Pakistani Shami Kabab | شامی کباب بنانے کا آسان طریقہ | Shami kabab recipe | शमी कबाब

Welcome to Siddiqui ArtofCooking! In this video, we’ll show you how to make the perfect, delicious Shami Kabab at home. This traditional Pakistani and Indian dish is a favorite at family gatherings, and it's super easy to make! We’ll guide you through each step to ensure your kababs are flavorful, moist, and never fall apart. Whether you are using beef, chicken, or mutton, this recipe guarantees restaurant-quality Shami Kababs right from your kitchen. Shami Kabab Recipe | How to Make Shami Kabab | Beef Shami Kabab Recipe | Chicken Shami Kabab |Traditional Shami Kabab | Quick Shami Kabab
| Pakistani Shami Kabab Recipe | Homemade Shami Kabab | Shami Kabab for Beginners | Perfect Shami Kabab

Make sure to follow along for tips on achieving the perfect texture and flavor! Don't forget to like, share, and subscribe for more authentic and easy recipes.

Shami Kabab Recipe by Siddiqui ArtofCooking

Ingredients:

500g beef/chicken mince

1/2 cup chana dal (split chickpeas) – soaked for 2 hours

1 onion (chopped)

4-5 garlic cloves

1-inch ginger piece

2-3 green chilies (chopped)

1 tsp red chili powder

1 tsp cumin seeds

1/2 tsp garam masala powder

1/2 tsp black pepper powder

Salt to taste

Fresh coriander and mint leaves (chopped)

1 egg (for binding)

Oil for frying


Instructions:

1. Prepare the Mixture:

In a pressure cooker, add the mince, soaked chana dal, onion, garlic, ginger, green chilies, cumin seeds, red chili powder, salt, and enough water to cook the dal and meat together.

Cook for about 20-25 minutes or until the meat and dal are soft, and the water has evaporated. Stir occasionally.

Let the mixture cool down.

Grind the Mixture:
Transfer the mixture to a food processor and grind it into a smooth paste. Make sure no whole pieces of dal or meat remain.

Add fresh coriander, mint leaves, black pepper, and garam masala. Mix everything well.

Shape the Kababs:
Once the mixture is cool, add the egg for binding and mix well.

Shape the mixture into small, flat, round patties (kababs).

Fry the Kababs:
Heat oil in a pan over medium heat.

Shallow fry the kababs until golden brown on both sides, about 3-4 minutes per side.

Remove and drain on a paper towel.

Serve:
Serve hot with green chutney, raita, or alongside paratha or naan.

Watch now to learn how to create Shami Kababs that your family and friends will love!

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