Sarah- Hey everyone, I’m here to give you my mom’s Instant Pot Shami Kabab (easy and authentic) recipe. This recipe is my mom’s recipe. She is known famous for Shami Kababs. Instant Pot Shami Kababs are known for mainly cooked with beef chunks. My mom and I always have a kabab sections in our freezers. If I’d invite you or you come unexpectedly chances are very high that I’d be serving Shami Kababs on the side along with tea or a full dinner menu. The best thing about Shami Kababs are no matter how long you freeze them they don’t lose their shape, texture, and most of important of all shape.
In our household, Eid is incomplete without Shami Kababs. Shami Kababs are just a homely dish for me. I could get a sign that says Shami Kababs are home that’d be very accurate; but enough of the cheesy jokes. I really love Shami Kabab. They come in handy when unexpected guest comes in for a visit, a quick weeknight full meal, also come in handy when you just want to make a sandwich, eat it with paratha, chapati, or naan.
WHAT ARE SHAMI KABABS?
Shami Kababs are beef patties mixed with Channa dal (lentil), spices, herbs and other flavorful ingredients. These kababs are very popular in Pakistan. Pakistani can’t go without hiding stash of Shami Kababs in their freezer for emergency uses, guests come over, late night sandwiches, mid-morning snack or any other time they are craving Shami Kababs.
WHAT DO YOU EAT SHAMI KABABS WITH?
Shami Kababs can go along with anything from ketchup to green chutney to chili garlic sauce and many more condiments. I very often eat them with ranch. (Yes I am obsessed with Ranch).
WHAT DO I DO AFTER I LEAVE THE SHAMI KABABS ON SAUTE MODE AND THEY ARE NOT DRIED?
After step 10 in the recipe if they Shami Kababs are not fully dried then you’d place the batter in another pot and put that pot on the stove on medium heat. Let it cook openly for 5 minutes. stirring occasionally. After that, turn off the stove the stove, and let it completely cool down. Do that couple of times until the the batter is completely dried.
HOW DO I MAKE KABAB NOT DRY?
In my experience, if you put them in a food processor it tends to dry out. By putting them in a food processor you dry and cut the meat pieces which makes it dry. Also, food processor doesn’t give you the Resha (strings of meat) which plays a big part on how tender it is.
HOW DO I FREEZE THE KABABS?
When it comes to freeze the Kababs take a plate, place the round shaped kababs on it and freeze it for 30 minutes then take them out of the freezer and place them in ziplog bag and refreeze them again until you’re ready to fry them out. Don’t fry the kababs on a high heat, that would leave them frozen or cold from inside.
HOW DO YOU COOK SHAMI KABABS?
Soak the channa dal overnight in water. Turn on the Instant Pot on sauté setting. Add in beef, water, onion, ginger garlic paste, whole spices and salt. Mix everything well. Press the Pressure Cooker setting and seal the lid for 30 minutes. Vent the air out. Now add Channa Dal, turmeric powder, some more salt (if needed), long dried red pepper, and coriander powder. Mix well, press Pressure Cooker setting again, seal the lid for 25 min. Vent the air out. (By now your daal should be very soft.) Mix well, press the sauté setting and let it cook openly until the water dries out fully. This process will take 15-30 minutes depends on how much water you have remaining in the pot. (While you’re drying out the water don’t leave your IP unattended, you have to keep on mixing so it wont burn from the bottom.) Let it cool down for 60 minutes. Take out the whole spices.
HOW TO PREPARE SHAMI KABABS?
WHY DO MY KABABS FALL APART?
Your magic ingredient to make sure your kabab doesn’t fall apart are the EGGS. Eggs will be the ingredient that you’d use for binding. It won’t break, I promise. Just follow the recipe you won’t be disappointed.
Instant Pot Shami Kabab is my go to no matter what the occasion is. I hope you give this recipe a try. The link to the wooden smasher that I use is: Wooden smasher link . If you liked this recipe please check out my Chicken Malai Tikka , Keemay Ki Goliyaan and Achari Keema . If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Instant Pot Shami Kabab
- 2 lbs beef chunks
- 1 cup Split desi chickpea (channa dal)
- 1 medium onion finely chopped
- 3 tbsp ginger garlic paste
- 1 cinnamon stick
- 6 black peppercorns
- 6 cloves
- 4 green cardamom pods
- 2 black cardamom
- 2 tsp cumin seeds
- salt as needed
- 2 tbsp red chili powder
- 3 long dried red pepper tore with hand roughly in about 2-3 pieces each
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 inch ginger minced
- 1/2 bunch cilantro finely chopped
- 2 serrano peppers finely chopped
- 2 eggs
- 1 cup water or as needed
- 3 tbsp olive oil for frying
- Soak the channa dal overnight or 7 hours in water.
- Turn on the Instant Pot on sauté setting.
- Add in beef, water, onion, ginger garlic paste, red chilli powder, cinnamon stick, black cardamom, green cardamom pods, cloves, cumin seeds, black pepercorns and salt.
- Mix everything well.
- Press the Pressure Cooker setting and seal the lid for 30 minutes.
- Vent the air out and unseal the Instant Pot. This picture below illstrates what it should like when you open the IP.
- Now add Channa dal, turmeric powder, some more salt (if needed), long dried red pepper, and coriander powder. (Make sure the water from the channa dal is completely drained not even one ounce shoud be added to the IP.)
- Mix well, press Pressure Cooker setting again, seal the lid for 30 min.
- Vent the air out. (By now your daal should be very soft.)
- Mix well, press the sauté setting and let it cook openly until the water dries out fully. This process will take 15-30 minutes depends on how much water you have remaining in the pot. (While you're drying out the water don't leave your IP unattended, you have to keep on mixing so it wont burn from the bottom.)
- Let it cool down for 60 minutes.
- Take out the whole spices that you come across like cinnamon, black cardamom, green cardamom, and etc.
- Combine everything by hand after it cools down, get a wooden smasher or by hand and smash everything well.
- Mix in cilantro, serrano peppers, ginger minced and mix in with the dry beef dal mixture by hand.
- Add eggs into the mixture and mix well with one of your hands.
- Now apply few drops of oil on your hand and start shaping them.
- Now shape the mixture into little round shape kababs (patties) about 1 inch wide and less then 1/4 inch in length.
- On medium heat, in a fry pan, heat olive oil.
- Add in the Kababs and shallow fry them, until they are medium to dark brown on both sides.
- Serve it immediately.