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 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.

   

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 

                                

                                                                                           

Peshawari Chapli Kabab Recipe

                 

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

Chapli Kabab is a minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. The chapli kebab is best served aromatic, moist, and spicy. It is considered a specialty of Pashtun cuisine and is often served to guests. The kebab is commonly consumed in meals with bread such as naan, rice dishes such as Kabuli pulao, or wrapped in fast food in winter. Green tea such as kehwa may traditionally be served alongside it, while cold drinks are preferred in the summers.
                     

Peshawari Chapli Kebab is prepared with

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

Originated Chapli Kabab Prepared has to be?

Lamb fat is added to the mince, giving it a unique and yummy taste, besides the softness of the kebab.

Here, I was using mutton mince; that’s why I used a small amount of mutton fat that was necessary but fried in olive oil.

The main ingredients are?

 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 sauce 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.....
                             

Firstly, beat the eggs and add a pinch of food coloring and salt. Heat the oil in a frying pan, and pour egg mixtures into it. Let it cook for a minute. Then, stir it well over low-medium heat until the mixture turns into crumble form, remove it from the heat, take it out on the plate, and set it aside.

Peel and chop the onions.

Peel and chop the tomatoes.
Note: Frozen tomatoes can be peeled easily, but if you have fresh tomatoes, then just boil the water, turn off the flame, and put the tomato into the hot water.
Leave it in the water for 10 minutes, discard it, and peel the tomatoes. Rinse and chop mint, coriander, and green chilies, and set 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, put both meat and fat
Mince them together. If you haven't mincer at home, you can make mince from the butcher shop, but the fat must be added to the mince.

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 oil in the frying pan.

Note: don't need to fry the kabab in more oil
Place a kebab on 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 

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

Lauki Kabab Recipe

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kebab is a simple, spicy, and easy veggie recipe. This lauki kabab is prepared with a few ingredients. It is crispy and delicious with an amazing taste. I couldn’t resist sharing this recipe with you all.

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I have watched both of them cook these kebabs while growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video Lauki Kebab Recipe:

I love these kebabs with hot parathas and I can have them anytime in the day.  My brother likes these kebabs best and prefers to eat vegetarian dishes.

There are two methods used to make these lauki kababs, but this is another one which as per my calculation, is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices of Shami Kebab and then grinding and making kababs, but I made kabab by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour works as the binding agent to make kabab. You can also add rice flour instead of gram flour or can use both flours in making lauki kabs.

So, let's begin with step-by-step photos. 

               

For more Tasty, Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kebab recipe, then 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 make lauki kababs, firstly, peel and rinse the bottle gourd, then grate it. Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well. Squeeze the bottle gourd as much as you can through a muslin cloth or strainer

Put the squeezed grated bottle gourd into another mixing bowl

                                       

Dry roast cumin and coriander seeds on low flame for a minute, then coarsely crush them together in the mortar and set aside.

                       

Prepare all the veggies that will be used in this recipe.e

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki. Stir until everything is mixed well.ll

                      

                               

Now add gram flour to the lauki mixture. Keep mixing the lauki mixture with gram flour until it comes into the dough foam. Gram flour quantity isn’t fixed at all; this depends on the lauki mixture and how much flour is absorbed

Once the mixture is turned into dough, the foam

                               

                                                                        

                                 

Divide the equal portion of the kabab dough.

                     

The size and shape of the kabab depend on your choice.e

                                

Prepare all the lamb kebabs and place them on the plate.

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over_Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes, flip these kababs with the help of the spatula

                                

Cook the other side of the kababs for another 3-4 minutes till a nice golden brown color. Flip the kababs a couple of times till they are golden evenly.

                               

Once done

                       

                                                 

Place all kababs on a paper towel to remove excess oil.

                                   

Transfer all kebabs to the serving tray. Kababs are ready to serve. Serve hot with paratha or mint chutney.