Seekh Kabab Recipe in Urdu

Seekh Kabab Recipe in Urdu

Ajza aur Mikdaar

1. 1 kilo qeema bareek jali say nikala hua
2. 2 pyaz darmianay size ki chop karlain
3. 3 hari mirchain chop karlain
4. 1 gathi hara dhania bareek kaat lain
5. 2 anday
6. 1 tbsp laal mirch powder
7. Namak hasb-e-zaiqa
8. Chinese namak hasb-e-zaiqa
9. 1/2 tbsp dhara mirch
10. 1/2 tbsp garam masala
11. 1/2 tbsp sooka dhania
12. Cooking oil 2 tbsp
13. 1 tbsp ginger garlic paste
14. Meetha soda 1 tb sp

Bananay ka Tareeqa

1 bowl may tamam ajza daal dain or achi tarha mix karlain or 10 minutes tak mazeed mix kartay rahain  or phir cover karkay fridge may 1 ghantay kay liay rakh dain.1ghantay baad nikaal kar seekhon may lagaey or ingithi par rakh dain takreban 10 minute me tyaar hojaey ga.


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Seekh Kabab History: Origin, Evolution, and Cultural Significance

Seekh kabab is one of the most popular grilled meat dishes in South Asian and Middle Eastern cuisine. Made from minced meat mixed with spices and cooked on skewers, seekh kababs are known for their smoky flavor and juicy texture. The history of seekh kabab is deeply rooted in ancient grilling traditions and royal culinary heritage.

Origin of Seekh Kabab

The word “Seekh” comes from Persian and Urdu, meaning skewer. The term “Kabab” originates from ancient Middle Eastern languages, referring to roasted or grilled meat.

Seekh kabab originated in the Middle East and Central Asia, where nomadic tribes cooked minced meat on swords or metal skewers over open fire.

Mughal Influence on Seekh Kabab

Seekh kabab reached the Indian subcontinent with the arrival of Turkic and Mughal rulers between the 15th and 16th centuries. Mughal chefs refined the dish by:

Using finely minced meat

Adding aromatic spices

Mixing herbs, onions, and fats

This transformation turned seekh kabab into a flavorful and royal dish served in Mughal courts.

Role of the Tandoor

The introduction of the tandoor oven further enhanced seekh kabab. Cooking kababs in a tandoor allowed:

Even heat distribution

Smoky aroma

Juicy interior with a crisp exterior

Seekh kababs became especially popular in Punjab, Delhi, and Awadh (Lucknow).

Seekh Kabab in South Asian Cuisine

Over time, seekh kabab became a staple in Pakistani and Indian cuisine. Both beef and chicken seekh kababs gained popularity and were commonly served with naan, paratha, and chutneys.

In Pakistan, seekh kababs are an essential part of:

BBQ culture

Street food

Wedding and festival menus

Global Spread of Seekh Kabab

With South Asian migration, seekh kababs spread worldwide and are now popular in:

United Kingdom

Middle East

United States and Canada

Europe

They are featured in restaurants, food trucks, and BBQ menus globally.

Why Seekh Kabab Is So Popular

Seekh kababs remain popular because:

Rich and smoky flavor

High protein content

Easy to grill and serve

Versatile with spices and meats

Their bold taste and aroma make them universally appealing.

Modern Variations of Seekh Kabab

Today, seekh kababs come in many forms:

Chicken seekh kabab

Beef seekh kabab

Spicy and herb-flavored versions

Pan-fried and oven-baked styles

Despite these variations, traditional charcoal-grilled seekh kababs remain the favorite.

Conclusion

The history of seekh kabab reflects centuries of culinary evolution, from nomadic grilling practices to royal Mughal kitchens and modern BBQ culture. Its smoky flavor, simple preparation, and cultural importance have made seekh kabab one of the most iconic grilled dishes in the world.

