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. 

          

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.

                                              

You might like these: 

Veg cutlets

Aloo Tikki

Lauki Kabab

Chapli kabab 

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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.

                                          

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

Unpleasant odor and the moisture evaporate.

                         

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 a 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. 

                                

                                                                                           

Gola Kabab Recipe

Gola Kabab | Kabab Recipe || How to Make Gol Kabab with Step-by-Step Photos

Gola Kabab is a Middle Eastern dish consisting of pieces of marinated meat that can be grilled, skewered, or baked over a heat source. The cooking utensil that is used for the grilling or skewing process is made out of iron or such metal called angeethi.        

            

I love to have a barbecue as I have shared with all in my previous post Due to less space at my home could not plan a barbecue more than twice or thrice times hardly, the other hand I take out the solution to this for giving smoky flavor to the kebab or any type of barbecue meal using burning charcoal smoke over them, 

Or if you have a grill like a stove grill, this is also one of the best things you can barbecue any type of kebab, fish, and tikka, as you can cook as well, but I wouldn’t prefer to cook in the oven because the oven absorbs all the meat juices.

                            

                                                  

Try out this astonishing recipe for Gola Kabab. It is one of the premium side dishes to present to your extraordinary guests. It is an overwhelming dish and does not call for any superfluous effort to make.

Quick & Easy to Cook Gola Kabab Recipe and make your favorite recipe at home, so let's come to know how to make delicious and mouthwatering Gola kabab with step-by-step photos.s

Tips:

1. To prepare Gola Kabab, ensure that there is not a single drop of water in the ingredients, such as minced meat, ginger paste, and papaya paste.
2. Gola Kabab mixture should be tight and firm; otherwise, it may fall apart during barbecuing, grilling, or cooking.
3. Adding butter to the mixture gives it a moist and juicy taste. When purchasing minced meat (rokha keema) from the butcher, be sure to give strict instructions to avoid adding any fat.
4. You can purchase kidney fat separately instead of butter to use in the kabab mixture. 
5. Gola Kabab can be made using the best quality meat, including mutton and beef. If you don't have papaya paste, you can use meat tenderizer powder (kachri) as an alternative.

                  

If you have tried this Gola Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, start by making the masala for Gola kabab. Place all the whole spices in a pan and dry roast them together over low to medium heat for about 2 minutes.

Then, transfer the roasted spices to a grinder jar and grind them until they turn into a fine powder. Set the masala aside.

                              

Cut and rinse the onion into thin slices and fry them till nice and golden brown in oil.r

                

Slightly dry roast the gram flour on a low-medium flame

                                       

Put the mince in the food processor along with all the spices.  

                               

Blend them together until you achieve a smooth, fine paste, and at this stage, adjust the salt and spices in the ground meat mixture.

First, take some butter and mix it into the ground meat using your fingers for about 10 minutes. Next, place a piece of aluminum foil in the center of the ground meat.

 

Then, put some coal in an aluminum bowl, drizzle a bit of ghee over it, and cover the bowl tightly for 10 minutes to allow the smoke to develop. After that, refrigerate the mixture for at least one hour to let it marinate.

                                

Wet your hand with water and take any type of iron or wooden skewer. Form gola kabab shapes using your fingers, selecting the desired thickness as per your choice.

I prepared some long and thin kebabs as an option. You can place all the kebabs on a tray, or if you plan to barbecue, keep all the skewers ready for grilling. 

 

Please note that ghee will be applied to the kebabs during the barbecue. 

 

If neither of these options is available, simply grease a frying pan or any flat pan with ghee.

              

Heat the pan, then place 3-4 kebabs in one batch.

       

Cook each side for 2-3 minutes on medium flame. When you see a brown color appearing on top, flip them carefully with a spatula.

                

Once they are well-cooked on both sides, shift to the pepper kitchen towel to remove excess oil.

                 

Serve hot the gola kabab with green chutney, tamarind chutney with paratha puri, and onion 

Peshawari Chapli Kabab Recipe

                 

Peshawari Chapli Kebab || Chapli Kebab || How to make chapli kebab with step-by-step photos

Chapli Kabab is a type of minced kebab typically made from ground beef or mutton, seasoned with various spices, and shaped like a patty. It is best enjoyed aromatic, moist, and spicy. Considered a specialty of Pashtun cuisine, the chapli kebab is often served to guests.

 

This kebab is commonly enjoyed with bread, such as naan, rice dishes like Kabuli pulao, or wrapped in fast food during the winter months. Traditionally, it is accompanied by green tea, such as kehwa, while cold drinks are preferred in the summer.

                     

Peshawari Chapli Kebab is prepared with

Raw marinated minced or ground meat can be either beef/lamb, or mutton.

To prepare authentic Chapli Kabab, lamb fat is added to the mince, which contributes to its unique and delicious flavor, as well as the kebab's softness. In this case, I used mutton mince, so I incorporated a small amount of mutton fat, but I cooked it in olive oil.

The main ingredients?

 It included corn flour, minced, different herbs and spices, and eggs, as well as seasoning of dried pomegranate seeds.

How to fry it?

The kebabs can be fried shallowly or deeply in vegetable cooking oil over medium heat. Some chefs fry the kebabs in lamb fat over wood-fired stoves to lend an organic flavor. This approach is avoided by other gastronomists, citing health-conscious reasons.

How can it be served?

Once cooked, chapli kabab can be served and garnished with parsley, onion, and tomatoes, along with various chutney sauces, salads, and yogurt.

It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab, bread, and burgers.

I have given the chapli kabab powder recipe in my previous post; I am giving the link below.

So let's begin.....
                             

First, beat the eggs and add a pinch of food coloring and a sprinkle of salt. Heat oil in a frying pan, then pour the egg mixture into the pan.

Allow it to cook for about a minute. Next, stir the mixture gently over low to medium heat until it becomes crumbly. Once it reaches this texture, remove it from the heat, transfer it to a plate, and set it aside.

Peel and chop the onions. Peel and chop the tomatoes. 

 

If you're using frozen tomatoes, they can be peeled easily. For fresh tomatoes, bring a pot of water to a boil, then turn off the flame and place the tomatoes in the hot water. Let them sit for 10 minutes, then remove them from the water and peel off the skins. 

 

Next, rinse and chop the mint, coriander, and green chilies, and set them aside.

If you have tried this Peshawari Chapli Kebab, don’t forget to rate the recipe. You can also follow me on social media.

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In the mincer machine, add both meat and fat. Mince them together. If you haven't minced at home, you can buy pre-minced meat from the butcher shop, but remember to add fat to it.

Add ginger-garlic paste and chapli kabab masala powder to the mince. 

Put in all scrambled eggs and chopped tomatoes, then add all chopped vegetables along with maize flour.

Mix them together very well with the help of your fingers. Knead them well into a soft dough for 10-15 minutes.

Cover it and keep it in the refrigerator for marination for about 30 minutes.

Make an equal portion of minced dough. Give it a ball shape, flatten a ball between both palms like a disc, and place all chapli kababs on the tray or plate.

Heat the 1 tbsp of oil in the frying pan.

Note: don't need to fry the kabab in more oil
Place a kebab in the frying pan.n Maximum of 3-4 kebabs fry in one batch, and cook both sides for 3-5 minutes over a medium-low flame.  

Flip the kabab carefully with a spatula until it has a golden brown color on both sides.   

Now, Chapli kabab is done to serve 

You can serve it with a burger bun, slices of naan, and chapati with sauce...