Grilled Kebab with Biriyani Rice
Ingredients
- 3 cups basmati rice
- 1/4 cup corn oil
- 1 large chopped onion
- 2 bay leaves
- 10 cardamom pods
- 10 cloves
- 1 small cinnamon stick
- 1 teaspoon ginger paste
- 4 cloves garlic paste
- 2 teaspoons salt
- 2 green chili peppers
- 1/2 lemon zest
- 1 cup water
- 1/4 cup raisins
- 1/2 teaspoon saffron powder
Kebab
- 500 grams finely ground meat
- 1 teaspoon mixed spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion
Preparation
Wash the rice and soak it in water for 15 minutes.
In a pot, heat the oil, add the onion and stir until very light golden.
Add the bay leaves, cloves, cinnamon and stir a little.
Add the ginger and garlic and do not let the mixture become dark.
Add the salt, chili, lemon zest.
Add the water, let the mixture boil for 5 minutes.
Drain the rice then add it to the broth.
Let the rice on high heat until it absorbs most of the water.
Add the raisins on top of the rice.
Add some saffron powder, do not stir the rice.
Lower the heat, cover the pot and start preparing the kebab.
For the kebab, in a bowl, put the meat, spices, salt, pepper, grate the onion finely using a vegetable grater, add it to the mixture and mix well, then prepare small skewers or wooden sticks and put the kebab mixture on the skewers.
Heat a wide skillet, wipe it with some oil, heat on high, add the kebab, let it brown on one side then flip to brown the other side.
Remove the lid from the rice, place the kebab on top of the rice, put the lid back and let the rice steam and cook completely for about 20 minutes.
