Juicy, flavorful minced mutton kebabs, seasoned with a blend of aromatic spices and fresh herbs, then grilled to perfection. A classic Mughlai appetizer that's smoky, tender, and irresistible.
Prep30 min
Cook15 min
Servings4
Serving size: 3 pieces
474cal
23gprotein
9gcarbs
39g
Ingredients
500 g Mutton Keema (minced mutton, preferably with 20% fat)
1 medium Onion (finely grated and all water squeezed out)
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.
A creamy, tangy, and slightly nutty chutney from the heart of Kashmir. Made with fresh walnuts, yogurt, and mint, it's the perfect cooling accompaniment to spicy Kashmiri dishes and pulao.
About Mutton Seekh Kebab, Steamed Basmati Rice and Doon Chetin
Aromatic, protein-packed Maaz Seekh Kebabs with tangy walnut chutney. An energy-giving, soul-satisfying feast!
This kashmiri dish is perfect for dinner. With 878.36 calories and 34.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder (roasted)
1 tsp Red Chilli Powder (adjust to your spice preference)
1.25 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Oil (for grilling or pan-frying)
Instructions
1
Prepare the Kebab Mixture (10 minutes)
Grate the onion and place it in a cheesecloth or fine-mesh sieve. Squeeze or press firmly to remove every drop of water. This is the most critical step to ensure the kebabs bind well.
In a large mixing bowl, combine the mutton keema, squeezed onion, ginger-garlic paste, green chillies, coriander leaves, and mint leaves.
Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
Finally, add the lemon juice. Using your hands, mix everything thoroughly for 4-5 minutes until the mixture becomes uniform and slightly sticky, which helps in binding.
2
Process and Chill the Mixture (35 minutes)
Transfer the mixture to a food processor. Pulse 5-6 times for about 30 seconds, just until the mixture becomes finer and more paste-like. Avoid over-processing into a mush.
Scrape the mixture back into the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling solidifies the fat, making the mixture firm and easy to shape.
3
Shape the Kebabs (10 minutes)
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Lightly grease your palms with oil or water to prevent the mixture from sticking.
Divide the chilled mixture into 12 equal portions.
Take one portion, roll it into a ball, then thread it onto a skewer. Gently press and shape it into a long, even cylinder (about 4-5 inches long) around the skewer.
4
Cook the Kebabs (12-15 minutes)
Preheat a grill, grill pan, or heavy-bottomed skillet over medium-high heat. Brush the surface lightly with oil.
Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if necessary to avoid overcrowding.
Grill for 10-12 minutes, turning every 2-3 minutes, until the kebabs are evenly browned with char marks and are cooked through.
In the last 2 minutes of cooking, brush the kebabs lightly with the remaining oil to keep them moist and give them a nice glaze.
5
Rest and Serve (5 minutes)
Remove the cooked kebabs from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute.
Gently slide the kebabs off the skewers.
Serve hot with mint-coriander chutney, onion rings sprinkled with chaat masala, and lemon wedges.
Servings
4
Serving size: 1 cup
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.
Soak the walnuts in warm water for about 15 minutes. This step is crucial for softening them, which results in a much creamier chutney. After soaking, drain the water completely.
2
In a small grinder jar or food processor, combine the drained walnuts, green chilies, fresh mint leaves, and garlic cloves (if using). Grind them into a thick, slightly coarse paste. Add 1-2 tablespoons of water only if needed to help the mixture blend smoothly.
3
In a separate bowl, take the thick curd and whisk it well until it is smooth and creamy, with no lumps.
4
Add the prepared walnut paste to the whisked curd. Mix everything together until well combined. Season with salt and give it a final stir.
5
For the best flavor, chill the Doon Chetin in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve it cold as a side with rice, pulao, or other Kashmiri dishes.
