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 

                                

                                                                                           

Mint Margarita Recipe

                                          

Mint Margarita Recipe ||Mint Soda ||How to make mint mojito with step-by-step photos and video……

Mint Margaritas and Mint Mojitos are essentially the same drink, though they are known by different names in various parts of the world. This refreshing beverage is ideal for aiding digestion and quenching thirst. The Mint Margarita is a simple recipe that requires just four ingredients. 

A hint of fresh mint enhances this delicious and revitalizing drink. This chilled beverage is perfect for refreshing yourself and is particularly good for digestion. In summary, the Mint Margarita is an easy four-ingredient recipe brightened by fresh mint, making it both refreshing and delightful!

For detailed recipes, watch my video

                                  

My Latest Video Mint margarita: 

Fresh Mint Margarita Ingredients:

*Fresh Mint:** Use as much or as little as you prefer. I recommend at least one good-sized sprig per serving, plus an additional sprig for garnish if desired.

 

**Sugar Syrup** While this recipe uses Sprite soda, which is high in sugar, I suggest adding a tablespoon of sugar syrup to enhance the flavor of the mint margarita.

 

**Black Salt:** Adding black salt to the soda in the mint margarita enhances the overall taste. One sip of this mint mojito takes the flavor experience to the next level.

**Sea Salt** Salt is an essential ingredient in this beverage and in cooking. Without it, recipes for drinks, bread, cakes, and more can feel incomplete. 

In this recipe, adding a pinch of salt adds a sharpness and helps prevent throat irritation that might occur from consuming a chilled beverage.

                                             

**Fresh Lemon Juice** Lime juice pairs well with soda. I never drink soda without lemon juice, as I find it essential for a margarita.

 

**Ice Cubes:** I add plenty of ice cubes to make the mint mojito a refreshing drink, eliminating the need to refrigerate the mint margarita.

 

**Soda Water** I used Sprite soda to give the mint margarita its fizz and flavor, but you can also use club soda or 7UP instead of Sprite.

You might like these:

Fresh kiwi juice:

Pakola milk drink

Kulfa icecream

Khoya lassi

                          

Have you tried Mint Mojito? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How to make a Mint margarita Recipe?

Combine mint, sugar syrup, black salt, sea salt, lemon juice, ice cubes, and half a bottle (approximately 250 ml) of soda water in a blender jug.

         

Blend the mixture well until everything is fully incorporated.

   

Next, add the remaining soda water to the blended mixture. 

  

Mint Margarita is ready to serve..

   

 

There's no need to stir, simply pour it into a glass 

  

And serve it immediately while chilled.      

Kala Chana Masala Recipe

Kala Chana Masala | Black Chana Masala | How to Make Kala Chana Masala Recipe with step-by-step photos and video

Kala Chana Masala is a delicious, wholesome, and spiced snack. It is one of my favorite hot snacks, which is served as a breakfast or as a snack. This is my family recipe; my mother used to cook it, especially during Ramadan. complete instructions below 

How to Serve It?

Some people eat this chole masala with boiled and bagara rice, which is usually served with yogurt,papdi, and onion salad with tomato that helps to enhance the taste of chole

How can it be cooked?

This black chickpea is cooked with our traditional spices, which can be used in many other dishes. I also have been told to use the same spices in the different dishes in my previous recipes 
                         

The main ingredients are:

It is prepared with black chickpeas, onion, and chana special spice that I will tell you about next in this recipe

I would also like to share here some benefits of black chickpeas because it was seen usually, people in Pakistan don't want to have it wrong thinking this is the reason I am sharing here the benefits of black chickpeas, so go ahead to know how to make kale chana masala 

Benefits of kale chana

1. Black chickpeas' benefits are immense and can help you to stay healthier naturally. 
2. Black chickpeas are very nutritious, and apart from providing essential elements, they also help in clearing the digestive tract.
3. It also relieves complaints of bloating and belching
4. If consumed regularly, it contains enough roughage to smoothen the excretory cycle of the body. 
5. In case of a stomach infection, 
6. Eating black Peas is effective in retaining the nutrition of the body and stopping loose motions and getting rid of diarrhea!
7. The presence of some nutrients like folates, fiber, protein, carbohydrates, copper, iron, and phosphorus make black chickpeas able to cure some of the common skin diseases
8. Chickpeas are low in fat, high in dietary fiber, and rich in healthy vitamins and minerals. 2 or 3 tablespoons can provide the same nutritional value as 5 portions of fruits and veggies. Thus, you should add these legumes to your diet to avail of all the benefits that black chickpeas offer....               

If you have tried this Kala Chana Masala, 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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My Latest Video Evening Masala Snacks:

Firstly, soak the black chana by putting baking powder in it overnight. In the morning, rinse the kale chana under the running water. Put chickpeas in the pressure cooker, add 1/2 tsp salt and water, bring it to a boil, then close the pressure cooker

Let it cook for 20-25 minutes after it starts to whistle
Once kale chana is cooked, turn off the flame

Take all ingredients and prepare them 

Lightly dry roast black peppercorn, black cardamom, and cumin seeds on the pan Put roasted whole spices in the grinding jar and grind them till they turn to fine powder Set aside

Take out yogurt in the bowl and whisk them well by putting a little salt set aside

Heat the oil in the wok

Add the onion to the oil, and saute the onion for 3-4 minutes

Then add boiled Kala chana to the fried onion

Fry them with onion for 5 minutes on medium flame

Then add powdered spices to the chana masala

Stir to mix well for 2 minutes over medium-low heat

Now, pour hot and boiled water into the roasted chana

Stir to combine well

Bring the kala chohle to boil

Cover the lid and allow cooking for about 15 minutes over low-medium heat

Cook chana until it turns into a thick gravy, transfer to the serving dish, and garnish with coriander leaves, green chilies, and  onion

Now, Kala chole masala is ready to serve with boiled rice,papdi, onion salad, yogurt, and tea