Resha Kabab Recipe - Yummy Traditional

Resha Kabab Recipe

resha kabab recipe with step by step photos

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  

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
how to make shami kabab

Beef Rehsa Shami kabab is one of the best non-vegetarian snacks to be served, perfect for a 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, sandwiches as well as with can be served with dal chawal, the kid's lunchboxes, and the guest

The main ingredients are beef and chana dal so let the go-ahead know
  1. To prepare this recipe use calf meat and mutton instead of beef    
  2. It will make it 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 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 won’t be able to make a kebab shape              
shami kabab recipe

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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


    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


    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

    how to make shami kabab

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

    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, of 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 Shami Kababs?
    1. Put beef pieces and pour ½ jug of water Into 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. Then stir to mix well cover the lid and cook the beef for around ½ hour 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 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 eggs 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 at home at that time but you must do it, this thing will enhance the taste of kababs 
    12. Heat the pan and grease it with 1-2 tbsp ghee/oil over low heat
    13. Make equal  balls of the kabab dough and flatten them to shape a round disk
    14. Similarly, make the rest of the kebab and shallow fry from both sides in a pan till they are golden brown in color
    15. Note: at one time fry 2-4 kebabs on medium-low heat otherwise they will be burned
    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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