Hyderabadi biryani and kebabs have a distinct reputation of their own. With idiosyncratic flavours and textures, Hyderabadi dishes are everyone’s favourite. One such exotic Hyderabadi dish is Shikampuri Kebab. It's probably one of the few variants of Kebabs that come with a delicious, creamy filling. The creamy hung curd filling of Shikampuri Kebab gives it a melt-in-mouth texture. Already salivating? Try this recipe to make these scrumptious kebabs at home. 

INGREDIENTS

For Kebab

 450 gms minced meat

 ½ cup chana dal (soaked for at least 30 minutes)

 1 onion, chopped

 1 ½ tsp red chilli powder

 1 tsp turmeric powder

 1 tbsp ginger, grated

 1 tbsp garlic, minced

 2 tbsp coriander, chopped

 1 tbsp mint leaves, chopped

 2 green chillies

 2 cardamom pods

 1-inch cinnamon stick 

 3 cloves

 3 whole black peppers

 1 teaspoon ajwain

 1 teaspoon shahi jeera (royal cumin seeds)

 1 whole egg, beaten

 Salt, according to taste

 Oil, for frying 

For the filling

 ½ cup hung curd

 2 onions, finely chopped

 5 mint leaves, finely chopped

 2 green chillies, finely chopped

 2 tbsp chopped coriander leaves 

 Salt, according to taste

 1 tsp chilli powder

 1 tsp black pepper powder

METHOD

1. Heat some oil in a deep, heavy-bottomed pan and add cardamom, cinnamon stick, cloves, black pepper, ajwain and shahi jeera. 

2. Now add the minced meat along with the chana dal, onions, garlic, ginger, salt and turmeric and saute for 3-4 minutes. 

3. Add the chillies, coriander leaves and mint leaves. Stir to combine.

4. Add 2 cups of water and bring it to boil. 

5. When the meat and dal are cooked and the water is absorbed, remove it from heat and cool it down. 

6. Blend the mixture to mince it and keep it aside. 

7. For the filling, add the hung curd, onions, green chillies, mint and coriander leaves to a bowl and mix to combine. Add salt, black pepper powder and chilli powder to finish. 

8. Divide the meat mixture into medium-sized balls. Flatten each ball, place a portion of filling in the middle and cover to make patties. 

9. Heat some oil in a kadhai and shallow fry till the Kebabs are blown and crispy. 

10. Serve hot with mint chutney. 

You can serve these Kebabs with rumali roti or parotta or as a starter too. Jazz up the flavours by adding some onion rings, a wedge of lemon and a bowl of tangy mint chutney on the side. These Kebabs are great appetizer options for your next house party.