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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
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
 

  1. 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.
  2. Add breadcrumbs to the mixture to help bind the kebabs. Let it rest for about 10 minutes.
  3. Shape the mixture into thick patties (chaplis) about 10 cm (4 inches) in diameter.
  4. 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).
  5. Meanwhile, rinse the basmati rice under cold water until the water runs clear to remove excess starch, then soak it for 20 minutes.
  6. 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.
  7. Allow the kebabs to rest on a paper towel for a few minutes before serving.
  8. 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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