Some days I want to make something that feels like a dawat, but I do not have the energy for biryani. On those days, this plate is my answer: a simple white pulao with potatoes and peas, and soft chicken kababs sitting on top. When I bring it to the table with sliced tomatoes, onion rings and a green chilli on the side, nobody asks why there is no biryani.
The first time I made these kababs, they fell apart in the pan. I had put the chopped onion straight into the mince, and all that onion water made the mixture too soft. Now I squeeze the onion properly, add a little roasted besan, and let the mixture rest in the fridge for half an hour. Since then, the kababs come out golden on the outside, juicy inside, and they never break.
My favourite trick is to put the fried kababs on top of the rice while the pulao is on dum. For those last fifteen minutes, the kababs soak up the steam and the smell of the whole spices, and the rice picks up a little of the kabab flavour too. It is a small step, but it makes the whole plate taste like one dish instead of two.
What Is Kabab Pulao?
Kabab pulao is a much-loved Pakistani combination: a lightly spiced pulao served with kababs on top. The pulao here is a simple aloo matar pulao cooked with whole spices, and the kababs are made from chicken mince with green chilli, fresh coriander and a warm spice mix. If you only want the rice, you can also try my matar pulao recipe.
My Tips for Soft Kababs and Fluffy Pulao
- Squeeze the onion. Wet onion is the number one reason kababs break.
- Chill the mince for 30 minutes. Cold mince is easier to shape and holds together while frying.
- Turn the kababs only once. Let one side get a proper golden crust before you flip.
- Keep the onion light golden. For a white pulao, dark brown onion will change the colour of the rice.
- Measure the water. 1 cup of soaked rice needs 1 and a half cups of water. My kitchen measurement conversions guide has all the cup and gram conversions if you use a scale.
What to Serve With It
A cool mint raita and a simple kachumber salad are all you need. If you enjoy rice with meat on top, my Chicken Bukhari Rice is another one-platter meal worth trying.
For a quick meatless rice dish, try my aloo tahri, spicy potato rice served with raita and salad.
Chicken Kabab Pulao (Aloo Matar Pulao with Chicken Kababs)
Ingredients
Equipment
Method
- Squeeze the chopped onion in your hands or in a clean cloth to remove its water. This is the secret to kababs that hold their shape.
- In a bowl, mix the chicken mince with the onion, green chillies, coriander, mint, ginger garlic paste, all the spices, roasted gram flour and egg. Knead for 2 to 3 minutes until slightly sticky.
- Cover and chill the mixture in the fridge for 30 minutes. Soak the rice at the same time.
- With lightly oiled hands, shape the mixture into 8 to 10 oval kababs.
- Heat oil in a non-stick pan on medium heat. Fry the kababs for 4 to 5 minutes on each side, turning gently only once, until deep golden and cooked through. Keep them aside.
- Heat oil or ghee in a heavy pot. Add cumin seeds, bay leaves, cinnamon, cloves, peppercorns and cardamom and fry for 30 seconds.
- Add the sliced onion and cook until light golden. For a white pulao, do not let the onion turn dark brown.
- Add ginger garlic paste and fry for 1 minute. Add the potatoes and cook for 3 minutes, then add the peas and whole green chillies.
- Pour in the water or stock, add salt and red chilli flakes, and bring to a boil. Taste the water: it should be slightly salty.
- Add the drained rice. Cook uncovered on high heat for 6 to 8 minutes until the water drops below the rice surface.
- Place the fried kababs on top of the rice, cover tightly and cook on the lowest heat for 12 to 15 minutes on dum. The kababs pick up the aroma of the pulao and stay soft.
- Gently fluff the rice, spread it on a platter and arrange the kababs on top. Serve with tomato slices, onion rings, green chillies and fresh coriander, with raita on the side.
