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.
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.
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 kachomar. Enjoy it and share!
