Gosht Kabab Pulav Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Gosht Kabab Pulav Recipe | Food Diaries
Gosht Kabab Pulav Recipe | Food Diaries

Gosht Kabab Pulav is the perfect combination of Kababs and Rice. It is as scrumptious as it can gets so treat your loved ones to this amazing dish!

Watch this Masala TV video to learn how to make Gosht Kabab Pulav and Chutney Bake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 August 2021.





Ingredients For Pulav:

  • Mutton (cubed) ½ kg
  • Rice ½ kg
  • Onions (chopped) 250 gm
  • Tomatoes (chopped) 250 gm
  • Curd 250 gm
  • Clarified butter 3 tbsp
  • Coriander (chopped) 1 bunch
  • Saffron 1 tsp
  • Milk 2 tsp
  • Salt to taste

For Pulav Masala:

  • Ginger 1 inch
  • Garlic 5 cloves
  • Green chilies 6
  • Biryani Masala ½ packet

For The Kababs:

  • Mutton mince ½ kg
  • Onions (chopped) 2
  • Green chilies (chopped) 3
  • Coriander leaves (chopped) ½ bunch
  • Ginger-garlic paste 1 tsp
  • Turmeric powder ½ tsp
  • Bread slices (soaked in water and squeezed dry) 4
  • Egg 1
  • Mint leaves, (chopped) ½ bunch
  • Oil for frying
  • Wheat flour for rolling the kababs as required

For Garnish:

  • Eggs 5
  • Potatoes 3
  • Almonds 10
  • Cashews 10
  • Fried onions 100 gram
  • Raita to serve


For Kababs: Mix all the ingredients together in a bowl and allow the mixture to marinate for an hour. Make tiny round kababs; roll in the wheat flour and deep fry in hot oil till golden brown.
For Garnish: Hard boil and slice the eggs. Blanch the almonds, slice thinly. Fry the almonds and the cashews in the clarified butter and set aside. Peel the potatoes and cut into quarters. Deep fry the potatoes until golden brown.
For Pulav: Grind together all the ingredients for the pulav masala, marinate the meat in it and add coriander, salt and curd. Heat clarified butter. Fry the chopped onions, add in the tomatoes and allow to soften. Add in the meat and cook with water until the meat is tender. Meanwhile, boil the rice with some salt until parboiled. Drain off the water. Dry roast the saffron, warm the milk in the microwave and soak the saffron in the milk.
To layer the pulav, Use a wide vessel which is not too deep. Spread half the meat, then half the rice and half the fried potatoes. Top it with 2 tablespoons of the leftover clarified butter and half the saffron. Repeat the same again. Cover the vessel tightly with foil and then the lid. Place it on a tava and allow the rice to cook for another 10 – 15 minutes until the rice is fully cooked. At the time of serving, garnish the pulav with the fried kebabs & nuts as well as coriander and mint. Serve the pulav with some raita.

Gosht Kabab Pulav Recipe in Urdu and English

At Masala TV you can check complete Gosht Kabab Pulav Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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