Shahi Mulaim Kabab

Try this Shahi Mulaim Kabab recipe on Eid and bring a Shahi Twist to the way you make Kababs #HappyCookingToYou

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  • Kaju (Cashew nuts) 4-5
  • Badam (Almonds) 4-5
  • Mutton/Beef boneless cubes ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Kacha papita (Raw papaya) paste 2 tbs
  • Makhan (Butter) 1 tbs
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Hari elaichi (Green cardamom) powder ½ tsp
  • Javatri powder (Mace powder) ¼ tsp
  • Hari mirch (Green chilies) 2-3
  • Hara dhania (Fresh coriander) ¼ Cup
  • Zafran (Saffron) 1 pinch
  • Cooling oil for frying

Hari Chutney:

  • Podina (Mint leaves) ¼ Cup
  • Hara dhania (Fresh coriander) ½ Cup
  • Hari mirch (Green chilies) 2-3
  • Safed til (Sesame seeds) 1 tbs
  • Lehsan paste (Garlic paste) ½ tsp
  • Namak (Salt) ¼ tsp
  • Cheeni (Sugar) 1 tsp
  • Lemon juice 2 tbs
  • Pani (Water) 2 tbs or as required


In small frying pan,add cashew nuts,almonds and roast until fragrant & let it cool.

In spice mixer,add roasted nuts and grind to make a fine powder & set aside.

In chopper,add mutton/beef boneless cubes,grinded almonds+cashew powder,ginger garlic paste,raw papaya paste,butter,red chili powder,salt,green cardamom powder,mace powder,green chilies,fresh coriander and saffron,chop until well combined & set aside.

Wet hands with water,take a mixture and make kababs of equal sizes (makes 10-12).

Can be stored for up to 1 month in freezer.

In frying pan,add cooking oil and fry kababs from both sides until done.

Hari Chutney:

In grinder,add mint leaves,fresh coriander,green chilies,sesame seeds,garlic paste,salt,sugar,lemon juice,water and grind well.

Recipe By: Sameen Moiz

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