Make best Reshaydar bakery style shami kabab without chopper or any fancy tools. Make and freeze before Ramazan. #happycookingtoyou #foodfusion #Shamikabab #shamikababrecipe #foodfusion #ramadanrecipes

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00:00 BakeryStyle Shami Kabab
00:15 Prepare Shami kabab
02:08 Storage
02:17 Frying
02:53 Aray waah

Recipe in English:

Ingredients:
-Water 1 litre
-Boneless beef 500g
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) cloves 6-7
-Sabut dhania (Coriander seeds) 1 tbs
-Sabut lal mirch (Button red chillies) 10-11
-Badi elaichi (Black cardamom) 2-3
-Zeera (Cumin seeds) 1 tbs
-Darchini (Cinnamon stick) large 1
-Himalayan pink salt 1 tsp or to taste
-Pyaz (Onion) sliced 1 medium
-Chana daal (Split bengal gram) 250g (soaked overnight)
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 2 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 tsp or to taste
-Hari mirch (Green chilli) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Anday (Eggs) 2
-Cooking oil for frying

Directions:
-In a wok,add water,beef,ginger,garlic,coriander seeds,button red chillies,black cardamom,cumin seeds, cinnamon stick,pink salt,onion,mix well & bring it to boil,cover & cook on medium low flame until meat is 50% done (30 minutes).
-Remove & discard whole spices.
-Add split bengal gram & mix well,cover & cook on medium low flame until tender & water dries up (40-50 minutes).
-Remove from flame & mash well with the help of masher.
-Add red chilli powder,garam masala powder,turmeric powder,pink salt,green chilli,fresh coriander,mint leaves,mix well & knead to combine.
-Take a mixture (50g) & make kabab of equal sizes.
-Can be stored in an airtight container for up to 3 months in freezer.
-In a bowl,add eggs & whisk well until foamy.
-In frying pan,heat cooking oil,dip kabab in whisked egg mixture & fry on medium flame from both sides until golden brown (makes 20-22).

Recipe in Urdu:

Ajza:
-Water 1 litre
-Boneless beef 500g
-Adrak (Ginger) 1 inch piece
-Lehsan (Garlic) cloves 6-7
-Sabut dhania (Coriander seeds) 1 tbs
-Sabut lal mirch (Button red chillies) 10-11
-Badi elaichi (Black cardamom) 2-3
-Zeera (Cumin seeds) 1 tbs
-Darchini (Cinnamon stick) large 1
-Himalayan pink salt 1 tsp or to taste
-Pyaz (Onion) sliced 1 medium
-Chana daal (Split bengal gram) 250g (soaked overnight)
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 2 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 tsp or to taste
-Hari mirch (Green chilli) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Anday (Eggs) 2
-Cooking oil for frying

Directions:
-Karahi mein pani,beef,adrak,lehsan,sabut dhania,sabut lal mirch,badi elaichi,zeera,darchini,pink salt aur pyaz dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani halki ancch per gosht 50% done ho janay tak paka lein (30 minutes).
-Whole spices ko nikal ker discard ker dein.
-Chana daal dal ker ache tarhan mix karein aur dhak ker darmiyani halki ancch per gul janay aur pani sukh janay tak paka lein (40-50 minutes).
-Chulhay sa hata lein aur masher ki madad sa ache tarhan mash ker ker lein.
-Lal mirch powder,garam masala powder,haldi powder,pinl salt,hari mirch,hara dhania aur podina dal ker ache tarhan mix ker lein.
-Mixture (50g) lein aur ek jaisay sizes ka kabab bana lein.
-Airtight container mein dal ker 3 months kliya freezer mein store ker saktay han.
-Bowl mein anday dal dein aur foamy ho janay tak ache tarhan whisk ker lein.
-Frying pan mein cooking oil garam karein,kabab ko pheetay hoye anday mein dip karein aur darmiyani ancch per dono sides sa golden brown ho janay tak fry ker lein (makes 20-22).

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