Hari Kabab is a favorite name among kebab lovers. Many times the house does not have all the tools to make kebabs. Such barbecue makers or coal stoves are not commonly available at hand. But will you stop eating kebabs? As the name implies, this hari kebab is made in hari. The taste is no less than any other kebab. This kebab goes well with polao or nan.
Beef without bones – 1 kg
Sour yogurt – 1 cup
Onion paste – 1 cup
Onion Crush – 2 tablespoons (for barista)
Garlic paste – 2 tablespoons
Ginger paste – 1 tbsp
Chili paste – 1/2 teaspoon
Jayatri Bata – 1/4 teaspoon (wish)
Nutmeg Bata – 1/4 teaspoon (desired)
Chili powder – 1/2 teaspoon
Red chilli powder – 2 teaspoons
Cumin powder – 1 teaspoon
Coriander Powder (Tele Powder) – 2 tsp
Turmeric powder – 1 teaspoon
Pepper – 2 pm (Ichhamat)
Sugar – 1 tsp (to taste)
Vinegar (or lemon juice) – 1 tbsp
Oil – 1 cup
Bay leaves – 2
Cardamom – 3
Cinnamon – 4 pieces
Cloves – 4/5
Salt – like quantity
Wash the meat and drain the water. Now marinate the pieces of meat in a bowl with all the spices and other ingredients except the whole chilli and vinegar.
When the spices are well mixed, add vinegar (or lemon juice).
In this condition, keep the buttered meat in the fridge for 2 hours (5-6 hours is better) but do not keep it in the deep freezer.
For cooking, when it is hot with one and a half cup of oil in the pot, brown it with onion and fry it.
Place the half barista in a separate container then spread over the kebab.
Now leave the marinated meat on the remaining oil in the pot and stir for a while. After a few minutes, add whole chillies and a little water.
Shake well and remove the lid from the pan and reduce the heat of the oven. In this condition the meat will be cooked and cooked.
Occasionally lift the lid and shake it. When the meat is cooked and the water is dry, shake it again and keep it for a while.
After a while, when the oil rises on the meat, remove the kebab bones from the oven. Hari Kebab made.