Learn how to make the most succulent, perfectly spiced Shami Kabab with Beef Boti for that perfect shredded meat texture and flavour! The IP makes it even easier to make a batch of these Shami Kababs for now and for later!
Table of contents
Despite my love for most Pakistani Beef Recipes, for most of my life I had fairly lukewarm feelings towards Shami Kababs. The notable exception is when they were spread out on to toast and pan fried - those I loved.
My husbands' family - more specifically his aunt - changed that. We went over on one of our Karachi trips and she made these Authentic Beef Boti Kababs that looked different than the very smooth ones I had grown up on. I took a bite and was actually blown away.
These kababs had actual texture, they were juicy, but not oily, the spices were headier than what I was used to and the hara masala more predominant. They became my gold standard for Shami Kabab and inspired these.
Oh and just in case you're wondering, these kababs are the perfect candidate for Bun Kababs. In my usual recipe I make daal ke kabab, but these Shami Kababs are SO good in there too!
Keema vs Boti in Shami Kababs
Shami kababs made with Keema are smoother and neater looking. However, here is why I have made a rare departure from what I grew up with to these:-
1.) Shami Kabab made with beef boti are juicier than those made with beef qeema because of how the fat breaks down.
Beef Boti is the only way to get that classic shami kabab raisha.
2.) Shami Kabab made with beef boti have a more fulsome texture than those made with beef qeema.
5 Tips for the BEST Kababs
- The meat needs to be very close to 2lbs - changing the amount of meat affects texture.
- Soaking the Daal. Soaking the chana daal overnight or for 4-6 hours helps the daal dissolve completely.
- Fresh Ginger/Garlic: I love my pastes, but fresh it is here. Easy enough too since the food processor is already out!
- Onion in the Mix: This is KEY to tender juicy kababs. I have seen recipes without and tried it without and there is no question in my mind you need to have it.
- Grinding Masala: There is nothing like the magic of fresh masala. I have seen recipes where you roast and grind and while that extra step adds flavour it wasn't phenomenal enough (especially after freezing and defrosting) to be worth the extra work (in my humble opinion).
What Goes in Boti Shami Kababs
- 2 lbs beef boti or stewing cubes
- fresh ginger and garlic
- ground spices
- chanay ki daal or chana daal
- onion
- mint
- cilantro
- green chilies
A Little Instant Pot Shami Kabab Run Down
Step one is ALWAYS to soak your Chanay ki Daal. 4-6 hours minimum, overnight is best.
Step Two: Grind your garam masala. This recipe requires minimal babysitting, so taking a few minutes out to do this isn't so bad in the scheme of things right? Rest assured that the zing of fresh masala is something else.
Step Three: Chop or blitz your ginger, garlic, onion and then combine the beef, daal, masala mix, in the Instant Pot with half a cup of water.
Cook on high pressure for 30 minutes and then natural release. That means you turn the machine off and walk away while the steam build up inside subsides. Then open the pot and switch to saute mode so that you can cook out excess water.
As you saute out the moisture the beef cubes and the daal will break down and meld together, creating a beef paste but with tons of texture. At this point you can run it through a food processor for short bursts till you get your ideal texture or leave as is.
Then stir in your hara masala, shape that test kabab, fry and adjust the mix to taste if needed!
How to Freeze & Store Shami Kabab
Shami Kabab are a popular, easy to store Ramadan friendly item, but like any food that you freeze, you need to be mindful of two things.
1.) Remember to flash freeze your Shami Kabab completely on a tray before transferring them to a bag.
2.) Make sure to take out any excess air from the freezer bag, you can fold over and press as much as you can out.
Shami Kabab keep well in the freezer for 6-9 months depending on how well packed they are.
Do remember that when you freeze Kababs some of the original pungency of the masala will dissipate!
More Ramadan Prep Ideas:
Check out my Ramadan Prep tips in this post, it features some classics and some family favourites!
Made these Shami Kababs? Share what you thought and don't forget to tag me on Instagram @flourandspiceblog ! Also please do rate the recipe below by clicking the number of stars you want to give it!
Instant Pot Shami Kabab
Equipment
- Instant Pot/Pressure Cooker, Food Processor
Ingredients
- 2 lbs Beef Boti close to exact please!
