Lucknowi Pulao: fragrant rice in the Awadhi style
Gentle, aromatic and elegant: a Lucknowi pulao made easy with Shahi Lucknowi Pulao Masala.
Read the recipe
Juicy minced-mutton seekh kababs from a home kitchen, using a single pouch of Shahi Seekh Kabab Masala.
Every Shahi Masala pouch carries its own tried-and-tested recipe on the back, written in English, Hindi and Urdu. Here it is in full, with a few notes from our kitchen.
At a glance
Cook time: 30 min · Serves: 7-8 · Pouch: 35g
Ingredients
- Mutton 500 g (Hindi: with a little fat)
- Ginger garlic paste (Hindi: without water)
- 1 packet Shahi Seekh Kabab Masala
- 1 pouch Shahi Seekh Kabab Masala
Method
- Wash the mutton, squeeze/drain it dry in a cloth and grind it to mince for seekh.
- Apply Shahi Seekh Kabab Masala and ginger garlic paste to the mince and keep aside for 1 hour.
- Put the mince on skewers, slowly remove the skewers and shallow fry the kebabs in oil until golden brown.
- When all are done, place the kebabs in a pot (pateli), put a heated piece of coal on top inside the pot, cover and leave for 30 minutes to smoke.
- Serve with mint chutney.
Tips from the Shahi kitchen
- Measure the meat as the pouch suggests: the blend is balanced for that quantity.
- Taste before adding extra salt; the masala is already seasoned.
- Store the opened pouch airtight, in a cool and dry place.
Order Shahi Seekh Kabab Masala as a single pouch, a Pack of 6 or a Pack of 12.
