Chand Taara Pulao by Shireen Anwer

Ingredients:

• Mince 250 gm
• Yogurt 1/2 cup
• Ginger garlic 1 tbsp
• Brown onion 1/2 cup
• All spice 1 tsp
• Oil 1/2 cup
• Salt 1/2 tsp
• Chili powder 1 tsp
• Coriander leaves 2 tbsp
• Mint leaves 1 tbsp
• Green chilies 2-3

For Rice:

• Rice 1/2 kg
• Black cumin 1 tsp
• Salt 1 tbsp
• Cinnamon 2 sticks
• White cardamom 4
• Milk 1/4 cup
  
• Saffron 1/4 tsp
  
• Yellow color 1 pinch

For Chand:

• Mince 300 gm
• Onion 1 chopped
  
• Green chilies 2 chopped
• Egg white 1
• Boiled egg 1
• Salt 1 tsp
• Coriander leaves 2 tbsp
• Ginger 1 inch
• Papaya 1 tsp
• Roasted gram 1 tbsp
  

Method:

1. First marinate mince with all ingredients.
2. Now spread in one pan and leave for 30 minutes.
3. For rice: Boil water, put black cumin, cinnamon, white cardamom, salt and rice and boil it until it is approx ready.
4. Now drain its water.
5. For making chand: Mix chopped onion, salt, chopped green chilies, coriander leaves, ginger, papaya and egg white in mince and grind nicely in chopped.
6. Now add roasted gram and marinate for 30 or 60 minutes.
7. Then make small kabab and shallow fry.
8. For assemble: In a pan, spread mince mixture with boiled rice, remaining 1/2 cup brown onion, 1/4 cup ghee, mix spices, green chilies, coriander leaves, mint leaves and saffron dissolved in milk and keep on simmer for 5 minutes.
9. Now cook it on low flame for 15 minutes.
10. Then first spread rice in dish.
11. Then keep fry kabab.
12. Then spread rice.
13. In end, garnish with boiled eggs and kabab,