Kofta Pulao

Kofta Pulao

Recipe

Ingredients:

For Koftay

• 225 gm minced meat (I used chicken)
• 3 long green chilies, finely chopped
• ½ bunch of coriander / parsley, finely chopped
• 1 medium onion, finely chopped
• 1 tbsp red chili powder
• Salt, to taste
• 1 tbsp garam masala powder
• 100 gm besan / chickpea powder

For Pulao

• 500 gm basmati rice
• 500 gm peas
• 2 medium onion, finely sliced
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• Salt, to taste
• ½ - 1 tbsp. red chili powder
• 1 tsp white cumin
• 4 bay leaves
• 2 cups chicken stock
• 3 tomatoes, chopped / sliced
• Few green chilies, julienned
• ½ bunch coriander / parsley, chopped
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• Few whole cloves, black pepper, black cardamom and cinnamon sticks
• ½ cup vegetable oil

Method:

• Mix all kofta ingredients and make small balls.
• Fry them till golden brown and set aside.

• Soak basmati rice for 15-30 mins after rinsing thoroughly to remove surface starches.
• Meanwhile make a small bag of fennel and coriander seeds using thin clean cotton cloth and tying it with a thread.
• In a sauce pan, add ½ cup oil and fry white cumin, bay leaves, cloves, black pepper, and cinnamon sticks for a couple minutes.

• Add onions and fry till golden brown. Set half of the fried onions aside.

• Add minced ginger garlic, tomatoes, half of green chilies, ared chili powder and salt in the pan and fry for few minutes.
• Add peas and stir for 1 minute.

• Add the little bad of whole spices and koftas and chicken stock and bring to a rolling boil.

• Remove the cotton bag after few mins and add soaked rice.
• Cook on medium-high heat for 5-7 mins till only little amount of water is left.

• Sprinkle rice with fried onions, julienned green chilies and chopped coriander.

• Cover the lid of the pan for ten mins and steam cook on low heat.
• Serve hot with salad & green raita.

¬ Enjoy!