- K&N’s Chapli Kabab - 8-10 kababs
- Matar pulao - as required
- Apricot sauce - as required
- Lemon - as required; sliced
- Apricot - 1 cup; soaked
- Coriander leaves - ¼ cup
- Mint leaves - ¼ cup
- Onion - ¼ cup
- Garlic cloves - 3
- Green chilies - 2
- Salt - 1 tsp or to taste
- Red chili flakes - 1 tsp
- Cumin seeds - ½ tsp
- Water - as required
- Red chili powder - 1 tsp
- Salt - ½ tsp
- Chaat masala - 2 tsp
- Lemon juice - 1 tbsp
- Onion rings - 1½ cup
For Apricot Sauce
For Masala Onion
Fry K&N’s Chapli Kabab as per instructions on label. Keep aside.
Dish out Matar pulao and place Chapli Kabab on the side.
Add apricot sauce and masala onion on the other sides. Serve.
For Apricot Sauce
In a blender, add all the ingredients. Blend until a smooth consistency has reached. Keep aside.
For Masala Onion
In a bowl, add all the ingredients and mix well. Masala onion is ready.
- Oil - ¼ cup
- Cumin seeds - ½ tsp
- Ginger garlic paste - 1 tbsp
- Peas - 1 cup
- Water - 1½ cup
- Salt - 1 tsp or to taste
- Rice - 1 cup; soaked
- Green chilies - 2
In a pot, heat oil and add cumin seeds. Let it sizzle for a minute.
Add ginger garlic paste and cook for a minute.
Add green peas and cook for 2-3 minutes. Add water and salt; once water starts boiling, add soaked rice and let cook until 80% water evaporates.
Add green chilies, cover and let it steam for 10-12 minutes. Matar pulao is ready.
