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Chapli kebab
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Chapli kebab, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Chapli kebab. Chapli kebab (chapli kabab), a Peshawar plate from Pakistan. Here is the whole thing, one move at a time.
On screen. Chapli kebab
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Chapli kebab, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Chapli kebab. Chapli kebab (chapli kabab), a Peshawar plate from Pakistan.
On screen. Chapli kebab
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out ground beef, 90% lean, tomato, cilantro, ground coriander, ground cumin. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Slotted spoon, Thermometer.
On screen. Heavy pot · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. Chapli kebab: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Chapli kebab. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh ground beef, 90% lean, tomato, cilantro, ground coriander, ground cumin, thai chili, all-purpose flour, neutral oil, kosher salt. Chapli kebab is cooked in Peshawar as its own plate, not as a copy of a restaurant menu. Fold tomato, chili, and coriander into the beef and fry the patties until they are cooked through and the edges crisp. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Chapli kebab: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Chapli kebab is cooked in pakistan. Also called chapli kabab. Fry in small batches so the oil temperature does not crash.
On screen. Chapli kebab is cooked in pakistan. Also called…
Scene 7 · step · 7s
Step 3
Shot. Chapli kebab: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Chapli kebab, until the edges take a little color. Drain fried food on a rack, not on a piled paper towel that traps steam.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Chapli kebab: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Fry 5 min in real time.
Voiceover. Add the remaining weighed foods and cook Chapli kebab at 350°F / 177°C oil. Start checking at 5 minutes. Chapli kebab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Add the remaining weighed foods and… · Fry 5 min
- 🇵🇰 PakistanSouth Asiaicon-pakistan-chapli-kebab-icon-pakistan-chapli-kebab-9
Step 5
step · pakistan
Scene 9 · step · 6s
Step 5
Shot. Chapli kebab: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Chapli kebab, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Chapli kebab, not the edge.…
- 🇵🇰 PakistanSouth Asiaicon-pakistan-chapli-kebab-icon-pakistan-chapli-kebab-10
Step 6
step · pakistan
Scene 10 · step · 7s
Step 6
Shot. Chapli kebab: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Chapli kebab for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in pakistan, with the sauce or garnish that belongs to it. Film Chapli kebab in this shot order and no other: a blender lid held down for the puree; aromatics softening without color; the slice or ladle hitting a warm plate; a cooling rack and a waiting towel. Slate words for the editor: trivet, reduce, glaze, vapor, linen, apron, peel, honeyed, crisp, ripple.
On screen. Rest Chapli kebab for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Chapli kebab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Chapli kebab looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Chapli kebab turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Chapli kebab, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 338 calories, with 29.3 grams of protein. Pai marks it Moderate.
On screen. 338 kcal · 29.3 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Chapli kebab
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Chapli kebab from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.