Karachi Fry Kabab

The search is over. Here is the recipe for Karachi’s famous fry Kabab, now make them at home and have everyone asking for the recipe. #HappyCookingToYou #ShanSpices

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  • Hari elaichi (Green cardamom) 3-4
  • Laung (Cloves) 4-5
  • Darchini (Cinnamon stick) 1
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Jaifil (Nutmeg) ¼ piece
  • Javatri (Mace) 3 blades
  • Sabut lal mirch (Whole red chilies) 8-10
  • Chanay (Chickpeas) 3 tbs
  • Qeema (Mince) Mutton/Beef ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Dahi (Yogurt) ¼ Cup
  • Meat tenderizer 1 tbs or Kacha papita (Raw papaya) paste 3 tbs
  • Lal mirch powder (Red chili powder) 2 tsp or to taste
  • Namak (Salt) 1 & ½ tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 tbs
  • Koyla (Charcoal) for smoke
  • Ghee ½ Cup
  • Pyaz (Onion) sliced 1 medium
  • Pani (Water) 1 & ½ Cups or as required
  • Kewra water 1 tsp


In frying pan,add green cardamom,cloves,cinnamon stick,black peppercorns,nutmeg,mace,whole red chilies,chickpeas and roast until fragrant.

Let it cool down.

In spice mixer,add roasted spices,grind well & set aside.

In chopper,add mince and chop finely.

In bowl,add mince,ginger garlic paste,yogurt,meat tenderizer,red chili powder,salt,turmeric powder, coriander powder,ground spices and mix well.

Give a coal smoke for 3 minutes.

Remove coal and let it marinate for 2-3 hours.

In pot,add ghee and let it melt.

Add onion and fry until golden brown.

Now add marinated mince,mix well and cook for 5 minutes.

Add water and mix well.

Add kewra water and mix well.

Cover and cook on low flame for 30 minutes or until oil separates.

Garnish with onion rings & serve.

Recipe By: Seema Hanif

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