Hara Bhara Kabab | शादी वाला हरा भरा कबाब | Shaadiyon wala famous Hara Kebab | Chef Ranveer Brar

What are we cooking today? Hara kabab, chef. We've already cooked hara kabab! Lucknowi hara kabab doesn't get a lot of views, This is the one cooked at the weddings. Lucknowi Hara Kabab is very popular! The one cooked with green peas? Yes, chef. The one cooked at the weddings is very popular, chef. Welcome, I am Wedding Brar, Sorry! I hope my wife doesn't get angry! Welcome, I am Ranveer Brar and let's cook Hara kabab served at the weddings! Because apparently, all of you do not like Lucknowi st

yle Hara Kabab, Please give this video 20 million views and 15 lakh likes! I'm cooking this for Delhi folks who like Hara Kababs which are served at the weddings! Let's cook Hara Kababs which are served at weddings, But Lucknowi Hara Kabab is the original recipe which I've explained very eloquently! To cook Wedding style Hara Kababs, you need... Ginger, I won't add potatoes into it. Because if I add potatoes, then it will turn into tikkis. I'm not going to cook green potato tikkis! Look at this

! There are potatoes on my kitchen counter. All the preparations are already ready! But I won't add potatoes. We aren't cooking a chaat recipe. Add clarified butter, Pay close attention because the dish will be cooked quickly! Add cumin seeds and some asafoetida, Here goes the cumin seeds, And some asafoetida, Add ginger, Some carrom seeds, Green peas, Make sure to infuse the green peas with clarified butter. Add chopped green chillies. Green peas bind the mixture well, So you don't need to add

additional ingredients for binding. There's no need to add potatoes into the recipe. If you wish, you can add some potatoes. But it isn't compulsory at all! I'll add some potato into it. On a public demand, I'll add a boiled potato into it. Add the potato while cooking the green peas. The green peas are fresh, That's why I'm cooking this recipe. I'm cooking this recipe because green peas are in season. Otherwise, I wouldn't have cooked this recipe. You already know my nature! If I'm not in the m

ood, then I won't make it. It sometimes leads to bad consequences! Add fresh mint leaves, Frozen green peas should be handled in a different way. Since I'm using fresh green peas, I'll add more water into it. But if the green peas are frozen, then they're already precooked, So add less water into it. Basically, the kabab mixture is almost ready. It's time to prepare the kabab masala. Don't overcook the kabab mixture because it will be get cooked again. Simply add water and let it cook in its own

steam for 2 to 3 minutes. I've explained everything! I would never hide anything from you! Let's start preparing the masala for Hara Kabab! This is optional, Since I'm cooking it, I'll add some coriander seeds. Add a touch of cumin seeds. The main ingredients are... Black peppercorns, Green and black cardamom, Mace And cloves. Black peppercorns are primary! The matar kabab base is ready! You can either blend it on a grinding stone or in a mixer grinder. Cool down the mixture before grinding. It

's too hot, so I won't ask you to blend it. I'll do it myself! I care about you! Through multiple sources, I've come to know that... Most of you watch my videos without subscribing! First of all, this is wrong! Second of all, please subscribe the channel! I'll like it too if I have more subscribers! Third of all, please share the videos. Please subscribe and share, It's a request! Thank you! Finely grind the mixture. I won't do all the work! You need to do some work as well! What's left? I'll sh

ow another chutney which you might have not seen before. But it pairs well with Hara Kababs! Add red chillies along with garlic into the oil, Add roasted chana dal, The leftover oil will be used to fry the hara kabas. Grind the mixture of roasted chana dal, red chillies and garlic. Grind it as coarse as tea leaves. Mix it with curd and the chutney will be ready! We need to grind 3 mixtures, Masala, Green peas mixture, And chutney. Mix the red chilli and dal mixture with curd to prepare the chutn

ey. Add some salt because I didn't add salt earlier. If the curd is sour enough, do not add lemon juice into it. This coarse powder can be stored as well. The dal, red chillies and garlic won't go stale. If stored in an air tight container, it won't go stale for 15 days. Finely grind the masala. And here's the hara kabab mixture. Sprinkle the prepared masala into the kabab mixture. If the mixture is too watery, The mixture shouldn't be too viscous because we're cooking kababs and not tikkis! But

if the mixture is too watery, Then you can either add cornstarch into it Or you can add gram flour into it! Here you go! Look at its beautiful hue! This is the ideal consistency for the mixture. Don't shape it like a tikki, If you wish, you can cook the kebab mixture as well. This way, the kabab mixture will turn more viscous. Since I do not want to make you work because I'm a good human, That's why, I won't make you do it. I'm using the leftover oil that was used to roast the red chillies. App

ly some leftover oil on your hands and shape the kababs! Cook the kabab mixture if you want to make stuffed kababs. Then you can stuff fillings into the kababs like cheese, green chillies or crumbled papad. You can stuff it with any filling of your choice! Now I've given you a second option too! How many views did the video get? Not even a million? Not even a million views for such an amazing recipe? That's just sad, I'm not kidding! This is Munir Ustad's recipe! It's cooked with gram flour and

it melts in your mouth! But the recipe has not even reached a million views? That's not right! This is wrong! This is wrong at so many levels! Kababs need to be delicate. At the end of the day, I'm from Lucknow! So I need the kababs to be delicate. (Reciting a poem) Understood? The kababs become delicate because of the fire. That's why, it isn't necessary to prepare tight kababs or tikkis. Ideally, there should be a thin crust on top of the kabab like this. But if you're unable to flip the deli

cate kababs, then you can add some potato into the kabab mixture. Or you can add cornstarch or roasted gram flour too. This will enhance the binding of the mixture. But the crust should not be completely attached to the kabab like this, That's the monopoly of this dish! You're not supposed to cook a tikki! I thought of decorating the dish before savouring! Pay attention to the differences between kabab and tikka. It's crispy from the outside, And soft from the inside! I was trying to cook the k

ababs served at weddings, But somehow I managed to cook the Lucknow style kababs! But now you have the recipe for Kababs made with potatoes and green peas. So do try the recipe! God is great! It will melt in your mouth just like butter melts on a hot pan! I told you everything! If you want to savour this kabab, Then quickly cook and share the recipe. Else you'll say, "Ranveer, you did not tell us!" Finish it, Ranveer Brar! Who are you saving it for? It was too good!