Have you ever ordered beef shami kabab from a restaurant that looked perfect but turned out dry, bland, with more dal than meat? 😕 Yes? That's exactly why I stopped wasting my money and started making them at home. These homemade shami kababs are extra flavourful, hold their shape, and taste just like the ones you first fell in love with.
Trust me, after months of testing, I've finally nailed a foolproof recipe you'll come back to again and again. Ready to batch-prep your way to crispy, juicy, desi-style beef shami? Let's do this!
I already have a chicken shami kabab recipe on the blog that's made on the stovetop, and yes, you can tweak it for beef. But I wanted to share this big batch beef version because it's extra flavourful and super convenient, thanks to the Instant Pot!
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❤️Why You'll Love This Recipe
This is the best beef shami kabab recipe made with a perfect ratio of ingredients, so the kebabs are more meat-forward. That best blend of tender meat and creamy chana dal with bold spices. Shami kebabs with beef that are crispy on the outside and melt-in-your-mouth on the inside!
Also, with this recipe, dipping the shami in egg to fry is OPTIONAL!
You don't need to thaw! Just start frying on low to medium, turning often until crispy and warm.
So, if you've ever struggled with kababs falling apart, tasting bland, or being too dry, then this beef shami kabab recipe will help.
🛒Ingredients Notes
Here is a list of key ingredients you will need:
- Whole Spices: A mix of black pepper, coriander, cumin, black cardamom, green cardamom, cloves, cinnamon and bay leaf. You will also need some dried red chillies or chilli flakes.
- If not all, try to use at least 3 to 4 spices and make sure black cardamom is one of them.
- Boneless Beef: Opt for stew cuts, such as chuck or shank.
- You may use beef with bones and remove them later after pressure cooking.
- Chana Dal: Bengal gram (split chickpeas) adds both binding and texture. If unavailable, you can use regular chickpeas, though the taste and texture will be slightly different.
- Produce: You will need ginger, garlic, green chillies, onion, fresh mint and coriander leaves.
- Egg: Optional. This is used for coating before frying.
- Cooking Oil: to pan fry. I have used sunflower oil.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🥣 Equipment
- Instant Pot or Pressure Cooker
- Muslin cloth or cheesecloth (for spice bundle)
- Potato masher or Food processor/chopper
- Tray and parchment paper (for freezing)
- Thick-bottomed frying pan
🔪Steps to Make Instant Pot Beef Shami
Once you've got all your ingredients prepped and the kitchen to yourself, it's time! Play your favourite playlist, tie that apron, and fill up your freezer with perfectly shaped, homemade beef shami kababs.
For detailed instructions on how to make the recipe, please refer to the printable recipe card below.
Make the Spice Bundle
Wrap all the whole spices (listed in the recipe card) in a small piece of muslin and tie it into a tight pouch. This keeps the spices contained and easy to remove later.
Saute
Turn on Sauté mode on your Instant Pot. When it displays HOT, add the beef along with the chopped ginger and garlic or paste and saute until the beef is no longer pink. Cancel Sauté.
Add Ingredients
Drain and add the soaked chana dal, chopped onion, dried red chillies, turmeric (optional), salt, and the spice bundle. Pour in water just enough to cover the mixture.
Pressure Cook
Lock the lid, ensure the pressure valve is turned away, and pressure cook on High for 30 minutes. Allow natural pressure release.
Prepare the Herbs
In a mini chopper, pulse mint leaves, coriander leaves, green chillies, and optional onion until finely chopped. Of course, you may use a knife.
Open Instant Pot
Once the pressure releases, open the lid and remove the spice bundle. If the mixture is watery, turn on the sauté and cook until almost dry.
Mash and Mix
Remove the pot and mash everything using a potato masher or pulse in a food processor in batches (but keep some texture).
Chill
Mix in the ground roasted spices and chopped herbs. Taste and adjust salt or heat. Chill the mixture for 30-60 minutes. This helps with shaping.
Shape the Shami
Wet your hands and scoop out heaped tablespoons of the mixture. Shape into even, thick patties (about ¼-inch thick). Place on a tray lined with parchment paper or ziplock plastic bags.
To flash freeze, place the tray in the freezer until firm, then transfer the kebabs into a ziplock bag.
Fry the Shami
Heat a little oil in a flat pan over medium heat. Optional: Dip the kababs in beaten egg before frying.
Fry in batches for 2-3 minutes per side until golden and crisp. Don't overcrowd the pan!
💡Serving Suggestions
- Pair with green chutney, sliced onions, and lime wedges.
- Tuck into a paratha wrap for a quick roll.
- Serve as a starter for your desi-style dinners.
- Add to rice bowls with salad and yoghurt.
- Make a shami burger or bun kabab.
- Serve with a bowl of raita.
If you have ideas, please share them in the comments below.
🔍 Did You Know?
The name Shami is believed to originate from Bilad-al-Sham (modern-day Syria), as skilled cooks from that region migrated to South Asia during the Mughal era.
Another theory suggests that the name Shami comes from Shaam, meaning "evening" in Dari, Urdu, and Hindi, as the kababs were traditionally enjoyed as an evening snack.
While the exact origin of shami kabab is debated, the most popular story credits a chef in Lucknow who created them for a toothless Nawab. But, similar tale exists for the creation of the Galouti kebab too!
Whatever the true origin may be, one thing's certain, the result is a dish that's an absolute treat for the senses.
☝️Recipe FAQS
Chana dal is key for texture and binding. But if you're in a pinch, you can still make it work! Cook the beef with spices first, then drain and add canned chickpeas towards the end. Let it simmer together so the flavours meld, then mash and shape as usual. Just note: the texture may be softer than the classic version.
