Beef Resha Kabab | Shami Kababs | How to Make Shami Kabab Recipe with Step-by-step Photos...
Beef 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 and can be skipped Bengal lentils 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 meat pieces (both), using the meat in making kebab gives it to smooth, delicious taste alongside a fiber texture
For making resha kebab I used small-sized meat pieces (both), using the meat in making kebab gives it to smooth, delicious taste alongside a fiber texture
Make them in quantity and freeze them for use later, usually, resha kebab is prepared with the meat of beef, but you can make them with lamb, chicken, or mutton meat, Here I am using medium beef pieces with a small quantity of chana dal, and you can use bread slices instead of Bengal lentil for binding
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, sandwiches as well as with can be served with dal chawal, the kid's lunchboxes, and the guest
Tips:
- To prepare this recipe use calf meat and mutton instead of beef
- It will make it super soft and juicy
- Don’t add onion first during cooking your kebabs will shred and soggy
- Don’t freeze the kebab by keeping one on top of the other They will stick to each other it may be broken up easily
- Don’t add more water at the time of cooking meat will become thin and won’t be able to make a kebab shape
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Firstly rinse and cut into small pieces of beef meat keep aside, take all ingredients, and prepare all veggies
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
Combine all whole spices along with salt, and keep on stirring well
Pour a little more water if needed, bring it to a boil cover the lid, and cook until half done
Put First coriander leaves and green chilies 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 remaining coriander and green chilies stir to mix well together
Make equal balls of the kabab dough, take one ball flatten the balls between your palms and shape it into medium-sized kebabs place all kebabs on the tray
Heat the oil in the pan and fry each side of the kebabs for around 2-3 minutes on medium flame, flip them and fry as before on medium heat
Once the kabab is well fried, transfer it to the plate or serving dish
Repeat the same process with all remaining kebabs as needed
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
Beef Resha kabab is an easy, simple, delicious, and crispy snack,resha kabab usually is prepared with meat and spices
Ingredients:
- 750g, beef
- 100g, Bengal lentil
- Salt to taste
- 12-15, whole red chilies
- 2 tbsp, ginger
- 1 tbsp, garlic
- 2 pods, black cardamom
- 1 tbsp, coriander leaves
- 2, bay leaves
- 1 tbsp, black peppercorn
- 3-5 pods, green cardamom
- 1 tbsp, cumin seeds
- 2 pods, long cinnamon sticks
- 4-6, cloves
- 100g, ghee
- 1 medium jug, of water
For Garnishing:
- 1 large, onions
- ½ cup, coriander leaves
- 1 tbsp, mint leaves optional
- 5-7, green chilies
- 2, medium-sized eggs
How to make the Shami Kababs?
- Put beef pieces and pour ½ jug of water Into the pot
- 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
- Then stir to mix well cover the lid and cook the beef for around ½ hour on medium heat
- 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
- Now turn off the flame and let them a bit down
- Put some coriander leaves and chilies in the chopper machine and chop them slightly then add kebab meat and chop them together
- Note: you use half coriander leaves and green chilies at the time of grinding and a half for later
- Now add beaten eggs and grind them further until smooth dough the dough may look fibrous because of the meat
- Repeat the same process with the remaining kebab meat
- Now add finely chopped onions, remaining green chilies, coriander leaves, and mint leaves, and then stir to mix nicely till everything is incorporated
- Note: I didn’t use enough coriander or mint leaves after grinding the meat because I haven’t available at home at that time but you must do it, this thing will enhance the taste of kababs
- Heat the pan and grease it with 1-2 tbsp ghee/oil over low heat
- Make equal balls of the kabab dough and flatten them to shape a round disk
- Similarly, make the rest of the kebab and shallow fry from both sides in a pan till they are golden brown in color
- Note: at one time fry 2-4 kebabs on medium-low heat otherwise they will be burned
- Transfer to the serving plate
- Beef Resha Shami 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
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