Rice Pilaf with Kebab Skewers

Ingredients 0/27

Ingredient Image

Step 1

Finely chop the onions, coriander, mint, green chilies, and ginger-garlic paste using a food processor or knife. Put this mixture in a bowl and squeeze out any excess water.

Step 2

Add the chicken to the processor along with cream, salt, pepper, and a bit of oil. Blend it until smooth.

Step 3

Combine the chopped onion mixture with the ground chicken. Take small portions and shape them into seekh kebabs using a straw or pencil to create a hollow center.

Step 4

Heat oil in a pan and fry the kebabs until they turn golden brown. Once cooked, remove them from the heat and set aside.

Step 5

In a pot, heat some oil and add whole spices like peppercorns, cloves, star anise, green cardamom, cinnamon, bay leaves, and cumin seeds. Sauté for a couple of minutes until fragrant.

Step 6

Add sliced onions and cook until they’re translucent. Stir in ginger-garlic paste and green chili paste, cooking for another minute.

Step 7

Season with salt and pepper, then add cream and yogurt. Let it simmer for a few minutes before stirring in coriander powder.

Step 8

Add the cooked kebabs to the gravy, mix gently, and cook for 2 more minutes. Layer half of the kebabs and gravy in a pot, then add a layer of basmati rice topped with fresh mint and coriander. Repeat with the remaining kebabs, rice, herbs, and a splash of kewra essence. Cover and cook on low heat for 15 minutes. Enjoy your meal!