Search
x
×
The Cook Book
x

Beef Besani Kabab by Rida Aftab

Home » Written Recipes » Recipes » Main Course » Fast Food » Beef Besani Kabab by Rida Aftab
Beef Besani Kabab ccexpress

Recipe Description

Beef Besani Kabab by Rida Aftab is a delicious fusion of ground beef, gram flour, and aromatic spices. These kababs are crispy on the outside and tender on the inside, offering a burst of flavors with every bite. Perfect as an appetizer or a main dish, this recipe is ideal for family dinners or festive gatherings.

Serving Details

  • Servings: 6 people
  • Serving Size: 2 kababs

Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Total Time: 50 minutes

Nutritional Information (Per Serving)

  • Calories: 220 kcal
  • Protein: 15 g
  • Fat: 12 g
  • Carbohydrates: 10 g
  • Sodium: 450 mg

Ingredients

  • 500 g ground beef
  • 1/2 cup gram flour (besan), roasted
  • 1 medium onion (finely chopped)
  • 2 tbsp ginger-garlic paste
  • 2 green chilies (finely chopped)
  • 1/2 cup fresh coriander (chopped)
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 egg (beaten)
  • Salt to taste
  • Oil for shallow frying

Instructions

Step 1: Prepare the Kabab Mixture

In a large mixing bowl, combine ground beef, roasted gram flour, chopped onion, ginger-garlic paste, green chilies, fresh coriander, and all the spices (red chili powder, turmeric, cumin, garam masala, and coriander powder). Mix well.

Step 2: Bind the Mixture

Add the beaten egg to the mixture to bind the ingredients together. Mix thoroughly until all the ingredients are evenly combined. Cover the bowl and let the mixture rest for 15 minutes.

Step 3: Shape the Kababs

Take a small portion of the mixture and shape it into flat, round kababs. Repeat the process until all the mixture is used.

Step 4: Fry the Kababs

Heat oil in a frying pan over medium heat. Shallow fry the kababs in batches, cooking each side for 3-4 minutes or until golden brown and cooked through.

Step 5: Serve

Remove the kababs from the pan and place them on a paper towel to drain excess oil. Serve hot with mint chutney, raita, or ketchup.

FAQs

What makes Beef Besani Kabab unique?

The addition of roasted gram flour gives the kababs a distinct flavor and helps bind the mixture for a perfect texture.

Can I use chicken instead of beef?

Yes, you can substitute ground beef with chicken, but the cooking time may vary slightly.

How can I ensure the kababs don’t break while frying?

Ensure the mixture is well-bound by properly mixing the egg and gram flour. Avoid overcrowding the pan while frying.

Can I bake these kababs instead of frying?

Yes, you can bake them at 180°C (350°F) for 20-25 minutes, flipping halfway through for even cooking.

What side dishes go well with Beef Besani Kabab?

They pair well with mint chutney, parathas, or a fresh salad for a complete meal.

Can I store leftover kababs?

Yes, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a frying pan or oven before serving.

You May Like

Latest Recipes

Top 10

Chefs Biography

×
cassies chai tea

Chai tea

Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves. Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

breakfast egg wrap 440 400

Breakfast egg wraps

Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened. Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you’re following our Healthy Diet Plan, save the rest for the following day.

crispy potatoes

Quick & Crispy Home Fries Recipe

Arrange potato pieces evenly on a microwave-safe plate. Microwave on high temperature until it gets tender, about 4 minutes. Let it cool to room temperature. Cut potatoes into bite-size chunks. Heat butter and olive oil in a non-stick skillet over medium-high heat.

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

recipe image legacy id 1010499 11

Homemade burgers with sweet potato wedges

Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger. Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours. Heat oven to 200C/180C fan/gas 6. To make the wedges, put the sweet potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they’re well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly. When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway. 5 Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.

Most Popular Recipes

x
x