Name: Hyderabadi Dum Ke Kababs recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Mutton boneless 3/4 kg; Ginger garlic paste 1 tbsp; Salt 1 tbsp; Red chilli powder 2 tbsp; Turmeric 1/2 tsp; Onion chopped medium sized 1; Garam masala 1 tsp; Cubeb powder 1/2 tsp; Caraway seeds 1 tsp; Juice of 1/2 a lemon; Coriander leaves chopped a handful; Mint leaves a handful; Oil 2 tbsp; Bengal gram 1 cup; Yoghurt 2 tbsp

ABOUT Hyderabadi Dum Ke Kababs RECIPE

Regal sumptuous kababs are the traditional ones enjoyed in every household on any given day as well as all important occasions of celebration. These are served with khatti dal and rice for a delicious meal. My mother passed me on this recipe and these are a permanent feature at my maternal home and now even mine. They actually melt in your mouth and are irresistible. Happy Frying!

Ingredients Serving: 8

Mutton boneless 3/4 kg
Ginger garlic paste 1 tbsp
Salt 1 tbsp
Red chilli powder 2 tbsp
Turmeric 1/2 tsp
Onion chopped medium sized 1
Garam masala 1 tsp
Cubeb powder 1/2 tsp
Caraway seeds 1 tsp
Juice of 1/2 a lemon
Coriander leaves chopped a handful
Mint leaves a handful
Oil 2 tbsp
Bengal gram 1 cup
Yoghurt 2 tbsp

Instructions

GATHER ALL THE INGREDIENTS FOR DUM KE KABABS FIRST.
START BY ADDING MUTTON PIECES ALONG WITH GINGER GARLIC PASTE TO THE COOKER.
FOLLOWED BY TWO TABLESPOONS OF OIL AND SOAKED BENGAL GRAM.(SOAK DAL FOR AN HOUR)
NOW IT'S TIME TO ADD THE SPICES LIKE RED CHILLI,TURMERIC,CARAWAY SEEDS,GARAM MASALA,SALT AND ONION.
A HANDFUL OF CHOPPED CORIANDER AND MINT LEAVES WITH JUICE OF HALF A LEMON.
HALF A TEASPOON OF CUBEB(TAILED PEPPER) POWDER.
AND FINALLY ABOUT 2 TABLESPOONS OF THICK YOGHURT.
MIX EVERYTHING WELL.
AND ADD 1/2 A CUP OF WATER.
BEFORE CLOSING THE LID OF THE COOKER.
PRESSURE COOK FOR 7-8 WHISTLES.
WAIT TILL THE PRESSURE SETTLES DOWN BEFORE OPENING THE LID.
COOK TILL THE WATER DRIES UP ON A MEDIUM HIGH HEAT.
GRIND TO A SMOOTH PASTE.
LIKE THIS.
MAKE MEDIUM SIZED ROUND KABABS.
LIKE THIS AND GREASE YOUR PALMS WITH LITTLE OIL IF NEEDED.
SHALLOW FRY THESE ON A LOW HEAT UNTIL GOLDEN BROWN.
FLIP OVER AND COOK UNTIL DONE ON THE OTHER SIDE TOO.

Similar Recipes