This Beef Boti Kebab Rice Platter is the perfect solution for all your summer grilling needs. Tender, spicy beef kebabs pair perfectly with a vibrant and refreshing pulao infused with floral notes.
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Kebabs are a vital component of Pakistani cuisine. Regional specialties, such as chapli kabab and Bihari kabab, as well as homemade favorites like shami kabab and restaurant classics like seekh kebab, are integral to a traditional Pakistani dinner.
Assorted marinades, cooking techniques, and menu pairings make each particular type special and unique. This beef boti kebab recipe is prepared with marinated cubes of meat that are cooked on skewers until the meat is charred on the outside and tender on the inside.
When paired with an aromatic pulao, studded with nuts and dried fruit, and a fresh cilantro sauce that adds a cooling element, it creates a delicious and elegant meal.
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Why you'll love this recipe
- Impressive presentation: Juicy succulent kebabs are beautifully arranged on a bed of colorful and fragrant rice, perfect for entertaining guests or a special family dinner.
- Balanced flavors: The boldly spiced beef pairs perfectly with the aromatic pulao and the cooling cilantro chutney, creating a harmonious blend of flavors in every bite.
- Make-ahead option: Many components of this boti kebab recipe can be prepared in advance, making it an excellent choice for entertaining or meal prep.
- Easy-to-source ingredients: This recipe utilizes ingredients that are readily available in most well-stocked grocery stores.
Ingredient notes
Beef Boti
- Beef sirloin: This is a lean and budget-friendly cut that yields juicy beef boti kebab.
- Spice Blend: This recipe utilizes a simple 6-ingredient spice blend to achieve a deep and complex flavor.
- Yogurt: Full-fat yogurt acts as a tenderizer, helping the meat retain moisture during grilling.
- Vinegar: White distilled vinegar helps break down tough protein fibers while adding a subtle tanginess that balances the rich spices in the marinade.
- Ginger-garlic paste: Use a fresh homemade paste for maximum flavor.
- Gram flour: Also known as besan, this is a South Asian version of chickpea flour that adds a subtle, nutty flavor to the marinade and helps bind it to the kebab by absorbing excess moisture.
Pulao
- Basmati rice: For pulao, aged basmati rice with extra-long grains is best.
- Cooking oil: Use any neutral cooking oil with a high smoke point to cook the rice.
- Onion: One medium chopped onion, about 1 cup, is caramelized to create the base for the pulao.
- Whole spices: A floral spice blend is used to create a spice sachet that infuses the rice as it cooks.
- Saffron: A pinch of saffron, with its sweet and musky aroma, enhances the floral notes of the spice blend.
- Dried apricots: Sweet and tangy dried apricots become soft and plump when cooked in the pulao, providing a burst of flavor and color that complements the spicy kebabs.
- Toasted almonds: Toasting the nuts brings out their nutty flavor, making them crunchy and adding texture while enhancing their appearance.
- Mint: Thin ribbons of fresh mint are the perfect finishing touch to this beef boti kebab rice platter.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Substitutions & variations
- Try different meats: Opt for the boti kebab with mutton or lamb instead of beef.
- Use other tenderizers: Add two tablespoons of raw papaya or kiwi paste to the marinade for exceptionally tender meat.
- Cook the kababs indoors: If you don't have a grill, you can bake the kebab in the oven at 450℉ for 15 minutes, followed by broiling for 5 minutes, to get the perfect char on the outside. Since ovens vary, please use a thermometer to check for doneness and adjust the cooking time accordingly.
Step-by-step instructions
Beef boti
- Step 1: Cut the meat into 1½ inch cubes and set aside.
- Step 2: Mix all the remaining ingredients in a mixing bowl to create the marinade.
- Step 3: Add the meat to the marinade and store in an airtight container or a Ziploc bag overnight.
- Step 4: Place the meat on skewers and cook according to the instructions in the recipe card until the boti kebab reaches an internal temperature of 160°F.
Pulao
- Step 5: Dice the onions and saute them until they're a medium golden brown. Then, add the garlic paste, salt, and coriander powder, and sauté for 30 seconds.
- Step 6: Add 1 cup of water and the spice sachet, cover, and simmer for 10 minutes on low heat to soften the onions. Then uncover and dry out all the excess liquid.
- Step 7: Add the rice along with 1 ½ cups of water and cook on high until all but two tablespoons of water remain.
- Step 8: Sprinkle the rice with the saffron and the prepared apricots. Cover the pot with foil, then add the lid, and steam on the lowest setting for 15 minutes. Uncover, fluff the rice, and garnish with the almonds and mint before serving.
Expert Tips
- Marinate properly: For maximum flavor and tenderness, marinate the beef for at least 8 hours, preferably overnight.
- Don't overcook the kebab: For juicy boti kebab, cook until the internal temperature reaches 160°F.
- Rest the meat: Allow the grilled kebabs to rest for 5 minutes before serving, allowing the juices to redistribute throughout the meat.
- Cooking the rice: Use a wide, shallow pot to cook the rice. Avoid stirring the rice too much, and ensure you use the correct amount of oil and salt to achieve the perfect flavor and texture.
