Whether you choose team allspice or cassia buds or cubeb for the english translation of kababchini, you will not go wrong with this dish. It’s a small round ‘tailed’ pepper kind of spice with an aroma similar to cinnamon.
Can’t find it? You can omit it and still go ahead and make this simple and fragrant meat dish ready within minutes, especially if you use a pressure cooker. Except for the kababchini, of which a reliable english translation eludes me at this point, the list of ingredients is nothing fancy but the outcome is. This is one of the most requested recipes people ask me about, which I, in turn, learnt from my sister in law. I am not sure of it’s origin but it does have an authentic hyderabadi feel (more like a ‘masaledaar meetha salan’ as a hyderabadi cook would call it.