An amazing flavour packed recipe Persian Koobideh Kabab with easy Tahdig Rice #HappyCookingToYou #FoodFusion #Rice
Ingredients:
Prepare Persian Koobideh Kabab:
-Pyaz (Onion) 2 medium
-Beef qeema (Mince) 550g (with 20% fat)
-Lehsan paste (Garlic paste) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Sumac powder ½ tbs
Prepare Tahdig Rice:
-Warm water 1 tbs
-Zafran (Saffron strands) ¼ tsp
-Cooking oil 1 tbs
-Warm water ¼ Cup
-Zafran (Saffron strands) ¼ tsp
-Cooking oil 3 tbs
-Aloo (Potatoes) sliced 2 large
-Namak (Salt) ¼ tsp
-Chawal (Rice) Basmati 2 Cups (boiled with salt until 3/4th done)
Directions:
Prepare Persian Koobideh Kabab:
-Grate onions with the help of grater.
-On a bowl,place muslin cloth,add grated onion,squeeze well to remove moisture & set aside.
-In a bowl,ad beef mince,garlic paste,salt,black pepper powder,turmeric powder & sumac powder.
-In warm water,add saffron strands,water & mix well.
-In a bowl,add squeezed onion,dissolved saffron,mix well & knead for 6-8 minutes,cover & marinate for 30 minutes in refrigerator.
-Wet hand with water,take a mixture (100g),make a ball & make kebabs on metal skewers & make finger prints on it (makes 6).
-Grease grill pan with cooking oil and grill or pan fry kababs on medium flame until done.
Prepare Tahdig Rice:
-In warm water,add saffron strands,mix well & set aside.
-In a pot,add cooking oil,potatoes,salt and turn on the flame & fry for 3-4 minutes.
-Now add dissolved saffron,rice & spread evenly,cover & steam cook on low flame for 8-10 minutes.
-Flip rice pot on plate,place persian kebabs & serve!
