Praan Kebab | Special Kebab Recipe | Kashmiri Shallot Praan Ke Kebab
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Recipe Overview
Overview
The Praan Kebab is a delightful twist on traditional kebabs, showcasing the rich culinary heritage of Kashmir. The process begins with preparing hung curd, which is a crucial element in achieving the right texture for the kebabs. This step not only enhances the flavor but also contributes to the overall moisture of the dish.
The filling is a harmonious blend of chicken mince, prawns, and a medley of spices, including fresh ginger, garlic, and green chilies. This combination creates a robust flavor profile that is both savory and aromatic. The addition of ghee ensures that the kebabs remain tender and juicy, making each bite a pleasure.
Assembling the kebabs involves carefully shaping the minced mixture around the filling, which can include nuts and cheese for added richness. This step requires a bit of practice to get the right amount of filling without it spilling out during cooking. The kebabs are then fried in mustard oil, which imparts a distinct flavor that complements the spices beautifully.
Once cooked, the Praan Kebab is not just a dish; it’s an experience. Served with green chutney, it makes for a perfect appetizer or main course at any gathering. This recipe is sure to impress your guests and become a favorite in your home.
Recipe Details
Steps & Tips
Take a muslin cloth, place it on a bowl, and add curd to it.
Heat mustard oil until it smokes.
Fry prawns or shallots in the heated mustard oil.
Add chicken mince to the food processor.
Add fresh ginger, garlic, green chillies, and coriander to the chicken mince.
Mix the chicken mince with spices, salt, red chilli, chicken masala, turmeric powder, whole cumin seeds, and black pepper.
Add ghee and an egg for binding to the mixture.
Tip: Adding ghee to the kebab makes it very soft from the inside.
Mix well and let the mixture set for some time.
Soak walnuts and raisins for the filling.
Add crushed walnuts, raisins, fried prawns, and grated cheese to the hung curd.
Mix all filling ingredients and add salt to taste.
Wet your hands with oil or water.
Take a ball from the mincemeat and flatten it in your hands.
Place the filling in the center of the flattened mincemeat.
Tip: Try adding the filling once or twice to get an idea of how much will fit.
Close the kebab properly and give it a round shape.
Fry the prepared kebabs in the same mustard oil.
Keep the flame medium to high when adding kebabs.
Fry the kebabs on low flame to ensure they cook through.
Tip: Fry the kebabs on low flame to ensure they cook through without remaining raw.
Flip the kebabs and cook from both sides until fried.
Dish out the fried kebabs.
Serve the Praan kebab.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Hung curd, known as chakre in Kashmiri, is essential for achieving the right texture in kebabs.
- •Adding ghee to the kebab mixture helps keep the kebabs soft and moist.
- •Kashmiri prawns add a unique flavor to the kebab filling, enhancing its overall taste.
- •Using a mix of spices like turmeric, cumin, and red chili powder gives the kebabs their vibrant color and flavor.
