Kalmi Kebab with Butterfly Flower Rice - By Chef Lallan Kumar

Kalmi Kebab with Butterfly Flower Rice are dishes rooted in South Asian culinary traditions, particularly within Indian cuisine. The "flower" in the name refers to the delicate, fragrant nature of the rice, which is often garnished with herbs to add a touch of elegance. The dish is characterized by its use of saffron or other spices that give it a vibrant color and a subtle, complex flavor. Kalmi Kebab is a popular Indian kebab, particularly in North India, with roots in Mughal cuisine. It features marinated chicken drumsticks grilled or baked until tender and slightly charred.

Estimated Nutritional Value: 

For 1 cup of Butterfly Flower Rice and 2 Kalmi Kebabs, the total estimated nutritional value is approximately 500-650 kcal.

Ingredients:

For Butterfly Flower Rice:

- 1 cup Basmati Rice

- 2 tbsp Butterfly Flower (blench butterfly flower to make a paste)

- 1 onion, finely chopped

- 1-2 green chilies, slit

- 1/4 cup chopped mint leaves

- 1 tsp cumin seeds

- 1 bay leaf

- 2-3 cloves

- 1-2 green cardamom pods

- 1 small cinnamon stick

- 2 cups water

- Salt to taste

For Kalmi Kebab

- 500 g chicken drumsticks (or boneless chicken pieces)

- 1 cup plain yogurt

- 2 tbsp ginger-garlic paste

- 2 tbsp lemon juice

- 2 tbsp vegetable oil or ghee

- 1 tbsp cashew nut paste

- 1 tbsp ground coriander

- 1/4 tsp green cardamom powder

- 1 tsp kewra water

- 1 tsp fresh cream

- 1 tsp Amul cheese

- 1 tsp yellow chili powder

- 1/2 tsp green chili paste

- Salt to taste

- Fresh coriander for garnish

Instructions:

For Butterfly Flower Rice:

1. Wash and Soak Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2. Prepare Spices: In a pan, heat the butter or oil over medium heat. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.

3. Add Onion and Chilies: Add the finely chopped onion and green chilies. Cook until the onions are golden brown.

4. Add Rice: Stir in the drained rice and cook for a few minutes until slightly toasted and coated with the butterfly flower paste and salt.

5. Add Water and Cook: Pour in the water, add salt to taste, and bring it to a boil. Reduce the heat to low, cover, and simmer for about 10 minutes or until the rice is cooked and the water is absorbed. 

For Kalmi Kebab

1. Prepare Marinade: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, oil or ghee, cashew nut paste, ground coriander, green cardamom powder, kewra water, fresh cream, Amul cheese, yellow chili powder, green chili paste, and salt. Mix well.

2. Marinate Chicken: Add the chicken pieces to the marinade, ensuring they’re well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

3. Cook Chicken: Grill the marinated chicken on charcoal or in an oven, turning occasionally, until fully cooked and slightly charred, about 15-20 minutes.

To Serve: Plate the Butterfly Flower Rice with the Kalmi Kebabs on the side. Optionally, add a side of raita or a fresh salad.