Zeera Rice makes the perfect zeera rice and is the only one you’ll want. If you want fluffy, perfectly cooked rice that is full of flavor, but super simple to make, you won’t believe it, but this takes under 10 minutes to cook. I have loved this rice forever, even eating it with a simple onion salad. This easy and tasty rice is prepared with just 2-3 ingredients
This zeera rice goes well with dal and veggies raita. So let's go ahead and cook easy and simple rice
Firstly, rinse and soak rice for at least 2 hours, boil 2 cups of water in the saucepan, and take all ingredients to one place.e
Pictorial:
Pour oil into the large pot and heat it. Then, add the soaked and drained rice along with salt and mixed garam masala to the rice.
Stir to combine for 2-3 minutes on medium heat, keep on stirring until the aroma arises, then pour hot and boiled water, stir to combine well, and cover the lid.d
Cook the jeera rice until the water has evaporated, then simmer it for 3 minut.es
Zeera rice is ready to serve with raita, daal, and salad.
I added a new version of the yellow rice video in which I included chicken. Hopefully all my beloved readers enjoy as well the way you like this yellow rice as well. And also, I prepared this rice version in a cooker that would be more convenient for every busy woman.
Yellow rice is a super easy and simple, mildly spiced yellow rice recipe. This is quite aromatic and flavored riceTo enhance the taste of rice can be added chicken cubes if you don't have prepared stock in your fridge. Quick and easy recipe, best for lunch or dinner,
This rice is usually served with meat and veggie curry,s raita, and salad. This flavorful and generously spiced Dominican-style yellow rice recipe
I cooked yellow rice with ponia rice by adding homemade chicken stock you can prepare with long grain basmati rice as well
My Latest Video Chicken Yellow Rice:
In this recipe, you can even make variations by adding peas, beans, and carrots, or if you are non-vegetarian, the boiled egg or boiled chicken may be added. a very tasty and simple rice that can be prepared within 30 minutes
Rice, tomato, and seasonings are the main ingredients in this recipe, so let's begin
Tips:
To prepare this yellow rice can be added vegetables, chicken, and eggs for enhance the taste.
Slightly fry or blanch veggies before adding them to the rice
Basmati rice is ideal for making this recipe
Always use a large capacity pot for cooking rice
Adding white vinegar during cooking rice is the best tip to prevent sticking or broken rice from each other.
If you have tried this Plain Yellow Rice,e 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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Firstly, thoroughly rinse the rice under the running water, then
Soak in the water for at least 2 hours. Set aside_Take all ingredients and prepare all veggies.
Pour oil into the large potand heat it, then put onion slices, and saute the onion slices for 4-5 minutes on medium flame.e
Put tomatoes and garam masala into the fried onions, and cook the masala for 5 minutes on medium heat till it turns soft.
Reduce the heat to low, then start adding spices to the fried onion, splash some water into the masala keep on stirring by adding masala on low heat.
Add food color, then roast masala by splashing water on low-medium heat. At this stage, you can add vegetables and boiled chicken as desired. Now pour half the stock (yak, hni), half the reserve for later.
Then put green chilies along with coriander leaves into the onion masala, bring it to a boil, turn the flame to low, and add soaked and drained rice to the masala, and stir to combine well for 2-3 minutes.
Now add the remaining chicken stock to the rice and bring it to a boil, and then cover the lid
Cook the rice for around 4-5 minutes on the high-medium flame until the water is evaporated, reduce the heat to low, and allow to simmer for it further 5 minutes on very low heat..
Transfer to the serving plate/dish. No, wow, simple yellow rice is ready to serve...
Yellow rice is served with kabob, veggie raita, and another gravy-based meat curry.
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.
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.
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.
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How to make pulao kabab rice?
1st 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.
2nd 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.
3rd 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 kachori. Enjoy it and share!
.jpg "Plain yellow rice")
