy chicken bits are not only flavor-packed but are also tender and juicy.

Pakoras are a classic all-time favorite, and many loved snacks across Pakistan. There are different varieties made, likeveggies pakora, dal pakoda, egg pakora, and chicken pakora. These chicken pakoras make an amazing snack for your weekend evenings, parties, or even when you have friends over. Chicken pakoras can also be served as an appetizer with your weekend meal.

Try serving chicken pakora with yogurt sauce and green sauce, so let's go ahead and know how to make the recipe.

Tips:
Chop the chicken into bite-sized pieces, ensuring they are as uniform in size as possible to help fry the chicken evenly.

Rice flour or cornflour is essential for making these chicken pakoras. If you don't have both, you can use millet flour instead, but don't skip this step.

This recipe will give you crispy pakoras, and altering the ratio of besan, rice flour, or cornflour may not achieve the same texture.

We love these chicken pakoras with plenty of green chilies and coriander leaves, as both flavors enhance the dish significantly. You can also substitute mint and curry leaves for coriander if you prefer.

Additionally, you can use egg whites to help lock in the chicken's juices, preventing the meat from becoming dry, hard, or chewy. However, if you're using brined or young chicken, you can skip the egg.

I use young chicken, which is why I didn't include the egg in my recipe.

If the mixture turns out too soggy, add a little flour to fix it. Avoid frying a soggy mixture, as it may result in very soft pakoras.

Always fry the pakoras in moderately hot oil over medium heat. Frying in extremely hot oil will brown them too quickly on the outside while leaving the inside uncooked. Conversely, frying on a low flame will make the chicken pakoras hard, chewy, and rubbery.

You can also make pakoras using fish or beef instead of chicken. If you choose to use beef, be sure to apply some tenderizer powder or papaya paste to the beef pieces and let them marinate overnight.

For extra crispiness, you can double-fry the chicken pakoras. The first fry should last at least five minutes; then, drain them on a paper towel. For the second fry, use medium-hot oil until they turn crispy and crunchy.

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To prepare this recipe, firstly, marinade the chicken, wash the chicken breast thoroughly under running water, put the chicken breast in the colander, and let them drain so that most of the liquid is removed from them.

Cut the chicken breast into small bite-size, then put ginger garlic paste, lemon juice, and salt, stir to mix well, and cover it. Keep it in the fridge for an hour. Collect the rest of the ingredients and prepare all veggies.

Lightly dry roast cumin and coriander seed,s then crush them coarsely....

crush-the-roasted-cumin-and-coriander-seeds-together

Combine all flours in the medium-sized mixing bowl, then add baking powder instead of baking soda, and mix them together very well.

Put all dry spices into the mixed flour.r

Then add salt and turmeric powder, and stir to mix well.

Add chopped vegetables to the dry flour batter.

add-chopped-vegetables-to-the-flour-batter

Further mix veggies with dry flour batter

Put the marinated chicken into the dry batter.

Mix the chicken pieces with dry flour batter till turn into fully coated.

Dissolve the chicken batter with a little water.

dissolve-the-chicken-batter-with-little-water

The chicken batter should be thick.

Medium heat the oil in a wok, when you see the oil gets hot, then drop the tiny batter fritters in the oil when it starts floating, your oil is ready, turn down the flame to low.