Handi Kabab Recipe

When I hear the word kebab,the most immediate image that comes to my mind is of various types of grilled or roasted meat, mostly on skewers. I imagine the sizzling sound and smoky aroma as the meat cooks over charcoal, grill or an open flame. The edges of the meat charring slightly, while the inside remains tender, juicy, and flavorful.

Even the origin of the word “kebab” (or “kebap” in Turkish) is itself rooted in the simple concept of roasted or grilled meat. Specifically, the word traces its origin to a Persian term, from which it was adopted into both Arabic as “kabāb” and Turkish as “kebap.”

But this image of kabab does not paint an accurate picture of Handi Kabab. The hindi word Handi means a kind of cooking pot with a deep round container, sort of like a basin. And handi kabab is made in such a handi or hari (Bangla), rather than on a skewer over open flame.

Moreover, some say tha handi kabab is the gravy version of kabab. Skewering over open flame naturally burns away any gravy from the meat. But cooking in a pot lets the gravy set in with the flavor.

But that does not mean that every Handi Kabab recipe will have gravy. Even our recipe does not have gravy in it. So the main distinction of handi kabab from any other kabab is the handi or pot.

From the name ‘Handi Kabab’ you can guess that this specific kebab originated in India, unlike most other kebabs rooted in middle eastern origin. More specifically Handi Kabab originates in Bihar, a state in East India. But the dish is popular all over India, Pakistan, and Bangladesh.

The specifics of the recipe varies in different regions, and ours is a Bangladeshi Handi Kabab recipe based on origin. But how it may differ from the recipes of other regions I am not quite sure.

Even inside Bangladesh every family has their own recipe for Handi Kabab. So if you have a special recipe, or you experiment with ours, please let us know.

You can also use any meat you want for handi kabab. But chicken handi kabab, mutton handi kabab, and beef handi kabab are the most popular versions. That is because pork or any other meat is not quite as popular as these three.

Ours is a beef handi kabab recipe, but you can follow this exact recipe and use chicken or mutton. Just adjust the handi kabab ingredients and cooking time based on the meat you are using.

FAQs

Which country is famous for kabab?

Turkey is the most famous country for kabab. But other middle eastern countries, as well as India, Pakistan, and Bangladesh have a vibrant kabab scene.

Who founded kabab?

The exact origin of kabab is unknown, but it is presumed that kabab was first made by the Persians.