mughlaiMediumnon vegetariangluten freenut freesoy free

Patili Kebab

Name: Patili Kebab
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g minced mutton (fine mince, double-minced if possible); 1 pcs onion (large, finely chopped); 2 tsp ginger paste; 2 tsp garlic paste; 2 pcs green chili (finely chopped); 3 tbsp yogurt (thick, hung for 30 minutes); 2 tbsp ghee; 2 tbsp gram flour (roasted); 2 tbsp coriander leaves (finely chopped); 1 tbsp mint (finely chopped); 1 pinch salt; 1 pinch garam masala; 1 pinch black pepper (freshly ground); 1 pinch red chili powder; 2 pcs green cardamom (lightly crushed); 3 pcs clove; 1 pcs black cardamom; 1 pcs coal (for smoking (do not eat)); 2 tbsp water (for deglazing pot)

RATING

4.3/5(38)

TASTE SCORE

9/10

Smoky, melt-in-the-mouth minced meat kebabs slow-cooked in a sealed pot. This Awadhi delicacy uses the steam from yogurt and meat juices to create impossibly tender patties, finished with a whiff of charcoal smoke. A Lucknow classic that pairs beautifully with mint chutney and onion rings.

PREP

25m

COOK

35m

SERVES

2 PIECES

470 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Prepare the hung yogurt.
Place 3 tbsp thick yogurt in a muslin cloth and hang for 30 minutes to drain excess whey. Set aside the thick hung curd for the marinade.
prep · ~20 min
Marinate the minced mutton.
In a large bowl, combine minced mutton, hung yogurt, roasted gram flour, ginger paste, garlic paste, green chili, red chili powder, garam masala, black pepper, salt, chopped coriander, and mint. Mix well until smooth and sticky. Cover and rest 20 minutes.
TIPDouble-minced meat gives the smoothest kebab texture.
prep · ~5 min
Shape the kebabs.
Divide the mixture into 8 equal portions. Shape each into round, slightly flattened patties about 2 inches wide and 0.75 inch thick. Place on a plate.
TIPWet your palms with water to prevent sticking while shaping.
saute · ~8 min
Sear the kebabs in ghee.
1.Heat 1 tbsp ghee in a heavy-bottomed pot over medium-high heat.
2.Place 4 kebabs in the pot and sear 2 minutes per side until golden crust forms.
3.Remove and repeat with remaining 1 tbsp ghee and 4 kebabs.
4.Set all seared kebabs aside on a plate.
TIPDo not overcrowd the pot — searing works only in a single layer.
temper · ~1 min
Prepare the aromatic base for steaming.
1.In the same pot, add the crushed green cardamom, black cardamom, and cloves.
2.Sauté for 30 seconds until fragrant.
assemble · ~1 min
Arrange kebabs in the pot and deglaze.
Gently place all 8 seared kebabs over the whole spices in a single layer. Sprinkle 2 tablespoons of water around the edges. Do not pour water directly on the kebabs.
TIPThe water creates the steam that cooks the kebabs through.
steam · ~25 min
Seal and slow-cook the kebabs.
Cover the pot with a tight-fitting lid. Reduce the heat to the lowest possible setting. Cook for 25 minutes. Do not open the lid during cooking. The kebabs will finish cooking in their own steam.
TIPIf your lid isn't tight, seal the edges with wheat flour dough.
rest · ~5 min
Rest the kebabs off heat.
Turn off the heat and let the pot sit covered for 5 minutes. The residual steam will continue cooking them gently.
other · ~5 min
Give the charcoal smoke.
Heat a small piece of charcoal over an open flame until red-hot. Place the hot coal in a small steel bowl, set the bowl on top of the kebabs inside the pot, drop 2 drops of ghee on the coal, and immediately cover the pot. Let smoke infuse for 5 minutes.
TIPThe ghee on hot coal creates instant smoky aroma. Cover fast so it doesn't escape.
serve
Serve the Patili Kebabs immediately.
Transfer kebabs to a serving plate. Garnish with extra coriander leaves and serve hot with mint chutney, onion rings, and lemon wedges.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Double-mince the mutton yourself for the smoothest, most cohesive kebab texture.
2
Hang the yogurt for a full 30 minutes to remove excess whey — this prevents the kebabs from falling apart.
3
Wet your palms with water when shaping patties to stop the sticky meat mixture from clinging to your hands.
4
Sear kebabs in a single layer; overcrowding the pot creates steam instead of a golden crust.
5
Seal the pot lid with wheat flour dough if it doesn't fit tightly — escaping steam will dry out the kebabs.
6
Do not open the lid during the 25-minute slow-cook — the trapped steam is what makes the kebabs melt-in-the-mouth.
7
Placing the hot coal in a small steel bowl prevents direct contact with the kebabs while infusing intense smoky aroma.

RECIPE VARIATIONS

Adapt it for your goals.

chicken patili kebab

Chicken patili kebab

Substitute minced mutton with finely minced chicken breast. The cooking time remains the same, but the kebabs will be leaner and lighter, perfect for those who prefer poultry over red meat.

vegan patili kebab

Vegan patili kebab

Replace mutton with mashed chickpeas or crumbled tofu, use dairy-free yogurt (coconut or soy), and skip ghee for neutral oil. The kebabs will be plant-based while retaining the smoky, spiced character.

low oil patili kebab

Low-oil patili kebab

Reduce ghee to 1 tbsp total — sear with a non-stick pan and rely on the steam cooking for moisture. This cuts fat significantly while keeping the kebabs tender and flavourful.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Minced mutton provides high-quality complete protein essential for muscle repair and satiety, making these kebabs a substantial main dish.

✓

Digestive-Friendly Spices

Green cardamom, cloves, and black cardamom are traditional digestive aids in Awadhi cuisine, helping break down the rich meat and ghee.

✓

Iron from Mutton

Red meat is a natural source of heme iron, which supports healthy blood oxygen transport and energy levels.

✓

Probiotic from Yogurt

The hung yogurt introduces live cultures that support gut health, balanced by the gentle cooking method that preserves some of these benefits.

QUESTIONS?

Frequently asked questions

Yes, but the texture may be slightly coarser. Pulse the mince in a food processor 2-3 times to achieve a finer, more cohesive paste without overworking it.