- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 40
Cook Time : 60
Total Time : 100
Ingredients
Serves 3
3 cups long grain basmati rice
1 packet ready to fry Chicken seekh
6-7 sliced onions (deep fried& lightly crushed)
1 cup ripe tomatoes, finely chopped
1 cup fresh plain & hung yoghurt whisked
2-3 green chillies, chopped
1 tsp ginger-garlic paste
1 tsp garam masala powder
2 tbsp - red chilli, haldi, dhaniya pwdr
1/4 cup oil or more as needed
4-5 strands of saffron soaked in water
1/4 cup fried onions for layering
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.
Serve hot with Mint Raita
Shaheen Mustafa
61 Recipes
