Ingredients:
- Sabut dhania (Coriander seeds) 1 tbs
- Hari elaichi (Green cardamom) 6-7
- Bari elaichi (Black cardamom) 2-3
- Zeera (Cumin seeds) 1 tbs
- Laung (Cloves) 6-7
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Saunf (Fennel seeds) 1 tsp
- Tez pata (Bay leaves) 2
- Whole garlic bulb 1
- Water 4 Cups
- Stock cubes 2
- Cooking oil ¼ Cup
- Munakka (Black raisins) ½ Cup
- Pyaz (Onion) sliced 2 large
- Chawal (Rice) ½ kg soaked
- Safed chanay (Chickpeas) boiled 1 Cup
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Prepared stock 4 Cups
- Shahi zeera (Caraway seeds) ½ tsp
- Cooking oil for frying
- Mon salwa Peshawari Chapli kabab (beef) 5-6
- Safed chanay (Chickpeas) boiled 1/4 Cup
Directions:
On muslin cloth,coriander seeds,green cardamom,black cardamom,cumin seeds,cloves,cinnamon sticks,black peppercorns,fennel seeds,bay leaves,whole garlic bulb and tie to make a potli (bouquet garni).
In a wok,add potli,water and bring it to boil,cover & cook on low flame for 2-3 minutes.
Remove the potli and add stock cubes and cook for 2-3 minutes & set aside for later use.
In a pot,add cooking oil,black raisins and fry for a minutes & set aside.
Add onion and fry until light golden.
Add rice,chick peas,half quantity of black raisins,garam masala powder,salt,red chilli powder and prepared stock,mix well and bring it to boil,cook on medium high flame until water is reduced (6-8 minutes).
Add caraway seeds,cover & steam cook on low flame for 8-10 minutes.
In a frying pan,add cooking oil and fry peshawari beef chapli kabab from both sides until golden brown.
On serving dish,add cooked rice,chickpeas,reserved black raisins,peshawari beef chapli kabab on top and serve!
Ajza:
- Sabut dhania (Coriander seeds) 1 tbs
- Hari elaichi (Green cardamom) 6-7
- Bari elaichi (Black cardamom) 2-3
- Zeera (Cumin seeds) 1 tbs
- Laung (Cloves) 6-7
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Saunf (Fennel seeds) 1 tsp
- Tez pata (Bay leaves) 2
- Whole garlic bulb 1
- Water 4 Cups
- Stock cubes 2
- Cooking oil ¼ Cup
- Munakka (Black raisins) ½ Cup
- Pyaz (Onion) sliced 2 large
- Chawal (Rice) ½ kg soaked
- Safed chanay (Chickpeas) boiled 1 Cup
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Prepared stock 4 Cups
- Shahi zeera (Caraway seeds) ½ tsp
- Cooking oil for frying
- Mon salwa Peshawari Chapli kabab (beef) 5-6
- Safed chanay (Chickpeas) boiled 1/4 Cup
Directions:
Malmal ka kapray per sabut dhania,hari elaichi,badi elaichi,zeera,laung,darchini,sabut kali mirch,saunf, tez paat aur sabut lehsan dal dein aur tie ker ka potli tayyar ker lein
Karhai mein potli aur pani dal ker ubal lein aur dhak ker 2-3 minutes kliya halki ancch per paka lein.
Potli ko nikal lein aur stock cubes dal ker 2-3 minutes kliya paka lein & side per rakh dein.
Pot mein cooking oil aur munakka dal ker ek minute kliya fry ker lein aur bad mein use kernay kliya side per rakh dein.
Pyaz dal ker light golden hunay tak fry ker lein.
Chawal,safed chanay,munakka ki half quantity,garam masala powder,namak,lal mirch powder tayyar yakhni dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani tez ancch per pani reduce ho janay tak paka lein (6-8 minutes).
Shahi zeera dal ker dhak dein aur halki ancch per 8-10 minutes kliya steam cook ker lein.
Frying pan mein cooking oil dal dein aur peshawari beef chapli kabab ko dono sides sa golden brown hunay tak fry ker lein.
Serving dish mein cooked chawal,safed chanay,reserved munakka aur peshawari beef chapli kabab rakh ker serve karein!
