Shami Kebabs Recipe (Easy Instant Pot)
The art of crafting succulent Shami kebabs, a staple in Pakistani and Indian cuisine, is a true delight. These tender chicken and chickpea patties are elevated by the perfect accompaniments – mint chutney or ketchup – creating a harmonious fusion of flavors. In this recipe, I’ll guide you through a straightforward process to create mouthwatering Shami kebabs with minimal effort required.
For those familiar with this beloved recipe, it’s a treasured tradition that brings people together. In my household, having the mixture ready for Shami kebabs is a pre-occasion ritual that never fails to impress guests. The joy of sharing these silky patties with loved ones is unparalleled, and I make it a point to perfect my craft for special occasions like Ramadan’s Iftar time.
What makes Shami kebabs so special is their versatility – they’re just as at home during family tea times or paired with main dishes like chana pulao. Whether you’re a seasoned cook or looking to expand your culinary horizons, this recipe is sure to become a trusted favorite.
Why Shami Kabab Recipe Will Win Your Heart?
The Shami kababs’ unique combination of chicken pieces and split chickpeas yields an exceptionally umami and savory taste experience. Each bite is tender and succulent, leaving your palate craving more. Moreover, the soft texture and juicy bites make these patties a true delight.
Frying has never been easier! Shami patties are simple to cook in a wok or even just a tawa (griddle), making it a task that anyone can accomplish. I often take charge of frying myself, as it’s hard to resist the allure of these tender morsels.
Another advantage of these kebabs is their freezer friendliness. The masala (dough) can be stored for months in your freezer, making them a lifesaver recipe when unexpected guests drop by. With Shami kababs at my disposal, I always have something special to serve, and I’m confident you will too.
More About Shami kebabs?
The Shami kebab recipe boasts a rich history that dates back to the Mughal era, with its origins tracing back to Syria. As one of the most iconic and beloved classical treats, this dish has garnered widespread acclaim and popularity. Its unique blend of meat and lentils (split chickpeas) makes it an exceptional culinary offering. Traditionally, beef is the go-to choice for Shami kababs, but adventurous cooks can experiment with chicken or mutton as alternatives. The defining characteristic of this recipe lies in its judicious use of traditional spices like coriander, paprika powder, red chili flakes, and cumin seeds. Of course, individual tastes can dictate creative substitutions, allowing each cook to put their own twist on this timeless classic.
Let’s Make These Shami Kababs
To create the base mixture for our Shami kebabs, start by boiling the lentils and chicken in a pressure cooker or Instant Pot with some water. The cooking time will depend on the specific appliance you’re using – 30 minutes is what I needed with my pressure cooker, but an Instant Pot might take less time. Once cooked, remove the chicken from the pot and separate the bones from the meat. If you’re using boneless chicken, you can skip this step and just ensure the chicken pieces are minced finely.Next, add some chopped onions, green chiles, cilantro, and the cooked chicken back to the pressure cooker. Stir everything together for a minute before adding all the spices. Use the back of a spoon to mince and crush the mixture until you get a rough, stable dough.Let this mixture cool down for 10-15 minutes before shaping it into patties. To prevent the patties from sticking, I recommend applying some oil to your hands as you shape them.The final step is to coat each patty with a beaten egg, which will not only prevent sticking but also add extra flavor and a smoother texture to the kababs. Then, heat some oil in a frying pan over medium heat and gently place the patties in it. Fry four at a time, if possible, and cook for three minutes on the first side before flipping them over and cooking for another three minutes. Repeat this process until all your patties are cooked, and you’re ready to serve.
How To Make Patties Round Without Breaking?
To achieve the perfect consistency for your Shami kebab mixture, it’s crucial to strike the right balance between wet and dry. Aim for a firm yet subtle texture that will allow you to shape the mix into clean, round patties. To get there, I recommend refrigerating the mixture for 10-15 minutes before shaping – this helps to achieve cohesion and consistency.To prevent the mixture from sticking to your hands, give them a light coating of oil before shaping your patties. This simple trick will make it much easier to mold perfect, round shapes without any hassle.When shaping the patties, be gentle! Avoid applying too much pressure, as this can cause them to break and lose their shape. Instead, use your palm to gently smooth out the edges.Another important tip is to never transfer the Shami kebab patties directly to a cold frying pan – this can cause them to stick to the bottom. Instead, heat some oil in the pan for 2-3 minutes before adding the patties. This will help them cook evenly and prevent sticking.Finally, don’t forget to brush your patties with a whisked egg before cooking – this will help firm them up and prevent them from sticking to the pan. And when you do turn them, use a spatula to gently coax them into position.
