Pulao Kabab Recipe

                                                                   

Pulao Kabab Recipe || Beef Kabab || How to Make Pulao Kabab with Step-by-Step Photos and Video**

Pulao kababs are a flavorful and delicious meat dish made with beef, Bengal gram, and a blend of essential seasonings and herbs. While they are similar to shami kebabs, they differ slightly in preparation and are quite crispy and tasty. 

You can serve these delectable kebabs independently, but they pair wonderfully with pulao, creating a tempting meal. I have started posting a new recipe every week, and next week, I will share a pulao recipe that I have prepared to accompany these kebabs.

I am confident that you will enjoy it once you follow my instructions. Wouldn't you want to make it again and again? I adopted this kabab recipe from a popular restaurant on Peshawar Road in Rawalpindi, where many people come to enjoy their delicious pulao biryani. 

          

For detailed step-by-step recipes, watch my video.

My Latest Video Pulao Kabab: 

They also have a commendable practice of providing free food to those in need, which is truly admirable. Although I have never visited the restaurant, I have attempted to recreate their recipe at home, and my family loves it when I serve it to them.

Recipe Note:

1. It’s best to use thigh or leg meat to make juicy and soft kebabs. Whether you’re preparing kababs with mutton, beef, or chicken, the ratio of chana dal to meat should be 1:3. Using too many lentils in this recipe may result in dry and hard kababs, while this particular pulao kabab recipe aims for juicy and tender kababs.
2. Be careful not to add too much water to the kabab mixture while cooking, as this can make them too soft and prevent them from holding their shape during frying. 
3. I prefer to grind all the meat and lentils together in a food processor, but you can also choose to grind the lentils and spices separately and shred the cooked meat to create a more flavorful and textured kabab. The choice is yours.
4. In this pulao kabab recipe, there’s no need to use eggs or breadcrumbs to coat the kababs. Simply shape them as desired and shallow fry them in ghee instead of oil.
5. Additionally, these beef kebabs can be enjoyed with parathas and can also be made into bun kebabs or sandwiches.
6. If you plan to eat the kebabs later, you can freeze them for future use.

                                              

You might like these: 

Veg cutlets

Aloo Tikki

Lauki Kabab

Chapli kabab 

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How to make Pulao Kababs?

Begin the recipe by soaking the chana dal (Bengal gram) for 30 minutes. 

  

While the dal soaks, chop the ginger, garlic, and green chilies to add to the kebab mixture.

                                          

In a pan, add the beef and roast it until the meat loses its

Unpleasant odor and the moisture evaporate.

                         

Keep stirring while adding the chopped ginger, garlic, and green chilies, along with bay leaves, dry red chilies, black peppercorns, black cardamom, cinnamon, green cardamom, cloves, coriander seeds, cumin seeds, and salt.

       

Stir well, then add turmeric powder and chili flakes, mixing everything thoroughly. Once the moisture from the meat is gone, add the soaked chana dal and mix again. 

Follow my recipe step by step, and make sure to watch my video for detailed guidance.

             

After mixing, pour in hot water, ensuring the water level is about an inch above the kebab mixture. Bring it to a boil, 

Cover it with a lid, and let it cook until the meat is tender and the water has evaporated.

   

Once cooked, grind the mixture using a mincer. If you don’t have a mincer, a meat chopper will work as well. Add chopped onion, coriander, and chilies to the mincer with the kebab mixture.  

Then, incorporate 2 eggs and knead the mixture until it forms a dough. Kneading makes sure that the kebabs are soft inside and crispy outside.

                

Shape the kebabs into your desired form- oval, round, square, or even skewers for seekh kebabs. For this recipe, I made simple round-shaped kebabs using a kebab maker.

If you don’t have a kebab-shaping tool, you can easily shape them by hand.        

At this stage, you can freeze the kebabs if you wish to use them later.

                 

Heat oil or ghee in a skillet (tawa) over medium heat. Place the kebabs in the pan and fry them on both sides over a medium flame until they are nicely golden brown.     

Pulao kebabs are now ready to serve! If you prefer to enjoy the kebabs on their own, 

Consider serving them with (yogurt) dahi (yogurt) chutney and green chutney. 

                                

                                                                                           

Chicken Macaroni Samosa Recipe

Chicken Samosa | Macaroni Samosa | How to Make Macaroni Samosa with step-by-step photos...

Chicken Samosa is a crispy, crunchy, and tasty deep-fried savory snack. This recipe is prepared with a samosa sheet (manda patti) along with a macaroni mixture that is filled in samosas, and after sealing the edges, they are fried until golden brown.

Macaroni, chicken, and eggs are the main ingredients folded inside these wonderful deep-fried samosas. The uses for this recipe are not limited to samosas and spring rolls used as a filling for parathas, and sandwiches, used in pasta, and salads, the list is never-ending! 

