Fried chicken can be prepared in various styles, and this recipe features a juicy and slightly spicy version made with some common spices and two types of flour. It is served with a delicious yellow pepper sauce that will enhance your taste buds. This dish is a great addition to your iftar menu.
Many people become tired of having pakoras and samosas every day during this time, so this fried chicken recipe offers a refreshing change. It's easy to make and absolutely delicious, making it a must-try!
Fried chicken is a beloved dish with countless variations, each cook adding their own twist. In my recipe, I opted for a mix of traditional spices that delivers a crispy and juicy flavor. While many people typically use eggs for coating their chicken, I prefer a blend of gram flour and cornflour, which works just as well for creating a satisfying crust.
This recipe is versatile—you can also use it to fry fish or mutton chops; just remember to omit the meat tenderizer when frying fish. I'll include a quick sauce recipe that pairs perfectly with the fried chicken, so let’s get started!
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Take a large bowl, place chicken pieces in it, then add all ingredients.
Then mix and apply well all over the chicken pieces, cover them with plastic cling wrap, and keep them in the refrigerator for marination for about 2 hours.
Meanwhile, make the sauce. In a small bowl, add mango powder, salt, lemon juice, and yellow pepper. Mix them together, then add a little water.r
Stir to combine well should be thin. Set aside
After two hours, heat the oil on a high flame (if you use less hot oil, then the coating will separate from the chicken piece during frying.
Slide the chicken pieces into the oil and fry each side for 4 minutes on medium flame_Flip the chicken slowly and allow to cook for another 4 minutes on the other side. Now again flip the side and fry until crispy, nice golden color. Repeat the same process for all chicken pieces.s
Place all chicken pieces on paper kitchen towels to remove excess oil.
Now transfer the chicken pieces to the serving dish with the onion, cucumber slices, and lettuce.
Fish biryaniis a vibrant and aromatic layered rice dish that harmoniously brings together delicate pieces of fish, fragrant basmati rice, and a symphony of spices and herbs. In this delightful recipe, I’ve chosen to prepare perfectly fried fish that adds a satisfying crunch, rather than simmering it in spices.
You can certainly marinate and cook the fish with masala for a more traditional approach if that suits your palate. This particular biryani turned heads and tantalized taste buds with its unique twist, proving that fish can truly shine as a base for this beloved classic.
On weekends, I often seek out recipes that are both quick and flavorful, and this fish biryani fits that desire perfectly. Fish cooks in a flash and doesn’t require any resting after marination, which means this straightforward dish can be whipped up in about 45 minutes, from prep to table.
The secret to a successful biryani lies in the quality of its ingredients. Opt for the finest basmati rice, incredibly fresh fish, and a robust selection of spices to ensure each bite is bursting with flavor.
Fried Onions:
These are quintessential elements of any biryani, enhancing it with a sweet and savory crunch. Slowly fry sliced onions in oil until they turn crisp and golden, imparting a rich depth to the dish.
Don’t Skimp on Fat:
While health considerations often lead us to reduce fat, resist this urge when making biryani. Generous amounts of ghee or oil are essential for keeping the rice moist and imbued with flavor.
Right Rice:
Choose aromatic, high-quality basmati rice. Soak it in water for about 30 minutes to eliminate excess starch, ensuring that each grain cooks evenly and remains fluffy.
Salt Everything:
Don’t forget to season every layer thoughtfully. A good rule of thumb is to add two dessert spoons of salt for every two cups of rice to the cooking water.
Partially Cook the Rice:
To avoid a clumpy texture, cook the rice until it’s just 70-80% done before layering it for the final cooking stage.
Marinate the Fish:
Infuse the fish with flavor by applying a marinade of fresh lemon juice, vibrant turmeric, and aromatic spices. Allow it to rest for 15 minutes before adding food color, red chili powder, and salt for an additional 15-minute infusion of flavor.
Generous Herbs:
Fresh herbs like mint and coriander should be used abundantly to brighten the dish and create a fresh contrast to the spices.
High-Quality Pot:
Using a heavy-bottomed pot ensures that the biryani cooks evenly and prevents it from burning, allowing for that perfect layering effect.
Patience is Key:
Cook the biryani over low heat to allow all the flavors to meld beautifully, creating a harmony of tastes that will leave you craving more.
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How to Make Fish Biryani?
Preparation:
Wash the Fish:
Begin by rinsing the fish fillets with flour or salt to ensure they are clean and ready for cooking.