What Type Of Meat Should You Use For Shami kebab?
While traditionalists may swear by using meat in Shami kebabs, the truth is there’s no rigid rule to follow. In my opinion, the choice of protein is largely a matter of personal preference. If you’re looking to stick with the classical approach, beef is a popular option. However, if you can’t get your hands on beef, chicken breast and thigh are excellent alternatives. As someone who’s a big fan of chicken, I appreciate its ease of use – it cooks quickly in a pressure cooker and yields a tender, soft texture. If you do find yourself with beef, I recommend opting for low-fat meat, as the fat content can help retain moisture in the mixture and prevent the kebab from breaking apart during frying.
Beef Stew VS Ground Meat
When it comes to making a cohesive mixture that holds together, minced or ground meat just won’t cut it. According to my grandmother’s advice, the reason is quite simple: without proper texture and structure, the mixture tends to fall apart easily. Furthermore, ground beef inherently leaves behind a significant amount of moisture, which further compromises the mixture’s cohesiveness. As a result, I’ve found that opting for meat chunks instead yields a silky texture that’s perfect for making firm shami kebab patties.
FAQs
When dealing with excess moisture in your Shami kebab mixture, it can be a real challenge. However, there’s an easy fix – simply add some bread crumbs and mix well. The breadcrumbs will effectively absorb the excess moisture, giving you a perfect consistency. When it comes to freezing the mixture, you’re in luck as it can be stored for 3-4 months. To do so, transfer the mixture to a bowl and place it in the freezer. To thaw, simply let it sit overnight at room temperature or reheat directly from frozen by placing it in a preheated oven or microwave until heated through. Another option is to make Shami kebabs in an air fryer – just pop them in, set the temperature to around 375°F (190°C), and cook for 10-15 minutes with a flip halfway through. When they’re golden brown and cooked through, they’re ready to go! As for adding extra heat, the key is to increase the amount of paprika powder and red chili powder, as well as add more green chilies to give it an extra kick.
Can I Use Any Other Kind Of Daal For This Recipe?
The humble chana daal, or split chickpea, stands out from its lentil counterparts with its unique ability to impart a silky texture – a characteristic I affectionately refer to as ‘rashe dar’ in Urdu. This distinct property is largely attributed to the higher fiber and protein content of chana daal, which enables it to bind together more effectively when combined with other ingredients.
Shami kebabs Are More Versatile?
The versatility of Shami kebabs is undeniable – they can be used to create an array of mouth-watering dishes beyond traditional kebab form. Whether it’s a bun kebab, wrap, sandwich, or even a delectable Shami Burger, the possibilities are endless. Given their adaptability, I always maintain a stash of Shami kebab mixture in my fridge for spontaneous snacking or unexpected gatherings. Moreover, preparing a large batch of these kebabs allows for long-term storage and quick reheating when needed. This approach ensures that whenever impromptu guests arrive, I can whip up fresh kebabs with ease.
Shami kebabs Recipe
The Shami kebab is a beloved side dish that combines the nutty flavor of split chickpeas (Chana dal) with tender and juicy chicken pieces. When served with a refreshing mint chutney or a tangy ketchup, this dark golden patty-based dish truly comes alive.
Instructions
As you begin making your Shami kebabs, start by combining chicken and split chickpeas in a pressure cooker, adding sufficient water and cooking for 30 minutes. Once the mixture has boiled, carefully remove the chicken from the cooker, separating the bones from the meat – although if using boneless chicken, this step can be skipped. Next, add chopped onions, chicken, green chilies, and cilantro to the same pressure cooker, stirring for a minute before incorporating all the spices. Use the back of your spoon to mince and crush everything until you achieve a dry and firm mixture. Transfer this blend to a bowl and let it sit at room temperature for 15 minutes before shaping patties. To prevent sticking, apply oil to your hands as needed. Then, beat an egg to use as a coating for the patties, preventing them from adhering to the pan. Heat oil in a frying pan, dip each patty in the beaten egg, and transfer it to the pan in batches of four. Fry each side over medium heat for three minutes, flipping with a spatula until golden brown. Repeat this process until all patties are cooked, and your Shami kebabs are ready to serve.
