Ever since we really got into meal prepping recently, weeknight dinners have become so much less stressful (more on this soon). This One Pot Seekh Kebab Meatballs and Pulao has quickly become one of our favourite meals to make on repeat. It's hearty, flavour packed, easy to portion out and the many variations we can make mean it never gets boring. Plus there's something incredibly satisfying about having juicy seekh kebab style meatballs and fragrant pulao ready to go for lunch or after a busy day.
Imagine tender seekh kebab meatballs nestled into fluffy aromatic basmati rice that has soaked up every drop of spicy savoury goodness from the pot. This is the kind of meal that fills your kitchen with irresistible aromas and guarantees empty plates at the dinner table.
It delivers all the rich flavours of a traditional South Asian feast without the stress of juggling multiple pans or spending hours in the kitchen. Whether you're cooking for family meal prepping for the week or simply craving comfort food with bold flavour this recipe ticks every box.
Jump to:
Why You'll Love This Recipe
- Everything cooks in one pot for easy cleanup
- Perfect for meal prep and batch cooking
- Juicy seekh kebab meatballs packed with flavour
- Fragrant pulao rice infused with spices and meat juices
- Easier and quicker than making biryani
- Great for family dinners or entertaining guests
- Customisable spice levels to suit everyone
Ingredients and Why They Matter
For the Seekh Kebab Meatballs
- Minced lamb or beef - rich juicy meat gives authentic seekh kebab flavour.
- Onion - adds moisture and sweetness.
- Fresh coriander - fresh herbs brighten the richness of the meat.
- Green chilli - adds gentle heat and depth.
- Garlic and ginger paste - essential for bold South Asian flavour.
- Ground cumin and coriander - bring warmth and earthiness.
- Garam masala or Madras Curry Powder - adds aromatic complexity. I prefer the latter.
- Red chilli powder and Paprika - for smokiness, colour and spice
- Salt and Black Pepper - enhances every flavour.
- Oil - to fry the Kebabs
For the Pulao
- Basmati rice - long grain rice creates light fluffy pulao.
- Whole spices - cumin seeds, coriander seeds, cinnamon, peppercorns, cloves - infuse the rice with deep aroma.
- Onions - create sweetness and richness when caramelised.
- Aromatics - Ginger, Garlic and Green Chilli add warmth and heat.
- Stock or water - carries flavour throughout the rice.
- Oil or ghee - adds richness and authentic taste.
- Salt - Brings everything together.
How to Make It
Step 1: Prepare the Meatballs
Dice the Onions, then place in a muslin cloth and squeeze out as much water as you can. In a large shallow bowl combine the minced meat, onion, chilli paste, ginger and garlic paste, cumin powder, corainder powder, paprika, red chilli powder, salt, black pepper, garam masala or madras curry powder and fresh coriander. Knead and mix thoroughly with wet hands until fully combined.
Shape into small meatballs using lightly oiled hands.
Step 2: Brown the Meatballs
Heat oil in a large heavy bottomed pot or pan. Sear the meatballs until browned on all sides. 2-3 minutes is enough. They don't need to cook through completely at this stage. Remove and set aside.
Step 3: Build the Pulao Base
In the same pot add whole spices, salt and onions. Cook until golden and fragrant. About 15 minutes. Add garlic, ginger and green chilli and saute for a minute.
Step 4: Add Rice and Meatballs
Add drained basmati rice and gently stir to coat the grains in the masala. Pour in the stock or water. Bring to a simmer and cook until most of the stock has evaporated. Place the browned meatballs on top.
Step 5: Steam Until Fluffy
Cover tightly and place the pot in the oven at 220 C, 200 fan, Gas Mark 7 and cook for 18 to 20 minutes until the rice is fluffy and the meatballs are fully cooked. Allow the pulao to rest for 10 minutes before fluffing with a fork.
Serving Suggestions
This One Pot Seekh Kebab Meatballs and Pulao is delicious on its own but the right sides take it to another level. Serve it with:
- Cooling mint raita
- kachumber salad
- Sumac Red Onions
- Green chutney
- Crispy papad
- A squeeze of fresh lemon for brightness
Tips and Tricks
- Soak the basmati rice for at least 30 minutes for fluffy grains. If you do not have the time for this step, wash the rice in 2-3 changes of water until the water from the fine mesh strainer runs clear.
- Use a heavy bottomed pot to prevent sticking.
- Brown the meatballs well for extra flavour.
- Avoid stirring the rice too much once the liquid is added.
Storage
One of the reasons we've been loving this recipe for meal prep is how well it stores!
Fridge - Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat sprinkle a little water over the rice before microwaving or steaming to keep it moist and fluffy.
Freezer - This dish also freezes beautifully for up to 2 months making it ideal for busy weeks.
Variations
One of the best things about this recipe is how easy it is to switch things up depending on what you have at home or what you're craving that week.
Chicken Seekh Meatballs - Swap lamb or beef for minced chicken for a lighter version. Try these Chicken Kebabs but shape into meatballs.
Extra Spicy - Add more green chillies and freshly cracked black pepper.
