Ingredients

K&N’s Chapli Kabab - 8-10 kababs

Matar pulao - as required

Apricot sauce - as required

Lemon - as required; sliced

For Apricot Sauce

Apricot - 1 cup; soaked

Coriander leaves - ¼ cup

Mint leaves - ¼ cup

Onion - ¼ cup

Garlic cloves - 3

Green chillies - 2

Salt - 1 tsp or to taste

Red chilli flakes - 1 tsp

Cumin seeds - ½ tsp

Water - as required

For Masala Onion

Red chilli powder - 1 tsp

Salt - ½ tsp

Chaat masala - 2 tsp

Lemon juice - 1 tbsp

Onion rings - 1½ cup

Method

Fry K&N’s Chapli Kabab as per instructions on pack. 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.

Matar Pulao

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Preparation:
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Cooking:

Ingredients

Method

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 chillies, cover and let it steam for 10-12 minutes. Matar pulao is ready.