Experience the royal taste of Awadh with these incredibly soft, melt-in-your-mouth mutton kebabs. Finely minced meat is blended with aromatic spices, tenderized to perfection, and infused with a subtle smoky essence before being shallow-fried in ghee.
Prep145 min
Cook25 min
Servings4
Serving size: 1 serving
494cal
24gprotein
12gcarbs
39g
Ingredients
500 g Mutton Keema (Double or triple minced, with 20% fat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
About Lahabi Kebab, Steamed Basmati Rice and Onion Salad
Perfectly spiced, protein-packed Lahabi Kebabs with fluffy rice and tangy onion salad. So good!
This kashmiri dish is perfect for lunch. With 778.9100000000001 calories and 29.37g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Salt (Adjust to taste)
1 tsp Red Chilli Powder (Or Kashmiri red chilli powder for color)
1 tsp Garam Masala
0.25 tsp Mace Powder
0.25 tsp Green Cardamom Powder
0.125 tsp Nutmeg Powder (A small pinch)
1 tbsp Lemon Juice
1 tsp Rose Water
0.5 tsp Kewra Water
4 tbsp Ghee (For shallow frying)
1 pcs Charcoal (Small piece, for Dhungar method)
Instructions
1
Prepare and Marinate the Kebab Mixture
In a large mixing bowl, combine the finely minced mutton, raw papaya paste, ginger paste, garlic paste, and fried onion paste.
Add all the dry spice powders: salt, red chilli powder, garam masala, mace powder, green cardamom powder, and nutmeg powder.
Using your hands, mix and knead the mixture for 5-7 minutes. This process is crucial for developing the soft, thread-like texture of the kebabs.
Stir in the chopped coriander leaves, mint leaves, lemon juice, rose water, and kewra water. Mix gently until just combined.
Cover the bowl tightly and let the mixture marinate in the refrigerator for at least 2 hours, or up to 4 hours for best results.
2
Infuse with Smoke (Dhungar Method)
After marination, make a small well in the center of the kebab mixture and place a small, heatproof bowl (like steel) in it.
Heat the piece of charcoal over a direct flame using tongs until it is red hot and glowing.
Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the charcoal. It will start smoking immediately.
Instantly cover the main bowl with a tight-fitting lid to trap the smoke. Let it sit for 10-15 minutes to infuse the smoky aroma into the meat.
After 15 minutes, carefully remove the lid and the bowl with the charcoal.
3
Shape the Kebabs
Add the roasted besan (gram flour) to the smoked mutton mixture. Mix well until it is fully incorporated. The besan acts as a binding agent.
Lightly grease your palms with a little ghee or oil.
Take a small portion of the mixture (about the size of a golf ball) and gently flatten it between your palms to form a round patty, about 2.5 inches in diameter and 1/2 inch thick.
Repeat with the remaining mixture to form about 12 kebabs. Arrange them on a greased plate.
4
Shallow Fry the Kebabs
Heat 4 tbsp of ghee in a heavy-bottomed, non-stick pan or skillet over medium-low heat.
Once the ghee is hot, carefully place the kebabs in the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Fry for 4-5 minutes on the first side until a deep, dark brown crust forms. The kebabs are very delicate, so handle them gently.
Using a thin spatula, carefully flip the kebabs and cook for another 4-5 minutes on the other side until they are cooked through and evenly browned.
Remove the cooked kebabs and place them on a plate lined with paper towels to absorb excess ghee.
Serve hot with mint chutney, laccha onions (onion rings), and lemon wedges.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