Vegetable Boost - Add peas, diced potatoes, carrots or peppers to the rice.
Smoky Restaurant Style - Use the charcoal smoke method dhungar before serving for a smoky finish.
Mini Meal Prep Bowls - Portion into containers with raita and salad for easy grab and go lunches throughout the week.
FAQs
Can I make this ahead of time?
Yes. You can prepare and brown the meatballs a day in advance to save time.
What rice works best for pulao?
Aged basmati rice gives the best texture and aroma.
Can I freeze leftovers?
Yes. Cool completely before freezing in airtight containers.
More recipes that are great for meal prep:
Easy One Tray Chicken and Potato Bake with Customisable Marinade
Adana Kebab - Turkish Lamb Kebabs
Joojeh Kebab - Persian Grilled Chicken Kebabs
Easy Homemade Turkish Chicken Doner Kebab
Rate and Leave a Comment
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📖 Recipe
One Pot Seekh Kebab Meatballs and Pulao Recipe
Ingredients
Seekh Kebab Meatballs
- 2 lb Lamb Mince
- 2 Onions Grated or frinely diced
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Green Chilli Paste
- 1 ½ tablespoon Coriander Powder
- 1 ½ tablespoon Cumin Powder
- 2 teaspoon Madras Curry Powder or Garam Masala Powder
- ½ teaspoon Red Chilli Powder Optional
- 1 teaspoon Smoked Paprika
- 2 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 2 tbsp Fresh Coriander Chopped
- 2 - 3 tablespoon Oil Vegetable
Pulao
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 5 Peppercorns
- 4 Cloves
- Small Cinnamon Stick
- 1 Onion Diced finely
- 1 heaped tsp Garlic Paste
- 1 heaped tsp Ginger Paste
- 1 heaped tsp Green Chilli Paste
- 2 cups Basmati Rice Soaked for 30 minutes (see Tips and Tricks)
- 4 cups Chicken Stock or Boiled Water
- 2 teaspoon Salt
Instructions
- Step 1: Prepare the MeatballsDice the Onions, then place in a muslin cloth and squeeze out as much water as you can. In a large shallow bowl combine the minced meat, onion, chilli paste, ginger and garlic paste, cumin powder, corainder powder, paprika, salt, black pepper, garam masala or madras curry powder, red chilli powder and fresh coriander. Knead and mix thoroughly with wet hands until fully combined.Shape into small meatballs using lightly oiled hands
- Step 2: Brown the MeatballsHeat oil in a large heavy bottomed pot or pan. Sear the meatballs until browned on all sides. 2-3 minutes is enough. They don't need to cook through completely at this stage. Remove and set aside.
- Step 3: Build the Pulao BaseIn the same pot add Ghee. Then add Cumin Seeds, Corainder Seeds, Peppercorns, Cloves and Cinnamon Stick. Stir in the Onions. Cook until golden and fragrant. About 15 minutes. Add garlic, ginger and green chilli and saute for a minute.
- Step 4: Add Rice and MeatballsDrain soaked basmati rice, add to the pot along with the stock or water and gently stir to coat the grains in the masala. Bring to a simmer and cook until most of the stock has evaporated. Place the browned meatballs on top.
- Step 5: Steam Until FluffyCover tightly and place the pot in the oven at 220 C, 200 fan, Gas Mark 7 and cook for 18 to 20 minutes until the rice is fluffy and the meatballs are fully cooked. Allow the pulao to rest for 10 minutes before fluffing with a fork.
Notes
Serving Suggestions
This One Pot Seekh Kebab Meatballs and Pulao is delicious on its own but the right sides take it to another level. Serve it with:- Cooling mint raita
- kachumber salad
- Sumac Red Onions
- Green chutney
- Crispy papad
- A squeeze of fresh lemon for brightness
Tips and Tricks
- Soak the basmati rice for at least 30 minutes for fluffy grains. If you do not have the time for this step, wash the rice in 2-3 changes of water until the water from the fine mesh strainer runs clear.
- Use a heavy bottomed pot to prevent sticking.
- Brown the meatballs well for extra flavour.
- Avoid stirring the rice too much once the liquid is added.
Storage
One of the reasons we’ve been loving this recipe for meal prep is how well it stores!Fridge - Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat sprinkle a little water over the rice before microwaving or steaming to keep it moist and fluffy.
Freezer - This dish also freezes beautifully for up to 2 months making it ideal for busy weeks.
Variations
One of the best things about this recipe is how easy it is to switch things up depending on what you have at home or what you’re craving that week. Chicken Seekh Meatballs - Swap lamb or beef for minced chicken for a lighter version. Try these Chicken Kebabs but shape into meatballs.Extra Spicy - Add more green chillies and freshly cracked black pepper.
Vegetable Boost - Add peas, diced potatoes, carrots or peppers to the rice.
Smoky Restaurant Style - Use the charcoal smoke method dhungar before serving for a smoky finish.
Mini Meal Prep Bowls - Portion into containers with raita and salad for easy grab and go lunches throughout the week.
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