Seekh Kabab Recipe in English

Seekh Kabab Recipe in English

Ingredients and Quantity

1. 1 Kg meat minced
2. 2 Onions medium size (chopped)
3. 3 Long green chillies (chopped)
4. Bunch of coriander (chopped)
5. 2 Eggs
6. 1 Tbsp red chilli
7. Salt to taste
8. Chinese salt to taste
9. Half tbsp ground red chilli
10. Half tbsp garam masala
11. Half tbsp ground coriander
12. Cooking oil 2 tbsp
13. 1 tbsp ginger garlic paste
14. Baking powder 1 tb sp

Preparing Method

Take a bowl add all ingredients and mix it well and marinate about 10 minutes then keep the material in the refrigerator for about 1 hour after 1 hour take out the material from the refrigerator and take skewers pressing the material on the skewers and keep skewers on your grill(fired coals) and it takes about 10 minutes to prepare.

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Seekh Kabab Recipe in Urdu

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Seekh Kabab History: Origin, Evolution, and Cultural Significance

Seekh kabab is one of the most popular grilled meat dishes in South Asian and Middle Eastern cuisine. Made from minced meat mixed with spices and cooked on skewers, seekh kababs are known for their smoky flavor and juicy texture. The history of seekh kabab is deeply rooted in ancient grilling traditions and royal culinary heritage.

Origin of Seekh Kabab

The word “Seekh” comes from Persian and Urdu, meaning skewer. The term “Kabab” originates from ancient Middle Eastern languages, referring to roasted or grilled meat.

Seekh kabab originated in the Middle East and Central Asia, where nomadic tribes cooked minced meat on swords or metal skewers over open fire.

Mughal Influence on Seekh Kabab

Seekh kabab reached the Indian subcontinent with the arrival of Turkic and Mughal rulers between the 15th and 16th centuries. Mughal chefs refined the dish by:

Using finely minced meat

Adding aromatic spices

Mixing herbs, onions, and fats

This transformation turned seekh kabab into a flavorful and royal dish served in Mughal courts.

Role of the Tandoor

The introduction of the tandoor oven further enhanced seekh kabab. Cooking kababs in a tandoor allowed:

Even heat distribution

Smoky aroma

Juicy interior with a crisp exterior

Seekh kababs became especially popular in Punjab, Delhi, and Awadh (Lucknow).

Seekh Kabab in South Asian Cuisine

Over time, seekh kabab became a staple in Pakistani and Indian cuisine. Both beef and chicken seekh kababs gained popularity and were commonly served with naan, paratha, and chutneys.

In Pakistan, seekh kababs are an essential part of:

BBQ culture

Street food

Wedding and festival menus

Global Spread of Seekh Kabab

With South Asian migration, seekh kababs spread worldwide and are now popular in:

United Kingdom

Middle East

United States and Canada

Europe

They are featured in restaurants, food trucks, and BBQ menus globally.

Why Seekh Kabab Is So Popular

Seekh kababs remain popular because:

Rich and smoky flavor

High protein content

Easy to grill and serve

Versatile with spices and meats

Their bold taste and aroma make them universally appealing.

Modern Variations of Seekh Kabab

Today, seekh kababs come in many forms:

Chicken seekh kabab

Beef seekh kabab

Spicy and herb-flavored versions

Pan-fried and oven-baked styles

Despite these variations, traditional charcoal-grilled seekh kababs remain the favorite.

Conclusion

The history of seekh kabab reflects centuries of culinary evolution, from nomadic grilling practices to royal Mughal kitchens and modern BBQ culture. Its smoky flavor, simple preparation, and cultural importance have made seekh kabab one of the most iconic grilled dishes in the world.

