Shami Kebabs
Makes 23 kebabs. 2 kebabs per serving.
Equipment
- Pressure Cooker
Ingredients
- 1 kg minced chicken or any meat of your choice (e.g. beef, mutton, turkey)
- 250 gms chana dal washed
- 200 gms onions - cut in chunks
- 6 pieces garlic cloves 25 gms
- 1/2 inch piece of ginger
- 1 bayleaf
- 3 black cardamoms
- 4 cloves
- 2 pieces cinnamon
- 25 black pepper kernels
- 5 tbsp chopped coriander about 1/2 cup
- 4 finely chopped green chillies
- 1/2 tsp chilli powder
- 1 tsp garam masala
- 2 tsp salt or as per taste
- 1 tsp oil
Instructions
- Place a pressure cooker on a burner and add the minced chicken, chana dal, onions, garlic cloves, ginger, bayleaf, black cardamoms, cloves, cinnamon and black pepper kernels. No oil needs to be added to the pressure cooker.
- Add 2 cups of water
- Cook for 5 whistles
- After the pressure cooker has cooled down, open the lid
- If the mixture still has moisture in it then cook it without the lid till dry
- Once it dries up, let it cool, then remove the visible dry masalas - bayleaf, cardamom, cloves, cinnamon sticks
- Grind the mixture portion by portion in a food processor or mixer
- Then mix the coriander, green chillies, chilli powder, garam masala and salt
- Mix well
- You can modify the quantity of coriander, chilli and salt based on your preferences
- The mixture should have this kind of dry consistency to make the kebabs. If you feel the texture is moist, you can dry it over low flame
- Shape the mixture into kebabs by rolling between your palms
- Cook 6 kebabs using 1 teaspoon oil
- Using a silicon brush, spread the oil on a pan
- Lower the flame and place 6 kebabs on the pan
- Once one side has turned golden, slightly press the kebabs
- Brush the top with some oil and then flip the kebabs
- Now flip the kebabs
- Once the other side becomes golden, the kebabs are ready to be plated.
- I like to plate with coriander chutney on a bed of onions.
Notes
You can freeze these kebabs as well since they're already cooked. To save freezer space, first let it slightly freeze in a glass casserole. Once they have hardened a bit transfer to freezer bags.