PULAO WITH SHAMI KEBAB & CHICKEN STEAM ROAST
Let's Recreate Savour Foods Pulao at Home!
Craving the aromatic flavors of Savour Foods Pulao? Let's bring that deliciousness right into your kitchen.
Imagine a steaming bowl of fragrant rice, infused with a medley of spices and herbs. Each bite is a symphony of flavors, from the subtle warmth of cumin to the fiery kick of chili.
To complement the pulao, let's try Tender, Juicy Chicken Steam Roast. This succulent dish is a perfect balance of savory and tender, with the chicken cooked to perfection.
And for a truly indulgent appetizer, don't miss the Melty Beef Shami Kebab. These delectable kebabs are packed with flavor and will leave you wanting more.
Ready to recreate these mouthwatering dishes? Let's gather the ingredients and get cooking!
- 1 kg boneless beef chunks
- 250 g chana dal (split Bengal gram)
- 1 onion, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 6 dried red chillies
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon black peppercorns
- 1 teaspoon green cardamoms
- 1/2 teaspoon cloves
- 4 black cardamoms
- 1 mace flower
- 1 cinnamon stick
- 3 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black cumin seeds
- 1 tablespoon coriander seeds
- 3 green chillies optional
- 3 cups water
- 1 egg
- 1/4 cup fresh coriander leaves
- Oil for frying
- 1.2 kilograms chicken pieces
- 2 tablespoons ginger garlic paste
- 2 tablespoons lemon juice
- 1 tablespoon salt
- 1 cup yogurt
- 1 tablespoon chaat masala
- 1/8 teaspoon yellow food color
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- Oil for frying
- Water for steaming
- 3 cups rice, soaked
- 1 medium onion, sliced
- 1/4 cup oil
- 1 medium tomato, chopped
- 1 teaspoon chili powder
- 1 tablespoon crushed chilies
- 1 1/2 tablespoons salt
- 8 dried plums
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 tablespoon crushed garlic and ginger
- 5 green chilies
- 5 cups mutton or beef stock
- Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water and set aside.
- Tie the whole spices (black peppercorns, green cardamoms, cloves, black cardamoms, mace flower, cinnamon stick, bay leaves, cumin seeds, black cumin seeds, and coriander seeds) in a muslin cloth to form a potli. This will help infuse the flavors into the kebab mixture.
- In a large pot, combine the beef chunks, soaked chana dal, chopped onion, dried red chillies, garlic and ginger paste, spice potli, red chili powder, turmeric powder, salt, and water. Cook over medium heat until the meat and lentils are tender and the water has almost evaporated (about 2 hours). If using a pressure cooker, cook for 25 minutes.
- Remove the spice potli and let the mixture cool slightly. Transfer it to a blender or food processor and blend until a coarse paste forms. Add a little water if the mixture is too dry. Alternatively, mash the mixture with a potato masher or pestle for a more textured result.
- To the cooled mixture, add chopped green chillies (if desired), chopped coriander leaves, and a beaten egg. Mix well with your hands.
- Using oiled hands, shape the mixture into small, flat patties about 2 3/4 inches in diameter. Place them on a tray and freeze for 1-2 hours. This will make them easier to handle when frying.
- Heat oil in a frying pan over medium heat. Fry the kebabs in batches until they are golden brown and crispy on both sides. Remove from the pan and drain on paper towels.
- Garnish the kebabs with fresh coriander leaves. Serve hot with mint chutney or ketchup.Enjoy your delicious beef shami kebabs!
- Rub the chicken pieces with salt and let them marinate for 30 minutes. Drain the excess marinade and pat the chicken dry.
- Heat oil in a pan over medium heat. Fry the chicken pieces until they are slightly browned on all sides. Remove from the pan and let cool.
- In a bowl, combine yogurt, ginger garlic paste, lemon juice, chaat masala, red chili powder, garam masala, cumin powder, coriander powder, turmeric, and yellow food color. Mix well.
- Coat the browned chicken pieces with the marinade, ensuring they are evenly covered. Let them marinate for at least 2 hours, or preferably overnight.
- Place a steamer basket in a pot. Add water to the pot, ensuring it doesn't touch the bottom of the steamer basket. Place the marinated chicken pieces in the steamer basket.
- Cover the pot and steam the chicken for 30-40 minutes, or until cooked through. The chicken should be tender and the juices should run clear.
- Remove the chicken from the steamer and let it cool slightly before serving.
- Enjoy your delicious chicken steam roast!
- Soak the rice in water for at least 30 minutes before cooking.
- Heat oil in a pot over medium heat. Add the sliced onions and cook until they turn golden brown.
- After add chopped tomatoes, salt, chilli powder and crushed chillies & cook for 3-4 minutes .
- Add dried plums, cumin & coriander powder & garam masala.Cook until the oil separates from the mixture.
- Stir in the crushed garlic and ginger, green chilies, and mutton or beef stock. Bring to a boil.
- Add the soaked rice to the pot. Cook until the water is almost absorbed.
- Cover the pot with a tea towel, then secure the lid tightly. Steam the pulao for 25 minutes.
- Serve the pulao hot with steamed chicken and shami kebab. Enjoy with a side salad and raita.Enjoy your delicious pulao!
Place the shaped kebabs in a single layer on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer and let the kebabs freeze for about 2 hours or until they are firm.
Once the kebabs are frozen, transfer them to a freezer-safe container or resealable plastic bag.
Label the container or bag with the date and contents.
Place the container or bag in the freezer for up to 3 months.
When ready to eat, remove the desired amount of kebabs from the freezer and shallow fry straightaway or dip in a beaten egg and then fry until golden brown from both sides.