Friday, 20 May 2016

Kofta Pulao

Yum

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!


No comments:

Post a Comment