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Kakori Kabab


Fast Facts
Fast Facts

Kakori Kabab owes its name from the ‘Kakori’ incident.

The north Indian dish was originally cooked with a generous dose of animal fat, now replaced by khoya, or white pepper.

Kakori Kabab, which is also prepared with raw mango, is nutritionally rich in protein, vitamins and minerals.

Did You Know
Did You Know

Kakori Kabab is a native specialty of Awadh. Chiefly a winter dish, it is a popular choice for barbeques and formal events.


Main Ingredients-
• Minced Mutton
• Cashew Nuts
• Roasted gram flour
• Raw Papaya
• Roasted Channa powder
• Saffron
• Desi Ghee

Introduction

Kakori Kabab is one of the most popular north Indian dishes. Brought down by the nawabs of Awadh, it was popularized by the British who liked to have Kakori Kabab for ‘mango night’ dinners.

How to cook Kakori Kabab:

Ingredients for Cooking Kakori Kabab:

  • Minced Mutton cubes -1. 5 kg
  • Mutton Fat -750 gm
  • Cashew Nuts 400 gm
  • Yellow chili - 5
  • Mace - 2 blades
  • Nutmeg -3 gm
  • Khoya- 50 gm
  • Onion- 200 gm
  • Poppy Seeds- 100 gm
  • Copra - 50 gm
  • Ginger - 10 gm
  • Black cardamom -4
  • Green cardamom - 6
  • Coriander seeds -10 gm
  • Brown Onion- 250 gm
  • Clove Powder- 15 gm
  • Cardamom -20 gm
  • Rose petals- 20 gm
  • Shahi Jeera - 5 gm
  • Garlic - 1 pod.
  • Roasted gram flour - 200 gm
  • Raw Papaya -200 gm
  • Roasted Channa powder-200 gm
  • Saffron -2 gm
  • Desi Ghee-500 gm
  • White pepper powder-15 gm
  • Salt to taste
  • Rose water essence or,
  • Kewra essence for garnishing

Preparation of Kakori Kabab:

  • First of all, you need to marinate the meat. To do this clean the mutton cubes. Next, you have to mince the meat. Now you can add kidney fat and mince again seven to eight times to ensure the mutton is soft and smooth. After this, raw papaya paste has to be added to the mince, mixed well and allowed to rest for a while.
  • Next, mix Cashew nuts, Yellow chili paste, Mace powder, Nutmeg, Khoya, Poppy Seeds, Copra, raw papaya, Coriander seeds, and Clove Powder, and grind together to form a paste. Now, mix the ingredients and mix them evenly with the minced mutton, and store in a cold place for about 30 minutes.
  • Heat a tablespoon of desi ghee in a deep frying pan and then add cardamom powder, saffron (blanched beforehand), crushed onion, and ginger garlic paste. Once you get a rich aroma, add gram flour and stir well to form a thick mixture.
  • Now you have to skewer the mixture on a kakori sheeekh with help of a damp cloth. One the skewer is heated; you can take a small portion of mince mixture and spread on skewers with slightly wet hand into oblong roll around the skewers. You can also cook it on a sigri or in a tandoor.
  • Roast on kabab griller on live coal for until they turn to a golden pink brown. Take out carefully from the rods with a damp cloth.
  • Now throw in some rose petals on the kababs and sprinkle some rose water or spray Kewra essence.
  • Serving suggestion: Kakori Kabab can be served with mint chutney, laccha paratha and sheermal.

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