Gosht Kabab Pulav Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
For Kababs: Mix all the ingredients together in a bowl and allow the mixture to marinate for an hour. Make tiny round kababs; roll in the wheat flour and deep fry in hot oil till golden brown.
For Garnish: Hard boil and slice the eggs. Blanch the almonds, slice thinly. Fry the almonds and the cashews in the clarified butter and set aside. Peel the potatoes and cut into quarters. Deep fry the potatoes until golden brown.
For Pulav: Grind together all the ingredients for the pulav masala, marinate the meat in it and add coriander, salt and curd. Heat clarified butter. Fry the chopped onions, add in the tomatoes and allow to soften. Add in the meat and cook with water until the meat is tender. Meanwhile, boil the rice with some salt until parboiled. Drain off the water. Dry roast the saffron, warm the milk in the microwave and soak the saffron in the milk.
To layer the pulav, Use a wide vessel which is not too deep. Spread half the meat, then half the rice and half the fried potatoes. Top it with 2 tablespoons of the leftover clarified butter and half the saffron. Repeat the same again. Cover the vessel tightly with foil and then the lid. Place it on a tava and allow the rice to cook for another 10 – 15 minutes until the rice is fully cooked. At the time of serving, garnish the pulav with the fried kebabs & nuts as well as coriander and mint. Serve the pulav with some raita.