Kashmiri Kabab Biryani
SERVES
5-6
PREPARATION
30 min
COOKING
15 min
Ingredients
- K&N's Kafta Kabab - 15-18 pieces
- Oil - for frying
- Ghee/butter - 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
- Cashew nuts - ¼ cup; roasted
Method
Heat K&N's Kafta Kabab as per instructions on label and set aside.
Heat ghee or butter 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 cashew nuts. Steam for 8-10 minutes.
Dish out and serve warm with the condiments of your choice.
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Ingredients
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