Chicken Mince and Lentil Galouti Kebab Recipe

Chicken Mince Lentil Galouti Kebab Recipe:

Serves: 2-3

Prep Time: 30 mins+ refrigeration time 30 minutes.

Cooking time: 10 minutes

Ingredients For Chicken Mince Lentil Galouti Kabab Recipe:

1. For pressure cooker cooking:

• Chicken mince: 500 gms
• Chana Daal: 250 gms
• Cardamoms: 2-3
• Cinnamon stick: 1 (1-inch stick)
• Whole onion: Peel the onion, and put it in the cooker.
• Garlic cloves: 10-12
• Ginger: 1 inch
• Turmeric: ½ tsp
• Peppercorns: 10-12
• Kewra Essence: 1 drop
• Garam Masala powder: 1 tbsp
• Coriander powder: 2 tbsp
• Cumin powder: ½ tbsp
• Salt to taste the water

2. Shami kebab patty ingredients:

• Egg (Optional) :1
• Onion: 1 finely chopped
• Green Chilies: 2, finely chopped
• Mint leaves: finely chopped leaves 2 tbsp
• Coriander leaves: Finely chopped: 2 tbsp
• Ghee or oil to cook the kebabs

Method:

1. Wash and soak chana daal for 4-5 hours.
2. Wash the mince chicken.
3. Add the chana daal, mince chicken and all the other ingredients to a pressure cooker. Add water to partially cover the chicken and daal. The chicken, onion, etc will release some water too so no need to add too much.
4. Close the pressure cooker and cook this on low heat for 30-35 minutes.
5. After 35 minutes, open the cooker, the meat and daal should be cooked now.
6. Evaporate the excess water if there is any by placing the pressure cooker on high heat without any cover, the high heat will evaporate the excess water. But stir the meat and daal at this point so that they don’t burn.
7. Cool this mixture completely.
8. Add this to a food processor, or just transfer it to a big bowl. Remove the whole spices from the mixture, for example, the cinnamon stick, the skin of cardamoms, etc.
9. After you have removed the unwanted stuff from the mixture, break the mixture further with your hands. Right now it must be coarse, but if you work the mixture with your hands, they will become slightly even and smooth. You can now add everything except ghee to this mixture, onions, chillies, mint, coriander, and egg, and mix everything very well with your hands. Divide the dough and make smalls balls out of it. This should make 8 -10 balls easily. Flatten each ball and make kebabs on your palm.
10. Now put these kebabs in the fridge for half an hour or so to set.
11. After an hour, heat some ghee or oil in a non-stick pan, and pan-fry them with very little ghee in 2 or 3 batches.
12. When they are golden brown, take them off the heat and serve with your favourite chutney.

Chicken Mince and Lentil Galouti Kebab Recipe

Recipe by KhushbooCourse: SnacksCuisine: Indian

Servings

3

servings

Prep time

1

hour 

Cooking time

10

minutes

Total time

1

hour 

10

minutes

Ingredients

• For pressure cooker cooking:

• Chicken mince: 500 gms

• Chana Daal: 250 gms

• Cardamoms: 2-3

• Cinnamon stick: 1 (1-inch stick)

• Whole onion: Peel the onion, and put it in the cooker.

• Garlic cloves: 10-12

• Ginger: 1 inch

• Turmeric: ½ tsp

• Peppercorns: 10-12

• Kewra Essence: 1 drop

• Garam Masala powder: 1 tbsp

• Coriander powder: 2 tbsp

• Cumin powder: ½ tbsp

• Salt to taste the water

• Shami Kebab Patty Ingredients:

• Egg (Optional) :1

• Onion: 1 finely chopped

• Green Chilies: 2, finely chopped

• Mint leaves: finely chopped leaves 2 tbsp

• Coriander leaves: Finely chopped: 2 tbsp

• Ghee or oil to cook the kebabs

Directions

• Wash and soak chana daal for 4-5 hours.
• Wash the mince chicken.
• Add the chana daal, mince chicken and all the other ingredients to a pressure cooker. Add water to partially cover the chicken and daal. The chicken, onion, etc will release some water too so no need to add too much.
• Close the pressure cooker and cook this on low heat for 30-35 minutes.
• After 35 minutes, open the cooker, the meat and daal should be cooked now.
• Evaporate the excess water if there is any by placing the pressure cooker on high heat without any cover, the high heat will evaporate the excess water. But stir the meat and daal at this point so that they don’t burn.
• Cool this mixture completely.
• Add this to a food processor, or just transfer it to a big bowl. Remove the whole spices from the mixture, for example, the cinnamon stick, the skin of cardamoms, etc.
• After you have removed the unwanted stuff from the mixture, break the mixture further with your hands. Right now it must be coarse, but if you work the mixture with your hands, they will become slightly even and smooth. You can now add everything except ghee to this mixture, onions, chillies, mint, coriander, and egg, and mix everything very well with your hands. Divide the dough and make smalls balls out of it. This should make 8 -10 balls easily. Flatten each ball and make kebabs on your palm.
• Now put these kebabs in the fridge for half an hour or so to set.
• After an hour, heat some ghee or oil in a non-stick pan, and pan-fry them with very little ghee in 2 or 3 batches.
• When they are golden brown, take them off the heat and serve with your favourite chutney.