Preparation steps 1 Rinse the basmati rice in cold water until the water runs clear. 2 Soak the rice for 20 min in cold water. 3 Toast the gram flour in a dry frying pan for 3 min, stirring, until it smells nutty. 4 Tip the gram flour into a bowl to cool. 5 Finely grate one of the onions. 6 Squeeze the grated onion in a tea towel to remove its juice. 7 Mince the garlic. 8 Grate the ginger. 9 Deseed and finely chop the chillies. 10 Chop half the coriander and half the mint. 11 Put the minced beef in a mixing bowl. 12 Add the squeezed onion, garlic, ginger, chillies and chopped herbs. 13 Add the cumin, garam masala, paprika, chilli flakes, toasted gram flour and salt, keeping back a pinch of cumin. 14 Knead the meat by hand for 3 min until it turns sticky. 15 Cover and chill the mixture for 30 min. 16 Soak wooden skewers in water for 30 min. 17 Peel the cucumber. 18 Deseed the cucumber. 19 Grate the cucumber. 20 Squeeze the grated cucumber to remove the water. 21 Finely chop the rest of the mint. 22 Mix the yoghurt with the cucumber, the chopped mint, the reserved pinch of cumin and a little salt. 23 Keep the raita in the fridge. 24 Slice the second onion into thin rings. 25 Squeeze half the lemon over the onion rings. 26 Season the onion rings with a pinch of salt. 27 Preheat the oven grill to 250 °C. 28 Lightly oil your hands. 29 Shape the mixture into long sausages around the skewers, about 15 cm long. 30 Lay the skewers on a rack set over a baking tray. 31 Brush the kebabs with oil. 32 Drain the rice. 33 Cook the rice in a large pan of boiling salted water for 9 to 10 min. 34 Drain the rice and leave it to rest, covered, for 5 min. 35 Grill the kebabs for 6 min. 36 Turn the skewers over. 37 Grill for another 5 min until browned and lightly charred. 38 Melt the butter. 39 Brush the kebabs with the melted butter as they come out of the oven. 40 Chop the rest of the coriander. 41 Cut the remaining lemon half into wedges. 42 Scatter the coriander over the onion salad. 43 Serve the seekh kebabs with the rice, the raita, the onion salad and the lemon wedges. 