Kofta Pulao

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Submitted: May 5, 2015
Recipe In : Rice,
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Total Time:
Preparation Time: 20-25 mins
Cooking Time: 25-30 mins
Servings: 4-6 | 100 kcal

Kofta pulao or meat balls pulao, a delicious  aromatic pulao…the combination of rice and koftas together in itself is mouth drooling..little koftas spread over the rice makes it more appealing and inviting. Its a very simple and worth trying recipe.

Required ingredients

  • 2 cups basmati rice- washed and soaked for 30 minutes
  • 1 onion - sliced
  • 1 capsicum - cut into thin strips
  • 1/2 cup shredded cabbage
  • 3-4 green chillies - slit into thin long strips
  • 4-5 garlic flakes - chopped finely
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tsp garam masala powder
  • 1 tsp vinegar
  • 1/2 cup fresh coriander leaves finely chopped
  • Few drops of rose water or kewra
  • A handful of cashews and Almonds
  • Salt to taste
  • 2 tbsp oil + extra oil for frying the koftas
  • 3 tbsp clarified butter or ghee

For koftas

  • 300 grams minced meat - chicken, mutton or lamb
  • 1 small onion - roughly chopped
  • 2-3 green chillies - roughly chopped
  • A handful of fresh coriander leaves
  • 1 tsp ginger garlic paste
  • 1 tsp cumin powder
  • 1tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tsp garam masala powder
  • 1/2 tsp poppy seeds/khus khus
  • Salt to taste

Directions & How to

  • Take all the ingredients for koftas and run it in a  food processor till smooth. Make small balls of it and keep aside.
  • Heat enough oil in a deep kadhai/wok and deep fry the koftas in small batches, on medium flame till done. Remove on absorbent paper and keep aside.
  • Boil rice in a large pan filled with enough water and little salt till 3/4th done. Strain and keep aside.
  • Heat  ghee in a small pan, fry the cashews and almonds. Remove and keep aside.
  • In a separate pan, heat oil, add cumin seeds and garlic, fry till garlic changes colour, add onions and fry till translucent, add chopped capsicum, green chillies,and shredded cabbage and saute it for a minute.
  • Mix in all the spices, vinegar and salt. Now add the fired koftas and mix gently. Saute it for 2-3 minutes.
  • Remove the pan from the flame and add boiled rice and mix  well. Be careful not to break the grains.
  • Sprinkle chopped coriander leaves, few drops of rose water or kewra, fried nuts and the ghee ( in which the nuts were fried).
  • Seal the pan with the foil paper, cover the lid and cook it on the slowest flame for around 8-10 minutes.
  • Serve hot.

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