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 ๐ฝ️ and go through it step by step ๐ฅ
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.
Pulao Masala Powder:
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.
Shami Kababs:
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. Sautรฉ 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 kachomar. Enjoy it and share!
Sofyani
Biryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos
Mutton white biryani is a delicious,mild-spiced, mouth-watering
layered white rice dish. Made with marinated flavored mutton with mint and
coriander leaves.
This recipe originated from the kitchens of the
Nizams. It was cooked on special occasions and is known for its aroma and white
color.
If you go by the original Sofiyani Biryani
Recipe, it’s a completely white biryani delicately cooked with almond
paste, milk, cream, and yogurt without the usage of any powdered spices especially red
chili powder or turmeric powder Rather than green chilies and black pepper powder
are used to spike up the heat and whole spices are used for the aromatics. And
no saffron.
Toward the end, I drizzled some biryani essence to enhance the aroma, but this is totally optional.
This white biryani can be prepared with any type
of meat like chicken, beef, or lamb. The rest of the recipe methods will remain the
same. If you are using chicken meat, then no need for a long time of marination, just 15
minutes is enough.
For the best result, follow my detailed step-by-step photo instructions and tips above the recipe card
Recipe notes:
Rice: Choose aged premium premium-quality rice as it cooks up to fluffy long grains. Soak the rice and cook it in surplus water to get rid of starch and
keep the grains non-sticky
Marination: long-term marination makes the meat soft, tender, and juicy. Also, the meat absorbs the
flavor. Just 2 hours of marination is sufficient; no need to add papaya to the beef, just giving it a proper marination time is good enough for making tender meat
Layering
biryani:In this recipe, I just made two layers, one of which is mutton and the other is
rice on top. But you can make 2 or 3 layers of rice as desired. The most
important instruction is to use a large capacity pot as your rice won’t be mushy or sticky to each other.
Biryani
essence/kewra don’t
skip biryani essence or kewra, as this ingredient brings in that
unique aroma. A few drops of kewra or biryani essence can make a super aromatic
biryani.
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To begin this recipe, first chop green chilies, ginger, and garlic coarsely.
Then, in a blender, put
chopped green chilies and ginger-garlic with a little water. And blend it into a smooth paste, keep it aside.
Take milk and a peeled almond.
Then blend almonds with
milk to a fine paste.
Prepare all ingredients that are going to be
marinated.
Rinse the mutton under the running water and put it into a mixing bowl. Next, add green chili paste, almond paste, and yogurt.
Add cream, salt, black
pepper powder, coriander, and mint leaves.
Add lemon juice, and mix everything well.
Towards the end, add the garam masala powder and mix well.
And refrigerate for 2 hours.
Wash basmati rice well until the water runs
clear, and soak it for at least 3o minutes to 40 minutes.
After 2 hours, heat the ghee in the pressure
cooker/pan, add onion, and sautรฉ them for 3-4 minutes or until translucent, add whole spices.
And fry them with onion for a
minute, before putting the marinated mutton into the pot, stir well again.
Fry them with onion and spices for 5-6
minutes on medium flame. Pour water into the mutton and let it come to
the boil.
Close the cooker's lid and cook for around 15
minutes on medium heat after whistling. I used a pressure cooker, while you can use a pot.
After 15 minutes, let the pressure release
naturally, then open the lid and check if the water quantity is more . Continue to
cook on the high flame until the moisture is almost evaporated and a thick
gravy is left.
Preheat the heavy iron Tawa.
Bring water to a boil in a large pot by adding
green chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt, white
vinegar, and oil.
Add the drained rice into the water, and cook until 90% done on a medium flame. The rice will be al-dente at this stage, and you will feel the bite if eaten, but almost do. ne
When done, drain it into a colander.
Layer the mutton masala at the bottom of the pot
using the same pot in which we have boiled the rice.
Next, layer rice on top of the mutton masala. Pour a little warm milk, ghee.
Sprinkle the brown onion and coriander.
Add a few drops of biryani essence.
Cover the pot with the lid and keep a heavy
object over the lid so that steam can be sealed within the pot.
Simmer the rice first 5-8 minutes on a high flame. And then on low heat for 10 minutes
You can insert a skewer or a long spoon into the
base and check if it is still very moist. You must get the grease, not
moisture. As seen, it is still very wet.
Seal it and put it back on the stove for a few more minutes. Seal back and allow it to rest for another 10
minutes.
Sofyani biryani is done. Allow a bit to cool
down. Otherwise, biryani rice may be broken up. Fluff the rice up.