Persian Kababs with saffron rice (kebob Tabei)

Name: Persian Kababs with saffron rice (kebob Tabei)
Total time: 3600 s
Yield: 4_5persons
Cuisine: Pakistani
Ingredients: For kababs; 500 gms minced beef, mutton or chicken qeema; 1 big onion; 5/6 cloves garlic; 1 tsp freshly crushed black pepper; 1 _1/2 tsp salt; 1 Green chill chopped; 1/2 tsp haldi (Turmeric powder); 2 tbsp oil nearly; Onions, tomatoes, Bell pepper for grilling; For rice; 2 cups Basmati rice; 1 big sliced; 5 _6 cloves; 1 tsp white zeera (cummin); 1 bay leaf /tezpatta; 1/4 cup oil; 7 _8 black pepper; Saffron dissolved in milk or if you don't have add yellow colour; 1 tbsp Ginger garlic paste; 1 cup chicken stock or; 2 chicken cubes; to taste Salt according

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

No grill no bake Persian kababs and rice.
In Iranian cousine kababs has special place, there a lots of variety like kebob burg, koobideh chillu, sour kebobs etc which are made with mined or diced beef, lamb, chicken or fish.
These Kebobs Tabei are pan fried and very tasty yet easy to make at home without any grill.
They are very moist and flavorful kababs. It's flavour is different from our kababs so do try if you want to try something different.
I served it with saffron rice made in pulao style.

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Saved

Ingredients

60 mins

4_5persons

For kababs
500 gmsminced beef, mutton or chicken qeema
1big onion
5/6 clovesgarlic
1 tspfreshly crushed black pepper
1_1/2 tsp salt
1Green chill chopped
1/2 tsphaldi (Turmeric powder)
2 tbspoil nearly
Onions, tomatoes, Bell pepper for grilling
For rice
2 cupsBasmati rice
1big sliced
5_6 cloves
1 tspwhite zeera (cummin)
1bay leaf /tezpatta
1/4 cupoil
7_8 black pepper
Saffron dissolved in milk or if you don't have add yellow colour
1 tbspGinger garlic paste
1 cupchicken stock or
2chicken cubes
to tasteSalt according

Saved

Steps

60 mins

1

Drain all water from grated onions.
2

. Mix all I ingredients in qeema and keep covered in fridge for an hour or more
3

Add 2 tbsp oil in a nonstick pan
4

Take a big ball of qeema and spread on the pan, press it with hands to spread evenly on the pan base.
5

Place this pan on stove at medium to low heat
6

Cook for 10 mins you till hardens
7

With the help of spatula or knife make long cuts or strips
8

Flip carefully each kabab strips to cook from other side.
9

Put onions and tomatoes also on pan if there is space otherwise do when all kebobs are cooked on the same pan.
10

If required drizzle little oil from corner of pan
11

Cover the pan with a lid for some time.
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Don't over cook it won't be juicy than.
13

Take them out and keep covered with foil.
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Saffron pulao
15

Make pulao side by side
16

Fry onions to medium brown with cloves, black pepper corns, zeera, bay leaf.
17

Add ginger garlic and fry for few sec
18

Add stock or chicken cubes with water and boil
19

Add rice and cook on medium heat till water evaporates a.
20

Put on dum (lowest heat)
21

Sprinkle saffron water on top.
22

When steam comes it's ready.
23

In a serving platter spread rice and than the kebobs with veggies.
24

They can be eaten with naan also, Grease the naan on hot pan over kebobs to give a nice flavour.
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