Marinate the Fish:
In a mixing bowl, combine the fish pieces with fresh lemon juice, vibrant turmeric, and aromatic garlic powder. Let it rest for 15 minutes.
Then add food coloring, red chili powder, and salt, allowing it to marinate for an additional 15 minutes for a deeper flavor.
Prep Vegetables:
While the fish is marinating, slice fresh onions and juicy tomatoes, making sure your ingredients are ready for assembly.
Wash and Soak Rice:
Rinse the basmati rice in clean water and soak it for 30 minutes; that's essential for achieving the ideal texture.
Prepare Spiced Yogurt:
In a bowl, whisk together creamy yogurt with salt, red chili powder, turmeric, crushed coriander, cumin, and fragrant biryani masala for a zesty sauce that will elevate your dish.
Fry Onions:
In a pan, fry the onions slowly until they achieve a beautiful golden brown color, infusing the oil with their rich sweetness.
Shallow Fry the Fish:
Using the same oil from the fried onions, shallow fry the marinated fish until it turns a gorgeous golden hue, ensuring it remains flaky and moist inside.
Make the Masala:
In a broad pan, heat some oil and sauté the ginger-garlic paste for a minute, allowing it to release its fragrant aroma. Add chopped tomatoes and cook with the lid on until they soften.
Stir in chopped curry leaves, fresh green chilies, and half of the crispy fried onions. Incorporate the spiced yogurt and cook until it’s perfectly melded.
Boil Rice:
In a large pot, bring water to a boil, seasoning it with salt, star anise, cumin, vinegar, and oil. Add the soaked rice and boil until it’s 90% cooked, ensuring perfect texture for layering.
Prepare Spiced Milk:
In a small bowl, mix food color, garam masala, and nutmeg with milk to create a fragrant drizzle that will elevate the biryani.
Layering the Biryani:
In the pot with the masala, drizzle some fresh lemon juice and add half the cooked rice. Layer this with chopped herbs, green chilies, fried onions, and fried fish before spreading the remaining rice on top.
Place the crispy fried fish gently on the upper layer. Drizzle with the spiced milk, sprinkle with the remaining fried onions, and cover tightly.
Allow it to steam on high heat for 5 minutes, then reduce to low heat for an additional 5 minutes.
Finally, let the fish biryani cool slightly before gently fluffing the rice to avoid any mushiness.
Savour Foods Pulao Kabab Rice Recipe || Authentic Pulao Kabab At Home || How to Make
Pulao Kabab with
step-by-step photos and video
Savour Foods Pulao Kabab Rice is a delicious, aromatic rice dish made with long-grain
basmati rice, beef bone broth, essential seasonings, and fresh herbs. It is
typically served with flavorful kababs and raita kachumar.
I
referred to this as "restaurant-style Pulao Kabab Rice" because this
recipe is inspired by the Pulao Kabab from Savour Food, a restaurant located on
Peshawar Road in Rawalpindi. During a visit,
I was impressed by its amazing
taste, so I decided to try making it at home. Alhamdulillah, the flavour of my
homemade Pulao Kabab turned out to be just as delightful as what I experienced
there.
For a detailed recipe, watch my video where I explain
the steps one by one.
My latest pulao kabab rice video:
In
my home, all my family members praise my experimental recipe. After receiving
such positive feedback, I decided to share my efforts with all of you. I never
share a recipe without conducting my own experiments first.
I believe that
before sharing, it's essential to understand the recipe thoroughly. The kitchen
is my lab where I experiment, and perfection doesn't come without trial and
error. Alright, everyone, let's dive into a recipe 🍽️ and go through it step by step 🥄
Main Ingredients used in Pulao Kabab:
Rice:
The taste of any delicious pulao largely depends on the
quality of the rice. The better the rice, the more flavorful and aromatic the
dish. In this recipe, I used long-grain basmati rice, but I recommend using
aged, steamed basmati rice for the best results.
Bone broth or stock:
Creating
a flavorful stock or broth is essential for making delicious pulao. While you
can use water as a substitute, I highly recommend incorporating stock to
enhance the taste and richness of your dish. This addition will ensure a more
flavorful and enjoyable pulao for your dinner or lunch.
Ginger, garlic, and chilies:
Freshly coarsely ground ginger, garlic, and chilies
enhance the pulao's aroma and flavor. Avoid using stale ginger-garlic
paste or chili paste.
Tomato Puree:
Using tomatoes in pulao is quite common, as they add a
pleasant sourness to dishes, whether you're cooking curry, rice, or any
other recipe. In this recipe, I opted for homemade tomato puree, which tends to
work better than using whole tomatoes.
