Chicken roast with kebab and pulao rice

Name: Chicken roast with kebab and pulao rice
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 egg, divided; 1 1/2 tbsp. ginger-garlic paste, divided; 2 tbsp. chilli flakes, divided; To tastes, chilli powder, divided; 1 tsp. turmeric, divided; To taste, salt, divided; 1 tsp. tamarind pulp; 2 tsp. garam masala, divided; 2 tbsp. oil; 1/2 kg chicken pieces; 6 cups water, divided; 1/2 kg chicken, boneless, cubes; 2 cups split chickpeas (channa daal), soaked for 30 minutes, drained; 2 1/2 tbsp. coriander seeds, divided; 1 tbsp. coriander powder; 12 cloves garlic, divided; 3 bay leaves, divided; 2 tbsp. pepper corns, divided; 2 black cardamoms; 2 tsp. cumin seeds, divided; 4 tbsp. cilantro, chopped; 1/2 kg chicken, bone-in; 1 onion, cubed; 2 onions, sliced; 6 cloves garlic; 1 tbsp. fennel seeds; 1 star anise; 1/2 cups oil; 3 green chillies; 1/4 cup yogurt

Sarvat Hanif @sarvathanif

Canada

This Chicken Roast with Kebab and Pulao Rice is a copycat recipe of the iconic Savour’s pulao, which is a family favourite in Pakistan, especially in Islamabad.
Savour Pulao, is of course, commercially made on large scale and is served with 2-3 pieces of chicken roast, and 2 shami kabab on a plate of pulao rice. Some raita and salad are also included. This wholesome and delicious combination will leave you in awe and craving more.
So I decided to recreate this celebrated recipe by browsing the Internet and combining different versions along with some personal input. The final outcome is a plate of fragrant rice, infused with a medley of spices. Each bite is a symphony of flavours. This succulent dish is a perfect balance of savoury and tender, with the chicken cooked to perfection.

Sarvat Hanif @sarvathanif

Saved

Ingredients

2 hours

6 servings

2egg, divided
1 1/2 tbsp.ginger-garlic paste, divided
2 tbsp.chilli flakes, divided
To tastes, chilli powder, divided
1 tsp.turmeric, divided
To taste, salt, divided
1 tsp.tamarind pulp
2 tsp.garam masala, divided
2 tbsp.oil
1/2 kgchicken pieces
6 cupswater, divided
1/2 kgchicken, boneless, cubes
2 cupssplit chickpeas (channa daal), soaked for 30 minutes, drained
2 1/2 tbsp.coriander seeds, divided
1 tbsp.coriander powder
12 clovesgarlic, divided
3bay leaves, divided
2 tbsp.pepper corns, divided
2black cardamoms
2 tsp.cumin seeds, divided
4 tbsp.cilantro, chopped
1/2 kgchicken, bone-in
1onion, cubed
2onions, sliced
6 clovesgarlic
1 tbsp.fennel seeds
1star anise
1/2 cupsoil
3green chillies
1/4 cupyogurt
2 cupsrice, soaked for 30 minutes

Saved

Steps

2 hours

1

In a bowl add chicken pieces and add 1 egg, 1 teaspoon ginger-garlic paste, 1 tablespoon chilli flakes, 1 teaspoon chilli powder, ½ teaspoon turmeric, salt, tamarind pulp, ½ teaspoon garam masala and 2 tablespoon oil. Mix well and allow marinate for 2 hours.
2

Fry the chicken pieces till golden. Remove on kitchen paper.
3

Steam or bake or air fry the fried chicken till done. Remove and keep warm.
4

Bring 5 cups water to a boil and chicken cubes. Boil till half done.
Add split chickpeas, salt, 1 tablespoon coriander seeds, chilli powder, 1 tablespoon coriander powder, tablespoon chilli flakes, ½ teaspoon garam masala, ½ teaspoon turmeric, 6 cloves garlic, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds and pepper corns mix well.
5

Bring to a boil, cover and cook till lentils and tender and chicken is cooked and liquid has evaporated.
6

Remove whole spices add cilantro and cool the chicken mixture. Grind mixture into a paste.
7

Form patties, dip in beaten egg and shallow fry till golden. Remove to kitchen paper and set aside.
8

In 6 cups water add, the remaining chicken, cubed onion, 6 cloves garlic, fennel seeds, 1 ½ tablespoon coriander seeds, 1 teaspoon pepper corns, 1 bay leaf, 1 tablespoon pepper corns, salt, star anise. Mix well and bring to a boil. Cover and cook till chicken is tender.
9

Remove the chicken and strain the stock. Should be about 4 cups, if less, add water.
10

Heat oil and crackle cumin seeds.
11

Add sliced onions and fry till golden brown.
12

And 1 tablespoon ginger-garlic paste. Fry 1 minute.
And green chillies and fry 1 minute.
13

Add yogurt, chilli powder, garam masala and salt. Mix and cook 1 minute.
14

Add stock and bring to a boil.
15

Add rice and cook till 80% done.
16

Reduce heat, cover and steam cook for 10-15 minute, or till rice is done.
17

Serve rice with roast chicken and kebabs.