Updated: Jul 20
If you don’t have an Instant Pot you can do this on a stovetop. This recipe makes about 24 shami kebabs. I use beef botis so the texture of the kebabs become “raisha” and not a paste. I hope you make them and enjoy them as much as my fam does. Also - these kebabs make the most amazing anda shami bun kebabs. #JustSaying
Prep time: 10 minutes
Cook time: 1 hour
2 lbs beef cut into medium sized pieces
1 onion sliced
3/4 cup channay ki daal (soaked overnight or 2 hours)
Cumin seeds 1 Tbsp
Corriander seeds 1 Ttsp
5-8 cloves of garlic
1.5 inches of ginger sliced
Stick of cinnamon
1-2 black cardamom
8-10 green cardamom
15 whole red chillies
Dump everything in a pot with 1/2 cup of hot water to cover the meat. Don’t add more water, trust me on this.
Cover the instant pot with it's lid, set the pressure knob to sealing and cook for 30 mins on high pressure. Release pressure immediately once the cook time is over by moving the pressure knob over to venting.
Remove the big pieces of masala.
The mixture will be watery, at this point set the instant pot on saute mode and dry out the water. this takes about 25 mins.
Keep mixing the mixture and breaking up the meat as you go. This will also ensure that you don't need to run the mixture through a food processor.
However if you want a finer mixture, once the water has dried out you can use a food processor to grind it.
Let the mixture cool.
Add 2 eggs, green chilies, mint and dhania chopped. Shape into patties. I always make one and fry it to taste test. Check for the salt etc.
You can make these kebabs and fry them all in one go and freeze, or you can freeze as is and fry as you go.