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Shami Kebabs

Updated: Jun 23, 2021


If you don’t have an Instant Pot you can do this on a stovetop. This recipe makes about 20 large 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

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Total Time:

  • Prep time: 10 minutes

  • Cook time: 30 minutes


  • 2 lbs beef boti⁣

  • 1 onion sliced ⁣

  • 3/4 cup channay ki daal⁣

  • Zeera sabut 1 T⁣

  • Dhania sabut 1 T⁣

  • 5-8 cloves of garlic⁣

  • 1.5 inches of ginger sliced⁣

  • Salt ⁣

  • 10-12 peppercorns⁣

  • Stick of cinnamon⁣

  • 1-2 Bari elaichi⁣

  • 8-10 choti elaichi⁣

  • 15 sabut 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. Cook for 30 mins on high pressure. Check the salt, Chuck the big pieces of masala. ⁣

If you find that the mixture is too watery, then put the instant pot on sauté and dry out the water. ⁣

Remove this mixture from the IP (immediately and don’t let it sit), and use a food processor to grind it. You’ll have to do this in batches. ⁣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.⁣


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