Khadda kabab pairs exceptionally well with Kabuli pulao, a traditional Afghan rice dish. The combination of the flavorful kababs and fragrant rice creates a delightful and satisfying meal. Here's how you can enjoy Khadda kabab with Kabuli pulao:

1. Prepare the Khadda kabab:
- Follow the marination process mentioned earlier for the khadda kabab, where minced meat is marinated with yogurt, spices, and seasonings.
- Shape the marinated meat mixture into elongated patties or cylindrical shapes.
- Skewer the kababs and grill them over hot coals or a barbecue grill until they are cooked through and have a nicely charred exterior.

2. Prepare the Kabuli pulao:
- Wash and soak basmati rice in water for about 30 minutes.
- In a large pot, heat some oil or ghee and add whole spices such as cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté them until fragrant.
- Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices and oil.
- Add water, salt, and a few strands of saffron (optional) to the pot. Bring it to a boil.
- Reduce the heat to low, cover the pot, and let the rice simmer until it is cooked and the grains are tender.

3. Serve:
- Once the Khadda kababs are cooked, remove them from the skewers and arrange them on a serving platter.
- Place a generous serving of Kabuli pulao alongside the kababs.
- Garnish the pulao with fried onions, raisins, and sliced almonds for added flavor and visual appeal.
- Serve the Khadda kabab and Kabuli pulao together, allowing the aromatic flavors of the kababs to complement the fragrant rice.

Additionally, you can serve some fresh salad, yogurt raita, and mint chutney on the side to balance the meal and add freshness. This combination of Khadda kabab with Kabuli pulao creates a hearty and delicious feast, perfect for special occasions or gatherings with friends and family. Enjoy!
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