- 1 cup Chana Daal Soaked 4-6 hours or overnight (preferred)
- 2.5 inch piece Ginger
- 8 cloves Garlic
- ½ cup Diced Onion (half a medium-large onion)
- ½ cup Water
Garam Masala
- 1 Black Cardamom
- 2 Green Cardamom Pods (just seeds or use ½ tsp cardamom powder) Optional
- 1.5 tsp Whole Coriander Seeds
- 1.5 tsp Cumin Seeds
- 2 tsp Whole Black Peppercorns
- 6-7 Cloves
- Small Cinnamon Stick (2 cm or ¾ inch)
- 2.5 tsp Salt (plus additional to adjust seasoning to taste)
- 2 tsp tsp Chilli Flakes or 1.5 tsp Powder
Green Masala
- ½ cup Cilantro
- ½ cup Mint
- 6 Green Chilies
- ½ Medium Onion
Instructions
- Grind all the Masalas in the Garam Masala section and set aside
- Now quickly run your ginger, garlic and onion from the first section through a food processor/ chopper or dice by hand.
- Combine all the ingredients except the Hara Masala ones in the Instant Pot along with half a cup water and give it a mix
- Close the lid, set to seal and set to pressure for 30 Minutes then natural release (that means turn the machine off and walk away till the pressure releases, then open the valve.)
- When you open the lid to the instant pot there will still be some water left in it (see video) - turn on the saute function and cook on medium heat for 5-7 minutes until it is fairly dry - the mix will stick to the bottom.
- While it's cooling run the Green Masala ingredients through the food processor to mince. Just a few short pulses will do the trick, you want a fine dice not a paste.
- Once the mixture is warm enough to handle then for extra meaty kababs you can simply go in with clean hands and mash it together or run it through the food processor to acheive a more paste like consistency (you won't lose the lovely meat texture entirely). These kababs will still be quite moreish. Process on high speed for 30 second intervals till the consistency is to your liking.
- Stir in ALL the hara masala - it will seem like a lot but it works.
- Shape the kababs to your preferred size. Tip: Damp palms make this easier so keep a bowl of water near you.
- FRY A TEST KABAB! This step is key so you know that taste and texture are on point and you can make any adjustments necessary.
- Flash freeze on a tray then move to a freezer safe container. Keep well for 6 months.
Sarah, this looks fab! Quick question: if we just want to use ready made garam masala what would be the quantity? Thanks!
Hmmm Fatima I am not positive because ready made tends to mellow out flavour wise pretty quickly, but I'd start with 2 tbsp in the beginning before putting it in the IP then add more to taste towards the end when you are drying up the mixture!
Hi, the boti kebab recipe says "see video", but I am unable to find a video for it on your site? It's a good recipe, very similar to ours, I'm excited to try it - thanks, Srah! - Samina
Thanks, Sarah! (Sorry for the typo in your name earlier!)
No worries at all!!!
Hi Samina! It's right above the More Ramadan Prep ideas section! Let me know if it isn't loading for you!
There's a gap there, but no video link tho' I still tried clicking. Another question: Do you dip the kebabs in egg before you fry them (once thawed)?
Hmmm I am not sure why that's happening! I don't batter mine in egg but you are absolutely welcome to!
How much of the Garam masala should we put in the recipe? I freshly grinded it like you mentioned.
Hi there! I put all of it! Hope you enjoy them!
this is a genius recipe. The freshly ground garam masala is a Game Changer tastewise! I always used powdered + some whole in the IP (then plucked it all out before pulsing in the food processor) but I never got such a punchy flavor in the meat mix. And forever grateful to you for simplifying the daal to meat ratio! It's perfect ☺️ Thank you!
Eraj!!!! THANK YOU! This MADE MY DAY! Also I am not shouting - just excited!
This recipe sounds divine! Can we make these without channa daal? Or add any alternatives for a no- carb version?
Thank you Farah! I am so sorry but I don't know that it works without chanay ki daal. Ill ask my keto expert friends and add a comment here.
Thank you for simplifying the ratios! They turned out perfect. So glad I found you xxx
Yay!!! I am SO SO glad to hear it!
Amazing recipe 👍
Thank you Sarah!
Hi there... are these ratios ok for standard cooking on a stove top instead if an IP? Could you advise approx cooking time of the beef botis on a standard stove top? Jzk in advance
Hi! For standard cooking i'd add one and a half cup water and let it simmer for an hour or until your boti is completely tender! everything else will work the same! look forward to hearing how it goes!
Sara can i make this recipe with chicken?Please reply!
Hi Izza! I haven't tried it with chicken, but if you were to use chicken I would recommend thigh over breast because it may get too dry then!
Hi. I made these yesterday and followed the recipe to a T. The kebab seemed to break up when frying. Would you suggest I dip in an egg wash before frying?
