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Shami kabab #ramadankitayari
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A picture of Shami kabab #ramadankitayari.

Shami kabab #ramadankitayari

Saima Sameer Ali
Saima Sameer Ali @SS_kitchencorner
Pakistan

My nani n ami's recipe 😊 best reshaydar shami kabab

My nani n ami's recipe 😊 best reshaydar shami kabab

Read more

Shami kabab #ramadankitayari

Saima Sameer Ali
Saima Sameer Ali @SS_kitchencorner
Pakistan

My nani n ami's recipe 😊 best reshaydar shami kabab

My nani n ami's recipe 😊 best reshaydar shami kabab

Read more
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Ingredients

  • Beef boti 1 n a half kg
  • Channa dal 2 cups soaked
  • 12/15Saboot gol lal mirch
  • 12/15Saboot kali mirch
  • 4Bari illaichi
  • Dar cheeni sticks 2
  • Lehsan 1 potli
  • 2 piecesAdrak
  • 2 tspSaboot dhanya
  • 2 tspZeera
  • Salt
  • Jawatri zara si
  • 8Kabab cheeni
  • 3Pyaz
  • 4 cupsPani
  • For masala:
  • 2Chopped pyaz
  • Hara dhanya chopped half bunch
  • Podina chopped half bunch
  • 4Hari mirche chopped
  • 2Anda
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Steps

  1. 1

    Subse phele ek pateeli me gosht,dal r sub ingre r pani dal k pakne rakh dein.

  2. 2

    Ache se gal jaye to bhon lein.

  3. 3

    Thanda kar k pees lein.

    A picture of step 3 of Shami kabab #ramadankitayari.
  4. 4

    Ab masalay walay ingre dal k mix karen r kabab bana lein.

    A picture of step 4 of Shami kabab #ramadankitayari.
    A picture of step 4 of Shami kabab #ramadankitayari.
    A picture of step 4 of Shami kabab #ramadankitayari.
  5. 5

    Agar lagay k anda r dalna hai to half r dal lein.

    A picture of step 5 of Shami kabab #ramadankitayari.
    A picture of step 5 of Shami kabab #ramadankitayari.
  6. 6

    Freeze karen.fry karen r enjoy karen.

    A picture of step 6 of Shami kabab #ramadankitayari.
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Saima Sameer Ali
Saima Sameer Ali @SS_kitchencorner
on April 26, 2019 11:30
Pakistan
Asalam o alikum Welcome to my food world.CHEF AMBASSADOR COOKPAD KARACHI PAKISTAN n a Home Chef.love to cook yummmy food for my family n my frends. 😊 Also done a show as a chef on masala tv in lively weekends.Join me on fb CHEFS & MUMS HUT BY SAIMA SAMEER ALI.
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