shami kabab recipe – bangladeshi biye barir shami kabab recipe
- By: Zurana Masud
- | 3 Comment
- | On: March 25 2016
Description
shami kabab recipe – bangladeshi biye barir shami kabab recipe
Shami Kababs are popular and authentic Bangladeshi festival food. It is easy to cook and very mouthwatering delicious food. Bangladeshi people can’t imagine their any festival without it. It is a all time favorite side dish. A shami Kabab can be made with any kind of meat.
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Shami Kabab
shami kabab recipe – bangladeshi biye barir shami kabab recipe
Here I used Beef Mince/Keema, you can replace it with mutton or chicken minch.
Author: Zurana
Recipe type: Side/Appetizer
Cuisine: Bangladeshi
Serves: 15 people
Prep Time : 20 minutes.
Cook Time : 15 minutes
Yield : 16 kababs
Ingredients
- For Cooking Keema-Dal:
- Mince/Keema( ground beef (or ground chicken) - 1/2 kg
- Chana Dal/Yallow Split - 1/2 cup
- Bay leaf - 2
- Cinnamon stick 1 - 2 pieces
- Green Cardamon - 3 pieces
- Cloves - 4 pieces
- Ginger - 1 tablespoon chopped
- Garlic - 2 teaspoon chopped
- Cumin paste - 1/2 teaspoon
- Coriander Powder - 1/2 teaspoon
- Sugar - 1 teaspoon
- Salt - to taste
- For Making Dough:
- Egg - 1 large
- Fresh mint leaves - 2 tablespoon chopped
- Crispy Fried onion(Beresta) - 1/2 cup
- Dry Red Chili - 3 pieces roatsed
- Lemon Juice - 1 teaspoon
- Another Ingredients:
- Oil for deep fry
Instructions
Preparation:
- Soak yellow split pea (chana dal) in water for about one hour.
- Wash and drain ground beef and yellow split pea (chana dal). Keep aside.
Keema-Dal Cooking Method:
- In a pan mix ground beef and yellow split pea (chana dal) with all ingredients for cooking keema-dal.
- Add one cups of water and cook on medium heat until meat and dal is tender and all the water dries up.
- Grind the cooked meat, yellow split/dal, roasted dry red chilies with a grinder or shilpata.
- Adjust salt and pepper. Keep aside.
Making Shami Kabab:
- Take a bowl, add ground keema-dal, egg and rest of the ingredients for making dough-fried onion, lemon juice, and mint leaves, except oil. Mix well.
- Make small, round, flat shaped kababs with the kabab mixture. Keep aside.
Frying Method:
- Heat enough oil in a deep fry pan on medium heat.
- Fry kabab till golden brown on each side.
- Keep on kitchen napkin or a tissu.
- Serve with Biriyani or Polau.
Step By Step Picture:
step 1
step 2
step 3
step 4
step 5
step 6
step 7
shami kabab
notes:
- instead of beef keema you also use chicken keema.
- you can store shami kabab for one month in deep freeze.
3 responses to “shami kabab recipe – bangladeshi biye barir shami kabab recipe”
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[…] Shami Kabab recipe is almost the same as Shami Kabab that I blogged three days ago. The main player is filling which gives the deep fried kababs more […]
I just love Shami Kabab.
Thank u so much zurana masud apu for sharing this.
i’m now confident that i can make this by myself.
thank u very much apu