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 ๐ฝ️ and go through it step by step ๐ฅ
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.
Like Our Videos? Then, do follow and subscribeto us on YouTube to get the latest Recipe Video updates.
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. Sautรฉ 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 || 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.
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!
Like Our Videos? Then, follow and subscribeto us on YouTube to receive the latest Recipe Video updates.
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 sautรฉ 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.
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!
Like Our Videos? Then do follow and subscribeto us on YouTube to get the latest Recipe Video updates.
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.