Chicken Pulao with Shami Kabab

Make something special this weekend. This Chicken Pulao with Shami Kabab recipe might be your next best fried. #HappyCookingToYou #SimplySufi #SufiOilAndGhee

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  • Simply Sufi breast fillets ½ kg
  • Haldee powder (Turmeric powder) ½ tsp
  • Garam masala powder 1 tsp
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) ½ tsp or to taste
  • Lemon juice 2 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Sufi cooking oil ½ Cup
  • Zeera (Cumin seeds) 1 tsp
  • Laung (Cloves) 7-8
  • Darchini (Cinnamon stick) 2
  • Tez paat (Bay leaves) 2
  • Pyaz (Onion) sliced 1 large
  • Hari mirch (Green chili) crushed 2 tbs
  • Hara dhania (Fresh coriander) chopped 2-3 tbs
  • Podina (Mint leaves) chopped 2 tbs
  • Tamatar (Tomato) sliced 1 large
  • Dahi (Yogurt) whisked ¼ Cup
  • Pani (Water) 3 Cups or as required
  • Namak (Salt) 1 & ½ tsp or to taste
  • Shahi zeera (Caraway seeds) ½ tsp
  • Hari mirch (Green chili) 3
  • Chawal (Rice) basmati ½ kg (soaked)
  • Simply Sufi Chicken Shami kabab 5
  • Anday (Eggs) whisked 2
  • Sufi cooking oil for frying


Wash & pat dry chicken breast fillets then cut into cubes.

In bowl,add chicken boneless cubes,turmeric powder,garam masala powder,red chili powder,salt,lemon juice,ginger garlic paste,mix well and marinate for 30 minutes.

In pot,add sufi cooking oil,cumin seeds,cloves,cinnamon stick,bay leaves and mix.

Add onion and fry until golden brown.

Now add marinated chicken,mix well and cook for 10-15 minutes.

Add green chili,fresh coriander,mint leaves,tomato,mix well and cook until tomatoes are soft (approx. 4-5 minutes).

Add yogurt,mix well and cook for 6-8 minutes.

Add water,salt,caraway seeds,green chilies,mix well and bring it to boil.

Add rice,mix and bring it to boil.

Cook on medium flame until water is reduced (8-10 minutes).

Cover and steam cook on low flame for 8-10 minutes.

Dip chicken shami kababs into beaten eggs.

In frying pan,add sufi cooking oil and fry kababs on low flame from both sides until golden brown while pouring whisked eggs on each side of kababs.

Recipe By: Seema Hanif

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