Seekh Kabab Pulao | Lazzat | Masala TV Shows | Samina Jalil
- 4 years ago
This Seekh kabab pulao is full of desi flavours and taste. Take a break from usual pulao recipes and try this yummy pulao by Samina Jalil.
Watch this Masala TV video to learn how to make Seekh Kabab Pulao and Darbari Gajar Ka Zarda . This show of Lazzat with Chef Samina Jalil aired on 6 November 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Seekh kabab Pulao:
Ingredients:
Seekh kabab masala 1 Packet
Beef mince 1/2 kg
Fried grinded onion 1/2 cup
Green chili grinded 1 tbsp
cumin powder 1 tsp
Green coriander 2 tbsp
All spice powder 3/4 tsp
Salt as required
Gram flour 2 tbsp
Red chili powder 1 tsp
Chaat masala 1-1/2 tsp
Oil for fry
coal to smoke
ingredients for Rice:
Basmati rice 600 gm
Yogurt 3/4 cup
Mix all spices 1 tbsp
Mace nutmeg powder 1/2 tsp
Salt to taste
Chicken cube 2
Fennel powder 1/2 tsp
Fried onion as required
Oil 3/4 cup
Ginger Garlic paste 1 tbsp
Ginger finely chopped 1 tbsp
Method:
Mix all ingredients except oil and coal then grind it. Apply coal smoke and make small kabab ,fry it in a little oil. Warm the oil for rice add fried onion, whole all spices, ginger garlic paste and yogurt. Also add salt, chicken cube, fennel powder, and mace sauté. Add boiled rice and simmer. Garnish kabab with ginger, fried onion and serve.
Darbari Gajar Ka Zarda:
Ingredients:
Sella rice (boiled) ½ kg
Carrots (grated) 3cup
Sugar ½ kg
Green cardamom 7-8
Almonds, pistachios ¾ cup
Gulab jamun (small) 1 cup
Clarified butter 1 cup
Sterling silver paper 1
Green, red (ashrafi) ½ cup
Orange peel 2tbsp
Dried milk 100g
Screw pine essence few drops
Method:
Firstly soak sella rice for 3 to 4 hours in water. Now in a pan add water, small cardamom and rice cook it till the rice tenders. Now drain water from rice through seive. Then in a frying pan add some clarified butter and shallow fry grated carrots. Now in the rest of the clarified butter fry 3-4 small cardamom then add sugar and 2 cups of water and cook till the sugar dissolves. Now add rice and orange peel and set the flame on high. When the water is dried then add the fried carrots and screw pine essence and set it to simmer. Lastly add almonds, pistachios, screw pine, small gulab jamun and decorate it with green, red asharfiyan and spread sterling silver paper over it and serve.
Watch this Masala TV video to learn how to make Seekh Kabab Pulao and Darbari Gajar Ka Zarda . This show of Lazzat with Chef Samina Jalil aired on 6 November 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Seekh kabab Pulao:
Ingredients:
Seekh kabab masala 1 Packet
Beef mince 1/2 kg
Fried grinded onion 1/2 cup
Green chili grinded 1 tbsp
cumin powder 1 tsp
Green coriander 2 tbsp
All spice powder 3/4 tsp
Salt as required
Gram flour 2 tbsp
Red chili powder 1 tsp
Chaat masala 1-1/2 tsp
Oil for fry
coal to smoke
ingredients for Rice:
Basmati rice 600 gm
Yogurt 3/4 cup
Mix all spices 1 tbsp
Mace nutmeg powder 1/2 tsp
Salt to taste
Chicken cube 2
Fennel powder 1/2 tsp
Fried onion as required
Oil 3/4 cup
Ginger Garlic paste 1 tbsp
Ginger finely chopped 1 tbsp
Method:
Mix all ingredients except oil and coal then grind it. Apply coal smoke and make small kabab ,fry it in a little oil. Warm the oil for rice add fried onion, whole all spices, ginger garlic paste and yogurt. Also add salt, chicken cube, fennel powder, and mace sauté. Add boiled rice and simmer. Garnish kabab with ginger, fried onion and serve.
Darbari Gajar Ka Zarda:
Ingredients:
Sella rice (boiled) ½ kg
Carrots (grated) 3cup
Sugar ½ kg
Green cardamom 7-8
Almonds, pistachios ¾ cup
Gulab jamun (small) 1 cup
Clarified butter 1 cup
Sterling silver paper 1
Green, red (ashrafi) ½ cup
Orange peel 2tbsp
Dried milk 100g
Screw pine essence few drops
Method:
Firstly soak sella rice for 3 to 4 hours in water. Now in a pan add water, small cardamom and rice cook it till the rice tenders. Now drain water from rice through seive. Then in a frying pan add some clarified butter and shallow fry grated carrots. Now in the rest of the clarified butter fry 3-4 small cardamom then add sugar and 2 cups of water and cook till the sugar dissolves. Now add rice and orange peel and set the flame on high. When the water is dried then add the fried carrots and screw pine essence and set it to simmer. Lastly add almonds, pistachios, screw pine, small gulab jamun and decorate it with green, red asharfiyan and spread sterling silver paper over it and serve.