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.
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Kashmiri Dum Kabab:
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.
Sweet and spicy rice:
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.
Fresh coconut mango flan:
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.
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