Ingredients:
Prepare Smoked Kabab gravy:
- Pyaz (Onion) 1 medium
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 8-10 cloves
- Hari mirch (Green chillies) 2-3
- Podina (Mint leaves) 2 tbs
- Hara dhania (Fresh coriander) 2-3 tbs
- Mutton mince (Qeema) ½ kg
- Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Namak (Salt) ½ tbs or to taste
- Garam masala powder 1 tsp
- Cooking oil 2-3 tbs
- Water ½ Cup or as required
- Cooking oil ¼ Cup
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) chopped 1-2 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Water ½ Cup or as required
- Dahi (Yogurt) whisked ½ Cup
- Water 1 Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
Prepare Plain Pulao:
- Cooking oil ¼ Cup
- Pyaz (Onion) chopped 1 medium
- Hari mirch (Green chilli) chopped 1 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Garam masala powder 1 tsp
- Namak (Salt) ½ tbs or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Dahi (Yogurt) whisked ½ Cup
- Water 3 Cups or as required
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Chawal (Rice) ½ kg (soaked for 30 minutes)
Assembling:
- Dahi (Yogurt) whisked as required
- Hari mirch (Green chilli)
- Hara dhania (Fresh coriander) chopped
- Pyaz (Onion) rings
- Koyla (Charcoal) for smoke
Directions:
Prepare Smoked Kabab gravy:
In chopper,add onion,ginger,garlic,green chillies,mint leaves,fresh coriander and chop well.
Add mutton mince,coriander seeds,cumin seeds,red chilli powder,turmeric powder,red chilli crushed, salt,garam masala powder and chop until well combined.
Grease hands with oil,take a mixture and make kababs of equal sizes (makes 18-20).
In wok,add cooking oil and place kababs.
Add water and bring it to boil,cover and cook on low flame for 15-18 minutes (at this point, can be store in freezer for up to 1 month) then cook on high flame until golden brown & set aside.
In a wok,add cooking oil,onion and fry until light golden.
Add ginger garlic paste,mix well & cook for 1 minute.
Add green chilli & mix well.
Add red chilli powder,coriander powder,cumin seeds,turmeric powder,red chilli crushed,garam masala powder,salt,mix well & cook for a minute.
Add water,mix well & cook for 2-3 minutes or until oil separates.
Add yogurt,mix well & cook for 1-2 minutes.
Add water,mix well and bring it to boil.
Now add prepared kababs,fresh coriander,mix well and cook on medium low flame for 2-3 minutes,cover and cook on low flame for 4-5 minutes or until oil separates & set aside.
Prepare Plain Pulao:
In a pot,add cooking oil,onion and fry until light golden.
Add green chilli,ginger garlic paste,mix well & cook for 2 minutes.
Add cumin seeds & mix well.
Add red chilli powder,turmeric powder,garam masala powder,salt,black pepper powder & mix well.
Add yogurt & mix well.
Add water,fresh coriander,mix well & bring it to boil.
Add rice,mix well,bring to boil and cook on medium high flame until water is reduced,cover and steam cook on low flame for 12-15 minutes.
Assembling:
On serving dish,add prepared pulao,kabab with gravy and yogurt.
Garnish with green chilli,fresh coriander and onion rings.
Give a charcoal smoke for 2 minutes & serve!
Ajza:
Prepare Smoked Kabab gravy:
- Pyaz (Onion) 1 medium
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 8-10 cloves
- Hari mirch (Green chillies) 2-3
- Podina (Mint leaves) 2 tbs
- Hara dhania (Fresh coriander) 2-3 tbs
- Mutton mince (Qeema) ½ kg
- Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Namak (Salt) ½ tbs or to taste
- Garam masala powder 1 tsp
- Cooking oil 2-3 tbs
- Water ½ Cup or as required
- Cooking oil ¼ Cup
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) chopped 1-2 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Water ½ Cup or as required
- Dahi (Yogurt) whisked ½ Cup
- Water 1 Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
Prepare Plain Pulao:
- Cooking oil ¼ Cup
- Pyaz (Onion) chopped 1 medium
- Hari mirch (Green chilli) chopped 1 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Garam masala powder 1 tsp
- Namak (Salt) ½ tbs or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Dahi (Yogurt) whisked ½ Cup
- Water 3 Cups or as required
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Chawal (Rice) ½ kg (soaked for 30 minutes)
Assembling:
- Dahi (Yogurt) whisked as required
- Hari mirch (Green chilli)
- Hara dhania (Fresh coriander) chopped
- Pyaz (Onion) rings
- Koyla (Charcoal) for smoke
Directions:
Prepare Smoked Kabab gravy:
Chopper mein pyaz,adrak,lehsan,hari mirchein,podina aur hara dhania dal ker ache tarhan chop ker lein.
Mutton qeema,sabut dhania,zeera,lal mirch powder,haldee powder,lal mirch crushed,namak aur garam masala powder dal ker ache tarhan chop ker lein.
Haathon ko oil sa grease karein aur mixture ko la ker ek jaisay sizes ka kabab tayyar ker lein (makes 18-20).
Karhai mein cooking oil aur kabab dal dein.
Pani dal ker ubal anay dein aur dhak ker halki ancch per 15-18 minutes kliya paka lein (is point per 1 month tak freezer mein store ker saktay han) phir tez ancch per golden brown hunay tak paka lein & side per rakh dein.
Karhai mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein aur 1 minute kliya paka lein.
Hari mirch dal ker ache tarhan mix karein.
Lal mirch powder,dhania powder,zeera,haldi powder,lal mirch crushed,garam masala powder aur namak dal ker ache tarhan mix karein aur 1 minute kliya paka lein.
Pani dal ker ache tarhan mix karein aur 2-3 minutes ya oil alag ho janay tak paka lein.
Dahi dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Pani dal ker mix karein aur ubal anay dein.
Ab tayyar kabab aur hara dhania dal ker ache tarhan mix karein aur darmiyani halki ancch per 2-3 minutes kliya paka lein phir dhak ker halki ancch per 4-5 minutes ya oil alag ho janay tak paka lein & side per rakh dein.
Prepare Plain Pulao:
Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Hari mirch aur adrak lehsan dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Zeera dal ker ache tarhan mix ker lein.
Lal mirch powder,haldi powder,garam masala powder,namak aur kali mirch powder dal ker ache tarhan mix ker lein.
Dahi dal ker ache tarhan mix karein.
Pani aur hara dhania dal ker ache tarhan mix karein aur ubal anay dein.
Chawal dal ker mix karein aur ubal anay ka bad darmiyani tez ancch pani reduce ho janay tak paka lein phir dhak ker halki ancch per 12-15 minutes kliya steam cook ker lein.
Assembling:
Serving dish mein tayyar pulao,kabab with gravy aur dahi dal dein.
Hari micrh,hara dhania aur pyaz sa garnish ker lein.
2 minutes kliya koyla ka dhuwan dein & serve karein!
