Kabab Pulao by Zubaida Tariq

Ingredients:

For Kabab:

• Beef mince 1/2 kg
• Gram lentil 1/2 cup
• Whole red chili 4-6
• Whole garam masala as required
• White coriander 1 tsp
• White cumin 1 tsp
• Garlic cloves few
• Ginger 1 small piece
• Salt as required
• Yogurt 1 tbsp
• Egg white 1

For Rice:

• Rice 2 cups
• Green chili 4
• Black cumin 1 tsp
• Yogurt 1/2 cup
• Ginger garlic paste 1 tbsp
• Chopped onion 3
• Oil 1 cup

For Stock:

• Water 3 cups
• Fennel seeds 1 tsp
• All spices 1 tbsp
• Whole coriander few
• Garlic 1
• Onion 1
• Ginger 1 piece
• Salt to taste

Method:

1. Put beef mince, gram lentil, whole red chili, whole garam masala, white cumin, white coriander, garlic cloves, ginger, salt, put so much water so gram lentil tender.
2. When gram lentil tender, add yogurt. Then cool it, grind mince in chopped, mix egg white, make small small shami kabab and shallow fry it.
3. Put all ingredients of stock and make stock.
4. Now heat oil in one big pot, fry chopped onion until golden brown and take out half onion.
5. Put yogurt, green chilies, ginger garlic paste and black cumin in remaining half onion, roast it lightly, strain stock and put it. When it boils, drain water of soaked rice and put in stock. Then add salt, stir it and cover it. When water dries, keep on simmer.
6. To serve: Make layer of half rice in one big dish and keep few kabab. Then make layer of rice. Keep kabab and put half fried onion.
7. Serve with yogurt raita.