Alternatively, you can use simple tomato
paste instead of puree. If you're looking for a recipe for homemade tomato
puree, feel free to check my blog, where I’ve posted it previously.
The key ingredient in this recipe, pulao masala, enhances
the flavor of pulao, giving it a restaurant-quality taste that you might
typically find in hotels and restaurants.
Just 1-2 tablespoons of pulao masala can elevate your
dish to a whole new level. You can either purchase pulao masala from the store
or follow my recipe for making it from scratch by clicking on the link provided
for pulao masala.
Oil/Ghee:
In this recipe, I used oil
because the bone broth already contains a substantial amount of fat, so there's no need to
add extra oil or use ghee. However, if you are skipping the bone broth,
It is
essential to use ghee when preparing the rice. For the best flavor, opt for
pure ghee to make the rice aromatic.
In my previous post, I shared a recipe for kababs to
accompany pulao. In this recipe, I've prepared savory kababs that can be
combined with pulao. You can use any type of kababs you prefer, such as seekh
kababs or fried kababs, or you can follow my recipe as it is. Enjoy!
Whole spices:
Incorporating whole spices into your pulao enhances both
its flavor and aroma. In this recipe, I used cumin, black peppercorns,
cinnamon, star anise, bay leaves, tej patta (Indian bay leaf), green cardamoms,
and cloves. While you can omit some of these spices, I strongly recommend
including them for the best taste in your pulao.
Powder spices:
Adding powdered spices to the pulao can enhance its
flavor and make it spicier. If you love spices, be sure to include them in your
recipe. However, you might want to skip the red chili powder.
If you have any health concerns or are preparing the dish
for kids. In my recipe, I included red chili powder, turmeric powder, coriander
powder, and salt, as these are essential for flavoring the food.
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How to make pulao kabab rice?
1st step:
To
make bone broth, start by roughly chopping the onion, ginger, and garlic. Next,
gather the whole spices: black peppercorns, cloves, green cardamom, coriander
seeds, bay leaves, and fennel seeds.
Put
all the whole spices into a spice ball strainer, leaving out the onion, and
close it tightly. If you don’t have a spice ball strainer, you can use a muslin
cloth as an alternative.
In
a pot or pan, pour in 1 litre of water, then add the bones, salt, spice ball, strainer, chopped onion, and Chinese salt.
Allow the mixture to cook on medium heat for about 2 hours.
2nd step:
Rinse and soak the rice for 30 minutes. If using sella
basmati rice, soak it for at least 2 hours.
Note:
I have added 4 cups of stock for 2.25 cups of soaked
rice. If you didn't soak the rice enough, then the ratio of stock or water will
be 1.5 cups for 1 cup of rice. I used the same cup for both rice and stock.
It's better to measure the ideal ratio of rice to water or stock.
3rd step:
To
make pulao, first, we need an onion, which we will cut into thin slices along
with ginger, garlic, and green chilies. Crush the ginger, garlic, and green
chilies together in a mortar. We don't need to paste them; we just roughly
crush them. On the other hand,
Take
a broad pan or pot, add ghee or oil, and heat it. Then, add the onion slices
and fry them until they are light brown. Next, add cumin seeds, black
peppercorns, a cinnamon stick, star anise, bay leaves, green cardamoms, and
cloves. Sauté them with the onion for 1-2 minutes, then add tomato puree along
with the crushed ginger, garlic, and chilies. Stir well.
Next, start adding powdered spices, including
red chili powder, turmeric powder, crushed coriander powder, salt, and pulao
masala. Keep stirring while splashing water into the masala to prevent burning.
Once
the oil separates, add the soaked rice and roast it with the masala until it
becomes fragrant. In between roasting the rice with the masala, add shah jeera
(cumin).
Finally, add bone broth or stock to the rice,
stir well, and bring it to a boil. Then, put the lid on and
cook for about 10 minutes on high heat.
Once
the water starts to reduce, turn the flame down and allow it to simmer for
about 5 more minutes.
Let it sit for a while. If you fluff the rice immediately, it may
break and become mushy due to the heat.
Meanwhile, fry
the kababs as needed and prepare veg dahi kachomar. This kachomar recipe is
also in my video, but I didn't include it in my post because my main recipe was
pulao kabab rice.
Once the pulao has cooled down, fluff the rice
and transfer it to a serving tray or plate.
Place
the fried kababs on top of the pulao.
Serve
the pulao hot with kababs and dahi veg kachori. Enjoy it and share!
