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Kitchen Queen Khizran Ahmed
United Arab Emirates
เข้าร่วมเมื่อ 4 ก.พ. 2014
Assalam o Alaikum
Welcome to my official TH-cam channel Kitchen Queen Khizran.
I'm Khizran Ahmed, a lady raised in the beautiful land of Pakistan and nowadays living in the glamorous city of dizzying heights, Dubai.
I'm a professional cooking expert, a housewife, and a full-time mom of 3 adorable kids MA SHAA ALLAH.
Cooking for me is more than a hobby, it's a passion that I have for 20 years. I've expertise in Pakistani, Indian, and International cuisine and my specialty is to cook on vintage-style earthen stoves over woods.
ALHAMDULILLAH, my culinary experience gave me much respect and recognition, not only in Pakistan but across the border as well. In 2019, I got selected for a renowned Indian reality Tv cooking show and inspired the judges with some of my signature dishes, it was a great experience overall.
My idea behind making this channel was to promote the love of food and provide basic knowledge of cooking to all the newbies out there.
Here you will learn some amazing recipes
Welcome to my official TH-cam channel Kitchen Queen Khizran.
I'm Khizran Ahmed, a lady raised in the beautiful land of Pakistan and nowadays living in the glamorous city of dizzying heights, Dubai.
I'm a professional cooking expert, a housewife, and a full-time mom of 3 adorable kids MA SHAA ALLAH.
Cooking for me is more than a hobby, it's a passion that I have for 20 years. I've expertise in Pakistani, Indian, and International cuisine and my specialty is to cook on vintage-style earthen stoves over woods.
ALHAMDULILLAH, my culinary experience gave me much respect and recognition, not only in Pakistan but across the border as well. In 2019, I got selected for a renowned Indian reality Tv cooking show and inspired the judges with some of my signature dishes, it was a great experience overall.
My idea behind making this channel was to promote the love of food and provide basic knowledge of cooking to all the newbies out there.
Here you will learn some amazing recipes
Reshay Walay Shami Kabab | Gosht kay Shami Kabab| Beef Shami Kabab | Shami Kabab Recipe
Reshay Walay Shami Kabab | Gosht kay Shami Kabab| Beef Shami Kabab | Shami Kabab Recipe
Prep Time: 15 mins
Cook Time: 3 hours
Servings: 30-35 pieces
Course: Appetizer, Starter
Cuisine: Pakistani, Indian
Author: Khizran Ahmed
INGREDIENTS :
Boneless Beef (preferably Shank/bong ka gosht)- 1 Kg (big size pieces)
Chana daal - 1 1/4 cup (300 grams), soak in water for 1 hour
Onion- 2 medium-sized (around 180 grams)
Garlic- 2 whole bulbs (20-25 cloves)
Ginger- 2-inch piece (make a paste, around 2 Tablespoons)
Green chillies- 6-7 (make a paste)
Potato- 1 medium size (150-170 grams), peeled and roughly chopped
Yoghurt- 2 Tablespoons
Turmeric- 2 Teaspoons
Red chilli powder- 1/2 Tablespoon or according to your taste
Kashmiri chilli powder- 1 Tablespoon
Salt - 1.5 Tablespoon or according to your taste
Oil for frying- as required
GARAM MASALA POWDER
Roasted Cumin - 2 Teaspoons
Black peppercorns- 15
Cloves- 6-7
Green cardamom- 5
Black cardamom- 2
Cinnamon stick- 1
Grind all the spices together to make a fine powder.
ADDITIONAL
Mint leaves- 1/2 cup
Fresh Coriander- 1 cup
Green chillies- 6-7, Thinly sliced
Chilli flakes- 2 Teaspoons or according to your taste
Ginger- 1-inch piece (2 Tablespoons), finely chopped
Onion- 1 medium-sized, chopped
Eggs- 2
METHOD:
1- Wash the beef thoroughly, drain the chana daal, and prepare all the vegetables.
