Hyderabadi SHAMI RECIPE - SMOKY TAWA SHAMI KABAB Ki Reshedaar Soft Aur Juicy Recipe Perfect Shami

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🍽️ Hyderabadi Tawa Shami Kabab Recipe
Aromatic, juicy, and crispy Hyderabadi-style Tawa Shami Kababs – a must-try recipe for Eid or any special occasion. Follow this step-by-step guide for perfect results.

🛒 Ingredients
For Pressure Cooking:
Boneless meat – ½ kg (cut into medium to large pieces)

Chana dal (split chickpeas) – 100 g (soaked for 1 hour in 2 cups of water)

Ginger-garlic paste – 3 tablespoons

Turmeric powder – ½ teaspoon

Salt – 1 teaspoon (adjust to taste)

Red chili powder – 1 teaspoon

Garam masala powder – 2 teaspoons (preferably Hyderabadi; otherwise use regular)

Fresh coriander leaves – 1 handful

Fresh mint leaves – 1 handful

Green chilies – 2 to 3 (washed)

Water – 2 cups

After Cooking (Before Grinding):
Lemon juice – 1 tablespoon

For Grinding:
Egg white – from 1 egg (for binding)

Thick curd (yogurt) – 3 teaspoons (drain excess water)

Fresh coriander leaves – a handful (chopped)

Fresh mint leaves – a handful (chopped)

Green chilies – 2 to 3 (chopped)

Salt – to taste (if needed)

Optional (For Smoky Flavor):
A small piece of coal

Ghee – 1 teaspoon (to place on hot coal for smoke)




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