Hi Sajid! I am so sorry that's happened! Typically that means the mix still has a fair bit of moisture in it and needs to be dried out. The egg wash fix you are suggesting would fix that as would a tbsp or two of breadcrumbs. Also with shami kababs they hold shape best when you pan fry them in a little oil. Let me know how it works out with the egg wash!
I made this for beef eating family members - and they loved it and said it reminded them of authentic bun kebob!
My beef got stuck to the bottom of my instant pot and was an absolute disaster to clean up. Not sure what I did wrong so will be giving it another go.
so first of all I am SO glad to hear your family enjoyed it. now let's troubleshoot. did the beef get stuck while you were tenderizing or sauteeing? if when tenderizing/pressure cooking then perhaps your IP requires a little more water (1/2 a cup?). If it got stuck sauteeing then I would think you could saute a little less to great effect. Let me know if you try it again!
Your IG stories reminded me to give these another go for Ramadan and here I am.
I followed everything to a T, and added less than 1/4 cup more of water. Once it was done, It was almost thick like a stew, so I sauteed it and than it dried well but was literally beef mush. I dont eat beef so I dont know what these are supposed to be like but Im going based off of what I've seen when my mom would make shamis, they were more "dry". I added 2 tbsps of really fine multigrain bread crumbs and yeah.....still beef mush!
Hi Sundus! Thanks so much for sharing this - the more water will definitely make the mix more liquid. If you see the recipe note it says that 1/2 cup works fine too, but I wrote 3/4 because there was one model of the IP that would get to burn very easily. 1 cup would definitely be a lot of water. That said the actual fibres of the meat shouldn't dissolve to mush. If you see the video that's what my mix looks like, am so sorry it didn't work out for you.
Thank you for sharing this recipe!
The Shami kebabs turned out so delicious!!! And also made bun kebab with the kebabs! Sooo yummi! My husbands favorite now:)
Can't even say how happy I am to hear that! Thank YOU!
Hi Sarah. I love this recipe and have used it a few times. I’m just wondering if you have tried it with chicken. How did it hold up?
Hi Zeba! I am SO glad you've tried and love this recipe. I haven't tried it with chicken but I want to soon and I'll add a note here when I do!
I made this but with chicken (please don’t hate me) and it turned out really good, love the fresh masala taste, my husband was impressed. Thank you for the well written recipe
do not hate you at all! I actually get asked so often if it works with chicken and now I know! Would you be able to tell me if you used chicken breast or thigh? Thank you!!!!
Kababs came out perfect! Made a dozen kababs. So please with results. Thank you for this recipe- it is so straightforward. Simplified my life.
Thank you for making the recipe and sharing a quantity too! I must be making mine much smaller than average!
I’m shocking after making them just now I realised I had halved the recipe and gotten the exact dozen! I used full recipe just now and have a yield of two dozen! 😂 you must have thought i’m making some jumbo kababs. Haha! Sorry about that.
hahaha no worries at all! I am glad the quantities make sense and thank you for sharing the clarification!
Hi Sarah,
I tried your quick sevaiyan recipe I saw on Instagram. It turned out so good. I am new to cooking and I like quick and simple recipes. I wanted to make shami kababs but I don't have instant pot or pressure cooker. How can you make these kabab in a regular pot? I will really appreciate your reply. Thank you.
HI Annie! Thrilled to hear that the sevaiyan worked out! Okay so for these kabab I'd double the water, bring it to a boil and simmer on low (covered) till everything is tender. Depending on how tough your boti is it'll take 45-55 minutes to get tender, if it doesn't then cook it a little more. From there on it's the same instructions as the IP - let me know how it turns out!
Hi Sarah,
Love your recipes and the ratios are so helpful for beginners (like me :P).
If I want to make these with qeema instead of boti (availability issues), will the ratio remain the same, that is 2lbs qeema instead of boti?
Thank you,
Hi Salwa! I tried to figure this out, but I don't have enough confidence in a ratio to share it. I will buy ground beef and try it out soon so that I can add a note in the recipe! Apologies for not being more helpful now but I don't want to mislead you!
Salams not sure if this post is still active but I have a lot of beef qeema and really want to give these kebabs a shot. How would you suggest I tweak it to incorporate the beef qeema? Thanks
Wasalam! I unfortunately have not tried these myself with qeema and I would not want to steer you wrong!
Batch cooked and froze these for Ramadan and it has Ben hands down the one item that needed multiple restocks!
Thanks for this one Sarah!
Thanks so much Zainab!