TORSH KABAB WITH BIRYANI RICE

Ingredients:

1/2

MONTEREY BEEF TENDERLOIN, cubed

1	pc	pomelo, peeled
1/2	cup	walnuts
1/4	cup	parsley, stems removed
4	pc	garlic cloves
1/2	tbsp	sugar
2	tbsp	plain yogurt
1/2	cup	olive oil
	pinch	iodized fine salt
	pinch	pepper
4	pc	red onions, peeled then cut in half
4	pc	tomatoes, cut in half
2	tbsp	olive oil

2	tbsp	MAGNOLIA GOLD BUTTER
2	cups	cooked Jasmine rice
1/4	cup	ground cumin
1/4	cup	ground coriander
1/4	cup	ground turmeric
1/4	cup	raisins
		iodized fine salt and pepper to taste

Procedure:

In a blender, combine marinade ingredients and mix until smooth. Transfer marinade in a glass bowl then add the beef cubes. Cover with Glad Cling Wrap and marinate beef overnight in the chiller.
Skewer beef cubes, onions and tomatoes alternately.
Grill kababs over high heat until desired doneness is achieved. Set aside and cover with Glad Aluminum Foil to rest.
In a medium pan, melt butter over medium heat then add the remaining ingredients. Toss well. Serve kababs together with the biryani rice.

Makes 2-3 servings.

Share This Recipe