Beef Shami Kabab Recipe in Instant Pot Recipe

If you’ve been hunting for a melt-in-your-mouth, irresistibly flavorful kabab recipe that doesn’t keep you hovering over the stove all day, you’re in for a real treat with this Beef Shami Kabab Recipe in Instant Pot Recipe. I absolutely love how tender the beef gets in the Instant Pot, while still packing that perfect crispy char when pan-fried. Trust me, once you try this, you’ll want to keep this recipe bookmarked for all your snack cravings and special dinners alike!

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Ingredients You’ll Need

These ingredients come together to build that classic Shami Kabab flavor — hearty beef, nutty chana dal, vibrant spices, and fresh herbs. Picking quality beef and soaking the dal properly is key to achieving the ideal texture, so don’t skim on those steps.

• Black peppercorns: Toast lightly for a fragrant peppery kick that complements the beef.
• Coriander seeds: Adds a citrusy warmth essential to the signature taste.
• Cumin seeds: Toast these to unlock their earthy, nutty flavor.
• Whole spices (black cardamom, green cardamom, cloves, cinnamon stick, bay leaf): These aromatic gems infuse the shorthand kababs with a quintessential depth of flavor.
• Boneless beef chunks: Choose stew cut or chuck—pieces with good marbling help keep kababs juicy.
• Ginger garlic paste: Homemade or store-bought works great; it brightens the kababs.
• Chana dal: Soak overnight for softness; it binds the kababs and adds a lovely texture.
• Red onion: Fresh onion adds sweetness and moisture to the mix.
• Chilli flakes: Adjust according to your heat preference, they balance the spices well.
• Turmeric powder (optional): Adds subtle earthiness and a warm golden hue.
• Water: Helps cook the meat and dal perfectly in the Instant Pot.
• Salt: Enhances all the flavors.
• Garam masala: Finally dust the kababs with this fragrant spice blend for authenticity.
• Fresh coriander and mint leaves: Give freshness and an herbal note to the kababs.
• Green chillies: Provide heat and vibrancy — finely chop or keep whole as you prefer.
• Egg (optional): Helps bind the mixture if needed.
• Cooking oil: For frying the kababs crisp and golden.

Variations

I encourage you to play around with this Beef Shami Kabab Recipe in Instant Pot Recipe. I’ve tried adjusting spices and adding different fresh herbs to suit what I had on hand — and each time, it’s been a hit. Don’t hesitate to tweak it to your liking!

• Adding nuts: I sometimes mix in some finely chopped cashews or almonds for extra texture and richness; it gives the kababs a lovely nutty bite.
• Vegetarian alternative: Replacing beef with mushrooms and soaked chickpeas is an experimental twist I tried that’s surprisingly delicious and great if you want a meatless version.
• Adjusting heat: If you prefer a milder kabab, reduce the green chillies and red chili flakes — or swap them out for smoked paprika for a smoky flavor without intense heat.

How to Make Beef Shami Kabab Recipe in Instant Pot Recipe

Step 1: Toast Your Whole Spices

Start by dry roasting black peppercorns, coriander seeds, cumin seeds, and the whole spices (black and green cardamom, cloves, cinnamon, bay leaf) on medium heat until fragrant—about 2-3 minutes. This is a game changer; those toasted spices add so much warmth and aroma that define classic Shami Kababs. Don’t rush or let them burn—just keep stirring!

Step 2: Pressure Cook Beef and Chana Dal

Add the beef chunks, soaked chana dal, ginger garlic paste, chopped onion, turmeric (if using), chili flakes, salt, and the toasted whole spices into your Instant Pot. Pour in the water, seal the lid, and cook on high pressure for about 35 minutes. Once it’s done, do a natural release for 10 minutes before quick-releasing any remaining steam. Your meat should be so tender it falls apart easily.

Step 3: Blend the Mixture into a Smooth Paste

Drain any excess liquid, then transfer meat and dal mixture to a food processor or blender. Add fresh coriander, mint leaves, and green chilies (keep them chopped or whole per your preference). Pulse everything until you get a smooth but slightly coarse paste—this ensures your kababs have that perfect soft texture inside.

Step 4: Shape and Chill Your Kababs

To bind the mixture, you can whisk in an egg if desired, especially if your mixture feels too crumbly. Then scoop portions and shape into flat rounds or oval patties. Place them on a tray lined with parchment and pop them in the fridge to chill for at least 30 minutes. This helps the kababs hold their shape when frying.

Step 5: Fry Until Golden and Crisp

Heat a generous layer of oil in a non-stick pan over medium heat. Fry the kababs in batches, about 3-4 minutes per side or until beautifully golden brown and crisp. Don’t overcrowd the pan or turn the heat too high, or you risk undercooked centers or burnt outsides. Drain on paper towels before serving.

How to Serve Beef Shami Kabab Recipe in Instant Pot Recipe

Garnishes

I love sprinkling my kababs with finely chopped fresh coriander and serving them alongside thinly sliced raw onions tossed with a squeeze of lemon and a pinch of chaat masala. The freshness and acidity cut through the richness perfectly. Sometimes a drizzle of tamarind or mint chutney brings everything alive.

Side Dishes

These kababs pair beautifully with fluffy naan or roti, a cooling cucumber raita, and a simple salad of tomato, onion, and cucumber. When I want to keep it casual, I serve them with chai for a snack, and everyone goes crazy over that combo!

Creative Ways to Present

For special occasions, I like to stack kababs with layers of mint chutney and thin yogurt drizzle between them on a platter and garnish with pomegranate seeds and microgreens. It’s a festive look and the flavors dance beautifully together. You can even serve mini kabab sliders with mint mayo and pickled onions!

Make Ahead and Storage

Storing Leftovers

I store leftover kababs in an airtight container in the refrigerator for up to 3 days. When ready to eat, I reheat them gently in a pan to bring back the crispness instead of microwaving, which makes them soggy.

Freezing

One of my favorite things about this Beef Shami Kabab Recipe in Instant Pot Recipe is how well it freezes. After shaping the kababs, I freeze them on a tray for a couple of hours, then transfer to freezer bags. They keep well for up to 3 months. Just fry straight from frozen—no thawing needed!

Reheating

To revive frozen or refrigerated kababs, I recommend reheating in a skillet with a splash of oil on medium heat. It crisps up the outsides beautifully and warms the inside without drying them out, much better than the microwave.

FAQs

Final Thoughts

This Beef Shami Kabab Recipe in Instant Pot Recipe holds a special place in my heart because it combines nostalgia with the ease of modern cooking. I remember the first time I made these for my family—they couldn’t believe the bursts of flavor and the juicy texture, all ready so much quicker than by traditional cooking methods. I hope cooking these kababs brings you as much joy as it has to me, and that you’ll enjoy sharing them with friends and family, just like I do. Give it a try—you might just find your new favorite snack or party starter!

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