A most interesting dish imported from Iran. Not only a kabab – it is a full meal. The base is rice, cooked in butter. In Iran it is topped with a raw egg, here I have substituted a fried one. And the whole thing is accompanied by chicken kababs.
Rice
Basmati rice – 2 cups
Water – 7 cups
Pepper – to taste
Butter – 4 tablespoon
Eggs – 4
Solid butter – 4 tablespoon
Garnish 1 lime wedges and tomato slices.
Kabab
Finely chopped onions – 1 cup
Lime juice – 1/2 cup
Salt – 2 tsp
Legs – 4
Breasts of chicken – 4
Melted butter – 4 tablespoon
Pinch of saffron – 1
Rice
Soak the rice in salted water for 2 minutes. Boil 6 cups of water in a saucepan. When it comes to a boil, add the strained rice and cook uncovered for 6 minutes. Stir once in between. Strain the rice.
Boil another cup of water in the saucepan. Add the butter, when it melts add the cooked rice. Cover tightly with aluminium foil and lower the heat. Cook for 15 – 20 minutes on very low heat. You may keep a tawa underneath to avoid searching. The rice should be totally cooked and the moisture absorbed. Fry the 4 eggs separately. But the yolks must remain soft.
Kababs
Marinate the chicken with finely chopped onions, lime juice and salt for at least 2 hours, longer, if possible.
Heat the butter in a non – stick pan. Mix the saffron with a little water.
Take out the chicken pieces from the marinade and rub hulf the saffron butter well. Grill or bake in a tandoor, basting with the remaining butter. Cook till done, about 20 – 25 minutes in a tandoor.
To assemble
Divide the hot rice euqally between 4 plates. Make a small durt in the centre of the rice. Add 1 tbsp of solid butter and place a fried egg on top, sprinkled with freshly ground pepper, place 2 kababs by the side, one leg and one breast.
Garnish with lime wedges and tomato slices.
Variation
You may use seekh kababs in place of the chicken or alongwith it.
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