Home cooking attempt — Seekh Kebab from scratch

I spent an afternoon making Seekh Kebab from scratch following a traditional recipe. Getting Kashmiri chilli right was the main challenge — it's not as straightforward as it looks. The fragrant from whole spices result was rewarding once I got it right.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. I served it with zeera cumin water as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Seekh Kebab yourself gives you a new appreciation for what goes into it at a restaurant.