Shaami Kebab is very famous in Pakistani home cooking and part of almost all traditional family dinner. They really compliment the rice dishes like pulao or biryani and everyone love these babies. This is my recipe, brought to you after testing many recipes and variations. This is the finest and the best one. So next time, make it for your friends and family and tell them about Ayesha’s Kitchen 🙂
1 kilo beef topside chunk
2 cups channa daal (soaked overnight)
2 onions cut into half
8 small green chillies
4 cloves of garlic
1 tbspn freshly crushed ginger
2 tbspns coriander seeds
4 dried chillies
2 beef stock cubes
1 tbspn cumin
1 large cardamom
2 small cardamoms
A piece of cinnamon
3 cups water
A bunch of coriander, finely chopped
4 green chillies, finely chopped
Some mint, finely chopped (OPTIONAL)
½ cup lemon juice
2 eggs, beaten
2 cups oil for shallow frying
Combine all the ingredients in a pressure cooker or a cooking pan and cook with a lid on top until everything is tender. For pressure cooker, 1 hour and normal cooking time is 2 hours.
Take off the lid and allow it to cool. Don’t worry if it is a bit runny, that will make the kebabs moist. Pulse grind in food processor and take out the mixture in a mixing bowl. Add all the extras and mix.
Make flat patties with thickness of 1.5 cm and diameter of 7 cm. Approx.
Refrigerate for 1 hr.
Heat oil for shallow frying. Dip the kebabs in egg wash and fry until golden brown and crispy.
Bater is Urdu name for quails. These are small chicken like birds with very less quantity of meat but they are very famous in Pakistani (specially Gujranwala City) and Lebanese cuisine. In Pakistan, there are 3 methods of cooking Quails, in curry, fried or barbecued. This is my version of fried quails. I add spices and herbs and fry with a thin coating of gram flour to give it crunchy outside.
24 batere (quails, skinless)
Salt to taste
1 – 1 ½ tbspns Red chilli flakes
½ tspn turmeric powder
1 tbspn cracked dried coriander
1 tspn cumin seeds
1 tbspn minced garlic
1 tspn fenugreek leaves
1 tspn carom seeds
1 tspn garam masala
1 tspn chaat masala
1 cup gram flour
2 green chillies (chopped finely)
1 bunch coriander, chopped
2 tbspns mint, chopped
4 lemons (small size) (squeezed, seedless)
2 tbspns vinegar
Oil or deep frying
In a mixing bowl, mix all the spices, lemon and vinegar into a thick paste.
Take a big, not very deep platter and pat dry the quails. Apply this spice paste to the quails and keep aside for 1 hour in refrigerator. This will help in marination and maintaining the shape of the bird.
After one hour of refrigeration, add gram flour and mix with the juices, lemon and vinegar without adding any additional liquid.
Heat oil in a deep pan, wok or kadai and fry in batches depending on the size of your wok. 5 – 8 mins per quail on medium heat.
Serve them on a platter with some lemon slices, green chillies and fresh coriander.
Salad Raita is a Pakistani home condiment served with Biryani, Pulao or any other spicy rice or spicy dish. I like it with Pulao and Shaami Kabab or Biryani. This time whenever you make Biryani, try this and don’t forget to leave a comment below 😉
1 tbspn chopped coriander leaves
1 tbspn chopped mint leaves
1 tspn chopped green chillies
Some chaat masala
2 cups thick natural yogurt
¼ cup water
1 cucumber with skin cut into small cubes
1 red onion cut into small cubes
1 tomato deseeded and cut into small cubes
-Whip yogurt with a fork and add water if you are using very thick yogurt.
-Adjust salt to taste.
-Add coriander, mint and green chillies and mix.
-Now add all other vegetables and stir.
-Dish out and dust with some chaat masala.
-Chill and serve with Biryani, Pulao or any roast meat.