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Kabab PulaoKabab pulao is a balanced food with protein, carbohydrates and fat from mince, rice and ghee. This preparation is not very rich and spicy but you can increase the quantity of ghee and chilies to make it spicy. Ingredients you will require : Mutton mince (keema) : . . . . . . . . . . . 250 grams Onion (pyaj) : . . . . . . . . . . . . . . . . . . . . . three Ginger garlic paste (adrak lasoon) : 1/2 table spoon Green chili paste (hari mirchi) : . . . . 1/2 tea spoon Garam masala powder : . . . . . . . . . 1/2 tea spoon Coriander leaves (hara dhania) : . . . . . . . . 1/2 cup Curry patta : . . . . . . . . . . . . . . . . . . . . . . 3 to 4 Egg (anda) : . . . . . . . . . . . . . . . . . . . . . . . . one Bengal gram flour (besan) : . . . . . 1 1/2 table spoon Coriander cumin powder (dhania jeera) : 1 tea spoon Coconut milk (narial ka dudh) : . . . . . . . . two cups Rice : . . . . . . . . . . . . . . . . . . . . . . . . 1 1/2 cup Sugar (shakkar) : . . . . . . . . . . . . . . . 1 tea spoon Cashew nut pieces (kaju) : . . . . . . 2 table spoon Ghee : 1 table spoon Oil for frying Salt (namak) as per your taste Marinate mince with ginger, garlic, green chili and salt for one hour. Add two scraped onion (remove water), coriander cumin powder and coriander leaves. Mix garam masala powder, bengal gram flour and egg in it. Knead mince till nicely mixed. Make mince balls and fry in oil on slow flame till done. Cook rice in water till one boil. Strain water. Heat ghee in a pan and fry one finely chopped onion till just transparent. Add curry patta and cashew nut and fry for a minute. Now add this temper to rice and mix it gently. Make a layer of rice in a top, place mince balls and cover it with remaining rice. Add coconut milk, sugar and salt. (add water if require) Cook kabab pulao for five to ten minutes on slow flame till rice is done. You can garnish kabab pulao with coriander leaves while serving. Also try this recipe - Kashmiri Pulao Return back to Home Page from Kabab pulao
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