Pakistani Shami Kebab Recipe Over Stovetop and Instant Pot

October 16, 2021

Pakistani Shami Kebab Recipe Over Stovetop and Instant Pot

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Pakistani Food Box already gives you an article on the best kebabs in Pakistan. From that article, you may have the best kebabs types that you ever had. One of them is Pakistani Kebabs which are very famous in Pakistani food streets as well as households. However, Shami kebabs are tender patties cook with beef, chicken, lamb or mutton and Yellow split chickpeas(Channa Dal). These kebabs are dipped in eggs and fried in Pan. In this article, you’ll get the Best Shami Kebab Recipe in Pakistan. This recipe is very healthy, unique and naturally gluten-free.

 

Beef Shami Kebeb

 

Shami kebabs are a common dish in Pakistan. If your;e Pakistani, it’s likely your mom has a Shami kebab freezer store waiting for the next unexpected guest and lazy evenings to rebel. It is common practice with good reasons. This means when life gets busy there will be Shami kebabs within easy reach. These kebabs are silky juicy, wholesome, and pan-fried always ready to serve to someone who will be obliged for them.

 

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Shami kebabs are kid-friendly too with great taste and un-rejectable texture and aroma. This is a versatile dish – Shami kebabs are used in many street food dishes in Pakistan. Similarly, you can eat them at mealtimes like you can have Shami Kebabs as your snacks in the afternoon with your chai or include them in your dinner menu. Further, you can use them in different kinds of sandwiches, burgers, toasts, and as a self-served dish with tomato ketchup and chilli sauce.

 

Origination of The Shami Kebabs:

 

Shami Kebab

 

Originally, Shami Kebabs came from Syria – a South Asian country. In other words, they were brought to the sub-continent by Syrians just when Islam had begun to take root in the region. The word ‘Sham’ in the Urdu language is related to Syria and therefore these kebabs are named ‘Shami’ – meaning kebabs that came from Sham. However, they ultimately found their way into the kitchen of Muslim Rulers of the 13th or 14th century(Mughals). Thereafter, they became a prominent part of Mughal cuisine – the royal cuisine of the Mughal empire. The Mughal cuisine has reigned over the subcontinent, what is now Pakistan, Bangladesh, Nepal, and India. The Royal Mughal cuisine has a great influence over Indian and Pakistani cuisine because they have their capital centre in major cities like Lahore, Delhi, Lakhnow and Hyderabad. This causes us to incorporate various Mughlai dishes into our(Pakistani) day-to-day cooking.

 

How To Make Pakistani Shami Kebab:

 

National shami Kebab

 

Following are the main step that will lead you to the yummiest Shami kebabs. These steps are very simple and easy to prepare.

  •  For the best taste use homemade Shami kebab masala. For that grind the whole species to make Shami kebab masala. You may also use Shan Shami Kebab Masala which is also good for more tedious Shami Kebabs.
  • Add mincemeat – the beef, onion, lentils, and spices into the instant pot or stovetop along with water and cook to boil.
  • Chop up an onion, green chilli pepper, and herbs in a kitchen processor system. Remove those and then add the beef and ‘daal’ mixture and chop until smooth.
  • Broke an egg into that mixture and mix everything and form it into round shape patties. Then Fry in a pan.

 

More About Shami Kebabs:

There are so many ways to make shami kebabs but if you want to get the traditional texture and ‘Desi’ taste there is only one way. The main factor for getting a traditional taste is the use of strew/beef chunks/ or ‘Resha’ meat than ground meat. I use beef in my Shami Kebab recipe therefore I only mention instructions relating to beef. If you want to know about other meat like chicken, mutton or lamb then ask me in the comment sections.

 

shami kebab

 

However, with ‘resha’ beef you will get the traditional taste and more importantly in desi texture. The texture is the biggest factor in making your Shami kebab look attractive and appealing. As far as cooking time concerned, the main difference will be the increase in cooking time in the strew type meat. The meat process is similar to Haleem.

Get a dry mixture of shami kebab masala so that the kebabs do not give excess water and can retain their shape. This is an extra tip to follow my recipe properly.

As I mentioned in the introductory part that Shami Kebabs are a versatile dish. You can serve it in different ways like you can serve it alone with chilli sauces or with Pilaoc Rice.

 

Shami Kebab

 

 

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My Shami Kebab Recipe

October 16, 2021
: 4
: 40 min
: 1 hr
: 1 hr 40 min
: Low Difficulty Level

Shami kebabs are tender patties cook with beef, chicken, lamb or mutton and Yellow split chickpeas(Channa Dal). These kebabs are dipped in eggs and fried in Pan. In this article, you'll get the Best Shami Kebab Recipe in Pakistan. This recipe is very healthy, unique and naturally gluten-free.

By:

Ingredients
  • For Masala: 1 tbsp coriander seeds
  • 2 tbsp whole black pepper
  • 1 small cardamon
  • 2 Green cardamon
  • 8 whole cloves
  • 1 tsp toasted cumin seed
  • To Cook
  • 680-gram beef
  • 1 medium bay leaf
  • 2-1 red chilli flakes
  • 1 tbsp cumin seeds
  • 1/2 chat masala
  • 1 cup chana daal
  • 3/4 cup water
  • 1 large onion
  • 11/2 tbsp ginger piece
  • 1 egg for mixing
  • Oil of baking or frying as needed
Directions
  • Step 1 Add all the ingredients listed under for species heading in a chopper and bring them gently.
  • Step 2 For Instant Pot: For cooking add all the listed ingredients listed in the respective heading in an instant pot and mix them very well to combine.
  • Step 3 Put the lid on the pot and set the releasing pressure time for 20 minutes.
  • Step 4 Let the pressure release.
  • Step 5 Open the pot and select a high setting.
  • Step 6 Saute or stir for 20 minutes or until all the moisture has evaporated and started mixing sticking to the bottom.
  • Step 7 Press Cancer to turn off the Instant pot and allow it to cool.
  • Step 8 If you have the time refrigerate overnight and they’ll be easier to shape.
  • Step 9 For Stovetop: On a medium stovetop add all the ingredients along with freshly grounded spices and 4 1/2 cups of water and mix well to combine.
  • Step 10 Cover the and bring to boil at high heat.
  • Step 11 Use a slotted spoon to skim off the scum that rises to the surface.
  • Step 12 Continue to cook on high heat without a lid for 50 minutes.
  • Step 13 Check occasionally, until the channa dal is completely cooked.
  • Step 14 During the last 15-20 minutes stirring frequently until the moisture is evaporated.
  • Step 15 Turn off the heat and allow it to cool.
  • Step 16 After Cooking: Chop onion, green chillies, mint in a bowl of a food processor. Use the Plus setting to finely chop this mixture.
  • Step 17 Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible.
  • Step 18 Add the whisked egg and mix to combine.
  • Step 19 Add 1/4 cup oil to mix the mixture into a flat.
  • Step 20 Round patties into 2.34 inches diameter and continue with the rest of the mixture.
  • Step 21 Place an egg into a shallow bowl so that you can dip your Shami kebabs into it.
  • Step 22 Dip both sides of the kebab and add it to the burning oil pan.
  • Step 23 Add 2 or 3 patties at a time and stir and deep fry it well until the brownish colour.
  • Step 24 Remove them from the pan and place them on a plate.
  • Step 25 Your Shami Kebabs are ready!
  • Step 26

 

 

 

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