For the Chicken Kebab: Chicken (thighs, minced) – 600g – 700g Onion – 1 medium (crushed and water removed) Garlic paste – 1 tbsp Butter – 2 tbsp (melted) Saffron water – 2 tablespoons (soaked in warm water) and more for rice Paprika – 1 tsp Salt – to taste Turmeric powder – 1 tsp Black pepper powder – 1 tsp Sumac – 1 tbsp Garlic powder – 1 tbsp
For Saffron Rice: Basmati rice – 2 cup (rinsed and soaked for 30 minutes) Aromatics (Bay leaves, Cloves, Peppercorns, Star anise, Cinnamon stick) Butter – 2 tbsp Salt – to taste Saffron water – 2 tbsp Water – 3-4 cups (or as needed)
Instructions:
1. Prepare the Marinade: In a mixing bowl, combine the minced chicken, crushed onion, garlic paste, melted butter, saffron water, paprika, salt, turmeric, black pepper, sumac, and garlic powder. Mix thoroughly until all ingredients are well combined. Cover and let the mixture rest for 40 minutes in the refrigerator to marinate.
2. Prepare the Kebab: Preheat your oven to 220°C (428°F). After marination, take the chicken mixture and shape it onto the kofta kebabs. Arrange on a baking tray lined with parchment paper.
3. Bake the Kebab: Place the baking tray in the preheated oven and let it bake for 30-35 minutes or until the kebabs are golden brown and cooked through. Once done, carefully brush the kebabs with melted butter and the remaining saffron water for additional flavor.
4. Prepare the Saffron Rice: In a pot, heat some oil and add the bay leaves, cloves, peppercorns, star anise, and cinnamon stick. Sauté for a minute until fragrant. Add water and salt to taste, and let it come to a boil. Add the soaked and drained rice; Once the rice is about 3/4 cooked, add butter and saffron water, cover, and cook on low flame for 10-15 minutes until fully cooked and fluffy.
5. Serve the kebabs with rice, barberries and chutni.
3 Comments
Ingredients:
For the Chicken Kebab:
Chicken (thighs, minced) – 600g – 700g
Onion – 1 medium (crushed and water removed)
Garlic paste – 1 tbsp
Butter – 2 tbsp (melted)
Saffron water – 2 tablespoons (soaked in warm water) and more for rice
Paprika – 1 tsp
Salt – to taste
Turmeric powder – 1 tsp
Black pepper powder – 1 tsp
Sumac – 1 tbsp
Garlic powder – 1 tbsp
For Saffron Rice:
Basmati rice – 2 cup (rinsed and soaked for 30 minutes)
Aromatics (Bay leaves, Cloves, Peppercorns, Star anise, Cinnamon stick)
Butter – 2 tbsp
Salt – to taste
Saffron water – 2 tbsp
Water – 3-4 cups (or as needed)
Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the minced chicken, crushed onion, garlic paste, melted butter, saffron water, paprika, salt, turmeric, black pepper, sumac, and garlic powder.
Mix thoroughly until all ingredients are well combined.
Cover and let the mixture rest for 40 minutes in the refrigerator to marinate.
2. Prepare the Kebab:
Preheat your oven to 220°C (428°F).
After marination, take the chicken mixture and shape it onto the kofta kebabs.
Arrange on a baking tray lined with parchment paper.
3. Bake the Kebab:
Place the baking tray in the preheated oven and let it bake for 30-35 minutes or until the kebabs are golden brown and cooked through.
Once done, carefully brush the kebabs with melted butter and the remaining saffron water for additional flavor.
4. Prepare the Saffron Rice:
In a pot, heat some oil and add the bay leaves, cloves, peppercorns, star anise, and cinnamon stick. Sauté for a minute until fragrant.
Add water and salt to taste, and let it come to a boil.
Add the soaked and drained rice;
Once the rice is about 3/4 cooked, add butter and saffron water, cover, and cook on low flame for 10-15 minutes until fully cooked and fluffy.
5. Serve the kebabs with rice, barberries and chutni.
I wish i could eat this … looks super yummmy
Awesome delicious