Lucknowi Galauti Kebabs | Melt-in-the-Mouth Indian Kebab Recipe

These are Lucknowi Galauti Kebabs, impossibly soft, delicately spiced, and designed to quite literally melt in the mouth. A recipe with royal origins, developed for a Nawab who could no longer chew, these kebabs are built on layers of flavour, from slow-fried onions and toasted spices to the final touch of charcoal smoke. Deeply aromatic, rich, and refined, this is one of the most iconic dishes to come out of Lucknow. ⸻ INGREDIENTS For the meat 500 g mince beef (I used buffalo meat) 2 tbsp meat tenderiser 1 tsp salt (plus ½ tsp later, adjust to taste) Juice of 1 lime For frying 150 g onions, finely sliced 15 cashews 20 g garlic cloves 10 g piece of ginger 3 whole Kashmiri chillies For dry toasting 20 g white poppy seeds (khas khas) 20 g gram flour (besan) 25 g mixed melon & watermelon seeds 15 g desiccated coconut 1 tsp shahi zeera 1 heaped tsp ground coriander powder 2 flakes patthar ke phool 1 petal of star anise ½ tsp kebab chini 2 pipli Other ½ tbsp garam masala Oil (for frying, reuse this oil to fry the kebabs) Ghee (for smoking) 1 small piece food grade untreated charcoal ⸻ METHOD 1. Tenderise the meat Mix minced meat with meat tenderiser and salt and knead well using your hands. Set aside while preparing the rest. 2. Fry the ingredients Fry sliced onions in oil until deep golden and crisp. Remove and set aside. In the same oil, fry cashews until lightly golden. Fry garlic until lightly browned. Add whole Kashmiri chillies for about 30 seconds, then remove. 3. Dry toast spices On low heat, gently toast poppy seeds, gram flour, mixed seeds, desiccated coconut, shahi zeera, whole spices, and coriander powder until aromatic. Do not burn. 4. Grind masala First grind poppy seeds. Then add all toasted ingredients. Add fried onions, cashews, garlic, and chillies. Blend into a thick, smooth paste. Add garam masala and pounded ginger to paste. 5. Make kebab mixture Add the paste to minced meat. Add lime juice and remaining salt. Mix thoroughly by hand. Add a couple of splashes of water and knead again until soft and sticky. 6. Smoke (dhungar) Place a piece of hot food grade untreated charcoal in a small bowl inside the meat mixture. Pour a little ghee over it and immediately cover. Let it smoke for 5 minutes. 7. Shape kebabs Keep a bowl of water nearby. Wet your fingers and shape small patties gently. Do not press too much. 8. Cook Heat the reserved oil. Shallow fry kebabs on low heat until golden brown on both sides. ⸻ SERVE Serve hot with flatbreads, onion salad, and lime. #GaloutiKebab #LucknowFood #IndianFood #Kebab #AwadhiCuisine #IndianRecipes #StreetFoodIndia #FoodHistory #Cooking #Recipe #MeatRecipes #AuthenticIndianFood #FoodStories