Chicken Biryani Recipe in English

Chicken Biryani Recipe in English

Ingredients and Quantity

1. Chicken 1.75 kg(12 pieces)
2. Rice 1 kg
3. 6 Tomatoes  into small pieces
4. Ginger and garlic paste 2 tbsp
5. 1 tea sp food colour
6. Salt to taste
7. Oil
8. Shan biryani masala
9. Yogurt
10. Cloves
11. Green cardamom
12. Green chilies'coriander leaf's'lemon
13. Biryani essence

Preparing Method

Take a pan and put oil when oil is heated then put  the chicken on heated oil add ginger and garlic paste and fry for 10 minutes and add shan biryani masala grind yogurt'fried onion and tomatoes and put in the pan and fry till  tender...on the other side boil rice with cloves green cardamom  cumin seeds and black whole pepper when it is 3/4 boiled then add the chicken mixture and add biryani colour and mix it  and finely cut the green chilies'lemon'mint leaf's'coriander leaf's and put on the rice and cover for 30 minutes on a low heat after 30 minutes your chicken biryani prepared for serve with salad'raita'and chutney's.

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Chicken Biryani History: Origin, Evolution, and Cultural Legacy

Chicken biryani is one of the most celebrated rice dishes in the world. Famous for its aromatic spices, layered rice, and tender chicken, biryani holds a special place in South Asian cuisine. The history of chicken biryani is a rich blend of Persian influence, royal Mughal kitchens, and regional innovation.

Origin of Biryani

The word “Biryani” is derived from the Persian word “Birian”, meaning fried before cooking, and “Birinj”, meaning rice. Biryani originated in Persia (modern-day Iran), where spiced rice dishes were common.

Persian traders and travelers introduced biryani to the Indian subcontinent, where it evolved into the flavorful dish we know today.

Arrival in the Indian Subcontinent

Biryani reached South Asia with Muslim rulers and the Mughal Empire during the 16th century. Mughal chefs refined the dish by adding:

Fragrant basmati rice

Aromatic spices

Slow-cooking (dum) technique

Initially, biryani was prepared with meat such as lamb or goat and served in royal courts.

Emergence of Chicken Biryani

Chicken biryani became popular later, especially during the 19th and 20th centuries, as chicken was:

More affordable

Easier to cook

Widely available

As biryani spread beyond royal kitchens to common households, chicken biryani emerged as a practical and delicious alternative to red meat biryanis.

Mughal Influence on Chicken Biryani

Mughal cooking techniques played a major role in shaping chicken biryani. These included:

Yogurt-based marinades

Use of saffron and whole spices

Dum cooking (sealed pot slow cooking)

These methods ensured rich flavor and aromatic layers in chicken biryani.

Regional Variations of Chicken Biryani

As biryani spread across South Asia, different regions developed their own styles:

Hyderabadi Chicken Biryani: Spicy and dum-cooked

Lucknowi (Awadhi) Biryani: Mild, aromatic, and refined

Sindhi Chicken Biryani: Spicy with tomatoes and potatoes

Pakistani Chicken Biryani: Bold spices and strong aroma

Each version reflects local taste and culture.

Chicken Biryani in Pakistani Cuisine

In Pakistan, chicken biryani is more than a dish—it is a cultural symbol. It is commonly served at:

Weddings

Family gatherings

Religious festivals

Restaurants and street food stalls

Its affordability and strong flavor have made it one of the most loved national dishes.

Global Popularity of Chicken Biryani

With South Asian migration, chicken biryani gained international fame. Today, it is popular in:

United Kingdom

Middle East

United States and Canada

Australia and Europe

It is often ranked among the world’s best rice dishes.

Why Chicken Biryani Is So Popular

Chicken biryani remains popular because:

Rich aroma and layered flavors

Balanced spices

Filling and satisfying

Suitable for large gatherings

Easily customizable

Its taste appeals to people of all ages and cultures.

Chicken Biryani in Modern Cuisine

Modern variations include:

Boneless chicken biryani

Chicken tikka biryani

Low-oil and diet-friendly versions

Instant pot and restaurant-style biryani

Despite innovations, traditional dum biryani remains the favorite.

Conclusion

The history of chicken biryani is a journey from Persian kitchens to Mughal courts and modern dining tables. Evolving from royal cuisine into a household favorite, chicken biryani has become a global icon of South Asian food culture. Its rich aroma, flavorful spices, and cultural importance ensure its lasting popularity worldwide.