KABABI BIRIANI
Ingredients:
For the rice:
basmati rice, pinch of biriani colour – 1/2 kg
salt – 2 tsp
lime juice – 2 tsp
curd – 1 cup
ghee – 3 tbsp
For the kababs:
minced meat – 1 kg
gram dal – 100 gm
cuminseeds – 1 tsp
poppy seeds – 1 tbsp
kabachinis – 6
peppercorns – 10
stick of cinnamon – 2 cm
cloves – 4
green cardamons – 4
piece of ginger, grated – 2.5 cm
cloves of garlic – 6
salt – to taste
green chillies – 3
eggs – 2
amchur – 1 tsp
1/3 cup finely chopped fresh coriander,? groundnut oil for frying the kababs.
For the tomatoes:
large toamtoes – 5
blanched, peeled, deseeded and finely chopped
large onion, ground – 1
ginger paste – 1 tsp
salt – 1/2 tsp
pinch of chilli powder
groundnut oil – 1 tbsp
Method:
Rice: Boil half the rice in plain water till three fourths done. Strain and spread on a tray to dry.
Similarly, boil the other half of the rice in water tinted with the biriani colour. Sprinkle each portion with 1 tsp salt and 1 tsp lime juice.
Kababs: Pressure cook the mince with the gram dal, cuminseeds, poppyseeds, kababchini, peppercorns, cinnamon, cloves, green cardamoms, ginger, garlic and salt with very little water for 10 minutes. Dry up excess water, if any.
Grind the mince to a fine paste. Add the green chillies, eggs, amchur and coriander leaves. Knead well to mix all the ingredients. Prepare flat kababs.
Heat oil in a skillet and shallow fry the kababs till golden. Keep aside.
Tomatoes: Heat the oil in a skillet. Add the onion and ginger paste and fry till golden. Sprinkle a little water now and then. Add the tomatoes, salt and chilli powder. Cover and cook. Stirring at times, till the tomatoes are done and well mixed. The mixture should be of spreading consistency.
The Finale: Melt 2 tbsp ghee in a degchi. Spread the coloured rice in an even layer. Press well. Spread half the curds and arrange half the kababs over it. Over the kababs, spread half the tomato mixture.
Over this arrange the white rice and repeat the kabab and tomato layers. Cover with aluminium foil and steam over boiling water for half an hour or bake in a water bath.
To serve: Run a blunt knife by the sides of the degchi to loosen the rice. Invent on a serving platter. Garnish all around the biriani with shredded lettuce, cucumber, onion and tomato slices.
