Recipe for Kashmiri Kabab Biryani

Ingredients

  • 400 g K&N’s Kafta Kabab
  • 3 cups boiled rice
  • 1/2 cup yogurt
  • 2 bayleaf
  • 2 black cardamom
  • 2 green cardamom
  • 2 cinnamon sticks
  • 4 cloves
  • 1 tsp cumin
  • 1 tsp crushed cumin
  • 2 tbsp roasted cashew nuts
  • 2 tbsp coriander powder
  • 1 tbsp chilli powder
  • 1 tsp turmeric powder
  • 1/4 nutmeg-ground
  • 1/4 tsp saffron mixed with 1 Tbsp milk
  • 2 Tbsp pure ghee
  • 2 Tbsp cooking oil
  • Salt to taste
  • 1 cup chopped mint and coriander leaves
  • 6-7 green chili
  • 1 tsp kewra kater
  • ½ tsp yellow color

Cooking Directions

Cook basmati rice in more than enough water with little salt, till just 3/4 done. Drain and keep aside.

Prepare K&N''s Kafta Kabab as per the instructions on the pack. Add the prepared kebabs to the prepared masala and stir to coat well.

Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, salt, cumin powder, turmeric powder, crushed cumin , coriander powder and cook for a while .
Now add yogurt. Now cook it for more 2-3 minutes and add prepared K&N''s Kafta Kabab and cook it 1-2 minutes in the gravy.

Now in a bowl take ½ cup of boiled rice add saffron mixed with milk, yellow color and mix well.

Layer the biryani as follows:
Put the layer of prepared kafta kabab gravy in the bottom
Over the gravy add 1 ½ cups of white boiled rice, coriander, mint leaves and green chilis.

Put another layer of kababs gravy with the topping of ½ cup white boiled rice, 1 cup yellow colored rice with coriander, mint leaves, green chilis, cashew nuts and kewra water.

Shut the pot tightly. Cook on a low fire for a 8 -10 minutes.
8.Serve with pickle & raita.

Kashmiri Kabab Biryani Photos

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