Use this recipe as a template and add whatever else you like, sweetcorn, peas, potatoes, beans, spinach, see what I mean? The list really is never-ending.            

   

This is one of my favorite snacks that I wanna have at any time of the day, though this is full of calories. When samosas come in front of me, I always forget my diet plan ;) And start eating like a baby, 

I know this is my childish habit, but I never compromised with my strict diet plan, as I said before, I always forget, and I love to eat minced samosa than aloo samosa or veg samosas. You can also check out these samosas on my blog.

The truth is I am a huge meat lover and I prefer to eat meat samosas or rolls or in my dinner or lunch this habituate transferred to me from my elders my parents were also meat lovers than veggies, this macaroni chicken samosa idea comes in my mind when I went to hydri market right there in the sweet shop. 

I saw these samosas were being sold and I bought some and then checked the taste back home, since then I made a plan to make them at home, but due to time shortage I couldn't make it right away, so finally, that day has come 

So let’s begin 

If you have tried this Macaroni Samosa 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 prepare this recipe, first rinse and cut the chicken.   

       

Then boil the chicken with salt and ginger garlic, let it cook until the water dries out, then shred the chicken and set it aside.

                     

Boil the water with salt and oil, then add macaroni and stir well. Allow macaroni to cook for around 7-8 minutes on high heat, then drain into a colander and set aside.

                     

Boil the eggs

                 

Take all ingredients and prepare all veggies. 

                 

Take a medium-sized mixing bowl and add the chopped ingredients along with the spices.

                  

Keep mixing till everything is well combined, transfer to the plate or bowl set aside until required.

                  

Take one manda sheet to apply flour batter over it with the brush or finger, place I tbsp macaroni mixture, fold it over the right and left sides, and again apply the batter, then fold downward.

                

Close it up firmly, Samosa is ready.

            

In the second method, take one rectangular sheet and fold it over diagonally, then again turn it downwards. Apply the flour batter to stick well.

Now, put 1 tbsp of macaroni mixture into the samosa.
         

Again, apply batter and close it up firmly.
                        

Repeat the same process with all remaining samosa sheets.

               

Medium heat the oil in the wok. Carefully slide the samosa.

              

Fry the samosa on medium heat. Don't disturb the samosas after putting them in oil for around 2 minutes.

                  

Then flip the sides and keep on stirring around the wok until you get an evenly golden color. Drain the samosas on kitchen paper.

                   

Fry all remaining samosas.

             

You can see how beautifully golden brown the samosas are.

                 

                 

Transfer to the serving dish/plate.

                 

Serve hot with ketchup, sauce, and tea. 

Anda Pakora Recipe

Egg Pakora | Anda pakora | How to Make Anda Pakora Recipe with step-by-step photos 

Anda Pakora is the most popular, tasty, and traditional street food spiced snack, this recipe is prepared with gram batter and hard-boiled eggs along with some seasoning, you even get it easily from any samosa-selling vendors, but the problem is what type of are being used oil and ingredients nothing to know regarding it so the best way we fry these type snacks at home. 

Which will be even more hygienic and tasteful than the market, due to using quality ingredients that we people usually use at home, various types of pakoras are prepared, such as onion pakora, aloo pakora, spinach pakora, green chili pakora, chicken, and prawns pakoras.

Now I am giving egg pakora recipe, to be very frank, I would like to say all fried meals contain high calories, which are known as unhealthy junk food, we should avoid consuming them frequently in our diet.

But sometimes having fried food is no harm. Mostly people are attracted to the taste of food without knowing are these foods are good for their health or not. Although you will be thinking, here I am giving advice on sharing unhealthy food.

Oh yes, your thinking is quite right but I have mentioned above in my description that sometimes eating is not bad we can just enjoy and change the taste buds for a while but frequently consuming is harmful, My aim isn't just sharing my recipe and undue praise of it, also spreading awareness besides sharing my recipes with all, so my dear readers for today is enough we back to the recipe, so let's begin.
                       

If you have tried this Anda Pakora 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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Heat the oil in the wok over a medium flame.

Take a saucepan to add water and salt, then add eggs to it.

Let it boil on high heat for 10-12 minutes.

Take a bowl to add gram flour, then add all spices to it.

Mix well then add water, and whisk it well until gets a smooth and fluffy texture.

The batter should be neither thick nor thin_At this stage you can adjust the salt and red chili according to your taste.

Now add green chilies and coriander and stir them.

Peel and cut the eggs in half or as the desired shape.

Take 1 piece of egg and coat it with spiced gram flour.

Put 3-4 pakoras in the oil in one batch_Fry them over medium flame, until gets nice golden from both sides.s

Transfer to the serving plate, egg pakora is ready to serve with ketchup and green sau. CE