Shami Kabab Recipe By Food Fusion

Making Shami Kabab just got easier. Follow this quick and simple recipe and learn how to make Shami Kababs at home. So soft and consistent with best taste. Recipes in Urdu and English

Shami Kabab

Written Recipe in English:

Ingredients:

-Paani (Water) 4 cups
-Qeema (mince) beef ½ kg
-Chanay ki daal (Split Bengal gram) washed 250 gms
-Pyaz (Onion) 1 medium
-Sabut lal mirch (button red chilies) 12-15 or to taste
-Dar chini (Cinnamon stick) 2 big
-Badi elaichi (Black cardamom) 3
-Namak (Salt) 2 tsp or to taste
-Haldee powder (Turmeric powder) 1 tsp
-Kali mirch sabut (Black pepper corns) 8-10
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Hari mirch (Green chilies) 4-5
-Podina (Mint) ½ cup
-Hara dhania (Green coriander) ½ cup
-Anday (Eggs) 2-3
-Oil for frying

Directions:

In cooker, add water, beef mince, split Bengal gram, onion, button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black pepper corns, ginger garlic paste, coriander seeds and cumin seeds.
Bring it to boil.
Cover and cook for 30-35 mins on low flame.
If using pressure cooker, cover and cook for 10 minute.
Cook until water dries and let it cool.
In chopper, add green chilies, mint and green coriander, grind to make a coarse paste.
Add mince mixture and eggs, now grind the ingredients very well in a food processor.
After grinding the stuff, make kabab/patties of the batter with your hands.
Heat oil in frying pan and fry the kabab/patties.
Shami kababs are ready, serve with ketchup.

Important Tip:
- Use no fat meat mince.
- Lentil has to be washed only (Don’t soak it)
- After meat is tender and lentil is soft and there is still water, dry it on high flame. lentil should not become mushy.




Recipe in Urdu:

Ingredients:
-Paani (Water) 4 cups
-Qeema (mince) beef ½ kg
-Chanay ki daal (Split Bengal gram) 250 gms
-Pyaz (Onion) 1 medium
-Sabut lal mirch (button red chilies) 12-15 or to taste
-Dar chini (Cinnamon stick) 2 big
-Badi elaichi (Black cardamom) 3
-Namak (Salt) 2 tsp or to taste
-Haldee powder (Turmeric powder) 1 tsp
-Kali mirch sabut (Black pepper corns) 8-10
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Hari mirch (Green chilies) 4-5
-Podina (Mint) ½ cup
-Hara dhania (Green coriander) ½ cup
-Anday (Eggs) 2-3
-Oil for frying

Directions:
Cooker mein pani, beef qeema, chanay ki daal, pyaz, sabut lal mirch, dar chini, badi elaichi, namak, haldee powder, kali mirch sabut, adrak lehsan paste, dhania aur zeera dal dein.
Ubaal aane ke baad, dhak kar 30 minute keliya pakayen ya jab tak daal aur gosht gal jaye. Agar pani ho tu tez aanch par pani sukha len. Daal ko bilkul nahi galena (khadi khadi ho).
Agar pressure cooker istemal kar rahe hon tu 10 minute pressure pe paka lein.
Pani sukh janay tak paka lein aur mixture ko thanda hunay tak chor dein.
Chopper mein hari mirch, podina aur hara dhania dak ker grind ker k paste bana lein.
Mince mixture aur anday shamil ker k, food processor mein tamam ajza ek saath ache tarhan grind ker lein.
Haathon ki madad sa grinded mixture k kabab/patties bana lein.
Frying pan mein oil garam ker k kabab/patties fry ker lein.
Shami kabab tayyar han, ketchup k saath serve karein.


Zaruri hidayat:
- Ache result keliye bagher charbi wala qeema istemal karen.
- Daal ko dho kar istemal karna hai. Bhigo ke nahi rakhna hai.
- Daal ko bilkul nahi galena hai, isko khada khada rakhna hai. Agar daal galne pe ajaye tu aanch tez karke pani sukha len.

• Category

  Cooking