Name: Hearty Karachi Chapli Kebab with Rice
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Ingredients: 500 g minced beef (or lamb); 100 g fresh coriander, chopped; 2 medium onions, finely chopped; 4 cloves garlic, minced; 1 tsp ginger paste; 2 green chilies, finely chopped (adjust for heat); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp tomato paste; 1 egg, beaten; 100 g breadcrumbs; 300 g basmati rice; 750 ml water (for cooking rice); Sliced cucumber and tomatoes for garnish (optional); Lemon wedges (optional)

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Hearty Karachi Chapli Kebab with Rice

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Indulge in the authentic flavors of Karachi with our Hearty Karachi Chapli Kebab, perfectly paired with aromatic rice. This dish captures the essence of traditional Pakistani cuisine, balancing spices and texture in every bite. Feel free to personalize the kebabs by adjusting the spices to suit your palate. Cooking should be both fun and rewarding, so let's get started on this delectable journey!

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Prep Time 30

Cook Time 25

Total Time 1 5

Servings: 4

Course: Asia

Cuisine: Pakistani

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g minced beef (or lamb)
100 g fresh coriander, chopped
2 medium onions, finely chopped
4 cloves garlic, minced
1 tsp ginger paste
2 green chilies, finely chopped (adjust for heat)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp salt (or to taste)
1/2 tsp black pepper
2 tbsp tomato paste
1 egg, beaten
100 g breadcrumbs
300 g basmati rice
750 ml water (for cooking rice)
Sliced cucumber and tomatoes for garnish optional
Lemon wedges optional

Equipment

Heatproof mixing bowl
Deep frying pan or pot
Cooking pot for rice
Chef's knife
Large serving platter

Method

In a large mixing bowl, combine the minced meat, chopped onions, garlic, ginger, chilies, coriander, cumin, coriander powder, garam masala, salt, black pepper, tomato paste, and beaten egg. Mix well until thoroughly combined.
Add breadcrumbs to the mixture to help bind the kebabs. Let it rest for about 10 minutes.
Shape the mixture into thick patties (chaplis) about 10 cm (4 inches) in diameter.
Heat oil in a frying pan over medium heat. Once hot, gently place the kebabs in the pan, cooking them for about 5-6 minutes on each side until they are browned and cooked through. Internal temperature should reach 70°C (160°F).
Meanwhile, rinse the basmati rice under cold water until the water runs clear to remove excess starch, then soak it for 20 minutes.
In a separate pot, bring 750 ml of water to a boil. Add the soaked rice and a pinch of salt. Cook uncovered for about 10-12 minutes until the rice is tender. Drain and set aside.
Allow the kebabs to rest on a paper towel for a few minutes before serving.
Serve the kebabs on a platter alongside the rice. Garnish with sliced cucumber, tomatoes, and lemon wedges.

Nutrition

Calories: 600kcalCarbohydrates: 75gProtein: 35gFat: 20gSodium: 550mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 12mgCalcium: 60mgIron: 3mg

Notes

For a delicious twist, consider using minced chicken instead of beef or lamb!
If you're keeping an eye on carbs, serve the kebabs with a fresh salad instead of rice.
This dish can be made ahead of time—just cook the kebabs and keep them in the refrigerator for up to 2 days.
Reheat by pan-frying briefly before serving.
Enjoy the flavors of Pakistan with every bite!

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Hearty Karachi Chapli Kebab with Rice