2- Take a pot, and add beef, chana daal, onion, garlic, ginger paste, green chilli paste, potato, yoghurt, turmeric, red chilli powder, Kashmiri chilli powder, and salt.
Add an adequate amount of water, cover, and cook on low heat for about 2-3 hours or until the meat and lentils are tender.
3- Remove the lid. Turn the flame to medium and continue cooking until all the remaining water has evaporated.
(Be careful not to overcook the mixture or the Kababs will become too dry. Also, the mixture should not be too runny; Otherwise, Kababs will break)
4- Turn off the flame, add the garam masala powder and mix well.
5- Blend the mixture with an electric mixer until all ingredients are fully combined, leaving some visible meat fibres.
6- Transfer the mixture to a large plate or tray and allow it to come to room temperature.
7- Now add chopped mint leaves, fresh coriander, green chillies, red chilli flakes, chopped ginger, onion and eggs. Mix thoroughly until everything is well combined.
8- Apply some oil onto your palms, place a small amount of the mixture there, and gently press to form a medium-sized round Kabab (patty).
9 - Prepare all the kababs in the same way.
10- There are two methods of frying:
A- Whisk two eggs with a pinch of salt. Heat some oil in a frying pan over medium heat. Dip the Kababs in the egg mixture, making sure they are fully coated, and then carefully place them in the pan. Shallow fry for a few minutes on each side until they are golden brown and cooked through.
B- Heat some oil in a frying pan over medium heat then carefully place the Kababs in the pan. Shallow fry for a few minutes on each side until they are golden brown and cooked through.
There is no need to dip them in eggs as eggs are already added to the mixture.
11- Transfer the Kababs from the frying pan to an absorbent kitchen towel to remove the excess oil. Afterwards, serve them in a presentable dish along with the chutney of your choice.
Facebook:
kitchenqueenkhizranahmed/
Instagram:
khizran.kitchen_queen?igshid=1us9bo8u2mm3g
TikTok:
www.tiktok.com/@kitchenqueenkhizranahmed?_t=8fGa5Wdeeri&_r=1
Prep Time: 15 mins
Cook Time: 3 hours
Servings: 30-35 pieces
Course: Appetizer, Starter
Cuisine: Pakistani, Indian
Author: Khizran Ahmed
INGREDIENTS :
Boneless Beef (preferably Shank/bong ka gosht)- 1 Kg (big size pieces)
Chana daal - 1 1/4 cup (300 grams), soak in water for 1 hour
Onion- 2 medium-sized (around 180 grams)
Garlic- 2 whole bulbs (20-25 cloves)
Ginger- 2-inch piece (make a paste, around 2 Tablespoons)
Green chillies- 6-7 (make a paste)
Potato- 1 medium size (150-170 grams), peeled and roughly chopped
Yoghurt- 2 Tablespoons
Turmeric- 2 Teaspoons
Red chilli powder- 1/2 Tablespoon or according to your taste
Kashmiri chilli powder- 1 Tablespoon
Salt - 1.5 Tablespoon or according to your taste
Oil for frying- as required
GARAM MASALA POWDER
Roasted Cumin - 2 Teaspoons
Black peppercorns- 15
Cloves- 6-7
Green cardamom- 5
Black cardamom- 2
Cinnamon stick- 1
Grind all the spices together to make a fine powder.
ADDITIONAL
Mint leaves- 1/2 cup
Fresh Coriander- 1 cup
Green chillies- 6-7, Thinly sliced
Chilli flakes- 2 Teaspoons or according to your taste
Ginger- 1-inch piece (2 Tablespoons), finely chopped
Onion- 1 medium-sized, chopped
Eggs- 2
METHOD:
1- Wash the beef thoroughly, drain the chana daal, and prepare all the vegetables.
