Ijaz Ansari Food Secrets - Kabab Recipe By ijaz Ansari ｜ Shami Kabab Recipe ｜.. - video Dailymotion

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Ijaz Ansari Food Secrets - Kabab Recipe By ijaz Ansari ｜ Shami Kabab Recipe ｜..

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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.

Ijaz Ansari Food Secrets - Kabab Recipe By ijaz Ansari ｜ Shami Kabab Recipe ｜..

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