Hara Bhara Kebab Rice
Comforting and nostalgic but so festive and delicious: this hara bhara kebab on saffron rice, inspired by chelo kebab is just so, so good ♡
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Hara Bhara Kebab Rice
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servings
3-4
prep time
20 min
cook time
35 min
Ingredients
Hara Bhara Kebabs
- 1 cup green peas
- 1 cup spinach
- 100 g paneer
- ½ cup fresh coriander
- ¼ cup fresh mint
- 1 inch ginger
- 1–2 green chillies
- salt and pepper, to taste
- 2 tbsp gram flour
- 1 tsp garam masala
- 1 tsp mango powder
- 1 tsp coriander powder
- 10–12 cashews, for topping
- oil, for shallow frying
Saffron Butter Rice
- 1 cup extra long grain basmati rice
- 1 tbsp ghee
- 1 inch cinnamon stick
- 3 cloves
- 3 green cardamom pods
- 3 peppercorns
- 1 bay leaf
- 1½ cups water
- salt, to taste
- ½ tsp saffron soaked in 3 tbsp warm water
- 2 tbsp butter
Serve with
- grilled tomatoes
- onion salad
- cranberries
- green chutney
- butter
Instructions:
- For the hara bhara kebabs: Bring a pot of water to a boil and cook green peas 4-5 minutes. Add the spinach during the last minute and cook till just wilted and bright green.
- Drain and immediately transfer the peas and spinach to a bowl of ice cold water to stop the cooking process. Drain again and gently squeeze out any excess water.
- Transfer the peas and spinach to a blender along with the paneer, ginger, green chilli and spices. Pulse a few times until you get a thick, coarse mixture. Divide the mixture into equal portions and gently shape them into small tikkis. Press a cashew into the centre of each one.
-
Cook the kebabs using any of the following methods:
Airfryer: Lightly spray the kebabs with oil and airfry at 180°C for 12–15 minutes, flipping halfway through till golden.
Oven: Spray with oil and bake at 200°C for 18–22 minutes, flipping halfway through.
Panfry: Heat oil in a pan and shallow fry the kebabs on medium heat for 3–4 minutes on each side till golden and cooked through. - For the saffron rice: Wash extra long grain basmati rice a few times and soak it in water for atleast 2 hours. Drain well before cooking.
- Heat ghee in a pan, add whole spices and cashews and cook till the cashews turn golden brown.
- Add the drained rice and gently mix for 1–2 minutes, making sure every grain is coated with the ghee.
- Add 1½ cups of water for every 1 cup of soaked rice, along with salt to taste and bring this to a boil. Once boiling, reduce the heat to low, cover with a lid and cook for around 10 minutes or till the rice is cooked through and the water has been absorbed.
- Drizzle over the saffron infused water and add the butter. Cover again, turn off the heat and let the rice rest for another 5 minutes so the butter melts and the saffron flavour infuses into the rice. Gently fluff the rice with a fork before serving.
- For the onion salad: Combine thinly sliced red onions with sumac, lemon juice, salt and freshly chopped coriander.
- For the grilled tomatoes: Heat up some oil in a pan and place the halved tomatoes cut side down and grill till beautifully charred. Flip and cook the other side till softened and lightly charred as well.
- To assemble: Make a bed of the buttery saffron rice on a plate and top with more butter. Arrange the hara bhara kebabs and grilled tomatoes over the rice as well as the onion salad and some dried cranberries over the top. Serve with green chutney on the side and enjoyy!
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