Kebab Rice Pilaf with Skewers

A flavorful dish combines tender, spiced kebab skewers with fragrant, fluffy rice pilaf for a satisfying meal. Perfect for a cozy dinner or entertaining guests, it’s easy to prepare and sure to impress.

Ingredients

Onions 4 medium size
Coriander leaves ½ Bunch
Mint leaves 3 tbsp
Green Chillies 7-8
Ginger Garlic Paste 1 tbsp
Chicken 750g
Cream 2 tbsp
Salt 1 tsp
Pepper 1 tsp
Oil 2 tbsp
Oil for frying
Oil ¼ Cup
Peppercorns 8-10
Cloves 3-4
Green Cardamom 2-3
1 Star Anise
1 Cinnamon stick
Bay Leaves 2
Cumin Seeds 1 tsp
Onion 3 medium size
Ginger Garlic Paste 1 tsp
Green Chilli Paste 1 tsp
Pepper ½ tsp
Cream ½ Cup
Yogurt 1 Cup
Coriander Powder 1 tbsp
Boiled Basmati Rice 500g
Mint & Coriander Leaves
Kewra Essence 2-3 drops

Ingredient Image

Kebab Rice Pilaf with Skewers ingredients

Why This Recipe Is A Must Try

This dish combines flavorful, marinated meat with fragrant rice, creating a balanced and satisfying meal. The combination of tender skewers and fluffy pilaf makes it both comforting and exciting. It’s perfect for sharing with family or friends.

Chef's Cooking Tips

- Soak the rice before cooking to ensure it turns out light and fluffy.
- Marinate the meat for at least an hour to enhance the flavor and tenderness.
- Use medium heat when cooking skewers to avoid burning outside while keeping the inside juicy.

Step 1

Finely chop onions, coriander, mint, green chilies, and ginger-garlic paste, then squeeze out any excess water and set this mixture aside.

Step 2

In the same way, blend the chicken with cream, salt, pepper, and a bit of oil until smooth.

Step 3

Combine the chopped veggie mix with the chicken, then take small portions and shape them onto skewers or pencils to form seekh kebabs.

Step 4

Heat oil in a pan and fry the kebabs until they’re golden brown and cooked through. Remove and set aside.

Step 5

In a pot, heat some oil and add whole spices like peppercorns, cloves, star anise, cardamom, cinnamon, bay leaves, and cumin seeds. Cook for a minute or two until fragrant.

Step 6

Add chopped onions and cook until they’re soft and translucent. Stir in ginger-garlic paste and green chili paste, cooking for another minute.

Step 7

Season with salt and pepper, then add cream and yogurt. Let it simmer for a few minutes before stirring in coriander powder.

Step 8

Gently mix in the seekh kebabs with their gravy, then layer half the kebabs in the pot, cover with basmati rice, and sprinkle with mint and coriander leaves. Repeat the layers with the remaining kebabs, rice, herbs, and a splash of kewra essence. Cover and cook on low heat for about 15 minutes. Serve hot and enjoy!

Best Pairings For This Dish

Serve with a side of fresh salad or grilled vegetables to add color and freshness. A dollop of yogurt or a squeeze of lemon can brighten the flavors and balance the richness. Warm flatbreads also pair nicely for a complete meal.

Food Storage Guide

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave to keep the meat tender and the rice moist. Avoid freezing if possible, as the texture of the rice may change.

From the Dip Dish Food Team

Recipe Editors