a few whole spices (2-3 bay leaf, cloves, cardamom, cinnamon and black pepper)
2-3 tbsp salt
Directions
Method: cut the seekh kababs into bite size pieces. Heat oil & deep fry till light golden .. keep aside.
Next boil the rice with a few whole spices and salt until about 90% done. Drain and set aside.
Heat oil in a big vessel. Add ginger garlic paste & cook for few minutes. Add the masalas & lil bit of water .cook for few seconds . Add the tomatoes & cook for few minutes until they are soft . Add the hung curd & cook until oil floats on top.
Add the fried crushed onions & fried seekh kababs. Add half of the mint-coriander leaves. The masala is ready .
Now in a large pan, add half the cooked rice, followed by the seekh masala. Add fried onions, mint coriander leaves . Add rice again & saffron milk. Add the seekh masala again covering again with rice ( layers) after the layering is done finally topped with rice & drizzle of ghee cover it tightly & keep it on low flame for 15-17 minutes.
