For Rice:
Ghee: 1/4cup
Ginger: 1"
Onion: 1(chopped)
Cinnamon: 2"
Garlic: 6flakes
Cloves: 8
Bay leaves: 2
Basmati Rice: 2cup
Water: 4cup
Salt: 2 1/2tsp
For Koftas:
Gram flour: 1tsp
Paneer: 2tsp(grated)
Ginger: 1tsp(grated)
Green chilly: 2(chopped)
Salt to taste
Oil for fry
Kabab
Kheema: 1kg
Green chilly: 12(chopped)
Red chilli powder: 1/2tsp
Onion: 2
Tomatoes: 2
Turmeric: 1/2tsp
Method:
Share the kheema ½ for kababs and ½ for curry. Boil kheema in ginger-garlic paste. Add green chillies and salt to it. Cook until it gets dry. Prepare balls and deep fry them.
For the Curry:
Take remaining kheema. Add green chillies paste, red chilli powder and keep it aside for 10-15 mins. Prepare balls. In a pan, put little oil, add jeera. Then add onions and fry them until pink. Then add tomatoes, red chilli powder and turmeric and cook until it leaves the edges of the pan. Then add water and cook masala. Then add prepared balls and cook until the gravy becomes thick
For Rice:
Grind onion, ginger and garlic to a paste. Heat ghee and add ground paste to it. Fry until it turns light brown. Add the spices. Fry for a minute and then add the rice water and salt. Cover and cook till the rice is tender for the koftas. Roast gram flour to a golden brown. Knead paneer, gram flour, ginger and green chillies to a smooth dough. Make 20 equal sized koftas. Deep fry till light brown.
Final Stage:
Fluff the rice with a fork and remove whole spices. Add koftas and toss gently. Put gravy in the centre of the plate and garnish with koftas and fried kababs.