Tag: #eidrecipe

Leftover Kebab Biryani
Stylemesisteradmin
July 26, 2019

Eid-ul-Adha leftovers Biryani

Now before you turn away from this recipe HEAR ME OUT.
For some of us Eid-ul-Adha is very meat heavy due to the nature of it (Qurbani Meat overload). There’s only so many Kebab recipes you can plough through.
Over time I must have tried lots of Kebab recipes with various chutneys. However I’ll be honest; I get fed up of food and so do the girls. In the end is sits around in the fridge drying out.

So last year (or maybe the year before) I decided that I wanted to create a recipe to use up leftover kebabs from the platters I create. A Pulaw in my humble opinion wouldn’t have worked so I considered it’s cousin; Biryani.

The way I would explain the different between a Biryani and Pulaw is this: A Pulaw is a one pot rice dish where you create the base and cook the rice in the stock created. A Biryani is where the rice is steamed between layers of the meat/vegetable base. A lot of Biryanis are tomato sauce based and can be tangy and very fiery.

This is a medium heat tangy Biryani which I serve with a range of Raitas and Chutneys.

The kebabs I’ve used this Biryani include: Tikkas (chicken and meat), Seekh kebabs and even liver kebabs (just shows how versatile this recipe really is).

So to make enough to serve 5/6 you will need:
450-500 grams (Cooked) leftover kebabs
300 grams rice
250 ml passata
150 ml low fat plain yogurt
5 TBSP oil
6 heaped TBSP fried onions pre-soaked and drained
1 TBSP garlic and ginger paste or just garlic paste.
3 TBSP fresh coriander leaves-chopped finely
Cooking salt-to your own requirements
2 heaped TBSP mint leaves-chopped finely
5 dried plums (available in most South-Asian food stores).
2 heaped TBSP ground coriander seeds
2 heaped TBSP ground cumin seeds
2 heaped TBSP chaat masala
Juice of 2 limes
.4 green chilies sliced (lengthways)-I prefer bullet chilies as they keep their shape well.
3 heaped TBSP fried onions (Do not pre-soak)
4 TBSP Screw pine water (Kewra water)
Powdered food dye (available in Asian food stores; I use a little bit of red and orange to compliment the original colours. You can leave out the dye is you wish to).

1) Heat the oil in a large pan on a medium heat.
2) Add the onions and fry for one minute.
3) Add the garlic paste and fry for 30 seconds.
4) Add the salt and spices and fry for 1 minute.
5) Now add the passata and stir well. Add the dried plums.
6) Now add the yogurt and stir well. Cook the mixture for 5 minutes. You’ll notice it gets thicker and you may see a bit of oil separation. Don’t worry that’s normal .
7) Add the kebabs, half the coriander leaves and chilies. Stir well to cover the kebabs.
8) Add the water and bring to the water. Then reduce the heat to simmer.
8) Reduce the heat and allow the mixture to simmer for 5 minutes.

Chicken Chapali Kebab
Alliyah Dawud
May 8, 2019

Chicken Chapali Kebabs

Mutton Chapali Kebabs are associated with the NWFP area of Pakistan. Coming from what can only be described as a bag of pick and mix I do have a little Pathan in me.

Chapali Kebabs are tangy but not spicy. You can find them being sold by the Road side across Pakistan and other Asian countries too…..

What I also have in me thanks to my Pathan blood is impatience.

To make the recipe quicker, and healthier I decided to replace the Mutton mince with Chicken (leaner) and as its Chicken it cooks quicker.

This recipe also works out cheaper (Chicken Mince costs £2.59 per KG at my local Butcher). So it’s healthier, quicker and economical. Bonus.

This recipe is a blend of what I’ve picked up from many family members. My thoughts on family variations of classic recipes is if we didn’t have variation then you haven’t eaten them enough…..

To make enough Kebabs to serve 4 you will need

  • 500 grams chicken mince.
  • 2 TBSP cornmeal
  • 1/2 TBSP salt
  • 1 TSP chili powder
  • 1 TSP coriander powder
  • 1 tsp whole dried pomegranate seeds
  • 1 TBSP pomegranate seed powder (I buy a bag of seeds and grind some down to make the powder).
  • 2 green chilis minced (finely chopped will also do!)
  • 1/2 a tomato chopped finely
  • 2 TBSP coriander leaves and stalks chopped finely
  • 1 medium onion finely chopped

To finish off (optional)
1 tomato thinly sliced
2 TBSP cornmeal

The quick chutney:

  • 3 green chilies
  • salt (to taste)
  • around 16 mint leaves
  • 2 TBSP (heaped) of coriander and leaves and stalks chopped
  • 2 TBSP dried pomegranate seed powder
  • juice of 1 lemon
  • 1 medium tomato

To cook:
Oil to Shallow Fry

1) Mix all the kebab ingredients together.
2) Take a TBSP of the mixture and with wet hands shape them into oblong kebabs.
3) OPTIONAL step: lightly press on the thin tomato slice and sprinkle on some cornmeal.
4) Heat the oil in a large pan on a medium heat.
5) Fry the kebabs until golden brown on both sides (mine took 3 minutes on each side-just remember if the kebabs are thick you need to cook them all the way through). Don’t overcrowd the pan. It will make sloppy greasy kebabs.
6) Drain the kebabs on kitchen paper and serve with Naans and Kebab Chapali Kebab chutney (it’s tangy as its got even more pomegranate in it).

To make the chutney: blitz all the ingredients together. You’ll end up with a ‘rough’ looking chutney but that’s what you are looking for. To make the pomegranate powder you just need to blitz the seeds in your spice grinder or coffee bean grinder.

These Kebabs can be frozen successfully and used with 3 months.
The chutney doesn’t freeze well.