Persian Kabab Recipe | Dawat | Abida Baloch | Persian Food
Check out the Persian Kabab Recipe in Urdu. Learn how to make best Persian Kabab Recipe , cooking at its finest by chef Abida Baloch at Masala TV show Dawat. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Persian Kabab Recipe , ingredients and complete Method.
Persian Kabab are so delicious and rich in flavor that you’ll feel them melting on the tip of your tongue. These are a must-have!
Watch this Masala TV video to learn how to make Persian Kabab And Vegetable Pulao Recipes. This show of Dawat with Chef Abida Baloch aired on 28 June 2021.
INGREDIENTS:
- Ground beef 300 gm
- Medium onion 1
- Garlic cloves, peeled 3
- Egg 1
- Salt to taste
- Ground black pepper 1 tsp
- Olive oil ¼ cup
FOR THE GRILLED VEGETABLES:
- Tomatoes 4
- Green bell pepper 1 large
- Olive oil for brushing
- Onions 2
- Boiled rice to serve
Method:
Add the ground beef onion, minced garlic, salt, black pepper, and egg to the bowl. Then leave for few minutes. then mince cover on skewers and stir fry the vegetables. finally do the smoke on white rice and serve with kabab.
Ingredients:
- Potato 1 cup
- Carrot 1cup
- Cabbage 1 cup
- Peas 1 cup
- Capsicum 1 cup
- Rice 500 grams
- Oil 2 cups
- Garlic & ginger paste 1 tbsp
- Green chili 5-6
- Fennel 2 tbsp
- Small Cardamom 4-5
- Large Cardamom 2 pcs
- Nutmeg mace 1 tsp
- Cinnamon 2 sticks
- Cumin seed 1 tsp
- Screw pine few drops
- Salt 1 tbsp
- Chicken stock 2-3 cups
Method:
heat oil in pan then Add potato, carrot & cabbage in oil pan & fry till 10 minutes. Add Peas, capsicum in pan & fry 5 minutes. Then add all spices and cook for 5minutes. Add soaked rice & chicken stock in pain & cook 5 to 10 minutes. When water dry then add screw pine & steam 5 to 7 minutes and serve.
Persian Kabab Recipe in Urdu and English
At Masala TV you can check complete Persian Kabab Recipe in Urdu and English. This is one of the best recipes by chef Abida Baloch at Masala TV show Dawat. Check out the other best recipes of chefs Abida Baloch.