2- Take a pot, and add beef, chana daal, onion, garlic, ginger paste, green chilli paste, potato, yoghurt, turmeric, red chilli powder, Kashmiri chilli powder, and salt.
Add an adequate amount of water, cover, and cook on low heat for about 2-3 hours or until the meat and lentils are tender.
3- Remove the lid. Turn the flame to medium and continue cooking until all the remaining water has evaporated.
(Be careful not to overcook the mixture or the Kababs will become too dry. Also, the mixture should not be too runny; Otherwise, Kababs will break)
4- Turn off the flame, add the garam masala powder and mix well.
5- Blend the mixture with an electric mixer until all ingredients are fully combined, leaving some visible meat fibres.
6- Transfer the mixture to a large plate or tray and allow it to come to room temperature.
7- Now add chopped mint leaves, fresh coriander, green chillies, red chilli flakes, chopped ginger, onion and eggs. Mix thoroughly until everything is well combined.
8- Apply some oil onto your palms, place a small amount of the mixture there, and gently press to form a medium-sized round Kabab (patty).
9 - Prepare all the kababs in the same way.
10- There are two methods of frying:
A- Whisk two eggs with a pinch of salt. Heat some oil in a frying pan over medium heat. Dip the Kababs in the egg mixture, making sure they are fully coated, and then carefully place them in the pan. Shallow fry for a few minutes on each side until they are golden brown and cooked through.
B- Heat some oil in a frying pan over medium heat then carefully place the Kababs in the pan. Shallow fry for a few minutes on each side until they are golden brown and cooked through.
There is no need to dip them in eggs as eggs are already added to the mixture.
11- Transfer the Kababs from the frying pan to an absorbent kitchen towel to remove the excess oil. Afterwards, serve them in a presentable dish along with the chutney of your choice.
Facebook:
kitchenqueenkhizranahmed/
Instagram:
khizran.kitchen_queen?igshid=1us9bo8u2mm3g
TikTok:
www.tiktok.com/@kitchenqueenkhizranahmed?_t=8fGa5Wdeeri&_r=1
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I am trying this at the moment but i love how you explained it in both chicken and mutton.. love your dedication.. may Allah give you ajar ☺️😊
Thank you so much for your kind words ❤️ I’ll wait for your feedback.
@@kitchenqueenkhizranahmed5207 loved it, easy to make I tried it in chicken which turned out quite yummy next time will make in lamb
Dry black lemons q dalty hn
Kyunkay ye Arabic Recipe hay aur Arabs ziyada tar apni rice ki Dishes may dry Lemon zaroor daltay hain, jesay ham log apni biryani may aaloo bukharay ya kewra water waghaira daltay hain.
Mashaallah❤👍
@@mohammedikramuddin4019 Thank you
Haya has such nice hair
Thank you 😊
Very nice recipe
Thank you.
Akhni cook karte waqt namak jyada hoga toh Mutton jarurat se jyada namkeen hojayega. Mandi mei aksar namak thoda kam hota hai.
Jo tareeqa main nay bataya hay, us tareeqay say cook kejiye, Yakhni may Namak Bilkul perfect rahay ga, na kam hoga na ziyada. Mutton bhi extra Namkeen nahi hoga. Bus Jo hisaab main nay bataya hay us ka dhiyan rakhain.
Looking for your chicken biryani recipe plz
Sure, I’ll share soon In Sha Allah
Salaam Maine ye halwa banaya zaika behtareen hai mager tail uper nahi aaya aakhir tak... Mujhe kuch din half kg suji and besan ka halwa banana hai ...maine kaha mistake ki hai ... Please guide
Wa Alaikum Assalam Thanks you for the feedback ❤️ Aap halway ko bhut acchi tarah kaafi der tak bhoonay, oil oopar aa jaye ga. Next time agar bhunaye kay baad bhi oil oopar na aaye tou Bilkul end may thora sa mazeed oil ya ghee shamil kar kay 5 minute mazeed bhoon lain.
