A delightful twist on the classic Mughlai starter. These kebabs feature a tender, spiced minced mutton and lentil patty with a surprise boiled egg center, shallow-fried to perfection. A truly royal snack.
Prep30 min
Cook45 min
Soak30 min
Servings4
Serving size: 2 kebabs
645cal
47gprotein
30gcarbs
Ingredients
500 g Mutton Mince (Finely minced and boneless)
0.5 cup Chana Dal (Rinsed and soaked for 30 minutes)
1 medium Onion (Roughly chopped, for cooking)
1 inch piece Ginger
6 cloves Garlic Cloves
3 pcs Dried Red Chilies (Adjust to your spice preference)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
A classic Hyderabadi yogurt dip, Burhani Raita is known for its pungent garlic flavor and cooling properties. This creamy, no-cook side dish is the perfect counterpoint to rich, spicy dishes like biryani and kebabs, coming together in just minutes.
About Anda Shami Kebab, Saffron Sheermal and Burhani Raita
Melt-in-mouth Anda Shammi Kebabs with sweet Sheermal & tangy Raita - a protein-packed, aromatic delight!
This awadhi dish is perfect for lunch. With 1175.49 calories and 66.50999999999999g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
Black Cardamom
1 pcs Bay Leaf
0.25 tsp Turmeric Powder
1.25 tsp Salt (Or to taste)
1.5 cup Water (For pressure cooking)
4 large Eggs (For the filling, to be hard-boiled)
2 pcs Green Chilies (Finely chopped)
3 tbsp Coriander Leaves (Finely chopped)
2 tbsp Mint Leaves (Finely chopped)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
1 large Egg (For binding the mixture)
0.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Pressure Cook the Kebab Base
In a pressure cooker, combine the mutton mince, soaked chana dal, roughly chopped medium onion, ginger, garlic, dried red chilies, and all whole spices (cinnamon, cloves, peppercorns, black cardamom, bay leaf).
Add turmeric powder, 1.25 tsp of salt, and 1.5 cups of water. Stir everything to combine.
Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton and dal are completely tender and fall apart easily.
Allow the pressure to release naturally. Open the cooker and, if there's any remaining liquid, cook on high heat, stirring continuously, until the mixture is completely dry. This step is crucial for binding.
Spread the mixture on a plate to cool down completely.
2
Prepare Eggs and Grind the Mixture
While the meat mixture is cooking, place the 4 eggs for the filling in a saucepan with water. Bring to a boil and cook for 10-12 minutes to hard-boil them. Peel and slice them in half lengthwise.
Once the meat mixture has cooled, remove and discard the bay leaf and the whole black cardamom.
Transfer the cooled mixture to a grinder or food processor. Grind to a smooth, fine paste without adding any water. The mixture should be thick and dough-like.
3
Assemble the Kebab Mixture
Transfer the ground paste to a large mixing bowl.
Add the finely chopped small onion, green chilies, coriander leaves, mint leaves, garam masala, and lemon juice.
Crack in the single raw egg for binding. Mix thoroughly with your hands until all the ingredients are well incorporated. You can taste and adjust salt at this stage.
For best results, cover the bowl and refrigerate the mixture for at least 30 minutes. This makes it firmer and easier to shape.
4
Shape the Kebabs
Lightly grease your palms with oil. Divide the kebab mixture into 8 equal portions.
Take one portion and flatten it on your palm to create a disc about 3 inches in diameter.
Place one half of a boiled egg in the center, cut-side down.
Gently and carefully fold the edges of the mixture over the egg, ensuring it is completely sealed. Smooth the surface to form a neat, round, or slightly oval patty.
Repeat the process with the remaining mixture and egg halves.
5
Shallow Fry to Perfection
Heat the oil in a wide, non-stick frying pan or skillet over medium heat. The oil should be hot but not smoking.
Carefully place 3-4 kebabs in the pan, ensuring not to overcrowd it.
Fry for 4-5 minutes on the first side until it's a deep golden brown and crisp.
Gently flip the kebabs using two spatulas and fry the other side for another 4-5 minutes until equally browned and crisp.
Remove the fried kebabs and place them on a plate lined with paper towels to drain any excess oil. Fry the remaining kebabs in the same way.
6
Serve
Serve the Anda Shami Kebabs hot, accompanied by green mint chutney, lemon wedges, and thinly sliced onion rings.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
4 cloves Garlic Cloves (crushed into a fine paste)
1 pcs Green Chili (finely chopped)
2 tbsp Mint Leaves (fresh, finely chopped)
1 tsp Roasted Cumin Powder (freshly ground is best)
0.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Black Salt (also known as Kala Namak)
0.5 tsp Salt (or to taste)
0.25 cup Water (chilled, as needed)
1 tsp Fresh Mint Leaves (for garnish)
Instructions
1
In a medium bowl, add the thick curd. Using a wire whisk, beat the curd for 1-2 minutes until it is completely smooth, creamy, and free of lumps.
2
Using a mortar and pestle, crush the garlic cloves into a very fine paste. This releases more flavor than mincing. Add the garlic paste, finely chopped green chili, and chopped mint leaves to the whisked curd.
3
Add the roasted cumin powder, red chili powder, black salt, and regular salt to the bowl. Mix everything thoroughly until all the spices are evenly incorporated into the yogurt.
4
Check the consistency. If the raita is too thick for your liking, add a few tablespoons of chilled water at a time and mix until you achieve a smooth, pourable consistency.
5
Cover the bowl and refrigerate for at least 30 minutes. This crucial step allows the sharp flavor of the raw garlic to mellow slightly and infuse beautifully into the yogurt.
6
Before serving, give the raita a final stir. Garnish with a sprinkle of red chili powder or a few fresh mint leaves. Serve chilled alongside Hyderabadi biryani, pulao, or kebabs.
