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Plain Yellow Rice Recipe

yellow-rice-recipe-with-step-by-step-photos

Yellow Rice |Plain Rice || How to Make Yellow Rice with step-by-step photos and Video

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.

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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 pot and 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.

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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.

add-soaked-and-drained-rice-to-the-masala

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

Sana Rasheed Add Comment

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.

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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^ndstep:

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

Sana Rasheed Add Comment

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!

Like Our Videos? Then, follow and subscribe to 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.