Banno kebab is a Persian and Turkish food that is made of minced meat (mince) is cooked in a clay pot called the banno. The meat is mixed with spices, onion, tomato and caramelized onions. It’s a flexible dish because it can be cooked in the banno or on the grill.

Banno kebab is a popular street food all over Pakistan. It is basically kebab stuffed with a mix of vegetables, yogurt, and a few other spices. The name itself is pretty self-explanatory.

Banno kebab is a Turkish dish cooked with tomatoes, white onions, tomatoes, mint, and parsley. It is served as a main dish and is eaten with bread and tomato sauce.

Apart from the other spices, this kebab has a cardamom and saffron flavor. It’s marinated, baked in the oven, and then re-cooked with an egg and cashewnut combination. Biriyani-style ingredients are used. A few spices have been added for flavor. This appealed to me since it had the flavor and aroma of saffron and cardamom.

Ingredients

    • 600 grams chicken (with bones)
    • Brushing oil – as needed

First, prepare the marinade.

    • 1 1/2 tablespoons ginger and garlic paste
    • 2 tbsp lemon juice
    • a pinch of salt (to taste)

The marinade for the second time

    • 1 tbsp. oil
    • 2 tbsp besan (gram flour)
    • 2 tsp ginger and garlic paste
    • 2 green chilies, chopped
    • 2 tsp chili powder
    • 1/2 teaspoon turmeric powder
    • 2/3 cup curd (thick)
    • 1/2 teaspoon nutmeg and mace powder (jaiphal and javithri powder)
    • 1/2 teaspoon cardamom powder
    • 2 tsp Kasuri methi leaves, crushed

Coating

  • 2 tbsp cashew nuts (chopped)
  • 3 tbsp or 1/3 cup coriander leaves (chopped)
  • 2 pinches saffron threads, dissolved in warm milk (20ml)
  • Egg – 1

Method

    • Refrigerate the chicken for 2 hours after marinating it with the first marinade.
    • Heat the oil in a nonstick pan or other nonstick vessel, then add the ginger and garlic paste, stir for a few seconds, then add the green chilies, stir for 15 seconds, then add the besan, and roast until the raw scent is gone or for a few seconds. It should not be roasted over a high heat.
    • Remove it from the heat and mix in the chilli powder and turmeric powder for a few seconds before removing it from the heat and allowing it to cool.
    • Add the nutmeg and mace powders, cardamom powder, kasuri methi, salt to taste, and curd to the roasted besan mixture and mix well with your hands (you may need to smash the lumps).
    • Mix in the chicken pieces well. The marinade should be thoroughly covered on the chicken pieces. The marinade should have a thick consistency.
    • Using a wooden skewer, skewer the chicken pieces or just lay them on an oven pan lined with aluminum foil.
    • The leftover marinade should be rubbed on the chicken.
    • Preheat the oven to 240 degrees Celsius (high) and bake the tray for 10 minutes.
    • After 10 minutes, flip the chicken pieces over, spray with a little oil, and continue to cook for another 10 minutes, or until the chicken is well cooked.
    • Remove the chicken pieces from the oven when they are completely cooked and coat them in the egg mixture. Because the chicken parts will be hot, proceed with caution.
    • To create the egg mixture, whisk together all of the ingredients with the saffron milk. Add a bit of salt if desired.
    • Cook for another 5-8 minutes in the oven, turning the chicken pieces halfway through and brushing it with the egg mixture and a few drops of oil to give it a glaze.
    • On the chicken, you should have all of the chopped cashewnuts, coriander leaves, and saffron. Cook until the color changes and the coating is thoroughly cooked.
    • Remove the chicken pieces and serve as an appetizer or with pulav rice. You’ll taste cardamom and saffron, which are both delicious.

Tava or frying pan

  • You may cook the chicken on a tava with a few drops of oil after coating it with the egg mixture.
  • Fry it until the egg mixture is thoroughly browned on both sides.

Notes

  • The marinade should be rich, and seasoning should be checked by tasting it.
  • Extra nutmeg may make the dish harsh, so use it sparingly.
  • Only a sprinkle of nutmeg should be used if 1 tsp mace powder is used (1 tsp mace powder + 1/4 tsp nutmeg powder).
  • Use a large pinch of nutmeg powder instead of mace if you don’t like it. If you don’t want to use nutmeg, try 1/4 teaspoon mace powder instead.
  • You may use hung curd if you wish (drain the water from the curd, wrap it in a muslin cloth and squeeze well).