Juicy beef chunks mixed with tender spices, herbs, and ground spices - such is the magic of Instant Pot Shami Kababs(easy and authentic)! A delightfully simple dish that can be easily warmed up from the freezer for a guest or a particularly lazy day, these Kababs are Pakistani delights. They are scrumpious, retain their texture and taste, and are good for several months in the freezer! Pakistani cuisine would not be the same without Shami Kababs.
WHAT ARE SHAMI KABABS?
Shami Kababs are beef patties mixed with Channa dal (lentil), spices, herbs and other flavorful ingredients. These kababs are extremely popular in Pakistan, adorning many tables as appetizers, snacks, and also meals. It is an unwritten rule for Pakistanis to have a stash of Shami Kababs frozen in the corner of their freezer - at some point, every Pakistani craves Shami Kababs! Ramadan, Eid, and other holidays are sorely incomplete without Shami Kababs making an appearance throughout the day. Put simply, Shami Kababs are a homely dish, and versatile as well - they go well in sandwiches, can be eaten with parathas and naan, and can also be eaten plain (with yogurt as a side bonus!)
WHAT DO YOU EAT SHAMI KABABS WITH?
Shami Kababs can go along with anything from ketchup to green chutney to Khatti Meethi Chutney and many more condiments. They are also commonly found in sandwiches, can be eaten with breads such as paratha and naan, and are also commonly eaten raw.
WHAT'S THE BEST WAY TO DRY THE SHAMI KABAB BATTER?
Transfer the Shami Kabab batter in a non-stick pot on medium heat. Let it cook openly until the water dries out fully. This process will take 15-30 minutes depending on how much water you have remaining in the pot. (While you're drying out the water don't leave your pot unattended, you have to keep on mixing every 4-6 minutes so it won't burn from the bottom.) If it doesn't fully dry within 15-30 minutes then keep repeating the process until it's fully dried. Now during this process I just stir it occasionally. It breaks down chunks of beef so easily that you wouldn't need the wood smasher.
HOW DO I MAKE KABAB NOT DRY?
In my experience, if you put them in a food processor they tend to dry out. By putting them in a food processor you dry and cut the meat pieces. The food processor doesn't give you the Resha (strings of meat) which plays a big part in how tender it is.
HOW DO I FREEZE THE KABABS?
To freeze the Kababs take a plate, place the round shaped kababs on it and freeze it for 30 minutes. Take them out of the freezer and place them in ziploc bag and refreeze them again until you're ready to fry them. Don't fry the kababs on a high heat, that would leave them frozen or cold from inside. Always fry on medium or medium low heat.
HOW TO PREPARE/COOK SHAMI KABABS?
IS IT REALLY NECESSARY TO SOAK THE LENTILS OVERNIGHT?
YES! It's really important that it soaks for 7 hours because first it doubles its size and also they become soft so you won't have any big lentils in your kababs.
WHY DO MY KABABS FALL APART?
The magic ingredient to make sure 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.
TIPS FOR MAKING THE BEST SHAMI KABABS?
- Soak the Lentils for at least 7 hours.
- Don't use a food processor in this recipe.
- Don't use any other type of meat except beef chunks.
- Don't add the lentils in the first time putting pressure.
- Make sure to oil the hands before making the kababs.
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 would recommend is: Wooden smasher link . 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.
Let's Make Instant Pot Shami Kababs!!!
Instant Pot Shami Kababs
- instant pot or a pressure cooker
- 1½-2 lbs beef chunks
- ¾ 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 tsp red chili powder
- 2 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 finely chopped
- ½ bunch cilantro finely chopped
- 2 green peppers finely chopped
- 1 egg
- ½ cup water
- ⅓ cup 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 chili powder, cinnamon stick, black cardamoms, green cardamom pods, cloves, cumin seeds, black peppercorns 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.
- Now add Channa dal, turmeric powder, 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.)
- Now transfer everything from the Instant pot to a non-stick pot on stove on medium heat.
- Let it cook openly until the water dries out fully. This process will take 13-15 minutes depends on how much water you have remaining in the pot. (While you're drying out the water don't leave your pot unattended, you have to keep on mixing every 4-6 minutes so it wont burn from the bottom.)
- After it all dries up.
- If it hasnt dried up, then turn on the stove on medium heat and let it dry up for about 10 min then turn off the stove for 10 min. (repeat this step several times til the moisiture is completly dried up.)
- With doing the pervious step the chunks of meat should come apart but if there are still chunks of meat now is the time to use a wooden smasher.
- 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.
- Mix in cilantro, green peppers, ginger, and egg 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 ¼ 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.