Pairs well with Shahi Parcha Kabab
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 24d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Shahi Parcha Kabab
(0.0)
3.8K views • 15d ago
399
17
10.4% engagement
A rich and creamy Bakra Eid special kabab made with marinated beef pasanday blended with nuts, spices, and Olper’s cream, cooked to melt in your mouth.
00:15:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- Almonds (Badam) - 3-4 tablespoons (soaked)
- Poppy seeds (Khashkhash) - 3 tablespoons (soaked for 2 hours)
- Water - 1/4 cup (or as required for grinding)
- Beef pasanday/Parchay - 1 kg
- Gram flour (Baisan) - 1/2 cup (roasted)
- Yogurt (Dahi) - 1/2 cup (strained)
- Green chilli paste (Hari mirch paste) - 3 tablespoons
- Ginger garlic paste (Adrak lehsan paste) - 1 tablespoon
- Raw papaya paste (Kacha papita paste) - 2 1/2 tablespoons
- Olper’s cream - 1/2 cup
- Coriander seeds (Sabut dhania) - 1 tablespoon (roasted and crushed)
- Mace powder (Javitri powder) - 1/2 teaspoon
- Nutmeg powder (Jaifal powder) - 1/2 teaspoon
- Cardamom powder (Elaichi powder) - 1 teaspoon
- Red chilli powder (Lal mirch powder) - 1 tablespoon (or to taste)
- Cumin seeds (Zeera) - 2 teaspoons (roasted and crushed)
- Himalayan pink salt - 2 teaspoons (or to taste)
- Garam masala powder - 1/2 tablespoon
- Onion (Pyaz) - 1 cup (fried)
- Fresh coriander (Hara dhania) - handful (chopped)
- Cooking oil - 1/2 cup
- Rose petals - 1/4 cup
- Charcoal (Koyla) - watch the video to see (for coal smoking)
- Fresh coriander - watch the video to see (for garnish)
- Onion rings - watch the video to see (for garnish)
- Lemon juice - watch the video to see (to squeeze before serving)
Instructions
- Prepare nut and seed paste: In a grinder, add soaked almonds, soaked poppy seeds, and water. Grind well to make a smooth paste and set aside.
- Prepare beef: Pound the beef pasanday using a meat mallet or rolling pin to tenderize.
- Mix marinade: Transfer the pounded beef to a bowl. Add roasted gram flour, the blended almond-poppy seed paste, strained yogurt, green chilli paste, ginger garlic paste, raw papaya paste, Olper’s cream, roasted crushed coriander seeds, mace powder, nutmeg powder, cardamom powder, red chilli powder, roasted crushed cumin seeds, Himalayan pink salt, garam masala powder, fried onion, and chopped fresh coriander. Mix everything well.
- Add hot oil: Heat cooking oil in a pan and pour the hot oil over the marinated beef mixture. Mix well.
- Coal smoke marination: Place a steel plate over the marinated beef. Add rose petals, burning charcoal, and a little cooking oil on the plate to create smoke. Let it smoke for 5 minutes, then remove the charcoal. Cover and marinate the beef for 2 hours.
- Form kababs: Take about 40 grams of the mixture and shape into round kababs on a greased pan.
- Cook kababs: Turn on the flame to medium, cover the pan, and cook the kababs for 4-5 minutes on one side. Flip and cook for another 4-5 minutes on the other side.
- Garnish and serve: Sprinkle fresh coriander over the kababs and garnish with onion rings. Squeeze lemon juice on top and serve hot.
