Ijaz Ansari Food Secrets - Kabab Recipe By ijaz Ansari ｜ Shami Kabab Recipe ｜..
Ijaz Ansari Food Secrets - Kabab Recipe By ijaz Ansari ｜ Shami Kabab Recipe ｜..
Transcript
00:00In the name of Allah, the most Gracious, the most Merciful.
00:02Assalamualaikum friends, how are you all?
00:04I am Ijaz Ansari and you are watching Ijaz Ansari Food Secrets.
00:06May Allah bless you.
00:08In your food, in your livelihood, in your taste buds.
00:10So today I will tell you
00:12How to make Shami Kebabs?
00:14Why some people's tikkis break?
00:16Why can't they make silky kebabs?
00:18How to bring beauty?
00:20What are the important things
00:22where you make mistakes?
00:24Small tips and tricks
00:26Today I will tell you so much
00:28that you will become a master.
00:30In the name of Allah, the most Gracious, the most Merciful.
00:32First of all, we will take a beautiful pressure cooker.
00:34I have taken three cups of boneless meat here.
00:36You can take beef or mutton, it doesn't matter.
00:38This is the lentil that I had washed well before.
00:40I had soaked it again.
00:42It is one cup. I had soaked it about four to six hours ago.
00:44Let me tell you one thing.
00:46The lentils are old.
00:48So they have a special smell.
00:50So it is very important for you to wash them well.
00:52Let's go.
00:54We will add two medium-sized onions in it.
00:56Clean the bowls well.
00:58Nothing should be wasted.
01:00The next thing we have is garlic.
01:0212 to 13 cloves.
01:04You may feel a little more.
01:06We will take about 1.5 inches of ginger.
01:08This whole thing will go in it.
01:10We are not using paste.
01:12I will tell you later how.
01:14Four black cardamoms will go in it.
01:16To remove the smell of meat.
01:18We have one teaspoon of black pepper.
01:20The whole thing will go in it.
01:22We will take a piece of cinnamon of 1.5 inches.
01:24The next thing we have is green cardamom.
01:26Four to five green cardamoms will go in it.
01:28We have two bay leaves.
01:30Let's go.
01:32Here we have
01:34long dried red chilies.
01:36Always wash and use them.
01:38I have often seen that they are dry.
01:40So people use it as it is.
01:42It has a lot of dust and mud on it.
01:44We have three to four cloves.
01:46It has a very strong flavor.
01:48We have two tablespoons of
01:50whole coriander.
01:52I am taking these things whole.
01:54Because the smell of the powder
01:56and the smell of fresh
01:58is very different.
02:02We will grind them later.
02:04I am taking one teaspoon of salt.
02:06This is whole cumin.
02:08This half teaspoon is also going whole.
02:10Turmeric half teaspoon will be enough.
02:14Red chili half teaspoon.
02:16There is a little.
02:18I will tell you later why there is a little.
02:20I have one teaspoon of
02:22special masala.
02:24I will give its recipe in the description.
02:26It has nutmeg and mace.
02:28It has all the things of fragrance.
02:30It will give a different flavor
02:32to your recipe.
02:34I am adding two glasses of water.
02:36But
02:38let's mix it once.
02:40The way of water is
02:42that when I mixed it,
02:44I thought it was a little less.
02:46You don't have to worry about
02:48because I will tell you a tip
02:50which will solve all the problems.
02:52I will add a little more water.
02:54Because we have to
02:56keep it on the whistle for 25 to 28 minutes.
02:58If the water is less,
03:00there is a tension to put the lentil below.
03:02You don't have to worry about the lentil.
03:04You have to put it with the meat.
03:06You have to keep it on the whistle
03:08for 25 to 28 minutes.
03:10When the whistle is on,
03:12we start noting the time.
03:14You have to cook it for 25 to 28 minutes.
03:16Bismillah
03:18It's been 28 minutes.
03:20The water is good.
03:22It was perfect.
03:24If it was less, it would have been perfect.
03:26I am adding cardamom, cinnamon,
03:28and bay leaves.
03:30I am adding ginger, black pepper,
03:32and cardamom.
03:34I will mix it here.
03:36The meat
03:38whether it is mutton or beef,
03:40it should be cooked well.
03:42If it is not cooked well,
03:44you can put it on the flame.
03:46You have to keep the flame high.
03:48Don't take it out.
03:50You have to keep stirring it.
03:52You have to dry the water.
03:56You have to dry the water.
03:58You have to take a big stick
04:00to break the salt and pepper.
04:06You have to start breaking it.
04:08I didn't turn off the flame.
04:10The flame is on.
04:12The salt, pepper, and cumin
04:14will be mixed well.
04:20You have to dry it
04:22until it hardens.
04:24You have to clean it well.
04:26You have to take a beautiful dish
04:28and take it out.
04:30It is hot now.
04:32You don't have to do anything with it.
04:34Let it cool down.
04:36Bismillah
04:38When it cools down,
04:40you can take it out.
04:42If you think it is soft,
04:46you can keep it in the fridge.
04:48It will be hard.
04:50One egg will go inside.
04:52I will tell you why later.
04:54I am adding coriander.
04:56I am adding 3-4 tablespoons of coriander.
04:58It should be finely chopped.
05:00Otherwise, it doesn't look good.
05:04You have to add 1 tablespoon of mint.
05:06You have to use fresh mint.
05:08It has a fresh flavor.
05:10It tastes good.
05:14This is fresh red chili.
05:18That's why I added less red chili powder.
05:22It will give a beautiful taste.
05:24Listen carefully.
05:26You have to mix it well.
05:28If you think it is soft,
05:30you can keep it in the fridge.
05:32It will be hard.
05:34Some people add potatoes.
05:36But adding roasted chickpea flour
05:38makes it perfect.
05:40It is very hard.
05:42Because we cooked it in the cooker.
05:44Now you have to clean your hands
05:46and make a beautiful tikki.
05:48It is not difficult.
05:50Try to do it with your own hands.
05:56You can freeze these tikkis.
05:58Cover it and keep it in the freezer
06:00for 2-3 months.
06:02It doesn't matter when you use it.
06:04You can keep it in the fridge for 1 hour.
06:06Then you can fry it.
06:08It looks beautiful.
06:12Take cooking oil in a pan.
06:14Cook it on low to medium flame.
06:18Remember one thing.
06:20These tikkis
06:22are cooked from inside.
06:24We have to make it crispy.
06:26We have to give it a flavor.
06:28You don't have to overcook it.
06:30Otherwise,
06:32its color will be ruined.
06:34Beauty is very important
06:36in any recipe.
06:38We will make both sides golden.
06:40I will show you
06:42how golden it should be.
06:44Watch the end of the video
06:46where I will show you the grains.
06:48Let's go to the final look.
06:50MashaAllah.
06:52Look at the glory of Allah.
06:54He has blessed us.
06:56I will show you these recipes
06:58on Badi Eid, Bakra Eid,
07:00Mutton Recipes,
07:02Beef Recipes, Bakra Recipes.
07:04You will get all these recipes on my channel.
07:06Remember me in your prayers.
07:08Subscribe to my channel.
07:10Allah Hafiz.