Beat Handi Kabab aik aisi lajawab Pakistani dish hai jo khaas tor par un logon ke liye perfect hai jo kabab ka soft texture aur handi ke creamy masale dono ko pasand karte hain. Ye dish asal me traditional kabab ko handi style gravy ke sath combine karti hai, jisse iska taste level double ho jata hai. Iska naam “beat handi kabab” is liye pada ke beef ke mince ko itna acchi tarah beat ya mix ki ya jata hai ke wo bilkul smooth, soft aur melt-in-mouth ban jata hai. Kabab ki softness hi is recipe ko doosri kabab recipes se bilkul alag banati hai.
Pakistani cuisine me handi recipes hamesha se mashhoor rahi hain, lekin jab kabab handi ke masale me mix hote hain to unka flavour aur bhi gehra aur creamy ho jata hai. Handi ka masala halka sa makhni style hota hai jisme yogurt, cream, makhan aur raseelay masalon ka perfect combination hota hai. Ye masala na zyada thick hota hai, na hi patla—bus itna ke kabab ko coat kar sake aur har bite me creamy, rich aur spicy flavour aa jaye.
Beat Handi Kabab khaas taur par dawaton, family dinners, Eid, parties aur khaas weekends me banaya jata hai. Ye dish sirf taste me hi nahi, balkay presentation me bhi classy lagti hai. Agar aap apne mehmaanon ko restaurant-style dish serve karna chahte hain to Beat Handi Kabab 10/10 choice hai. Sajawat me uper se julien cut adrak, hara dhania aur halka sa garam masala powder sprinkle kar diya jaye to dish aur bhi zyada appealing ban jati hai.
Is recipe ka sabse zaroori hissa iska kabab mixture hota hai. Beef mince jitna fine hoga, kabab utne soft banenge. Bread crumbs ya soaked bread kabab ko moist aur tender banane ke liye use hoti hai. Eggs binding aur softness ke liye perfect role play karte hain. Marination minimum 30 minutes ka zaroori hai taake spices mince ke andar tak ghus jayein aur flavour deep ho jaye.
Handi ka masala banate waqt flame control bahut important hota hai. Yogurt ko hamesha low flame par add karein taake wo phate nahi. Cream ko end me add kiya jata hai taake creamy texture barqarar rahe. Jab masala thick ho jaye aur oil separate hona shuru ho jaye to samajh lein ke handi base ready hai.
Is ke baad kabab ko halki flame par fry karke masale me add kiya jata hai. Kuch log kabab ko deep fry karte hain, kuch shallow. Dono tariqon me result behtareen hota hai, bas flame medium ho aur kabab tootay nahi. Kabab jab masale me 5–7 minutes simmer hote hain to unka taste double ho jata hai.
Beat Handi Kabab ko naan, garlic naan, roghani roti ya simple chapati ke sath serve karna best rehta hai. Ye dish ek dafa try karne ke baad aapki permanent favourite ban jati hai. Agar aap ek creamy, spicy aur restaurant-style kabab dish ki talaash me hain to ye recipe aapke liye perfect hai. ... See More