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
- 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!
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