Kebab special: All about the various Seekh Kababs and Seekh Kabab Biryani

MUMBAI: Chicken Malai Seekh Kabab Biryani is one of the most popular seekh kabab biryanis in India.

But do you know that there are more than 15 other varieties of seekh kabab biryanis available for gourmets to try out.

The word Kebab is derived from a Persian term for the dish that passed into both Arabic (as kabab) and Turkish (as kebap). Kebabs are thought to have originated among the Transhumant people in Central Asia, whose meat-heavy diet was transformed somewhat in an urban context where vegetables were more readily available.

Kebab (kebap in Turkish, kabab in Iran, Afghanistan, India and Pakistan, also spelled kebob, kabob; Urdu: ????) means “grilled (or broiled) meat” in Persian and Greek. Kebab is usually made of lamb and beef. Sometimes chicken and fish are used for some styles.

It is said that the migrant Afghan plunderers and invaders, brought kebabs to the Indian kitchens. But the Mughals too were kebab fans and the art of making the perfect kebab flourished in different Mughal kitchens.

The words kabab, kabob and kebab refer to the same delicacy that is prepared with chunks of meat grilled on a skewer. The spelling kabob is mostly used by North Americans as they try to transliterate the sound for the dish that is made with grilled meat in Arab countries.

Popular seekh kebabs are the tunde (Tunday) ke kabab, kakori kebab, boti kebab and gilafi seekh kebab. There is also Reshmi Kebab, Galouti Kebab, Shish Kebab, Jali Kebab, Hariyali Kebab (chicken or paneer), Shami Kebab, and so on. There is also a dish (of beef) known as the Bihari kabab and another known as Lahori kebab.

Other lesser known varieties include the kshatriya kabab, shawarma kebab, Karachi kebab and Afghani kebab.

Döner kebap (Doner Kebab in India), literally means “rotating kebab” in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit.

Most chefs will offer various kinds of seekh kabab biryani with different meats, depending on your budget and choice of meat. However, the seekh kebab biryanis of choice are malai seekh kebab biryani and reshmi kebab biryani as the kebabs merge well into the biryani dish.

Chicken shish kebab consists of cubes of chicken (or slices) that are marinated, then skewered and grilled. It is usually made of chicken breasts marinated in yogurt, milk, and tomato paste.

Boti kebab is a variety of Indian kebab consisting of chunks of meat (lamb, mutton, chicken, or beef) that are soaked in a mixture of yogurt, garlic, ginger, chilis, papaya, and spices such as garam masala, chili powder, and cumin.

The Galouti Kebab has its origins in the kitchens of the Nawabs of Awadh in the late 17th century. Legend has it that the toothless Nawab Asad-ud-Daula, known for his love of meat delicacies, wished for a kebab that would be exceptionally tender and easily digestible and thus was born the Galouti kebab.

While Seekh kebabs are made from minced or diced meat, Boti Kebabs are actual cubes, chunks or pieces of meat, which could either be chicken, mutton or beef.

Lamb Boti Kebab is normally made from the leg of lamb meat. Traditionally whole muscle lamb meat is marinated in spiced yogurt and cooked over hot charcoal embers or a tandoor. It could also be grilled in an oven (in some places), but the charcoal fire gives it an all-together different flavour.

The Bihari Kabab is originally from Bihar and now is also a popular BBQ item in Pakistan. They are spicy, very tender pieces of beef that are barbecued on a charcoal grill.

Kshatriya chicken is prepared by marinating chicken and then cooked with a freshly grounded spices which gives flavorful, tangy and tasty taste to the chicken, which can be served as a side dish or as a yummy appetiser.

Vegetarian seekh kebabs in India are made with beans, carrots, potatoes, cauliflowers and green peas. Some vegetarian restaurants offers several varieties of veg kebabs to keep up with their clientele and make the dining experience exotic.

However, the open fire grilled or barbecued meat kebabs rule the diner’s table as the spiced and marinated meat imbibes various flavors as it is on the fire. Vegetables also imbibe flavors of the spices, but not as sublimely as various meats.