• For the kebabs:
• Minced meat, ½ kg
• Breadcrumbs, 2 tbsp
• Green chillies, 5
• Garlic paste, 1 tsp
• Red chilli powder, 1/2 tbsp
• Turmeric powder, 1/2 tbsp
• Garam masala powder, 1/2 tsp
• Salt to taste
• For the biryani:
• Rice, 1/2 kg
• Tomatoes, 3 chopped
• Onions, 3 (finely sliced)
• Red chilly powder, 1 tsp
• Garam masala powder, 1 tsp
• Green chillies, 10 (finely chopped and deseeded)
• Coriander leaves, 1/2 bunch (chopped)
• Mint leaves, 1/2 bunch (chopped)
• Dried plums, 1/2 cup
• Caraway seeds, 1/2 tsp
• Cinnamon, 3 sticks
• Black cardamom, 3
• Cloves, 4
• Clarified butter, 1/2 cup
• Oil for frying

Soak rice in water for 2 hours, then par-boil it.

Fry onions till golden brown and remove on paper towels. Divide in two equal portions.

Grind mince meat with rest of spices, garlic paste, and breadcrumbs in a food processor.

Make long kebabs. Keep them in a steamer for a while before frying.

For the biryani, heat some clarified butter in a frying pan. Add cinnamon, cloves and black cardamoms. Saute.

Now, add in the tomatoes, dried plums, red chilli and garam masla powder, salt, one portion of the fried onions, along with 5 green chillies. Saute well till oil separates.

Once done, divide this korma into 3 portions.In a pot, pour in one portion of korma and top it with ½ of the rice.

Pour in another portion of korma over rice. Add some mint leaves, some fried onions, and remaining green chillies.

Make a layer of remaining rice on top and place the kebabs over it.

Lastly, pour in the third portion of the korma over the kababs. Add in the remaining mint leaves, coriander leaves, and fried onions.

Heat clarified butter, temper with caraway seeds. Pour over rice and keep on dum (tightly covered on low heat for about ten minutes, without disturbance).

Your Kebab Biryani is now ready. Serve hot with raita and sliced lemon.

by Pak101.com (few years ago!) / 1766 views