Shami Kabab Recipe | Masala Mornings | Shireen Anwar | Desi Food
Check out the Shami Kabab Recipe in Urdu. Learn how to make best Shami Kabab Recipe , cooking at its finest by chef Shireen Anwar at Masala TV show Masala Mornings. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Shami Kabab Recipe , ingredients and complete Method.
Shami Kabab are the king of sidelines. It fits perfectly with all desi foods which is why you should always have some stored in your freezer. Make these and freeze these; have these as per your wish!
Watch this Masala TV video to Learn how to make Shami kabab ,Chanay ki daal ka halwa and Chicken Daalcha Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 10 September 2020.
Ingredients:
- Beef boti ½ kg
- Chanay ki daal ½ cup
- Onion chopped 1 cup
- Green chilies chopped 4
- Potato small cut into pcs 1
- Allspice powder 1 ½ tsp
- Turmeric powder ½ tsp
- Ginger garlic 2 tbsp
- Whole kashmiri red chilies 2 chopped
- Coriander leaves chopped ½ cup
- Mint leaves chopped ¼ cup
- Salt 1 tsp
- Water 1 cup
- Lemon juice 2 tbsp
- Egg as required
- Bread crumbs as required
Method:
Put beef botties in a pressure cooker with chanadaal, chopped onion, green chilies, potato, allspice powder, haldi, ginger garlic paste, chopped red kashmiri chili, salt and 1 cup water, pressure cook on high for 5 mins, cook on low heat for 15 mins, remove when beef tender and mixture dry, cool and grind finely. Now add in chopped coriander, mint, 2 tbsp lemon juice, chopped green chili, make round flat kababs, coat with bread crumbs, dip in eggs, shallow fry till golden.
Ingredients:
- Chanay ki daal soaked ½ kg
- Milk 1 liter
- Green cardamom 8
- Yellow color ¼ tsp
- Cardamom powder 1 tsp
- Almonds / pistachio sliced ½ cup
- Clarified butter 1 ½ cup
- Silver paper as required
- Sugar ½ kg
- Whole dried milk (khoya) ½ cup
Method:
Soak chanadaal for 6 hours, boil in milk till daal tender and milk dries completely, grind daal. Heat ghee, add grinded daal and fry well on low flame stirring all the time for at least 30 mins, do not let the daal burn, add sugar and fry well, it becomes thin, do not worry. When it becomes thick, add khoya with zarda color, elaichi powder, keep stirring till bubbles comes on top of surface, remove in a platter, level well, sprinklewith almonds and pistachio, elaichi powder, silver warq, give cuts, leave it for 1 hour, remove pieces.
Ingredients:
Chicken 1 kg 16 pcs
Yellow lentils 250 gm boiled
Salt 1 ½ tsp
Oil ½ cup
Green chilies 3
Cloves 6
Cinnamon 1 inch piece
Bay leaf 1
Brown onions ½ cup
Ginger garlic 1 tbsp heaped
Green chilies 6
Chili powder 3 tsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Yogurt 1 cup heaped
Lemon juice ¼ cup
Coriander seeds 2 tbsp
Curry leaves 45 – 50
Ingredients for baghar
Clarified butter ¼ cup
Garlic 1 tbsp chopped
Whole red chilies 6
Method:
Make a small sack of cloth for curry leaves. Heat oil, add whole spices, brown onions, ginger garlic and chicken, fry for 2 min, add dry seasonings with curd, fry well, add 3 cups water and the spice bag, simmer cover till tender. Remove potli, add lemon juice, blended daal, cook for 15 mins, and lastly add green chilies and baghaar.
Shami Kabab Recipe in Urdu and English
At Masala TV you can check complete Shami Kabab Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.
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