Resha (strings of beef) in beef chunks mixed with tender spices, herbs, and ground spices - such is the magic of Tender Beef Shami Kabab (Instant Pot) . They are scrumptious, 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?
Tender Beef Shami Kabab (Instant Pot) 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. This Pakistani Appetizer recipe originated in Pakistan.
It is an unwritten rule for Pakistanis to have a stash of Shami Kababs frozen in the corner of their freezer - at some point, just like Beef Paaties, Chicken Samosas, and Beef Seekh Kabab
Ramadan, Eid, and other holidays are sorely incomplete without this Pakistani recipe 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 mixture to a non-stick pot over medium heat. Cook uncovered until the water evaporates completely, stirring every 4-6 minutes to prevent burning. This process typically takes 15-30 minutes but may require longer if there's more water. Stir occasionally to break down the beef chunks without needing a wood smasher.
WHY MY SHAMI KABAB ARE 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, arrange them on a plate and freeze for 30 minutes. Then, transfer them to a Ziploc bag and refreeze until ready to fry. When frying, use medium or medium-low heat to ensure they cook through without remaining cold inside. Avoid frying on high heat.
HOW TO PREPARE/COOK SHAMI KABABS?
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.
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 .
Let's Make Instant Pot Shami Kababs!!!
Instant Pot Shami Kababs
Equipment
- instant pot or a pressure cooker
Ingredients
- 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
Instructions
- 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.
Farza says
So i followed Sarah's recipe for making shami kababs. I have never liked shami kababs and never made any. So i decided to make for some quick sandwich fix. They are so so good, there is no going back now 😂 i am going to make them as soon as my first stash is finiahed 😊
Amazing recipe 👍
Sarah Mirza says
Thank you so much
Mahvish Shah says
I would like to start from saying it's a must try recipe I got instant Pot this was my first recipe that I made ! Having to operate instant pot Sara helped me with getting hang of it and I successfully made and enjoyed the most delicious shami kabab ever had in my entire life
Thank you for helping through recipe shout out to most amazing person Sara with love
Sarah Mirza says
Thank you so much
J. Sheikh says
I just made tonight, they are the best. Love this recipe.
Sarah Mirza says
Thank you so much
Laila says
I tried this recipe as my first attempt at shami kabobs and I have a few ppl in my family who are shami kabob lovers and they loved them !! This will definitely be my go to shami recipe
Sarah Mirza says
Thank you so much ❤️❤️❤️
Lyla Aga says
Is there any way to speed up the 7 hour soak so I can make this now?
Sarah Mirza says
Ok after you put the lentils in try to give 45-50 min pressure instead of 30 min. But the reason I soak it for 7 hours so there won’t be solid dal in your shami kababs. 🙂
Lyla says
Thank you! I will be patient and soak them! 😂
Sarah Mirza says
Haha sounds good you won’t regret I promise. It’s worth it. ♥️
Sarah Mirza says
Did you make it? Would love to get your feedback. 🙂
Lyla says
Cooking just now!
Sarah Mirza says
Looks beautiful let me know how you like the taste. 🙂
Lyla says
Family loved them! Thank you!
Sarah Mirza says
Yay! So happy to hear that. ♥️♥️♥️
Lyla says
I’ve already given the recipe to nine families! Thank you so much!!
Sarah Mirza says
Awwwww... thank you so much means a lot. Would love to hear their feedbacks as well. ♥️♥️♥️
Darakshan afreen waheed says
Your shammi looks amaaazing!! How many servings are in this recipe?
Sarah Mirza says
I believe it’s 15-18 shami kabab
asif jamal says
What a delicious shami kabab,I love it
Sarah Mirza says
Thank you so much
Elina Zaman says
I made these kebabs last night and the taste is so authentic. My husband and I both loved them. It was my first time using my instant pot. A foolproof recipe for sure! Thank you so much.
Sarah Mirza says
Thank you so much means a lot. try our other Kabab recipes like gola kabab, seekh kabab, chapli kababs.