Shami kabab is a boneless beef patty with chana daal and spices. These are extremely popular in South Asia and a must-have in any Desi freezer. They can be served as a main course, as a side dish, or as an appetizer.
Growing up in Pakistan, Ammi always kept Shami Kabab in the freezer. In keeping with that tradition, I keep Shami Kabab in my freezer at all times. They are excellent for making bun kabab (Indian burgers) or paratha rolls for busy or lazy-night dinners, as well as for snacks and school lunches.
What Meat Should You Use for Shami Kabab?
Choosing the right meat is key to making Reshay Walay Kabab. Using a large beef chunk or beef shank gives you the perfect texture and flavor that you will never forget. Shami kabab can be made with minced beef or chicken, but use boneless beef or veal if you want the traditional, authentic taste and texture of Shami kabab.
What Daal Should I Use?
Yellow split peas (channa dal) are the main ingredient in Shami kababs. Make sure the daal is soaked for at least 2 to 4 hours. This will assist the grains in softening and cooking properly. When daal is not soaked, the grain hardens, resulting in uncooked daal pieces in kababs.
What Does Reshay Walay Kabab Means
Reshay means thread. Using boneless beef that is more traditionally used and gives the perfect threaded texture and authentic taste in kababs.
Can I grind whole spices instead of using them whole?
Yes absolutely! If you do not want to use whole spices in your kabab, grind them all together to make a powder and add it to the meat and daal while it is cooking. This does not affect the flavor of the kababs.
How You Can Freeze Shami Kabab
Because the kabab is fully cooked, it can be stored for a long time and frozen for 2-3 months. them in a single layer on a tray or plate, making sure not to overlap. Cover with plastic wrap and freeze for a few hours, then transfer to a ziplock bag or an airtight container.
How To Cook Kababs And Fry Them After Freezing?
The detailed recipe can be printed from the recipe card, or you can watch the video to learn how to make shami kababs in the Instant Pot. Because the kabobs are already cooked, simply thaw them at room temperature for 15-20 minutes or in the microwave for a few seconds. Then, on medium heat, fry the Shami kabab until the desired color is achieved.
How To Eat Shami Kabab?
These Pakistani Shami kebabs are a lifesaver in the mornings for quick breakfasts, lunches, and dinner fixes, and seven are perfect as a side. Here are some of the most frequently used kebabs in
- Use the kabab patty in bun kabab (desi burgers) with Green Chutney, Imli Chutney, and onion rings.
- Make a Kabab Roll with flatbreads like roti, naan, or paratha
- Just eat them as a snack with Ketchup or your favorite sauce; they are delicious.
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The Best Authentic Reshay Walay Shami Kabab (Instant Pot & Stovetop)
15
servings50
minutes10
minutes1
hourShami kabab is a meat pattie made with boneless or minced beef, chana daal, and a variety of spices. These are very popular in South Asia.
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Ingredients
- For Kabab
1.5 kg boneless beef
2 cups washed and soaked chana daal, drained
1 1/2 tablespoon cumin
10 dried red button chili
Salt as per taste
1/2 teaspoon cloves
1/2 teaspoon black pepper
2 inch piece cinnamon stick
8 garlic cloves
4 inch ginger piece
1 medium onion
- For Hara Masala
1 1/2 medium onions
1 cup or a hand full of mint
5 green chilis
4 ginger piece
2 eggs
- Frying
Cooking oil
Directions
- Over The Stove
- Combine all of the ingredients listed under ”For kabab” in a large pot, and add enough water to tenderize the meat.
- To combine, mix everything thoroughly. Bring to a boil over high heat, covered.
- Once it begins to boil, stir and cover with a lid. Cook, stirring occasionally, for 1 1/2 hours on medium heat, or until the meat is tender.
- Uncover, There should not be any water in the mixture. If there is still water, dry out the mixture on high heat, stirring occasionally, until it is completely dry and begins to stick to the bottom of the pan.
- Instant pot
- Combine all the ingredients listed under ”For kabab” in an instant pot. Mix well to combine.
- Add half a cup of water. Now secure the lid and set the pressure release to sealing. Choose the “Pressure Cook” option and set the timer for 20 minutes on high pressure.
- Allow 10 to 15 minutes for the pressure to naturally release.
- Open the pot and set the temperature to “high Sauté.” Stir often until all of the water dries.
- Remove cinnamon stick
- Mash the Kabab Mixture
- Mash the mixture with the back of a wooden spoon or a potato masher until the daal is mashed and the meat has turned into “Reshey Daar” or blend it for convenience.
- Let cool completely before adding the hara masala.
- Hara Masala
- Add onions to a food processor and pulse 4-5 times until finely chopped. Make sure to avoid finely chopping. Keep the onion aside.
- Now add mint, garlic, and green chilies To chop, pulse three or four times. Instead of using a food processor, finely chop all of the hara masala by hand.
- Add all the onions, green masala, and 2 eggs to the meat and daal mixture. Combine. If necessary, adjust the salt at this point.
- Making Patties
- Slightly wet hand. Now take the mixture and shape it into a round patty about 2 3/4 inches in diameter. Continue with the remaining mixture.
- Freezing Instruction
- If you want to freeze, do it at this point. Simply arrange all of the patties in a tray, not overlapping them. Cover with a plastic cling, and freeze for a few hours. Place them in a Ziploc bag or other airtight container once they have hardened. These will stay good for up to 3 months.
- Frying the Kababs
- Heat the oil in a pan over medium heat. Now add the kababs, making sure not to overcrowd the pan. Shallow fry evenly, and thoroughly heat until the desired color. Flip the kabab and repeat the process.
Recipe Video
Notes
- You can increase the chana daal by 2 1/2 cups, but no more.
- If you do not want to use whole spices, grind them together to make a powder.
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Salam Urooj. I tried your shami kabab recipe and Omg! Can’t begin to tell how perfect they turned out. My shami kabas either broke while frying g or were too hard. But your recipe solved my problem. Now my shami kabab is loved by the entire khandaan. Can you please share beef kofta recipe. My family loves kofte but mine don’t turn our soft. I’d appreciate if you could share your recipe.
Walikum Asalam, I am so happy to hear you and your family enjoyed my Shami kabob recipe! Getting the perfect Shami kabob recipe is a staple, I am glad this recipe is the one for your family! Thank you for the review and request. Will be posting my kofta recipe soon IA!
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