Resha Kabab Recipe - Yummy Traditional

Resha Kabab Recipe




Beef Resha kabab | Resha Kababs are an easy, simple, delicious, and crispy snack,resha kabab usually is prepared with meat and spices, this recipe can be made with only meat and some essential seasoning, can be skipped Bengal lentil but lentil is a good binding agent a little amount of chana dal is enough to make binding kebab very well this is the reason I added to make resha kabab, this recipe can be served as a snack or at lunch or dinner, or can be given to the tiffin boxes of kids
For making resha kebab I used small-sized of meat pieces (boti), using the meat of making kebab give it to smooth, delicious taste alongside fiber texture  
Make them in quantity and freeze for using later, usually, resha kebab is prepared  with the meat of  beef, but you can make them with lamb, chicken or muttons meat
Here I am using medium beef pieces with a small quantity of chana dal, you can use bread slices instead of Bengal lentil for binding
                                  
resha-kabab-recipe


Beef Rehsa Shami kabab is one of the best non-vegetarian snacks to be served, perfect for the dinner party during winter, it can be served with green chutney or tomato ketchup
I used beef meat to make resha kabab you can use chicken, lamb, or mutton,
Delicious and tasty resha kebab that can be used in burger buns, the sandwich as well as with can be served with dal chawal, to the kid's lunchboxes, and to the guest
The main ingredients are beef and chana dal so lets the go-ahead to know how to make easy resha kabab with step by step photos...
Tips:
  1. To prepare this recipe use calf meat and mutton instead of beef
  2. It will make super soft and juicy
  3. Don’t add onion first during cooking your kebabs will shred and soggy 
  4. Don’t freeze the kebab by keeping one on top  of the other They will be stick to each other it may be broken up easily
  5. Don’t add more water at the time of cooking meat will become thin and wouldn’t able to make kebab shape              
resha-kabab-recipe

We need:

main-ingredients-of-shami-kabab

    Preparation for resha kabab:
    Firstly rinse and cut into small pieces of beef meat keep aside, take all ingredients and prepare all veggies


    cut-the-beef-into-small-pieces


    Cooking kebab meat:
    Put beef pieces and pour 1/2 jug of water in the large-sized pot, turn on the flame, and put whole dry spices along with ginger garlic

    put-the-meat-in-the-pot-add-water
    add-whole-dry-spices-in-the-meat


    Combine all whole spices along with salt, keep on stirring well

    put-all-spices-along-with-salt-into-the-beef
    keep-stirring-beef-with-spices


    Pour a little more water if needed, bring it to boil and cover the lid and cook until half done

    add-remaining-jug-water-in-kebab-meat
    cook-meat-kabab-until-half-done


    Add Bengal lentil and stir to mix well allow to cook till water dries up very well_
    Putting chana dal is totally optional you can use any bread slices for binding

    add-chana-dal-into-kabab-meat


    Chopperized kebab meat:
    Put First coriander leaves and green chilies then chop them slightly and then add cooked kebab meat to the chopper, grind kebab meat coarsely, and pour beaten egg during grinding  
    Now take it out into the mixing bowl and put chopped onions and remaining coriander and green chilies stir to mix well together

    grind-the-shami-kabab-meat
    add-beaten-egg-into-the-kabab-meat


    Make the equal balls of the kabab dough, take one ball and flatten the balls between your palm and shape into medium size kebabs place all kebabs on the tray

    shape-the-kabab-into-medium-size
    place-all-kabobs-on-the-tray


    Frying kabab:
    Heat the oil in the pan and fry each side of kebabs around 2-3 minutes on medium flame, flip them and fry as before on medium heat

    fry-kabab-from-both-sides
    until-kebabs-till-then-golden-brown-in-colour


    Once kabab are well fried, transfer to the plate or serving dish

    kabab-transfer-to-the-serving-plate


    Repeat the same process with all remaining kebabs as needed
                                   
    fry-remaining-kebabs

    Resha kabab is ready to serve                 

    resha-kabab-is-ready-to-serve


    Resha kabab is a perfect snack and even at lunch or dinner, also goes well with biryani pulao green sauce and ketchup
                                                                    
    resha-kabab-is-served-with-ketchup-and-churney





    Beef Resha kabab | Resha Kababs are an easy, simple, delicious, and crispy snack,resha kabab usually is prepared with meat and spices

    Ingredients:
    1. 750g, beef
    2. 100g, Bengal lentil 
    3. Salt to taste
    4. 12-15, whole red chilies
    5. 2 tbsp, ginger
    6. 1 tbsp, garlic
    7. 2 pods, black cardamom
    8. 1 tbsp, coriander leaves
    9. 2, bay leaves
    10. 1 tbsp, black peppercorn
    11. 3-5 pods, green cardamom
    12. 1 tbsp, cumin seeds
    13. 2 pods, long cinnamon sticks
    14. 4-6, cloves
    15. 100g, ghee
    16. 1 medium jug, water
    For garnishing:
    1. 1 large, onions
    2. ½ cup, coriander leaves
    3. 1 tbsp, mint leaves optional
    4. 5-7, green chilies
    5. 2,medium-sized eggs 
    How to make the resha kababs?
    Instructions:
    1. Put beef pieces and pour ½ jug of water In the pot
    2. Combine all spices with the beef whole red chilies, black and green cardamom, salt, black peppercorn,cumin-coriander seeds, cinnamon sticks, bay leaves, and cloves
    3. And then stir to mix well cover the lid and cook beef for around ½ hours on medium heat
    4. After 30 minutes remove the lid and reduce the flame to low then add drained and soaked chana dal into the beef mixture stir to mix well and further cover the lid and allow cooking until water has evaporated well
    5. Now turn off the flame and let them a bit cool down
    6. Put some coriander leaves and chilies in the chopper machine and chop them slightly then add kebab meat and chop them together
    7. Noteyou use half coriander leaves and green chilies at the time of grinding and a half for later
    8. Now add beaten egg and grind them further until smooth dough the dough may look fibrous because of the meat 
    9. Repeat the same process with the remaining kebab meat
    10. Now add finely chopped onions, remaining green chilies, coriander leaves, and mint leaves, and then stir to mix nicely till everything is incorporated   
    11. Note: I didn’t use enough coriander or mint leaves after grinding the meat because I haven’t available more at home by the time but you must do, this thing will enhance the taste of kababs 
    12. Heat the pan and greased it with 1-2 tbsp ghee/oil over low heat
    13. Make equal  balls of the kabab dough and flatten it to shape a round disk
    14. Similarly, make the rest of the kebab and shallow fry from both sides in a pan till they golden brown in color
    15. Note: at one-time fry 2-4 kebabs on medium-low heat otherwise they will be burn
    16. Transfer to the serving plate
    17. Beef Resha Shami Kabab is ready to serve
    18. Resha kabab is a perfect snack and even at lunch or dinner, also goes well with biryani pulao green sauce and ketchup
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