If your kababs are breaking while frying, the mixture likely needs adjusting. Try mixing in a boiled and mashed potato to firm it up. Make sure you've sautéed off any excess liquid after pressure cooking, and avoid over-processing or over-mashing. Chilling the mixture before shaping makes a big difference, as it helps them hold their shape perfectly.
Yes! The kababs hold well on their own. The egg gives an extra layer or flavour, but it isn't necessary.
If pan-frying, cook each shami kabab for about 2 to 3 minutes per side on medium heat until golden brown and crisp outside. Cooking times may vary slightly depending on thickness and stove heat-so keep an eye on that lovely crust!
❄️Storage
- Freeze: Freeze the shaped kababs for up to 2 months.
- Fridge: Store fried kababs in the fridge for up to 3 days.
- Reheat: Reheat in a pan, oven, or air fryer until warmed through.
🍲Similar Recipes
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📖 Recipe Card
Beef Shami Kabab Recipe (Instant Pot)
Ingredients
Spice bundle:
- 1 ½ teaspoon black peppercorns
- 1 ½ teaspoon coriander seeds
- 1 ½ teaspoon cumin seeds
- 1 black cardamom
- 6 cloves
- 1 inch cinnamon stick
- 2 green cardamom
- 1 bay leaf
Pressure cook (Instant Pot)
- 1 kg boneless beef chunks, stew cut
- 2 tablespoon ginger garlic paste, see notes
- 250 grams chana dal, soaked overnight or at least 4-6 hours.
- 1 small red onion, roughly chopped
- 2 teaspoon chilli flakes, see notes
- ¼ teaspoon turmeric powder, optional
- ¾ cup water
- salt to taste
Dry masala
- 1 tablespoon garam masala, see notes
- 2 teaspoon chilli flakes
- ½ cup Fresh coriander leaves
- ½ cup fresh mint leaves
- 8 to 10 green chillies
- 1 small red onion, optional
For Frying
- cooking oil
- 1 egg, optional
Instructions
Prepare the spice bundle
- Prepare the spice bundle with the whole spices in a piece of clean kitchen muslin cloth.1 ½ teaspoon black peppercorns1 ½ teaspoon coriander seeds1 ½ teaspoon cumin seeds1 black cardamom6 cloves1 inch cinnamon stick2 green cardamom1 bay leaf
Pressure cook
- Turn on Sauté mode on your Instant Pot. When it displays HOT, add the beef along with the chopped ginger and garlic or paste and saute until the beef is no longer pink. Cancel Sauté.1 kg boneless beef chunks stew cut2 tablespoon ginger garlic paste see notes
- Add the soaked and drained chana dal, roughly chopped onion, dried red chillies, turmeric powder and salt. Don't forget to drop in the prepared spice bundle.250 grams chana dal soaked overnight or at least 4-6 hours.1 small red onion roughly chopped2 teaspoon chilli flakes see notes¼ teaspoon turmeric powder optionalsalt to taste
- Add a little water to barely cover the surface. Stir everything and cover the Instant Pot. Make sure the valve is turned outwards. Set the Pressure Cooker timer for 30 minutes on High Pressure. And wait for the Natural pressure release - knob goes down.¾ cup water
Chop Herbs
- Meanwhile, use a mini chopper to process the fresh coriander leaves, mint leaves, green chillies and onion. You can just use knife to chop them finely.½ cup Fresh coriander leaves½ cup fresh mint leaves8 to 10 green chillies1 small red onion optional
Mash and chill
- When the Instant pot pressure valve goes down (natural release) move the vent towards you to release any left pressure and then open the lid.
- Remove the spice bundle. If you find excess liquid, switch on saute mode and boil off until almost dry.
- Using a potato masher, mash the mixture. You may also do this in a chopper but do not process too fine.
- Add the garam masala along with the finely chopped greens. Mix everything thoroughly and do a taste test. Add more salt and spices if needed.1 tablespoon garam masala see notes2 teaspoon chilli flakes
- Refrigerate the mixture for 30 minutes to an hour. Chilling helps in shaping.
Shape and freeze
- Line your work area with a bowl of water, the chilled kebab dough, and a tray lined with parchment paper or a plastic bag. Dip your hands in the water to prevent sticking. Scoop out a heaped tablespoon of the dough and gently shape it into a round patty, about ¼ inch thick. Place it on the lined tray and keep going until all the dough is shaped.
- Place the tray in the freezer and let it freeze completely and then transfer the patties to a ziplock bag and use as you need. If you want to fry it immediately, let it freeze just for 15 to 20 minutes.
Pan fry
- Heat 1 tablespoon of cooking oil in a frying pan on low to medium flame. I have fried this batch both with and without dipping in egg, and it is hard to say which is better. So, try it yourself and decide which way you want to go.cooking oil1 egg optional
- Place a few chilled or frozen shami kababs in the hot pan, spacing them out so there's enough room to flip them neatly without breaking. Fry in batches, if needed. You don't need to thaw frozen shami.
- Flip the kababs gently using an offset spatula (or a slotted turner or fish spatula) and cook until both sides are golden-about 2 to 3 minutes per side. Transfer them onto kitchen paper to drain any excess oil. Serve hot with lime wedges, sliced onions, or green chutney.
Video
Notes
- Ginger garlic paste: You may use chopped 2-inch ginger and 8 to 10 garlic cloves.
- 250 gms of chana dal is approx. 1 heaped cup.
- Instead of chilli flakes, you can use 2 to 3 dried red chillies.
- Garam masala: Use my Pakistani garam masala for this recipe.
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