Nargisi Koftay, Labnani Kabab And Quick Butter Capsicum Rice by Zubaida Tariq

Ingredients for Quick Butter Capsicum Rice:

• Rice 2 cups
• Capsicum 7
• Soya sauce 2 tbsp
• White vinegar 2 tbsp
• Sugar 1 tsp
• Garlic 4 cloves
• Chicken cube flour 1 tsp
• Butter 3 tbsp
• Oil 1 tbsp
• Black pepper 1 tsp
• Salt to taste

Method:

1. Firstly, wash rice and soak in water.
2. Now strain rice water, put again fresh water, put salt and white vinegar, boil it 2/4, strain its water and simmer for 5 minutes.
3. Put butter and oil in karahi, put garlic cloves and make golden brown.
4. Then put rice and stir fry it.
   
5. When both things are mixed well, add butter and simmer for 5 minutes.

Ingredients for Nargisi Koftay:

• Eggs 8
• Minced mutton/ beef 1 kg
• Onions 2
• Almonds 6
• Black peppercorns 8
• Small cardamoms 8
• Salt as required
• Black cumin 1 tsp
• Red chilli 1 tsp
• White cumin 1 tsp
• Roasted chickpeas 2 tbsp
• Poppy seeds 2 tbsp

For Gravy:

• Yogurt 1/2 cup
• Crushed onions 3
• Oil/ ghee 1 cup
• Small cardamoms 4
• All spice powder 1 tsp
• Red chili powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Coriander powder 2 tbsp
• Salt as required

Method:

1. Boil half beef/mutton mince without putting water and keep half mince raw.
   
2. Cut onion, make it brown and spread on paper.
3. Then mix poppy seeds, white cumin, almonds, black pepper, salt, roasted chick peas, black cumin, small cardamom and chopped red chili and grind finely.
   
4. Now mix masala and fried onion in boiled & raw mince with hands and grind them in chopper.
5. Now mix beaten egg and knead it.
6. Then grease with oil, take some mince, spread on hand and keep boiled & peeled egg in center.
7. Then pick keema and close it.
   
8. Now make all koftay from remaining eggs like this.
9. After that, heat oil in wide pan, fry koftay on low flame, take them out and keep on plate.
10. For making gravy: Heat ghee in one pot, fry onions until brown and spread on paper.
11. Now mix yogurt, garam masala, chopped coriander, small cardamoms, ginger garlic paste and salt, put in ghee and keep some onion.
    
12. Then crush remaining onion with hand and add it.
    
13. Now roast masala lightly and put koftay gradually.
    
14. Together put 1 cup hot water and move with help of cloth.
15. When it is roasted, put one more 1 cup hot water, cover it and simmer for 5 minutes on tawa.
    
16. In end, spread masala on wide dish, make 2 pieces of koftay with sharp knife and put remaining fried onion.
17. Nargisi Kofta is ready.

Ingredients for Labnani Kabab:

• Mince 1 kg
• Boiled macaroni 1 cup
• Peas boiled 1 cup
• Bread crumbs 1 packet
• Eggs 2
• Onion chopped 3
• Potatoes boiled 3
• Tomatoes 3
• Green chillies 6 to 8
• Ginger garlic paste 1 tsp
• Black pepper 1 tsp
• Oil as required
• Salt to taste

Method:

1. Firstly, put mince, add ginger garlic paste, onion and salt in one pot and boil on its own water on low flame.
2. When water dries, mix tomatoes, green chilies, boiled & pealed peas and boiled macaroni and grind in chopper.
3. When grind mince finely thin, add chopped black pepper and roll it in shape of kabab.
4. Then heat oil in karahi pan.
5. After that, dip kababs in beaten eggs, roll in bread crumbs and deep fry on low flame.
   
6. When kabab becomes golden brown, take out and keep on paper so that it absorb oil.
   
7. In end, serve kabab.