Ingredients:

For Rice :
cup ghee
1″ piece ginger
1 medium onion, chopped
6 cloves garlic
8 cloves
2 pieces cinnamon
2 bay leaves
8 cardinals
2 cups basmati rice
4 cups water
2 tsp. salt

For Koftas :
tsp. gram flour
1 grated paneer
1 tsp. grated ginger
2 finely chopped green chillies
salt to taste and oil for frying

For Kabab :
1 kg. kheema
1012 green chillies
2 tsp. ginger garlic paste
2 onions
2 tomatoes
tsp. red chillies
tsp. turmeric

Preparation:

Portion the kheema for kababs and for kabab 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 chili powder and keep it aside for 1015 min.
Prepare balls. In a pan, put little oil, add jeera. Then add onions and fry them until pink.
Then add tomatoes, red chili 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.

Note : Drain water before preparing kababs.

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 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.

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