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Kashmiri Kabab Biryani
Kashmiri Kabab Biryani
Serves
SERVES
5-6
Preparation
PREPARATION
30 min
Cooking
COOKING
15 min
Ingredients

  • K&N's Kafta Kabab - 15-18 kababs
  • 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 pack 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 fresh coriander, mint leaves and green chillies. 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 rice in pan. Garnish with more coriander, mint leaves and green chillies.

Add Kewra water and cashew nuts. Steam for 8-10 minutes.

Dish out and serve warm with condiments of your choice.

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Ingredients

    Method


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