Better than Savour Pulao Recipe with Chicken Roast and Shami Kabab by SooperChef

Experience a Mouth-Watering Combination of Flavors with SooperChef's Savour Pulao, Chicken Roast, and Shami Kabab Recipe. The wholesome and delicious combination of this Savour Pulao will leave you in awe and craving more. Try out this Savour Pulao today and share your feedback.

#SavourPulao #ChickenSteamRoast #ShamiKabab #RamzanRecipes

Savour Pulao

Ingredients for Chicken Steam Roast:
Egg 1
Garlic paste 1 tsp
Red chili flakes 1 tbsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Salt 1 tsp / to taste
Garam masala powder 1 tbsp
Tamarind pulp 1 tbsp
Oil 2 tbsp
Chicken (leg & thigh piece) 500 g
Oil (for frying) as required

Ingredients for Shami Kabab:
Water 5-6 cups
Chicken boneless 500 g
Split chickpeas (soaked) 2 cups
Red chili powder 1 tbsp
Coriander powder 1 tbsp
Garam masala powder 1 tbsp
Red chili flakes 1 tbsp
Salt 1 tsp / to taste
Turmeric powder 1 tsp
Garlic cloves 6-7
Bay leaves 2
Black peppercorns 1 tbsp
Black cardamom 2
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Egg 1
Beaten eggs (for coating) as required
Oil (for frying) as required

Ingredients for Chicken Stock Preparation:
Water 5 cups
Chicken with bones 500 g
Onion cubes 1 cup
Garlic cloves 7-8
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Star anise 1
Cumin seeds 1 tsp
Black peppercorns 1 tsp
Bay leaf 1
Salt 1 tsp / to taste

Ingredients for Pulao:
Oil 1/2 cup
Onion (sliced) 2 cups
Cumin seeds 1 tbsp
Garlic paste 1 tbsp
Green chilies (sliced) 1/4 cup
Yogurt 1/4 cup
Red chili powder 1 tbsp
Garam masala powder 1 tsp
Salt 1 tsp / to taste
Prepared chicken stock
Rice (soaked) 2 cups




Directions for Chicken Steam Roast Preparation:
1. In a bowl add egg, garlic paste, red chili flakes, red chili powder, turmeric powder, salt, garam masala powder, tamarind pulp, oil and mix it well.
2. Add chicken and mix it again. Marinate for 2-3 hours.
3. In a wok heat oil and add marinated chicken pieces, fry them for 3-4 mins or until golden brown in color.
4. Now place them in a steamer and steam them over low flame for 20-25 mins. Remove from the steamer and set aside. Your Chicken Steam Roast is ready.
Directions for Shami Kabab Preparation:
5. In a pot heat water and bring it to a boil.
6. Add chicken, split chickpeas, red chili powder, red chili flakes, coriander powder, garam masala powder, salt, turmeric powder, garlic, bay leaves, black peppercorns, black cardamom, coriander seeds, cumin seeds and cover and cook until chicken and daal are done and water has been evaporated.
7. Transfer the mixture to a chopper and add egg. Chop it well.
8. Now make small kabab shapes from the prepared mixture.
Note: Can be frozen for up to 1 month
9. Now dip the prepared kabab in beaten egg and fry each side until golden in color.
10. Your Shami Kabab are ready. Set aside.
Directions for Chicken Stock Preparation:
1. In a pot heat water and bring it to a boil.
2. Add chicken, onion, garlic, fennel seeds, coriander seeds, star anise, cumin seeds, black peppercorns, bay leaf, salt and mix it well.
3. Cover and cook for 10-15 mins.
4. Remove the chicken from the stock and reserve the stock for later use. Set aside. Your Chicken Stock is ready.
Directions for Pulao Preparation:
1. In a pot heat oil and add onion. Cook until translucent, now add cumin seeds and cook for a min. add garlic paste and cook for a few seconds.
2. Add green chilies, yogurt, and cook for a min.
3. Now add red chili powder, garam masala powder, salt and cook until onion turns brown.
4. Now add prepared chicken stock and bring it to a boil.
5. Add soaked rice and cook until 80% water has been absorbed over medium-high flame.
6. Now cover and steam over low flame for 10-15 mins.
7. Your Pulao is ready. Serve it with Chicken steam roast and Shami Kabab.

Prep time: 20-30 mins
Cooking time: 1 hr 30 mins
Servings: 4-5