Tender Beef Shami Kabab (Instant Pot) With Resha

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) With Resha. They are scrumptious, retain their texture and taste, and are good for several months in the freezer!

SHAMI KABABS

Tender Beef Shami Kabab (Instant Pot) With Resha 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 Chicken 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!)

His recipe means everything to me — it’s more than just food, it’s a piece of my family’s heart. I’ve had so many Shami Kababs in my life, but none come close to the ones made in our home.

I still remember being six years old, living in Pakistan. My dad came home from work while my grandma was frying up a fresh batch of Shami Kababs. The second she was done, he literally ran from his room and jumped over the coffee table just to get to them.

I saw the whole thing and couldn’t stop laughing! That moment has stuck with me ever since — it just shows how much my whole family loves these kababs. This is a recipe my grandma taught my mom, and one day, I’ll teach it to my daughter too.

INGREDIENTS

• Beef – I’ve experimented with lots of different cuts over the years, and hands down, the best one for Shami Kababs is boneless beef chunks from ribeye. The texture and flavor are just perfect.
• Onion – I usually use red onions, but white onions work just as well if that’s what you have on hand.
• Whole Spices – These are absolutely essential. They bring that deep, authentic flavor that really sets these kababs apart.
• Powdered Spices – Just as important! They add layers of warmth and depth to the flavor profile.
• Water – Go easy on the water. Both the beef and the onions will release their own moisture as they cook, so ¼ cup of water is more than enough. Too much and the mixture gets soggy.

WHAT DO YOU EAT SHAMI KABABS WITH?

Shami Kababs can go along with anything from ketchup to green chutney. 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 15-20 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?

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.

HELPFUL TIPS FOR MAKING THE PERFECT KABABS

1. Don’t add the lentils during the first pressure cooking. Add them afterward so they don’t overcook or turn mushy.
2. Strain the lentils properly. Make sure all excess water is drained — too much moisture will mess with the texture.
3. Oil your hands before shaping the kababs. This prevents sticking and gives a smoother finish.
4. Press the kababs firmly between your palms when shaping them. This helps avoid cracks on the surface and keeps them intact while frying.

WHICH WOOD SMASHER TO USE?

The link to the wooden smasher that I would recommend is: Wooden smasher link .

Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

Let's Make Shami Kababs!!!

Print Recipe

5 from 8 votes

Tender Beef Shami Kabab (Instant Pot) With Resha

Tender Beef Shami Kabab (Instant Pot) With Resha are a perfect side dish for any occsion. It contains beef, Split chickpeas, different seasonings and spices along with some fresh herbs. With this recipe you will be able to make 18 medium size kababs.

Prep Time30 minutes mins

Cook Time2 hours hrs

Resting time8 hours hrs

Total Time10 hours hrs 30 minutes mins

Course: Main

Cuisine: Pakistani

Keyword: instantpot, instantpotshami kabab, pakistani kabab, shami kabab, shami kabab recipe, yummy kababs

Servings: 30 kababs

Calories: 155kcal

Author: Sarah Mirza

Equipment

• instant pot or a pressure cooker

1x2x3x

Ingredients

• 2½ lbs beef chunks
• ¾ cup split desi chickpea channa dal
• 1 medium onion finely chopped
• 4 tbsp ginger garlic paste
• 2 inch ginger finely chopped
• ½ bunch cilantro finely chopped
• 2 green peppers finely chopped
• 1 egg
• ⅓ cup olive oil for frying
• ¼ cup water

Whole spices

• 1 cinnamon stick
• 6 black peppercorns
• 6 cloves
• 4 green cardamom pods
• 2 black cardamom
• 2 tsp cumin seeds
• 2 long dried red pepper Break them roughly into 2-3 pieces with your hands.

Salt and Powdered spices

• 2 tsp kosher salt or as needed
• 2½ tsp red chili powder
• 1 tsp turmeric powder
• 1½ tsp coriander powder

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.
• Drain all the water out of Chana Dal!
• 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.

Video

Notes

After step 11 in the recipe if they Shami Kababs are not fully dried then you'd  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. 

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 14g | Protein: 4g | Fat: 126g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 10mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 1mg