Malai Kabab Recipe

Malai Kababs are of the most significant desi dishes of Pakistani cookery. The yumilicious Malai Kabab is cutlet  shellacking  succulent that craves you to have  further. Malai Kababs are made with  diced meat marinated with  gusto/ garlic,  swab, pepper, green chilies, garam masala, coriander and fresh cream. The significant  component of Malai Kabab is the use of fresh cream that gives your dish a perfect delicate taste. The  constituents of Malai Kabab can be  fluently  set up in your kitchen so no need to protect for it. You can serve Malai Kebab  form with chutni or ketchup for the ultimate taste experience. Try this  form on Eid ul Adha and you'll  surely admit  packets of praises. 

Malai Kebab (INGREDIENTS)

    Qeemah ---- one kg

    Ginger garlic crushed ---- one tablespoon

    Salt ---- to taste

    Ground Red Chilli----One Tablespoon

    Ground hot spices----one and a half tablespoons

    Crushed Raw Papaya----- Two Tablespoons

    Coriander (finely chopped) ---- Half a bunch

    Mint (finely chopped) ----- Half a bunch

    Green chillies (finely chopped) ----- 6 to 8 nos

    Slices of double bread----four nos

    Eggs ---- Two numbers

    Fresh cream ---- half a cup

    Cooking oil----for frying

METHOD:

Soak the double roti in a cup of milk for ten to twelve minutes - then take it out of the milk and squeeze it well with a wooden spoon -

Mix the squeezed slices well with ginger garlic, salt, red chillies, hot spices, papaya, green coriander, mint and green chillies-

Add fresh cream to the mince and make long kebabs - put them on wooden skewers and keep them in the fridge for some time -

Heat cooking oil in a pan on medium heat for three to five minutes and dip the kebabs in beaten eggs and fry until golden.