Peshawari Style Pulao

Peshawari Style Pulao with Chapli kabab a quick and easy Fusion recipe for you to try. #Monsalwa #HappyCookingToYou

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  • Sabut dhania (Coriander seeds) 1 tbs
  • Hari elaichi (Green cardamom) 6-7
  • Bari elaichi (Black cardamom) 2-3
  • Zeera (Cumin seeds) 1 tbs
  • Laung (Cloves) 6-7
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Saunf (Fennel seeds) 1 tsp
  • Tez pata (Bay leaves) 2
  • Whole garlic bulb 1
  • Water 4 Cups
  • Stock cubes 2
  • Cooking oil ¼ Cup
  • Munakka (Black raisins) ½ Cup
  • Pyaz (Onion) sliced 2 large
  • Chawal (Rice) ½ kg soaked
  • Safed chanay (Chickpeas) boiled 1 Cup
  • Garam masala powder 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Prepared stock 4 Cups
  • Shahi zeera (Caraway seeds) ½ tsp
  • Cooking oil for frying
  • Mon salwa Peshawari Chapli kabab (beef) 5-6
  • Safed chanay (Chickpeas) boiled 1/4 Cup


On muslin cloth,coriander seeds,green cardamom,black cardamom,cumin seeds,cloves,cinnamon sticks,black peppercorns,fennel seeds,bay leaves,whole garlic bulb and tie to make a potli (bouquet garni).

In a wok,add potli,water and bring it to boil,cover & cook on low flame for 2-3 minutes.

Remove the potli and add stock cubes and cook for 2-3 minutes & set aside for later use.

In a pot,add cooking oil,black raisins and fry for a minutes & set aside.

Add onion and fry until light golden.

Add rice,chick peas,half quantity of black raisins,garam masala powder,salt,red chilli powder and prepared stock,mix well and bring it to boil,cook on medium high flame until water is reduced (6-8 minutes).

Add caraway seeds,cover & steam cook on low flame for 8-10 minutes.

In a frying pan,add cooking oil and fry peshawari beef chapli kabab from both sides until golden brown.

On serving dish,add cooked rice,chickpeas,reserved black raisins,peshawari beef chapli kabab on top and serve!

Recipe By: Seema Hanif

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