Kabab Pulao by Zubaida Tariq

Ingredients:

• Beef mince 1/2 kg
• Gram lentil 1/2 cup
• Whole red chili 4-6
• All spices some
• Coriander seeds 1 tsp
• Cumin seeds 1 tsp
• Garlic cloves few
• Ginger 1 small piece
• Salt to taste
• Yogurt 1 tbsp
• Egg white 1

For Rice:

• Rice 2 to 2-1/2 cups
• Green chilies 4
• Black cumin 1 tsp
• Yogurt 1/2 cup
• Ginger garlic chopped 1 tbsp
• Chopped onions 3
• Oil 1 cup

For Stock:

• Water 3 cups
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• All spice powder some
• Garlic 1
• Onion 1
• Ginger 1
• Salt to taste

Method:

1. Put mince, gram lentil, red chili, all spice, coriander seeds, cumin seeds, garlic, ginger and salt in pot and cook until lentil tender.
2. When lentil is tender, add yogurt.
3. Then cool it, grind mince in chopper, mix egg white make small small shami kabab and shallow fry it.
4. Put water, fennel seeds, coriander seeds, all spice powder, ginger, onion, garlic and salt in pan and make stock.
5. Now heat oil in big pot and fry onion until golden brown and take out half.
6. Put yogurt, green chilies, ginger garlic and black cumin in half onion, roast it lightly, strain stock and put it.
7. When it boils, strain water of soaked rice and put in stock.
8. Then add salt, stir it and cover it.
9. When water dries, simmer it.
10. When serve, make layer of half rice in big dish and keep few kabab on top.
11. Then make layer of rice.
12. Then keep kabab and put fried onion.
13. Kabab pulao is ready.
14. Serve with raita.