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Smoked Kabab & Rice Platter

A scrumptious Smoked Kabab & Rice platter for your Eid Menu #HappyCookingToYou #FoodFusion #Gaviscon #NoMoreHeartBurn

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Ingredients:

Prepare Smoked Kabab gravy:

  • Pyaz (Onion) 1 medium
  • Adrak (Ginger) 1 inch piece
  • Lehsan (Garlic) 8-10 cloves
  • Hari mirch (Green chillies) 2-3
  • Podina (Mint leaves) 2 tbs
  • Hara dhania (Fresh coriander) 2-3 tbs
  • Mutton mince (Qeema) ½ kg
  • Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
  • Zeera (Cumin seeds) roasted & crushed ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch (Red chilli) crushed 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Garam masala powder 1 tsp
  • Cooking oil 2-3 tbs
  • Water ½ Cup or as required
  • Cooking oil ¼ Cup
  • Pyaz (Onion) chopped 1 medium
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Hari mirch (Green chilli) chopped 1-2 tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Lal mirch (Red chilli) crushed 1 tsp
  • Garam masala powder 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Water ½ Cup or as required
  • Dahi (Yogurt) whisked ½ Cup
  • Water 1 Cup or as required
  • Hara dhania (Fresh coriander) chopped 1-2 tbs

Prepare Plain Pulao:

  • Cooking oil ¼ Cup
  • Pyaz (Onion) chopped 1 medium
  • Hari mirch (Green chilli) chopped 1 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Zeera (Cumin seeds) 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Garam masala powder 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Dahi (Yogurt) whisked ½ Cup
  • Water 3 Cups or as required
  • Hara dhania (Fresh coriander) chopped 2-3 tbs
  • Chawal (Rice) ½ kg (soaked for 30 minutes)

Assembling:

  • Dahi (Yogurt) whisked as required
  • Hari mirch (Green chilli)
  • Hara dhania (Fresh coriander) chopped
  • Pyaz (Onion) rings
  • Koyla (Charcoal) for smoke

Directions:

Prepare Smoked Kabab gravy:

In chopper,add onion,ginger,garlic,green chillies,mint leaves,fresh coriander and chop well.

Add mutton mince,coriander seeds,cumin seeds,red chilli powder,turmeric powder,red chilli crushed, salt,garam masala powder and chop until well combined.

Grease hands with oil,take a mixture and make kababs of equal sizes (makes 18-20).

In wok,add cooking oil and place kababs.

Add water and bring it to boil,cover and cook on low flame for 15-18 minutes (at this point, can be store in freezer for up to 1 month) then cook on high flame until golden brown & set aside.

In a wok,add cooking oil,onion and fry until light golden.

Add ginger garlic paste,mix well & cook for 1 minute.

Add green chilli & mix well.

Add red chilli powder,coriander powder,cumin seeds,turmeric powder,red chilli crushed,garam masala powder,salt,mix well & cook for a minute.

Add water,mix well & cook for 2-3 minutes or until oil separates.

Add yogurt,mix well & cook for 1-2 minutes.

Add water,mix well and bring it to boil.

Now add prepared kababs,fresh coriander,mix well and cook on medium low flame for 2-3 minutes,cover and cook on low flame for 4-5 minutes or until oil separates & set aside.

Prepare Plain Pulao:

In a pot,add cooking oil,onion and fry until light golden.

Add green chilli,ginger garlic paste,mix well & cook for 2 minutes.

Add cumin seeds & mix well.

Add red chilli powder,turmeric powder,garam masala powder,salt,black pepper powder & mix well.

Add yogurt & mix well.

Add water,fresh coriander,mix well & bring it to boil.

Add rice,mix well,bring to boil and cook on medium high flame until water is reduced,cover and steam cook on low flame for 12-15 minutes.

Assembling:

On serving dish,add prepared pulao,kabab with gravy and yogurt.

Garnish with green chilli,fresh coriander and onion rings.

Give a charcoal smoke for 2 minutes & serve!

Recipe By: Seema Hanif

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