Ok Sister Jazakillah Meri mistake jab maine second time try kia tou samaj aagai k maine ghee available na hone ki waja se 1 cup suji k sath 1 cup oil shamil kia tha q k mai only try kerna chah rahi thi but next time gher se bana tou perfect banatha ...
Or half kg ka halwa bhi behtareen bana tha sab mehmaan khush hogaye the
Assalamu alaikum Masha Allah bahut asaan tarike se bataya aap ne
Wa Alaikum Assalam Thank you 😊
Very well explained and with least spices
Thank you
Please upload more of your recipes I really love your recipes
Thank you 😊 Sure, soon I’ll upload my new recipe In Sha Allah
Chicken main bhi bana saktay hain? Kia changes hongi agar chicken with bone main banaen?
Jee Chicken may bhi bana saktay hain, sab kuch same rahay ga bus cooking time kam ho jaye ga. Gosht may main nay paani daal kar galnay kay liye rakh diya tha. Chicken may aap paani add na karain, chicken ka apna paani aur dahi ka paani kaafi hay. Chicken ko bus taiz aanch par 15 minute paka lain, Chicken ko 80% tak galatay hain, baqi 20% rice kay sath dam par gal jata hay
@@kitchenqueenkhizranahmed5207 jazakillahu Khair, mera matlab tha k chicken ka weight kitna ho? Jaisay ess main haddi r baghair haddi dono gosht ka ratio bataya hay, aap nay
@@ammipappa2806 aap aik full hadi wala chicken lay lejiye, 1200 gram say 1500 gram tak ka. Gosht ki tou ham nay hadiya baad may nikal dee thi laikin Chicken aik adad poora jaye ga. Masalo aur baqi cheezo ki quantity same rahay gee
Look's yummy n delicious 😋
@@sumiyabanusumi8823 Thank you 😊
@@kitchenqueenkhizranahmed5207did you make this with desi ghee?
App ki Hyderabadi dum biryani recipe kis page per hy
@@cuteanimals6081 Meray FB page Kitchen Queen Khizran Ahmed par
Waaaaaaaaaaaoooooo yamy
Thank you 😊
Walaikumussalam warahmatullah khairiyat se hain
Alhamdulillah bhai
@@kitchenqueenkhizranahmed5207 Mashaallah ❤️🥰
Thanks
@@Khatijasultanarana you’re welcome.
Bahut khoob... Upload more delicious recipe
@@asgarhussain3438 sure Bhai, I’ll upload new recipes soon In Sha Allah
MashaAllah zabardast 👌👌I'm your new friend 🎁 🔔 👍 please Stay connected 🤝🤝❤️❤️
Thank you 😊 Sure I will ❤️
آپ کے سمجھانے کا انداز بہت اچھا ہے ماشاءاللہ ،آپ انڈین ہیں کیا
Shukriya bhai. Main Pakistan say hoon.
Pressure cooker mai mutton boil karsakte or kitna time
Jee Bilkul kar saktay hain. Agar mutton kay baray baray pieces hain jesay video may dikh rahay hain tou pressure cooker may 45-50 minutes lagay gay. Chotay pieces hain tou time kam lagay ga.
@@kitchenqueenkhizranahmed5207 ok one more question gosh fry nhi karna hai mujhe mutton pink hona hai silver foil mai bhi raap karke pressure cook karte wo q karte Ans plz
Delicious 😋 🎉
Thank you 😊
I tried it, it's very very tasty 🤤 I loved it
Thanks a lot for the lovely feedback ❤️
where is mandi masala ?mandi without mandi masala its looks like simple rice and boil and fry mouton? wich mandi is this dubai , yamni, saudi,?
