Savour Foods Pulao Kabab Rice Recipe

                                                            

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.

You Might like these:

Kabuli Pulao biryani

Mughlai Mutton Pulao

Biryani Pulao

Sofyani Biryani

Pulao Kabab

Have you tried Pulao kabab? 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 pulao kabab rice?

1^st 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.

                         

2^nd 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. 

                     

3^rd 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! 

                                      

Mooli Patta Chutney Recipe

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple, and delicious chutney prepared with a few ingredients, including red chilli leaves, mustard oil, garlic cloves, and basic seasonings. It pairs well with dal and chawal, or khichdi. 

Mostly, this chutney is prepared at "Bihari Household" It is considered a traditional chutney in every Bihari house. 
I also made it during the winter season when seasonings redish come in the market, personally,

I love to eat this with dal chawal or khichdi. Adding mustard oil to the chutney enhances the taste of the chutney, which doesn't come with using other oils. Sometimes I tried to make it with olive oil and cooking oil, but couldn't get the authentic mooli Patta chutney. 
                      

Additionally, we should know about a lot of the benefits of the reddish leaf along with its taste. The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep the heartbeat steady, and help bones remain strong.

So if you haven’t had it ever, then you must try to make it during winter. This is a precious gift of Allah SWT, in which he kept a lot of taste and benefits for a human being

So llet'sthe gaheadknow how to make this simple and quick mooli Patta chutney 

Tips:

To prepare this tasty mooli Patta chutney, you can also add red pieces along with leaves. 

If you have tried this Mooli Patta Chutney 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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Firstly, separate all leaves from the reddish(mooli), rinse them and pat very well.

Heat the tawa and dry roast red chilli leaves on medium-low heat until it becomes shrink, then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

Blend the chutney by adding salt until it gets a smooth paste.

Now, put the remaining chilli flakes and oil and stir to mix them together very well

Mooli ke Patte ki chutney is ready to serve 

                                                 

  

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.
                  

Sofyani Biryani Recipe

                                                 

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. 

For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani

If you have tried this Sofyani Biryani, then don’t forget to rate the recipe. You can also follow me on social media.

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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 sauté 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.

                      

And transfer to the serving tray/plate.

                     

Serve sofyani biryani with raita