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.
For detailed step-by-step recipes, watch my video
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:
- 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.
- 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.
- 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.
- 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.
- Additionally, these beef kebabs can be enjoyed with parathas and can also be made into bun kebabs or sandwiches.
- If you plan to eat the kebabs later, you can freeze them for future use.
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How to make Pulao Kababs?
Begin the recipe 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.
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.
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, incorporate 2 eggs and knead the mixture until it forms a dough. Kneading makes sure that the kebabs are soft inside and crispy outside.
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.
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.
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
Pulao kababs are a flavorful and delicious meat dish made with beef, Bengal gram, and a blend of essential seasonings and herbs.
Ingredients:
- 1 1/2 kg beef/mutton/lamb
- 250g, Bengal gram (chana dal)
- 10g, garlic
- 10g ginger
- 10g, green chilies
- 3 cups hot water
- Oil/ghee for frying
- 1/4 cup chopped onion
- 1/3 bunch of green coriander leaves
- 2-3.green chilies
- 2 nos, eggs
For
spices;
- 10-12 dry red chilies
- 1 tsp black peppercorns
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp chili flakes
- 6-7 pods, black cardamoms
- 3-4 pods, green cardamoms
- 2 inches, cinnamon sticks
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 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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