Kashmiri Kabab Biryani
Serves
SERVES
3-4
Preparation
PREPARATION
20 min
Cooking
COOKING
30 min
Ingredients

  • K&N's Kafta Kabab - 8.5 oz
  • Oil - for frying
  • Ghee - 2 tbsp
  • Whole Spices - as required
  • Salt - To taste
  • Cumin Powder - 1 tsp
  • Coriander powder - 2 tsp
  • Red Chili Powder - 1 tbsp
  • Cumin seeds - 1 tsp; crushed
  • Turmeric Powder - ½ tsp
  • Yogurt - 1 cup; whipped
  • Rice - 3 cups; boiled
  • Saffron - ¼ tsp; pre-soaked in milk
  • Yellow Food Color - ½ tsp
  • Cilantro - as required
  • Fresh mint - as required
  • Green Chilies - 5; chopped
  • Kewra Water - 1 tsp
  • Cashew Nuts - ¼ cup; roasted
Method
Heat K&N's Kafta Kabab as per instructions on label and set aside.

Heat ghee in pan and roast whole spices. Add salt, cumin powder, coriander powder, red chili powder, crushed cumin and turmeric powder. Mix and add yogurt. Let cook and add prepared Kafta Kabab. Cook for 2 minutes.

In a separate pan, layer 1/3 of boiled rice, kabab masala and garnish with cilantro, mint leaves and green chilies. Add remaining Kabab Masala and layer with half of remaining rice.

In other half of remaining rice add Saffron milk and food color. Mix and layer on Masala rice. Garnish with more cilantro, mint leaves and green chilies.

Add Kewra water and cashew nuts. Cook on steam for 8-10 minutes.

Dish out and serve warm with the condiments of your choice.
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