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Explore Special Shami Kabab Make & Freeze Ramadan Special Recipe By Food Fusion with 146,590 views, 1,933 likes, and 68 comments. Experience the impact of this video content that has captured audience attention.

These Special Shami Kababs are packed with rich desi flavors and made just the way you love! Perfect for Iftar, lunch boxes, or Ramadan daawats — one bite and you’ll be hooked! Made even more special with #Dalda, our #TrustedRecipePartner #foodfusion #ramzan #kabab Written Recipes: https://bit.ly/46guVQr Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids Recipe in English Ingredients: -Sabut dhania (Coriander seeds) 1 tbs -Kali mirch (Black peppercorn) ½ tsp -Zeera (Cumin seeds) 1 tsp -Badi elaichi (Black cardamom) 1 -Jaifal (Nutmeg) ¼ piece -Javitri (Mace) 1-inch piece -Darchini (Cinnamon stick) 1 -Desiccated Coconut 1 tbs -Boneless Beef Cubes 1kg -Chana daal (Split bengal gram) 200g -Pyaz (Onion) sliced 1 large -Adrak lehsan (Ginger garlic) crushed 1 tbs -Sukhi lal mirch (Dried red chillies) 10 -Dalda cooking oil 2 tbs -Haldi powder (Turmeric powder) ½ tsp -Iodized Himalayan pink salt 1 & ½ tsp or to taste -Water 1 & ½ Cup -Hari mirch (Green chillies) 2 -Hara dhania (Fresh coriander) handful -Podina (Mint leaves) handful -Koyla (Charcoal) -Dalda Cooking oil -Anda (Egg) 1 -Dalda cooking oil Direction: -In a spice grinder add coriander, black peppercorn, zeera, black cardamom, nutmeg, mace, cinnamon, desiccated coconut & grind well. -In a pressure cooker, add beef, split bengal gram, onion, ginger garlic crushed, dry red chillies, grinded mixture, cooking oil turmeric powder, pink salt, water, mix well. -Turn on flame, cover & lock the lid, place whistle, cook on high flame until whistling starts, turn the flame low & cook for 30 minutes. -Turn off the flame, remove the cover, mix well. -Cook on high flame until moisture evaporates while mixing continuously, let it cool completely. -In a chopper, add green chillies, fresh coriander, mint leaves, chop well. -Add cooked kabab mixture, chop well. -Transfer it to a flat-bottom dish, give a coal smoke, add egg, mix well. -Take 50g of kabab mixture, shape it like a leaf. (Makes 28-30) -Can be stored in an airtight container for up to 2 months in freezer. -On a griddle, add cooking oil, heat it, add prepared kabab, & shallow fry on medium flame until golden. -Serve with raita & spiced onion rings!

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