Seekh Kebab Pulao by @samsweetandspicetreats

1h15
Hard

6 servings

🧅

600 g

Onion

🫗

360 ml

Oil

🍗

500 g

Chicken Mince

🌶️

10 g

Green Chilli

🌶️

2.6 g

Red Chilli Powder

🧅

100 g

Fried Onion

🫚

1 g

Garam Masala Powder

🧄

20 g

Ginger Garlic Paste

🌿

2 g

Cumin Powder

🧂

15 g

Salt

🌶️

16 g

Seekh Kabab Masala

🍚

500 g

Rice

🍲

500 ml

Chicken Stock

💧

500 ml

Water

🥣

120 ml

Yogurt

🧅

0.5

Fried Onion

🧄

1 tsp

Ginger Garlic Paste

🧂

2 tsp

Salt

🌱

1 g

Green Cardamom

🌿

1 g

Cloves

🌶️

10

Black Pepper

🌿

1 g

Black Cardamom

🍃

0.5 g

Bay Leaf

🪵

5 g

Cinnamon

🌿

2 g

Cumin

🛢️

0.5 cup

Oil

Raita

🥗

Salad

Preparation Steps

  1. Step 1/17

    Rinse 500 g basmati rice until the water runs mostly clear, then soak it in water for 20 minutes.

    basmati rice
    water
    🥣mixing bowl
    🫗colander

  2. Step 2/17

    Heat 1 cup cooking oil in a frying pan and fry the 4 chopped onions until deep golden brown.

    cooking oil
    onion
    🍳frying pan
    🥄wooden spoon

  3. Step 3/17

    Remove the fried onion with a slotted spoon and divide it into two equal portions for the kebabs and pulao.

    fried onion
    🥄slotted spoon
    🥣mixing bowl

  4. Step 4/17

    Add 500 g chicken mince, 2 green chillies, 1 tsp red chilli powder, half the fried onion, 1/2 tsp garam masala powder, 1 tbsp ginger garlic paste, 1 tsp cumin powder, 1/2 tsp salt and 2 tbsp seekh kebab masala to the food chopper.

    chicken mince
    green chilli
    red chilli powder
    fried onion
    garam masala powder
    ginger garlic paste
    cumin powder
    salt
    seekh kebab masala
    🥄measuring spoons

  5. Step 5/17

    Process the kebab mixture until finely combined and shape it into 10 to 12 small seekh kebabs.

    chicken mince
    🥣mixing bowl

  6. Step 6/17

    Fry the shaped seekh kebabs in hot cooking oil over medium heat until browned and cooked through, about 8 to 10 minutes.

    cooking oil
    chicken mince
    🍳frying pan
    🥄slotted spoon

  7. Step 7/17

    Transfer the cooked seekh kebabs to a serving platter and keep them aside.

    chicken mince
    🥄slotted spoon
    🍽️serving platter

  8. Step 8/17

    Heat the remaining 1/2 cup cooking oil in a large pot and fry 1 tsp ginger garlic paste over medium heat for 30 seconds.

    cooking oil
    ginger garlic paste
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/17

    Add 4 green cardamom pods, 4 cloves, 10 black peppercorns, 1 black cardamom pod, 1 bay leaf, 2 cinnamon sticks and 1 tsp cumin seeds; stir for 30 seconds until fragrant.

    green cardamom
    cloves
    black peppercorns
    black cardamom
    bay leaf
    cinnamon stick
    cumin seeds
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/17

    Stir the remaining half of the fried onion into the spiced oil, then reduce the heat to low.

    fried onion
    🍲large pot with lid
    🥄wooden spoon

  11. Step 11/17

    Add 1/2 cup plain yogurt and stir continuously until it is smooth and lightly sizzling.

    plain yogurt
    🍲large pot with lid
    🥄wooden spoon
    🥛measuring cups

  12. Step 12/17

    Add 2 tsp salt, 500 ml chicken stock and 500 ml water; bring the liquid to a rolling boil.

    salt
    chicken stock
    water
    🍲large pot with lid
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  13. Step 13/17

    Drain the soaked basmati rice and add it to the boiling stock, then stir gently once to distribute the rice.

    basmati rice
    🫗colander
    🍲large pot with lid
    🥄wooden spoon

  14. Step 14/17

    Cook the rice uncovered on high heat until the liquid has nearly evaporated and small steam holes appear on the surface, about 8 to 10 minutes.

    basmati rice
    chicken stock
    water
    🍲large pot with lid

  15. Step 15/17

    Cover the pot tightly and steam the pulao on very low heat for 15 minutes, then rest it covered for 5 minutes.

    basmati rice
    🍲large pot with lid

  16. Step 16/17

    Fluff the pulao gently and arrange the fried seekh kebabs over the rice.

    basmati rice
    chicken mince
    🥄wooden spoon
    🍽️serving platter

  17. Step 17/17

    Garnish with reserved fried onion and serve hot with raita and salad if desired.

    fried onion
    🍽️serving platter

Composition

Ingredients

Types

Vegetables, Meat, Poultry, Herbs and Spices, Condiments, Seasonings, Broths and Stocks, Beverages

Ingredients

Onion, Oil, Chicken mince, Green chilli, Red chilli powder, Fried onion, Garam masala powder, Ginger garlic paste, Cumin powder, Salt, Seekh kabab masala, Rice, Chicken stock, Water, Yogurt, Green cardamom, Cloves, Black pepper, Black cardamom, Bay leaf, Cinnamon, Cumin, Raita, Salad

Allergens

to inform

Dietetics

Dietary regimen

Halal, High protein

Calories

650 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 79g, Fat: 22g, Fiber: 3g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 1250mg, Iron: 3.2mg, Potassium: 460mg, Calcium: 95mg

Vitamins

Vitamin B6: 0.7mg, Vitamin B12: 0.5µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

chopper, large pot with lid, frying pan, colander, mixing bowl, wooden spoon, slotted spoon, measuring cups, measuring spoons, serving platter

Appliances

food chopper, stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Festive Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Mughlai

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Juicy, Crispy, Moist

Flavors

Savory, Spicy, Aromatic, Warm, Rich, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Thaw in the fridge before reheating)