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Chicken Kabab Pulao: My One-Pot Dum Trick for Soft Kababs
Fozia Siraj

Chicken Kabab Pulao (Aloo Matar Pulao with Chicken Kababs)

Fragrant white aloo matar pulao topped with soft, pan-fried chicken kababs full of green chilli and fresh coriander. A complete Pakistani meal for family dinners and simple dawats.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling & Soaking 30 minutes
Total Time 1 hour 40 minutes
Servings: 5 people
Course: Main Course
Cuisine: Pakistani
Ingredients Equipment Method Notes

Ingredients
  

Chicken Kababs (makes 8 to 10)
  • 500 g chicken mince boneless, minced twice
  • 1 small onion very finely chopped and squeezed dry
  • 2 green chillies finely chopped
  • 3 tbsp fresh coriander chopped
  • 1 tbsp fresh mint chopped, optional
  • 1 tsp ginger garlic paste
  • 1 tsp salt
  • 1 tsp red chilli flakes
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • 2 tbsp roasted gram flour (besan) or 1 slice of bread, crumbled
  • 1 egg
  • 3 tbsp oil for shallow frying
Aloo Matar Pulao
  • 2 cups basmati rice about 400 g, washed and soaked 30 minutes
  • 1/4 cup oil or ghee
  • 1 medium onion thinly sliced
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 small cinnamon stick
  • 4 cloves
  • 8 black peppercorns
  • 2 green cardamom pods
  • 1 tsp ginger garlic paste
  • 2 medium potatoes peeled and cut into cubes
  • 1 cup green peas fresh or frozen
  • 2 green chillies whole
  • 1 tsp red chilli flakes
  • 1 1/2 tsp salt or to taste
  • 3 cups water or chicken stock
To Serve
  • 2 tomatoes sliced into rounds
  • 1 onion cut into rings
  • 2 green chillies
  • 2 tbsp fresh coriander leaves

Equipment

  • Heavy-bottomed pot with a tight lid
  • Non-stick frying pan
  • Mixing Bowl

Method
 

Make the kababs
  1. 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.
  2. 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.
  3. Cover and chill the mixture in the fridge for 30 minutes. Soak the rice at the same time.
  4. With lightly oiled hands, shape the mixture into 8 to 10 oval kababs.
  5. 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.
Make the pulao
  1. Heat oil or ghee in a heavy pot. Add cumin seeds, bay leaves, cinnamon, cloves, peppercorns and cardamom and fry for 30 seconds.
  2. Add the sliced onion and cook until light golden. For a white pulao, do not let the onion turn dark brown.
  3. 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.
  4. 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.
  5. Add the drained rice. Cook uncovered on high heat for 6 to 8 minutes until the water drops below the rice surface.
  6. 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.
Serve
  1. 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.

Notes

Kababs breaking in the pan? The mince is too wet. Squeeze the onion properly, add one more tablespoon of roasted gram flour, and always chill the mixture before shaping.
Rice to water ratio: for soaked basmati, 1 cup rice to 1 and a half cups water gives separate, fluffy grains.
Make ahead: shape the kababs a day before and keep them covered in the fridge, or freeze them uncooked for up to a month.
Serve with: mint raita, plain yogurt or a simple kachumber salad.