Hi foodie's
Hello friends! How are you all? I hope you all are doing well. I’m doing well too. So guys, today I’m back again with a new blog. Today, I’m sharing a Shami Kebab recipe with you all. These Shami Kebabs are very useful because we can also use them to make burgers. If you have seen my previous blog, you’ll know that I made burgers using these Shami Kebabs. In that burger recipe blog, I told you all that I would share the Shami Kebab recipe with you. So today, I’m sharing this Shami Kebab recipe with all of you.
My mom and I usually make a large batch of Shami Kebabs at one time. Then we freeze them in the freezer and use them little by little whenever we need them by frying them. So today as well, I’m making them in a large quantity. Now without wasting much time, let's start making this delicious recipe.
Ingredients needed
Beef
Garlic
Onion
Potato
Green chili
Coriander
Chana daal
Red chili powder
Salt
Garam masala
Black pepper
Suki methi
Egg
Oil
Process of making
To make the Shami Kebabs, first I took a pressure cooker. Then I washed 1 kg of beef and added it to the pressure cooker. After that, I took 1 clove of garlic and 1 onion, cut them, and added them to the pressure cooker. Now after that, I washed 5 potatoes and added them to the pressure cooker as well.
After that, I added around 10 green chilies. And after that, I cut 1 bunch of coriander and added it to the pressure cooker.
After that, I took half a kg of chana daal and washed it well. Now I added it to the pressure cooker as well. After that, it's time to add the spices. In the spices, I added 2 tablespoons of salt and 2 tablespoons of red chili powder. Now at the end, I also added 3 cups of water to the pressure cooker. Now I cooked the pressure cooker on medium flame for 45 minutes.
After 45 minutes
Now after 45 minutes, I transferred the Shami Kebab mixture to another pot. Now again, we have to add some spices to it, which are 2 tablespoons of garam masala, 1 tablespoon of black pepper, and 2 tablespoons of suki methi. Now mix all these spices into the mixture. Then minc it in a meat mincing machine.
Now at the end, again mix it with the help of your hands. Then give it the shape of kebabs. Now it is ready, but I prefer to keep it in the freezer for 24 hours before using it because without freezing, the kebabs can break while frying.
Frying
So after freezing it for 24 hours, I fried 4 kebabs with an egg coating, and they turned out very delicious. I hope you all liked my Shami Kebab recipe. If you liked it, then do let me know in the comments section, and support me as always. Thank you so much, and bye-bye. 💛
That’s all for today. I will be back soon with something new to share. Until then, stay happy and keep supporting.
