GALOUTI KABAB || Tunday Kababi Style || A famous Kabab of LUCKNOW

Dear friends presenting GALOUTI KABAB || Tunday Kababi Style || A famous Kabab of LUCKNOW Copyright Protected.

Glauti Kabab, Tunday Kababi Lucknow Waalay Style.

QEEMAH BEEF OR MUTTON UNDERCUT: 1 Kg (Or any part kaa Rookha Qeema) {FINE GROUND}
Gurday ki Charbi: 50 gm (Grind with Qeema)
Cream: 1/4 cups
Yogurt: 1/2 cups
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Kachcha Papita paste: 8 Tbsp
Green pepper: 2 to 3
Kaalay chanay roasted ground: 1 cup or (Lighted Roasted Besan)
Fried Onion: 100 gm finely crushed
Raw onion Paste: 2Tbsp (Thank to Amber Khan)
Hara Dhanya Finly crushed: 1/2 cups.
Kaajoo 2 Tbsp

GROUND SPICES
Salt: 1 tbsp or to taste
Red chili powder: 1 tbsp
Yellow chili Powder: 1 tbsp
Crushed Red Chili: 1 Tea spoon
Javetri: 1/4 Tea spoon
Jyfal: 1/4 Tea spoon

WHOLE SPICES
Black pepper: 8 gm
Cloves: 4
Green cardamom: 6
Black Cardamom: 3
White Cumin: 1 Tea spoon
Black Cumin: 1 Tea spoon
Sounf: 1 Tbsp
Daar chini: 1 stick of 1 inch
KhashKhash: 50 gm
Chironji: 50 gm
Ajwain: 1/4 Tea spoon
Kabab Chini: 12
Rose Petal dried: 2 Tbsp
Zaafraan: 1 pinch

Kewda water: 2 tbsp
Rose water: 2 tbsp
Ghee: 1 tbsp
Ghee or oil to fry: 1 Tbsp

PROCEDURE

Grind all Whole spices very very fine, as explained in the video above. Grinding separately (Wet & Dried)
IN a mixing bowl on top of QEEMA with Ground Charbi, put all above ingredients including zaafran, kewda, Rose water, and 1 Tbsp ghee, and mix with both hands. Mix them very well, then leave it on room temperature for 2 hours, then 2 hours in a refrigerator, then one additional hour at room temperature. Then Use a wood charcoal to do DHUWARA for 1 minute. (LID WILL BE ON)
In a wide non stick fry pan make very thin layer of oil or ghee. Preheat it for 3 minutes at 3/4 flame. Make 2 inch diameter 1/3 inch to 1/2 inch thick tikyan of qeema mix. Cook one side until one side gets medium brown, same procedure with other side. Your Glauti Kabab (TUNDAY KABABI STYLE SPECIALITY OF LUCKNOW) is ready. JUST a reminder that these kababs are very soft.