Recipe FAQS
How can I store my leftovers?
Place your leftovers in an airtight container and store them in the fridge for up to 3 days or freeze them for up to 6 weeks.
How do I reheat the kebab?
Defrost the kababs in the refrigerator overnight, then heat them in the microwave at 30-second intervals until they are warm. Add a drizzle of water if they seem to be drying out.
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Beef Boti Kebab Rice Platter
Grilled succulent beef boti kebabs are served with cilantro raita and a fragrant rice pilaf, prepared with apricots, almonds, and fresh mint.
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Ingredients
Beef boti kebab
- 1 lb sirloin beef (see notes)
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 2 tablespoon white distilled vinegar
- ¼ cup yogurt
- 1 tablespoon chickpea flour (see notes)
- 2 teaspoon salt
- 2 teaspoon red chili powder
- 2 teaspoon kashmiri chili powder (see notes)
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
Rice (Pulao)
- 1 cup basmati rice
- ¼ cup cooking oil
- 1 yellow onion (see notes)
- 2 teaspoon garlic paste
- 1 teaspoon salt
- 1 tsp coriander powder
- ½ tablespoon fennel seeds
- 3 star anise
- 6 black peppercorn
- 6 cardamom
- 1 cinnamon stick
- ½ piece nutmeg
- 1 bayleaf
- ¼ teaspoon saffron
- 10 dried apricots
- 2 tablespoon slivered almonds
- 5 leaves mint
Instructions
Beef boti kebab
- Cut the meat into 1½ inch cubes and set aside. (see notes)
- Mix all the remaining ingredients in a mixing bowl to create the marinade.
- Add the meat to the marinade and store in an airtight container or a Ziploc bag overnight.
- Place the meat on skewers, making sure not to overcrowd. (see notes)
- Preheat the grill to 450℉ and sear the kebab skewers for 3 minutes on each side.
- Reduce the heat to 300℉ and cook the kebabs with the grill cover closed, for 6-8 minutes per side.(see notes)
- The kebabs are done when they reach an internal temperature of 160℉.
Rice (Pulao)
- Rinse and soak the rice for 30 minutes.
- Lightly crush all the whole spices in a mortar and pestle, then place them in a piece of cheesecloth to create a spice sachet. (see notes)
- Toast the slivered almonds, cut the mint into ribbons, and slice the dried apricots into thin slivers. (see notes)
- Dice the onions and saute them until they're a medium golden brown.
- Add the garlic paste, salt and coriander powder and saute for 30 seconds.
- Add 1 cup of water and the spice sachet, cover and simmer for 10 minutes on low heat to soften the onions.
- Uncover, cook on high to allow all the water to evaporate, and then add the rice along with 1½ cups of water.
- Cook on high until all but two tablespoons of water remain, and then sprinkle the rice with the saffron and the prepared apricots.
- Cover the pot with foil, followed by the lid, and steam on the lowest setting for 15 minutes.
- Uncover, fluff the rice, and garnish with the almonds and mint before serving.
Notes
Sirloin beef: This is my preferred cut for boti kebab, with flank being a suitable substitute. I like to get a large piece that's at least 1 to 1 ½ inches thick. Cut the meat into 1 ½ inch cubes for best results, as the meat will shrink as it cooks.
Chickpea flour: I use a traditional South Asian chickpea flour, known as besan, to help bind the marinade to the meat. Feel free to substitute with whatever variety is available to you.
Kashmiri chili powder: This adds flavor and color to the recipe, without adding too much heat. In the absence of this ingredient, paprika can be used.
Skewering the meat: Ensure that you don't overcrowd the skewer when threading the beef, as this will prevent the kebabs from receiving even heat. I use 23-inch flat skewers and never add more than eight pieces per skewer.
Cooking the meat: Sear the meat at high heat to achieve those grill marks, and then continue to cook, covered, on medium heat to ensure the kebabs are well-cooked through the center. Since cooking conditions can vary, I always recommend using a premium-quality meat thermometer, such as a Thermapen, and cooking the kebabs to a temperature of 160°F.
Yellow onion: Use a medium-sized onion, about 1 cup when chopped, for the pulao.
The spice sachet: I use whole spices for their aroma in this recipe. A spice sachet ensures no one will get bits in their mouth when they eat the pulao. I like to break up the spices in a mortar and pestle to release their aroma, but make sure not to crush or grind them as this will make the pulao bitter.
The add-ins: Use fresh, premium-quality dried apricots and fresh mint for best results. Add the apricots when you steam the pulao, as the moisture helps them rehydrate and plump up. The almonds are toasted to bring out their flavor and added at the end to maintain their crunchy texture, as is the mint to preserve its vibrant color and aroma.
Nutrition
Serving: 1servingCalories: 534kcalCarbohydrates: 51gProtein: 32gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 64mgSodium: 1860mgPotassium: 719mgFiber: 5gSugar: 3gVitamin A: 682IUVitamin C: 5mgCalcium: 148mgIron: 5mg
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