Pulao Kabab Recipe - Yummy Traditional

Pulao Kabab Recipe

                                                                   
pulao kabab recipe


Pulao Kabab Recipe || Beef Kabab || How to Make Pulao Kabab with Step-by-Step Photos and Video**

Pulao kababs are a flavorful and delicious meat dish made with beef, Bengal gram, and a blend of essential seasonings and herbs. While they are similar to shami kebabs, they differ slightly in preparation and are quite crispy and tasty. 

You can serve these delectable kebabs independently, but they pair wonderfully with pulao, creating a tempting meal. I have started posting a new recipe every week, and next week, I will share a pulao recipe that I have prepared to accompany these kebabs.

I am confident that you will enjoy it once you follow my instructions. Wouldn't you want to make it again and again? I adopted this kabab recipe from a popular restaurant on Peshawar Road in Rawalpindi, where many people come to enjoy their delicious pulao biryani. 

          

beef kabab

For detailed step-by-step recipes, watch my video

My Latest Video Pulao Kabab: 


They also have a commendable practice of providing free food to those in need, which is truly admirable. Although I have never visited the restaurant, I have attempted to recreate their recipe at home, and my family loves it when I serve it to them

Recipe Note:

  1. It’s best to use thigh or leg meat to make juicy and soft kebabs. Whether you’re preparing kababs with mutton, beef, or chicken, the ratio of chana dal to meat should be 1:3. Using too many lentils in this recipe may result in dry and hard kababs, while this particular pulao kabab recipe aims for juicy and tender kababs.
  2. Be careful not to add too much water to the kabab mixture while cooking, as this can make them too soft and prevent them from holding their shape during frying. 
  3. I prefer to grind all the meat and lentils together in a food processor, but you can also choose to grind the lentils and spices separately and shred the cooked meat to create a more flavorful and textured kabab. The choice is yours.
  4. In this pulao kabab recipe, there’s no need to use eggs or breadcrumbs to coat the kababs. Simply shape them as desired and shallow fry them in ghee instead of oil.
  5. Additionally, these beef kebabs can be enjoyed with parathas and can also be made into bun kebabs or sandwiches.
  6. If you plan to eat the kebabs later, you can freeze them for future use.

                                              
how to make pulao kabab

You might like these

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Aloo Tikki

Lauki Kabab

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pulao kabab

How to make Pulao Kababs?

Begin the recipe by soaking the chana dal (Bengal gram) for 30 minutes. 

  

beef kabab

While the dal soaks, chop the ginger, garlic, and green chilies to add to the kebab mixture.
                                          
how to make pulao kabab

In a pan, add the beef and roast it until the meat loses its

unpleasant odor and the moisture evaporates.

                         
beef kabab

Keep stirring while adding the chopped ginger, garlic, and green chilies, along with bay leaves, dry red chilies, black peppercorns, black cardamom, cinnamon, green cardamom, cloves, coriander seeds, cumin seeds, and salt.

       

beef kabab

Stir well, then add turmeric powder and chili flakes, mixing everything thoroughly. Once the moisture from the meat is gone, add the soaked chana dal and mix again. 

Follow my recipe step by step, and make sure to watch my video for detailed guidance.

             

pulao kabab

After mixing, pour in hot water, ensuring the water level is about an inch above the kebab mixture. Bring it to a boil, 

Cover it with a lid, and let it cook until the meat is tender and the water has evaporated.

   

pulao kabab recipe

Once cooked, grind the mixture using a mincer. If you don’t have a mincer, a meat chopper will work as well. Add chopped onion, coriander, and chilies to the mincer with the kebab mixture.  

beef kabab
beef kabab

Then, incorporate 2 eggs and knead the mixture until it forms a dough. Kneading makes sure that the kebabs are soft inside and crispy outside.

                
beef kababs

Shape the kebabs into your desired form- oval, round, square, or even skewers for seekh kebabs. For this recipe, I made simple round-shaped kebabs using a kebab maker.

If you don’t have a kebab-shaping tool, you can easily shape them by hand.        

pulao kabab

At this stage, you can freeze the kebabs if you wish to use them later.
                 
how to make pulao kabab

Heat oil or ghee in a skillet (tawa) over medium heat. Place the kebabs in the pan and fry them on both sides over medium flame until they are nicely golden brown.     

beef kabab
beef kabab

Pulao kebabs are now ready to serve! If you prefer to enjoy the kebabs on their own, 

Consider serving them with (yogurt) dahi (yogurt) chutney and green chutney 

                                

how to make pulao kabab
how to make pulao kabab

                                                                                           



                                                                          

Pulao kababs are a flavorful and delicious meat dish made with beef, Bengal gram, and a blend of essential seasonings and herbs.

Ingredients:

  1. 1 1/2 kg beef/mutton/lamb
  2. 250g, Bengal gram (chana dal)
  3. 10g, garlic
  4. 10g ginger
  5. 10g, green chilies
  6. 3 cups hot water
  7. Oil/ghee for frying
  8. 1/4 cup chopped onion
  9. 1/3 bunch of green coriander leaves
  10. 2-3.green chilies 
  11. 2 nos, eggs

For spices;

  1. 10-12 dry red chilies
  2. 1 tsp black peppercorns
  3. Salt to taste
  4. 1/2 tsp turmeric powder
  5. 1 tsp chili flakes
  6. 6-7 pods, black cardamoms
  7. 3-4 pods, green cardamoms
  8. 2 inches, cinnamon sticks
  9. 2 bay leaves
  10. 1 tsp cumin seeds
  11. 1 tbsp coriander seeds
  12. 4-5 cloves 

How to make Pulao Kababs?

**Preparation for Making Kebabs**

Begin by soaking the chana dal (Bengal gram) for 30 minutes. While the dal soaks, chop the ginger, garlic, and green chilies to add to the kebab mixture.

**Cooking the Kebab Mixture**

In a pan, add the beef and roast it until the meat loses its unpleasant odor and the moisture evaporates. Keep stirring while adding the chopped ginger, garlic, and green chilies, along with bay leaves, dry red chilies, black peppercorns, black cardamom, cinnamon, green cardamom, cloves, coriander seeds, cumin seeds, and salt.

Stir well, then add turmeric powder and chili flakes, mixing everything thoroughly. Once the moisture from the meat is gone, add the soaked chana dal and mix again. Follow my recipe step by step, and make sure to watch my video for detailed guidance.

After mixing, pour in hot water, ensuring the water level is about an inch above the kebab mixture. Bring it to a boil, cover it with a lid, and let it cook until the meat is tender and the water has evaporated.

**Grinding the Kebab Mixture**

Once cooked, grind the mixture using a mincer. If you don’t have a mincer, a meat chopper will work as well. Add chopped onion, coriander, and chilies to the mincer with the kebab mixture. Then, add 2 eggs and knead the mixture until it resembles a dough. Kneading ensures that the kebabs are soft on the inside and crispy on the outside.

**Shaping the Kebabs**

Shape the kebabs into your desired form—oval, round, square, or even skewers for seekh kebabs. For this recipe, I made simple round-shaped kebabs using a kebab maker. If you don’t have a kebab-shaping tool, you can easily shape them by hand.

At this stage, you can freeze the kebabs if you wish to use them later.

**Frying the Kebabs**

Heat oil or ghee in a skillet (tawa) over medium heat. Place the kebabs in the pan and fry them on both sides over medium flame until they are nicely golden brown.

 **Serving Suggestions**

Pulao kebabs are now ready to serve! If you prefer to enjoy the kebabs on their own, consider serving them with (yogurt) dahi (yogurt) chutney and green chutney 

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