Kindly watch the full video without skipping. I already mentioned in the video that it’s Yemeni Mandi. I also mentioned that the origin of Mandi is Yemen, not Saudia, Dubai or India Pakistan. There is no need of any Mandi Masala just like when we make Biryani we don’t need any “Biryani Masala” but there is a misconception that we must need Biryani Masala to make Biryani. I shared 4,5 recipes of Biryani on my FB page, none of them contains any Biryani Masala. The original Yemeni Mandi has very mild flavour, no masala nothing but if you want to make Fusion Mandi with Indian Pakistani touch, you can add any readymade masala.
abay laudi, yemeni mandi also has its own spices and its smoked, slow cooked under earth. gyan chodne koyi kami nahi
Mashallah very delicious ❤
Thank you 😊
Very yummy Mashallah ❤
Thank you 😊
Murshad
very nice MashAllah ❤
Thank you
Zabrdast, same recipe I followed and it turned out awesome 😊❤
Alhamdulillah 😊 Thanks a lot for the lovely feedback ❤️
@khizranahmad Agar kabab talny k baad thory runny horahy hon tu kia karna chahaey to make them lil hard? Like agar extra soft hojain tu Thanks in advance
Aap anda laga kar fry kar rahi hain ?
@@kitchenqueenkhizranahmed5207 jee
Ap ki recipe se chicken mandi bnai bht yummy bni 😍thanks for recipe❤❤
Alhamdulillah Thank you so much for the lovely feedback ❤️
Tillka
Assalam sister from Canada
Wa Alaikum Assalam
What can I substitute instead of castor oil
Coconut oil
Amazing masha Allah😊
Thank you 😊
I tried this and it turned out to be amazing. All the other recipes were so complicated but this was straight forward and you explained it so nicely!
Thank you so much for a lovely feedback ❤️
In sha Allah bahut jald banane ki koshish karunga.. kamal ki lag rahibhai
Shukriya bhai.
Mry kabab dikhny me boht achy bny hain lakin andar se ziada soft nai lag rahy khany me😢 I totally followed your recipe
Aap nay anda laga kar fry kiya ya baghair anda lagaye? Aur beef ka Kaunsa part use kiya aap nay ?
@@kitchenqueenkhizranahmed5207 maine 700gm bong ka part or 300 kisi or part ka tha...or maine without egg fry kia hai
@@kitchenqueenkhizranahmed5207 I just tried to fry them with egg and turned out perfect...Jazak Allah
Alhamdulillah. I’m glad it turned out perfect 😊 Wa antee fajazakillahu khair ❤️
Very Authentic Mandi with full.of flavours.
Thank you
Nice 💯😋😋😋
Shukriya bhai
Pls kabsa recipe share kijiye
Jee main jald share Karoo gee In Sha Allah. Jab tak aap meri Mandi ki recipe try kar saktay hain.
mashaallah
Thank you 😊
Alhumdulillah aap ne toh kamaal kar diya.. Itni acchi recipes share karte ho aap dil karta h aap ki video dekhte hi rahu❤❤❤
Jazakillahu khair ❤️ Aap ki muhabbat aur support ka bhut Shukriya 💕💕💕
Mashalla ❤❤❤❤
Thank you ❤️
Ohhhhhh super delicious 🔥🔥
Thank you 😊
ماشاءاللہ تبارک اللہ ❤
Shukriya bhai
Please share yakhni pilau recipie
Sure, soon I’ll share Yakhni Pulao and Degi Biryani Recipe In Sha Allah. Meanwhile you can check my Spicy Beef Biryani and Degi Pulao recipe on my channel.
I love mandi 😍😍
👍🏼❤️
amazing 😋😋and so nice💯💯💯💯
Thank you 😊
Chicken biryani banate waqt piyaz timater ke yehi ratio rakhna he?
Jee main tou chicken biryani waqt yahi ratio rakhti hoon Laikin agar aap ko ziyada Masala pasand hay tou piyaz timatar ki quantity barha sakti hain, namak mirch apnay taste kay hisaab say adjust kar lejiye ga.