Pulao Rice is quite excellent, aromatic, flavored, and tasty. It is prepared with basmati rice, pure ghee, and some whole spices, almonds, and raisins. At the time of simmering, it is sprinkled with fried brown
onions andkewra essence. These ingredients make it
flavorful and aromatic. This pulao goes well with mutton
korma or chicken
korma.
Although I made chicken shorba with this pulao, this curry is also good with this pulao.
This pulao rice is my family's version, cooked at
events like Eid or any other event. Personally, I like to have it with raita or kabab. By using the same method, variations in pulao can be created, such as adding boiled peas, mutton, or
chicken; these ingredients can enhance the taste. You can check outveggie
pulao or matar
pulao on my blog, so let’s begin.
Tips:
Long-grain basmati rice is an excellent choice for making any type of pulao. Adding almonds, raisins, and cashew nuts will enhance the dish's flavor.
When determining the water-to-rice ratio, it’s important to consider whether the rice has been soaked. Use 1 cup of water for 1 cup of properly soaked rice, or 1½ cups of water for 1 cup of unsoaked rice.
To further elevate the taste, consider adding boiled chicken or mutton. Additionally, cooking the rice in stock will make the pulao even more delicious.
If you have tried this Pulao Rice Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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!
Aloo
Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos
Aloo Chana Biryaniis quite an easy, delicious, and spiced layered biryani made with white
chickpeas, potato, rice, herbs, and basic spices. This biryani is a vegetarian version, and those who like to eat veg meals perfect for them. This chana
biryani is also different, instead of the
combination of meat and masala.
This one is made with protein-packed chickpeas and potatoes that give
you carbohydrates and protein altogether. An aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB
Chana aloo biryani is
one of the most popular and mouthwatering recipes for foodies. Full of aroma and
taste!! In the subcontinent, people love biryani and make it in different ways.
Traditionally, biryani is cooked with meat, but the variation with veg, with chickpeas and
potato, is the most demanding. Locally famous as chana biryani
For the best
result, follow my detailed step-by-step photo instructions
and tips below the recipe card.
Recipe notes:
Super basmati rice is the ideal choice for making any type of biryani. However, sella rice can be used as a substitute for basmati rice.
For this recipe, I added white chickpeas and potatoes, but you can use either one of them if you prefer.
Feel free to use ghee instead of oil for added flavor.
Make sure not to overcook the chickpeas (chana). Aim to create a non-watery chana aloo gravy; if it has excess water, cook on high heat to evaporate it.
Before layering the biryani, fully drain the rice. Be careful not to overcook the rice during boiling; it should be cooked to about 80%.
When serving the biryani, gently run the spoon along the edges to avoid breaking the rice.
Avoid inserting the spoon into the middle of the pan; instead, serve the biryani by taking from the sides.
Lastly, use large-sized vessels for layering the ingredients to ensure proper cooking.
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To prepare aloo chana biryani, soak the
chickpeas for at least 8 hours or overnight
Then in the morning, boil the
chickpeas with a few pinches of baking soda.
Peel and cut the potatoes, onion, and tomatoes.
In the mixing bowl, mix the potatoes along
with lemon juice, red chili powder, turmeric powder, salt, biryani
masala, coriander, mint leaves, and green chilies.
Stir to combine well, then add fried brown onion and mix
very well, then add food color and dry plums.
Stir to combine very well and keep aside
for 15 minutes.
Soak the rice in enough water for 30
minutes; later, strain the rice and keep it aside.
When the rice gets soaked, we will
prepare gravy meanwhile In a wide vessel, heat up the oil, and fry the onion until golden brown.
Next, add black peppercorns, bay
leaves, cumin seeds, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté them together with onion for a minute. Then add tomatoes and ginger-garlic paste.
Cook tomatoes with onion masala till
soft, then add marinated potatoes along with garam masala.
Continuously stir very well until the oil is
separated. Add ½ cup of water and let it cook until the potato gets 80%
Once the potatoes are cooked, add boiled
chickpeas and mix with the masala very well, and allow cooking further for 10
minutes on medium-low heat.
Boil the water by adding salt and cinnamon
sticks. Add cloves, green cardamom, mint leaves, green chilies, and caraway seeds.
Bring the water to a boil, then add white
vinegar. White vinegar will prevent the rice from sticking to each other.
Cook the rice grains on a high flame. When the rice grains are 80% cooked, or there is a slight bite, switch off
the flame.
Immediately strain the cooked rice. keep aside
Now we will begin the layering process.
Spread some ghee on the bottom of the wide vessel. Lay the first layer of rice, then place aloo chana masala over the rice along with fried brown onion.
Next, add some slices of tomatoes, lemon,
and mint coriander leaves, then spread the second layer of rice on top of the
masala. Repeat the same process in the second layer.
Finally, drizzle some milky yellow food color
and ghee on top of the rice.
Towards the end, sprinkle some fried onion
and some mint coriander leaves. Then seal the vessel with a foil sheet.
First, for 10 minutes, simmer the biryani on high flame, then reduce the heat to low and simmer further for 15 minutes.
Aloo chana biryani is ready; gently fluff
up the rice.
