Recipe for Kobbah

Ingredients,
Rice, 4 cups
Raisins, 1 1/2 cups
Barberry, 3/4 cup
Meat, 150 g
Onions, Medium-sized, 2 nos
Saffron powder, a little
Spices, as required
Frying oil, as required
Egg, 1 no
Procedure
Put rice in a pot and pour water over. The amount of water should be about a knuckle above rice.
Add in a little saffron, oil, and salt and heat the stove. When it is boiled lower the flame and close the lid to let the rice cook well and the water evaporate entirely.
After that, keep aside the rice until cool. Then grind it twice, knead and keep aside again.
Soak raisins and barberry. Chop the onions finely and fry until golden brown. Add in meat and sauté. At the end, add in raisins, barberry, and spices while stir frying. Keep aside the mixture until cold. Take a fistful of cooked and ground rice and shape it like a cylinder, about 15 cm. Make a hole inside it with your hand and put inside enough mixture pushing in two sides so the whole mixture is completely covered.
Break egg in a bowl and beat. At the end, dip Kobbahs in beaten egg and cover it over them with your hands. Then put them inside a tray. Heat the oil and deep fry the Kobbahs.
Key point, in cooking this food, rice should be cold when you want to give it a form. Otherwise, they will come apart.