Cooking Delights: Kabab Biryani(Pakistani)

This is a Pakistani recipe from morning masala, sent by Sab Gul!
Thanks Sab:)
This biryani is very similiar to Kofta biryani,but with a few changes in the ingredients and a slight change in the cooking process!
For taste this is better then the kofta biryani!

Ingredients:
Basmati rice-1/2 kg or 3cups-soaked,
Whole garam masala-bay leaf-1,black pepper corn-1/2 tsp,black cumin or shah jeera-1 tsp,cloves-5 to 6,white cardamom-5,cinnamon sticks-2 small and star anise-1(optional),
Salt-to taste( put salt and taste the water-this salt will coat the rice so use accordingly),
Ghee -1 tsp,
Water to boil the rice.

Ingredients for mince(kabab balls):
Mince-1/2 kg-finely minced,
Garam masala pwd-1/2 tsp,
Ginger garlic paste-1 tbsp,
Cumin pwd-1 tsp,
Onion-1-chopped or grated,
Poppy seeds-2 tsp,
Brown onion paste-1 tbsp,
Red chilli pwd-1 tsp.

Ingredients for the masala:
Ginger garlic paste-1 tbsp,
Red chilli pwd-1 tsp,
Yogurt -1 cup-beaten,
Brown onion paste-1/2 cup- 4 medium size onions -sliced,fried and grounded to paste,
Coriander pwd-1 tbsp,
Cumin pwd-1 tsp,
Mace or javitri pwd-1/4 tsp,
Nutmeg pwd -1/4 tsp,
Green cardamom pwd-1/4 tsp,
Kewra water-1tbsp,
Yellow food colour-a pinch diluted in 4 tbsp of warm water,
Saffron threads-a pinch diluted in 4 tbsp of warm milk,
Green chilli -4 slit in the center,
Green coriander leaves-a small bunch-chopped,
Juice of 1 lemon.
Oil-1/4 cup,
Ghee-3 to 4 tsp,
Salt-to taste.

Method:
Wash and soak basmati rice for 1/2 hour.

Heat water in a big patila or deep pan.
As water starts to simmer,add the whole spices and salt.
Taste salt.

When water starts to boil,add the soaked rice leaving the soaked water out.

Stir gently and let the water come to full boil.

Add 1 tsp of ghee.

Stir and after 4 minutes or when the rice is 90 % done,close gas.

Drain the rice through a strainer to remove the water.
Cover the rice with a moist cloth so that it does not dry while the kabab is being prepared.

Heat kadhai and put 1/4 cup of oil.

As oil heats up fry the sliced onions till they are brown.

Close gas.
Place the fried onions on one side and tilt the kadhai a little to drain out the excess oil to the other end.

Once the oil is drained,take out the fried onions and grind for few seconds in the grinder.
Take out and keep aside.
Kadahi with the oil will be used to make kabab masala.

Kabab:
Put the minced meat in a grinder jar with garam masala pwd,ginger garlic paste,salt,cumin pwd,poppy seeds,chopped or grated onion, brown onion paste,chilli pwd and salt.

Grind for 30 seconds.

Take out in a plate.
Wet your fingers and divide the mince mixture into 15 balls.Squeeze each into oval shaped kabab pressing between your palm and keep aside in a plate.
( make it a little elongated because my kabab was not long enough and it shrank and turned round while cooking:)

Masala:
Heat the kadhai in which the onions were fried.
Add 1 tsp of ghee.

As oil heats up,add ginger garlic paste,brown onion paste,chilli pwd,coriander pwd,cumin pwd,mace pwd,nutmeg pwd,green cardamom pwd.Mix and then add the beaten yogurt.

Stir the masala in high heat till oil leave sides.

Lower the heat to medium and place all the kababs on the masala.

Lower the heat and cover with a lid.

Let it cook for 15 minutes without stirring as the kabab will break.
After 15 minutes the kabab will be more firm to toss them for even cooking.

Open the lid and using a spoon turn sides of each kabab for even cooking.

Cover again and let it cook for 10 more minutes.
Remove the lid.

Stir the kabab masala and adjust salt.

Close gas.
Biryani:
Take a heavy bottom wide pan.
Heat 1/4 cup of water and 1 tsp of ghee( this process is used so that rice does not stick at the bottom while cooking)

Swirl the pan so the ghee spreads evenly at the bottom.

Lower the heat or put the pan on your counter for assembling the ingredients.
Spread half the rice and top it with the kabab masala.

Spread the kabab using a spoon.

Cover with the left over rice.
Sprinkle kewra water, chopped coriander leaves,slit green chillies,saffron water in spots,yellow food colour in spots too ,lemon juice and 1 or 2 tsp of ghee.

Cover with a lid and raise the heat to high.

On the side burner,heat tawa to high heat.
Let the biryani cook on high heat for 5 minutes or till you see steam formation on the glass lid or on the lid.

Once the steam forms,transfer the pan on to the hot tawa.
Let it cook on high heat for 2 to 3 minutes and then lower the heat to low and leave for dum for 15 minutes.