Kabab Biriyani with achari keema stuffed peppers

Kabab Biriyani with achari keema stuffed peppers

Don’t know about my cooking , but surely I’m one of that kind of person , who can’t sleep properly at night due to too many ideas swarming into head . 😀 This recipe is another outcome of my “very fertile brain full of ideas” . 😀 well, this idea was banging my brain too hard for couple of days , got peace after making it . 😀

The beauty of this recipe is , it is a combination of individual 3 or 4 recipes , each is awesome their way . We have achari keema , stuffed pepper , kabab and kabab korma recipes in one single preparation . Though sound complex , trust me , it’s an easier one . You can prepare kababs and keema ahead of time and save much of your time .

Ingredients:

For kabab :

Ground beef Half a pound
Ginger paste level 1 teaspoon
Garlic paste half a teaspoon
Fried onion 1/4 th cup
Nutmeg powder 1/4th teaspoon
Cinnamon powder 1/4 th teaspoon
Chili powder 1 teaspoon
Paprika 1 teaspoon
salt to taste
1 beaten egg
Cornstarch , enough to shape the kabab ( It took me almost 1 and half , heaped table spoon of cornstarch)
Special kabab masala ( I’ll mention the masala later part of the recipe), 1 level teaspoon

For the gravy:

Fried Onion 1/3 rd cup
Ginger Paste 1 and half teaspoon
Garlic paste 1 teaspoon
Chili Powder 1 teaspoon
Whole garam masala ( cinnamon, cardamom and bay leaf)
Garam masala 1 tea spoon ( heaped)
Shaan Korma Curry mix half a tea spoon
Coconut milk 1 cup, thick ( If you don’t like coconut milk , use heavy cream or half n half or evaporated milk or very thick milk)
Salt to taste
Oil

For Achari Keema:

Beef mince half a pound
garlic paste level 1 teaspoon
Ginger paste 1 teaspoon
Onion , 1 small , chopped
Turmeric powder little more than 1/4 th tea spoon
Crushed dry chili / chili flakes half a teaspoon
Garam masala powder 1 tea spoon
Desi style pickles 1 teaspoon
Vinegar 1 tea spoon
Chopped green chili
Mustard oil
Achari masala 2 teaspoon ( I’ll mention the masala recipe later part of this recipe)

Kabab Masala/ Garam masala:

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
2 black cardamoms
1 small cinnamon stick ( 1″)
1 star anise

Lightly dry roast the ingredients and crush into a powder .

Achari Masala:

Cumin seed ( jeera) 1 tbl spoon
Coriander seed ( whole dhonia) 1 tbl spoon
Indian 5 Spice ( panch foron) 1 teaspoon
Nigella/ black cumin/ kalojeera half a teaspoon
Fennel/ mouri half a teaspoon
Fenugreek half a teaspoon
Musturd seed half a teaspoon
Turmeric powder half a teaspoon ( optional)

Crush all the ingredients together into a coarse powder ( it must not be fine).

For Biriyani :

Kalojeera/ chinigura or any other aromatic rice 4 cups
Ginger juice from paste , 2 teaspoon
1 small onion, thinly sliced
1 black cardamom
1 star anise
2 bay leaves
3 green cardamom
1 small cinnamon stick
Salt to taste
Ghee
Handful of green chilies

Other ingredients:

Long chili/ jalapeno
Charcoal ( optional) , to give smoke to the kababs
Fried onion
Keora water
Saffron , soaked in milk

Procedure:

1. Mix all the ingredients mentioned for kababs and make long kababs . Give the smoke of charcoal for 5 minutes and then keep the kababs in the refrigerator for at least 2 hours . Or you can fry them first and then can give the smoke . I did it after frying . Fry them in a frying pan with enough oil, but shouldn’t be deep fried . Don’t fry them too much , or else the kababs will shrink and will be tough .

2. Heat oil and add the cinnamon, cardamom , bayleaf . Add ginger , garlic paste, chili powder, salt and little water . Cook well , what we callin Bengali “Koshano” adding water little by little . Add Half a cup of water and coconut milk. Add the kababs and cook until the gravy reduced to desired consistency . Take out the kababs from gravy . There will be approximately 1 cup of gravy which will be used in making the rice.

3. Now , make the achari keema . Marinate the keema with all the ingredients, except oil and pickles . Heat oil and add the keema . You will see water releasing from the keema , let it coon on low flame on it’s own water . If needed add enough water to cook it thoroughly . When almost done , and the water is reduced completely add the pickles and chopped green chilies . let it cool .

4 . Slit the green chilies lengthwise and remove all the seeds from them . Stuff them with keema . Shallow fry them on a frying pan . You can bake them too .

5. Heat ghee in a wide bottomed utensil . Add the onion and fry until light brown. Add the rice , 1 cup of gravy from the kabab korma and 5 cups of boiling water . Add cinnamon stick, cardamom pods, black cardamom, star anise , bay leaf , salt and ginger juice . Don’t stir after adding water , or else the rice will be gooey . When the water is reducing add handful of whole green chili , around 10 chilies . When the water is dried out , stir with light hand so that the rice should not break .Put the biriyani in “dom” . I use the double boiler method . Put your biriyani pot over another pot filled with water . The steam will work as dom . Place the stuffed chili over the rice while it’s on “dom” .

6. Before serving take the stuffed chilies off from the biriyani . Sprinkle keora water and add the saffron milk . Layer the biriyani in the serving dish with kababs and stuffed peppers.

Notes:

1. Besides this recipe , you can try stuffed chilies/ peppers in so many ways . You can try stuffed chilies/ pepper with any stuffing, fish , meat or even cheese . You may spread some cheese over it , bake and serve as an appetizer or side dish . You can also make a batter , coat them and deep fry .

2. Achari keema goes great with paratha . Try it with paratha .. 🙂