Chicken Shami Kabab recipe and Beef Shami Kabab recipe.
1. Chicken Shami Kabab Recipe
Boneless chicken: half kilogram ( a mix of leg, thigh and breast parts)
Gram lentil: 1 cup (soaked for a few hours)
Ginger garlic paste: 2 tablespoons
Onion: 1 (large)
Button red chilies: 6 to 8
Salt: 1 teaspoon (adjust to your taste)
Whole dry spices: 1 tablespoon (cloves, black pepper, cinnamon sticks, black cardamom)
Eggs: 1 to 2
White cumin: 1 teaspoon
Dry coriander powder: 1 teaspoon
Chopped coriander: 2 tablespoons
Green chilies: 4 to 5
Water: 2 cups
In a pressure cooker add in all the ingredients that are; boneless chicken, gram lentil, ginger garlic, onion, button red chilies, cumin, coriander powder, dry spices, salt and water except coriander leaves, green chilies and eggs.
Cook all the ingredients on medium flame until lentil and meat is tender and cooked properly. Make sure you cook enough so that water dries out. Allow it to cool down. Then add coriander leaves, chopped green chilies and eggs. Mix well and finely chop the paste in a food processor. Keep the mixture in refrigerator for 2 to 3 hours and then make flat shami kabab of the mixture. Shami kabab are shallow fried and served with mint and yogurt dip or ketchup.
2. Beef Shami Kabab Recipe
Shami Kabab is one of the most popular dishes of the Pakistan and Indian cuisine. Shami kabab are prepared of minced mutton or beef or even chicken, gram lentil and spices. They are served with any sort of main course. Shami kabab made of beef is the most popular variation prepared in Indian and Pakistani cuisine. This kabab appears like a patty or cutlet, it is pan fried and served with mint and yogurt dip onion rings and lemon juice.
In mughal era, sub continent residents were introduced a variety of main course and side dishes, snacks, drinks and much more from different parts of the world. Middle Eastern dishes were on top of the list. Shami kabab is one of the most renowned and delectable dishes from Middle East cuisine. Here is the authentic recipe of beef shami kabab. Try it once and you will love it forever.
Beef Mince: 1 ½ kg
Chickpea lentils: 100 to 150 grams (soaked overnight)
Onions: 2 large (chopped)
Ginger: 2 inches (chopped)
Garlic: 10-12 cloves
Cumin: 2 teaspoon (heaped)
Whole coriander crushed: 1 ½ teaspoon (heaped)
Black cardamom: 3 to 4
Whole dry red chilies: 6 to 8
Cinnamon sticks: 4 (1 inch each)
Cloves: 10 to 12
Black peppercorns: 15 to 20
Salt: 1 ½ teaspoons (adjust according to taste)
Water: 500 milliliters
Eggs: 3 to 4 large
Mint leaves: 1 cup (chopped)
Fresh coriander: 2 cups (chopped)
Green chilies: 6-8 (whole)
In a large sieve or colander, put beef mince and wash it to clean it up. You can put three to four layers of kitchen paper or a layer of muslin cloth and put minced beef in it. Put it under tap water for a minute or two to get rid of blood in mince. Allow it to stay for some time to drain out excess water. Now you are all set to start the cooking process. Put mince in pressure cooker along with chickpea lentil, salt, all the dry spices, chopped onion, ginger and garlic, red chilies and water. You can put dry spices in a spice bag as well if you want to remove it easily later on. Put the pressure cooker lid and cook it on medium to high flame for 15 to 20 minutes at least to make sure everything is cooked properly. Once water dries out, allow it to cool down in a large bowl.
After a while, put the mixture in a food processor and add eggs one by one, green chilies and coriander leaves, mint leaves. Make a fine paste of the mixture in the processor. Add eggs one by one and check the consistency of the paste. When you reach the desired consistency stop adding eggs and put the mixture in a bowl. Put the mixture in refrigerator for at least 5 to 6 hours and then shape it into kabab patties. You can serve right way by shallow frying them or can freeze them in an airtight box and enjoy whenever you want.