Dilute a pinch of saffron in ½ cup of boiling water, cover and infuse for 10 minutes.
Mix the1/2 Kg of ground meat with 3 tbsp chopped Onion, 1 tbsp National Ginger Garlic Paste, 1 tbsp Sumac, 1 tbsp chopped Green Chillies, 3 tbsp National Seekh Kabab Masala, 1 tsp saffron threads, 1 tbsp yogurt and 1 tbsp Ghee. Finish with 3 tablespoons of infused saffron water and mix well again.
Place in a covered container in the fridge.
Make 4 kebabs by pressing the meat well to barbecue skewers. Pinch the meat with your fingers throughout the skewer every inch to give its characteristic shape.
Pour ½ cup ghee on the grill pan to cook the kebabs. Turn them on all sides to ensure a perfectly even grilling for approximately 10 minutes.
Slice 1-2 tomatoes, 2-3 green chilies and 1-2 onions and fry in a pan in 1 tbsp ghee and turn regularly. Serve with rice and kebabs and French fries.
For of Butter Rice:
Cook soaked rice for 7 minutes in large amount of salted boiling water. Drain the rice, but do not wash the pot.
Keep over high heat and add 2 tablespoons butter and 2 tablespoons water. Stir and scrape the bottom of the pan with a wooden spatula.
Pour the precooked and drained rice and cook it on steam. Put a dish towel over pot, then cover with pot lid and bring dish towel ends over pot lid.
Place the rice in a serving dish and remove the crispy rice crust that formed at the bottom of the pot. Dissolve the saffron in 2 tablespoons of boiling water, take a part of the cooked rice and pour the saffron on top.
Serve the kebabs accompanied with the grilled tomatoes and onions and the rice topped with a few tablespoons of saffron rice.