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

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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! 

                                      

Kabuli Pulao Recipe

                       

Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step by step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

This Kabuli pulao is my own cooking version instead of the Afghan cooking style prepared mutton grail curry and chickpeas masala to add in the rice_am not adding caramelized carrots nor using the 3 layers method, which is typically used in making Kabuli pulao.

                                                                                             

A beautifully spiced serving of rice with the goodness of chickpeas and meat Makes for a light and lovely meal in itself. Hope you like my recipe, regardless of the regular Kabuli pulao. Personally, I love spiced food, but in Afghan cooking, I don’t use spices much.

Additionally, I put mutton grail, whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

For more Pulao Recipes:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

If you have tried this Kabuli Pulao 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 make this recipe, first soak the chickpeas with water and baking soda overnight, then the next morning, rinse thoroughly under running water and boil. 

                        

Prepare gail curry as per the given recipe on my blog.

                                                      

Rinse and soak the rice for 30 minutes.                

                     

Peel and cut the onion into thin slices.

                                    

Collect all whole spices and cut the tomatoes. 

                                    

Whisk the yogurt and set aside. 

                                 

Take a pot and heat the ghee_Then sauté the onion slices for 3-4 minutes on medium flame. Add chopped chilies along with tomatoes.         

                            

Cook tomatoes with onion and chilies for 5 minutes on medium flame_Once tomatoes are cooked, add yogurt.

                           

Stir to combine very well chopped mint leaves and mix well.

                      

Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes, then add dried plums.

                            

Stir to combine well and then add soaked rice to the chana masala_Roast the rice with the chana masala for 5 minutes on medium flame.

                    

Pour the water into the rice.

                          

Bring it to a boil, then add mutton grail and chopped coriander leaves to combine well. Cook the rice until the water dries out.                        

    

Once water is reduced, lower the flame. Allow to simmer further 2-3 minutes on a very low flame.

                                           

   

Kabuli pulao is ready to serve

                             

Transfer to the serving dish. 

                               

Serve hot with raita and salad.

                                 

                           

Boiled Rice Recipe

Boiled Rice || Steamed Rice || How to Make Boiled Rice Recipe with step-by-step photos

 

Boiled Rice is the simplest method to cook and usually is used in 3 ways rinse, soak, and cook, Rice is one of those kitchen staples that can help round out a wide variety of meals. Whether you prefer white, brown, or basmati, rice can make a tasty side dish to any main course. 

But if you don't have a rice cooker, boiling rice on the stovetop can sometimes be intimidating because it requires careful watching. Once you master the technique for boiling your favorite rice, though, you can whip up a pot in no time.

Boil or steam are both methods that can be used to cook rice, generally discarding rice water is used in cooking biryani or pulao.                                               

However here I used the same method, boiling rice in a large amount of water and discarding rice water after boiling through all essential nutrients have wasted with discarding the water, despite knowing I do it just because I love to have light rice but you can cook steamed rice, but for this has to be used some tricky method, Which I mentioned below:

Rinse the rice before boiling white rice, it’s a good idea to rinse it. That removes any dusty starch that might be on the rice so it doesn’t stick together when it cooks. Place 1 cup (195 g) medium- or long-grain white rice in a strainer, and rinse it under cold running water.

Soaking the rice is considered an essential part before any type of white rice cooking. Soak rice in cold water for at least 2 hours. For the steam, add 2 cups (470 ml) of water to a small saucepan, and place it on the stove at medium-high to high heat. Allow the water to heat until it comes to a roiling boil.

When you’re making white rice, use a 1:1 ratio between the rice and water. That means for every 1 cup of soaked rice you plan to make, use 1 cup of water.                                

             

On the other hand, if your rice isn't soaked enough then 1:5 the ratio for the unsoaked rice which means use 1.5 cups water for 1 cup of rice, As it cooks, rice expands so it’s essential to use a pan that’s large enough for the amount that you’re making. In general, a 2-quart (2.5 L) pan is large enough for 1 to 2 cups of uncooked rice.   

After the pot reaches a simmer, turn the burner’s heat down to low, and cover the pot with its lid. Allow the rice to cook for approximately 18 minutes. At that point, start checking its texture. When the rice is finished, it will be firm but not crunchy. You want it to be tender, so it’s okay if it’s somewhat sticky. However, make sure that you don’t cook it so long that it becomes gummy.

Don’t take the lid off the pot before the 18-minute mark. It helps trap steam which aids in the cooking process, so if you remove the top, it may take longer for the rice to finish.

If you don’t have a lid for your pot, use foil to cover it while the rice cooks. Just make sure to cinch the foil around the edges so the steam can’t escape. Once the rice is finished cooking, turn off the heat but leave the rice in the pot with the lid on. Let it sit and steam for another 5 minutes to finish off the cooking process.

                   

If you have tried this Boiled Rice 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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Those above steps will be followed in steamed rice, but now I am telling you simple and easy plain-boiled rice. 

            

To make this recipe, first, we soak the rice for 2 hours.
          

Take a large capacity-sized pot, pour 200 ml of water, salt, and oil, cover the lid, and bring it to a boil on a high flame.

Then put the soaked and drained rice in the water and stir to mix well.                      

                                                 

Let it cook for 10 minutes on high flame, keep stirring occasionall.y If you see the water is less than, pour more water.

                           

Take 1 grain of rice and press it with your thumb and index finger. If it is mashed easily, then itmeans thee rice is done.
If you feel the rice grain is a bit hard, and when you press it then it breaks in the center rather than mash, give it another 2 minutes more.

Drain the rice out of the water.

Now, plain boiled rice is ready to serve with arbi dal, salad, and pickle.s