Re: Shaami kabab
It'll turn out good IA but before you make tikkis of the whole mixture .. make one.. fry it .. eat it .. turns out too then make the rest... I usually put a lemon and green corriandar too in the mixture after grinding.
Re: Shaami kabab
Im using keema and channa dal. put it to boil along with th masala. let's see.
Re: Shaami kabab
OMG!! it came out great!
This is what I did: boiled the keema and daal with the shan masala packet on low heat for about an hour.
When fully cooked, I let it cool off and ground it up in the food processor.
I added a little bit of beaten egg to it but i think since the quantity was too little (half a pound of keema and quarter cup of chana daal) the kabab kept falling apart…fixed it by adding half a cup of bread crumbs to the mixture and they were at a perfect consistency. dipped them in egg before frying and they came out perfect.
This quantity made about 8-10 kababs including the two testing kababs.
Yeh hai choti choti khushiyan… 
Re: Shaami kabab
great job Sara!! guess saieen will be having shami-sammiches for lunch now 
Re: Shaami kabab
No we ate them all. :( I guess ill try them again this week....
when grinding qeema and channa daal add 2-3 bread slices in it. It works as a binder - this zubaida appa’s totka
Re: Shaami kabab
^yea n it makes them really soft and nice.
Re: Shaami kabab
Okay, so I have about 3/4 cups of cooked chana daal salan leftover
To make shami kababs again I was thinking of boiling boneless beef cubes in water with shami kabab masala...when its cooked, mix it all together and make the kabab
Have I got the steps right? Any ingredients Im missing?
Re: Shaami kabab
O wow..and i thought i was the only one who doesn't know how to make shami kababs. Ok..can someone post full recipe..how to make easy shami kababs????. And please..easy and layman terms.. I am getting sick of outside food now!!!
This is how I make shami kebabs
sorry don't have my cook book with me rite now, so can't write xact quantities.
I boil daal & keema separately,add Shan masala or ur own masala's thts what I do to the keema. Once the water evaporates mix with daal. Put it in a blender & blend the mixture.
Make round kebabs!
Sorry I'm missing out a few things :(
Re: Shaami kabab
I simply cannot get the hang of making shami kebabs with botis..the dal goes all halwa-fied and the meat is still half done..:(...plus it takes forever to make.
And do you all deep fry them like they do in Pakland?
Qeema,I have no problem with.
Re: Shaami kabab
Lol I know how to make them, if i were to make em from scratch… but in this case I have some leftover daal and using boneless beef instead of keema so just want to make sure I have the steps right…thats why I bumped this thread…a third time :hinna:
Re: Shaami kabab
I simply cannot get the hang of making shami kebabs with botis..the dal goes all halwa-fied and the meat is still half done..:(...plus it takes forever to make.
And do you all deep fry them like they do in Pakland?
Qeema,I have no problem with.
Charmed , with the boti's , if you are using chicken , it should get done in equal time as the daal ...
But if you are using beef , boil the beef first for about 20 minutes .. then add the daal into it and let it all boil together ..
For the mutton and lamb , pop the meat in the pressure cooker for about 20-25 minutes only .. the meat will get half done .. then put in the daal and some water .. and let it get done together on normal heat , not in the pressure cooker .
This should ensure that the meat and the daal get done at the same time .
Re: Shaami kabab
Okay, so I have about 3/4 cups of cooked chana daal salan leftover
To make shami kababs again I was thinking of boiling boneless beef cubes in water with shami kabab masala...when its cooked, mix it all together and make the kabab
Have I got the steps right? Any ingredients Im missing?
Yes Sara ,
You have got it right , you will have to make sure that the meat is fully done before your add the daal . When you are doing the meat dont forget to add chunks of onion and rest of the masala's.
What is the consistency of the daal salan? does it have water or light gravy in it? if yes , pop it in the frying pan and cook it so the water dries out ...
Then mix the meat and the daal directly into the grinder ... and add some breadcrmbs for binding ..
I have made kababs with left over salan in the past .. and learnt that if not handled carefully either the kababs wont bind well .. or the mixture becomes too runny .. mainly because daal is fully cooked ... so you keep checking the consistency of the mixture and work accordingly .. Let me know if there are any problems ...
Re: Shaami kabab
Charmed , with the boti's , if you are using chicken , it should get done in equal time as the daal ... But if you are using beef , boil the beef first for about 20 minutes .. then add the daal into it and let it all boil together ..
For the mutton and lamb , pop the meat in the pressure cooker for about 20-25 minutes only .. the meat will get half done .. then put in the daal and some water .. and let it get done together on normal heat , not in the pressure cooker .
This should ensure that the meat and the daal get done at the same time .
Thanx for the tips CB..:)
I have tried it with breast of chicken,and although they turned out ok,they were so dry ke halaq se na utreh...then I tried it with thigh meat,and it was marginally better.
I don't have a pressure cooker,so I'll try the half cooked method in a pan.
Do you add all the masalas except daal,and only add that when the meat is almost cooked??..just can't get it right...sob...
Re: Shaami kabab
awww Charmed 
Yes , I usually use boneless lamb pieces for shami kabab … I pop the meat in the pressure cooker for about 20 minutes with little water … when done, I drain the water and leave only less then a cup in … add large chunks of two onions ( I cut up each onion in six pieces ) .. add the daal … all the khara masala like cloves, peppercorn, one tiny piece of cinammon … and let it all cook …
Then when its done and water has dried out and its all cooled .. I pop it all in the blender … and thats when i put in all the spices … like salt , red chilli powder, zeera and dhaniya seeds (powdered) … and finally green chillies and fresh corriander …
and if needed egg or bread crumbs depending on the texture of the mixture …
Hope this help , try it again this time and see if it works , if not tell me exactly how you make it .. and lets see if we can spot the problems 
Re: Shaami kabab
Oh and one more thing Charmed ...
You know you said meat was dry ... it happens when you have over cooked the meat and undercooked the daal ...
So when your daal is soft but not mushy .. like mash a bit with your finger and if you can see the daal bit uncooked from within ... then let it cook a bit more ...
and when daal is done , even if the meat is not done fully , no worries , coz meat will get properly cooked when you fry the kababs ...
Re: Shaami kabab
Thanx CB…you are a star 
I’ll give it another shot…hate being defeated by a recipe,esp. after trying so many times *sigh.*If I don’t get it right this time,you have my permission to ‘doh lagaana’ to me..
Re: Shaami kabab
Inshallah this time will be perfect , I know it will be … inshallah