Kashmiri Dum Kabab | Evening With Shireen | Chef Shireen Anwar - Masala TV

Kashmiri Dum Kabab | Evening With Shireen | Chef Shireen Anwar

Published 2 weeks ago  in Chefs, Cooking Shows, Evening with Shireen, Shireen Anwar
 

Give this classic Kashmiri dum kabab recipe a try & enjoy one of the best Kashmiri dishes.

Watch this Masala TV video to learn how to make Kashmiri dum kabab,Sweet and spicy rice ,Vegetable roghan josh and Fresh coconut mango flan. This show of Evening With Shireen with Chef Shireen Anwar aired on 3 September 2019.

 

Ingredients:

  • Mince ½ kg
  • Coconut desiccated 2 tbsp
  • Button red chilies roasted 10
  • Black pepper roasted 10
  • Cloves 5
  • Cumin seeds 1 ½ tsp
  • Coriander seeds 1 tsp
  • Salt 1 tsp
  • Oil 1 tbsp
  • Ginger garlic 1 tbsp
  • Bread slices 2
  • Egg 1

 

 

Method:
Grind all the dry spices, mix in mince, give dum of coal, mix all very well and chopperize mixture, shape into kebabs with wet hands, serve with any salad.

Ingredients:

  • Boiled rice ½ kg
  • Boneless chicken ½ kg
  • Oil ½ cup
  • Sugar 2 tbsp
  • Almonds 2 tbsp
  • Raisins 2 tbsp
  • Green cardamoms 4
  • Crushed red pepper 1-½ tsp
  • Black pepper ½ tsp
  • Coriander seeds crushed 1-½ tsp
  • Allspice ½ tsp
  • Lemon juice 2 tbsp
  • Aniseed 1
  • Onion cubed 2
  • Garlic chopped 1 tbsp
  • Screw pine water 1 tbsp
  • Salt 1 tsp
  • Saffron ¼ tsp

 

Method:
Heat oil in a pan, add cardamom, chicken, fry, add all the dry spices with ½ cup water, cook till chicken tender, add sugar with kewra water and saffron, boil rice with salt, whole spices, ani seed until done, mix the rice with chicken mixture, add lemon juice, almonds, raisins, saffron, leave it on dum for 5 mins, serve hot, garnished with nuts and coriander leaves.

Ingredients:

  • Puff pastry ½ kg
  • Mango jam ½ cup
  • Eggs 3
  • Caster sugar ½ cup
  • Fresh coconut grated 1 ½ cup
  • Butter 1 ounce

 

Method:

Roll puff pastry size of your flan tin, spread in a 9 inch flan tin, brush with mango jam, beat eggs and sugar until creamy, fold in coconut, melted butter, spread mixture evenly over jam, bake for 30 mins on 180 d until golden brown, brush with remaining jam while still hot, serve warm with ice cream.