Kofta Pulao rich flavor of saffron, fragrant of spices, creamy kofta,crunchy cashew nut,sweet – tart test of pomegranate seed,and fresh flavor of coriander leaves gives delicious treat to dish.
- For Kofta
- Green chili – 1 (finely chopped)
- Cottage cheese/paneer – 1/2 cup
- Boil potato – 1
- Garam masala – 1/2 tsp
- Cumin powder – 1/2 tsp
- Black paper powder – 1/2 tsp
- Raisin – 4 to 6 (finely chopped)
- Corn flour – 1 tbsp
- Salt – 1/2 tsp(to test)
- Cashew nut- 2 to 3(finely chopped)
- Coriander leaves-1tsp(finely chopped)
- For Pulao
- Basmati rice – 1 cup
- Cooking oil/Ghee
- Carrot – 6 to 7( julienne cut)
- Cinnamon – 1 stick
- Cloves – 3 to 4
- Bay leaf – 1 to 2
- Cumin seed-1 tsp
- Red chili powder – 1 tsp
- Ginger and Garlic paste – 1 tsp
- Fresh tomato puree – 1/2 cup
- Coriander /Mint leaves – 1tbsp
- Garam masala – 1tsp
- Salt – 1 tsp (to taste)
- Whole black paper – 4 to 5
- Onion – 2 (thin half moon slice)
- Lemon juice – 1 tsp
Step 1 – Wash and soak rice for 30-45 minute.
Step 2 – Take bowl add all ingredients for kofta(except) mix it proper and make soft dough.
Step 3 – Make small ball from dough and coat with corn flour.
Step 4 –Heat oil in a nonstick pan fry all kofta keep aside. In this hot oil fry onion until crispy and golden keep aside.
Step 5 –In this hot oil add 1/2 tsp cumin seed,cardamom, cloves,bay leaf,cinnamon, mix it and add soaked rice, salt and 3 cup water mix it and cook until almost done. Strain rice with help of colander and keep aside
Step 7 – Heat oil in nonstick pan add whole black paper, 1/2tsp cumin seed then add ginger- garlic paste saute then add carrot saute it,add tomato puree mix it cook 2 minutes until tomato separate from oil add fried onion in layer form ,then add koftas and mint leaves layer form then add cooked rice in layer form then add saffron. Cover it and cook in low flame 8-10 minutes.Remove from heat and allow to rice to sit for 10 minutes so aroma of the all spices infuse better.
Step 8 – Before serving garnish with fried onion, fried cashew nut, pomegranate seed, fresh coriander/mint leaves and drizzle lemon juice.
NOTE : Do not stir rice, it will break.