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Pulao Kabab

105 min Medium 5 servings

Serves 5 · Total 105 min · Prep 35 min · Cook 70 min

Updated on 8 November 2026

A classic Karachi lunch pairing: a mild, fragrant yakhni pulao served with pan-fried mince kababs. The rice is cooked in a light meat stock with whole spices, and the kababs are served on top with raita, onion and lemon.

Quick answer: 105 min in total · serves 5 · main ingredients: Rice, Beef, Minced meat, Onion · amounts in metric and US

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Ingredients

Metric US

400 g 2 cup Rice
500 g 1.1 lb Beef
400 g 0.9 lb Minced meat
2 pc 2 pc Onion
1 tbsp 1 tbsp Ginger
1 tbsp 1 tbsp Garlic
1 tsp 1 tsp Cumin seeds
1 tsp 1 tsp Garam masala
3 pc 3 pc Green chilli
1 pc 1 pc Eggs
60 g 0.33 cup Split chickpeas
100 ml 0.4 cup Cooking oil
to taste to taste Salt
1 tbsp 1 tbsp Coriander seeds, crushed (Optional)

Steps

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Boil the beef pieces with half the onion, ginger, garlic, whole coriander and salt in 1.5 litres (6 cups) of water on low heat until tender. Add the soaked split chickpeas (chana daal) for the last 30 minutes. Strain, keep the stock, and grind the chana for the kababs.
⏱ Making stock · 70 min
Mix the beef or mutton mince with chopped green chillies, ginger, garlic, garam masala, salt, the boiled chana (ground) and the egg. Shape into flat patties.
Fry the remaining sliced onion in oil until golden. Add the cumin, then 6 cups of the strained stock and bring to a boil.
⏱ Frying onions and boiling the stock · 5 min
Add the rice (rinsed and soaked for 30 minutes) and green chillies. Cook uncovered on high heat until the water level drops to the rice, about 8 minutes.
⏱ Cooking rice · 8 min
Cover tightly, reduce to the lowest heat and steam for 12 minutes, then rest 5 minutes without opening.
⏱ Dum (slow steam) · 17 min
Shallow-fry the patties in a little oil for about 4 minutes per side until browned and cooked through (no pink inside, 71 °C / 160 °F). Serve on the pulao with raita, sliced onion and lemon.
⏱ Frying kababs · 8 min

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Frequently asked questions

How long does Pulao Kabab take?

105 minutes in total: about 35 minutes of prep and 70 minutes of cooking.

Is Pulao Kabab hard to make?

Degchi rates it medium. The method has 6 steps, and 5 of them have a timer you can start on this page.

How many people does Pulao Kabab serve?

This recipe serves 5. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Pulao Kabab halal, vegetarian or eggless?

It is marked halal in our recipe data. It is not vegetarian. It contains egg. It contains beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Pulao Kabab?

Everyday staples that Degchi counts as pantry basics: cooking oil, salt. Spice-box items: cumin seeds, garam masala. Fresh items you will probably need to buy: beef, minced meat, onion, ginger, garlic, green chilli, eggs. Lentils, grains and other dry goods: rice, split chickpeas.

Any tips for making Pulao Kabab?

If the kabab mixture is loose, chill it for 20 minutes or add a spoonful of gram flour. Cool leftovers within about 1 hour, refrigerate, and reheat until steaming hot; eat within 1 day.