Ingredients
- K&N's Kafta Kabab - 20-23 kababs
- Cooking oil - ½ cup
- Onions - 1; sliced
- Fennel seeds - 1 tsp
- Green chillies - 4 large; halved and de-seeded
- Cumin seeds - 1 tsp
- Water - as required
- Salt - to taste
- Rice - 1 kg (white or brown, as per preference); soaked in water for 30 minutes
Method
Heat oil in a pan, add onions and fry till golden brown. Add fennel seeds, green chillies, cumin seeds and fry for few seconds to avoid burning the spices.
Add water to the same pan, according to rice quantity. (Use a 1:2 ratio when cooking rice i.e. for every 1 cup of rice, use 2 cups of water).
Season water with salt. When water starts boiling add frozen K&N's Kafta Kabab and cook with lid closed for 1-2 minutes. This will help the flavours of spices and Kafta Kabab seep into the water.
Add rice to the pan and cook on a high flame. When most of the water evaporates, allow the rice to steam for 8-10 minutes with the lid on. Mix the cooked Pulao well and serve hot.