Shahi Mutton Kofta Dum Pulao

Name: Shahi Mutton Kofta Dum Pulao
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 tsp Shahi Jeera; 1 black cardamom; 6 green cardamoms; 8 cloves; 1/2 of a whole dry mace flower(javitri); 1 inch + 1/2 inch long cinnamon stick; 1/2 of a whole star anise; 1/2 tbsp chopped ginger; 8 garlic cloves; 1/4 cup besan (bengal gram flour); 1 cup mutton keema; 1/2 tbsp chopped onions; 1/3 cup + 1/4 cup sliced onions; 1.5 tbsp chopped coriander leaves; 2 tsp cumin powder; 2 tsp red chilli powder; 3 tsp salt; 1/2 tsp turmeric powder; 5 tsp + 1 tbsp ghee; 1 tsp lemon juice; 1 cup basmati rice; 1 tbsp cashews; 1 tbsp resins; 3 tsp vegetable oil; 2 bay leaves; 1/2 tsp cumin seeds; 1/3 cup chopped tomatoes; 2 chopped green chillies; 1.5 tsp sugar; 1/2 tbsp curd

Swagata Banerjee @cook_16336554

#nonv
This dish is a sumptuous one pot delicacy for all the meat lovers. The succulent Indian style meat balls are combined with the flavourful basmati & the end result becomes outstanding. This dish is highly recommended as a main course for any special occasion where the non vegetarian recipes are preferred before anything else

Swagata Banerjee @cook_16336554

Saved

Ingredients

45 minutes

3 servings

1/2 tspShahi Jeera
1black cardamom
6green cardamoms
8cloves
1/2of a whole dry mace flower(javitri)
1 inch + 1/2 inch long cinnamon stick
1/2of a whole star anise
1/2 tbspchopped ginger
8garlic cloves
1/4 cupbesan (bengal gram flour)
1 cupmutton keema
1/2 tbspchopped onions
1/3 cup + 1/4 cup sliced onions
1.5 tbspchopped coriander leaves
2 tspcumin powder
2 tspred chilli powder
3 tspsalt
1/2 tspturmeric powder
5 tsp + 1 tbsp ghee
1 tsplemon juice
1 cupbasmati rice
1 tbspcashews
1 tbspresins
3 tspvegetable oil
2bay leaves
1/2 tspcumin seeds
1/3 cupchopped tomatoes
2chopped green chillies
1.5 tspsugar
1/2 tbspcurd
2 tbspchopped carrots
2 tbspchopped beans
1/4 tspsaffron, soaked into 2 tbsp of warm milk
1/2 tbspchopped mint leaves
1/4 tspnutmeg powder (jayfal)
as requiredSufficient amount of vegetable oil to shallow fry the kofta balls

Saved

Steps

45 minutes

1

Heat a pan & add the shahi jeera, black cardamom, 4 green cardamoms & 5 cloves into it.
2

Saute for few seconds & then add the mace flower.
3

Saute for few seconds & then add the star anise & a piece of 1 inch long cinnamon.
4

Dry roast all the spices together until a nice aroma almost fills the whole kitchen.
5

Now grind all of them together into a fine powder & keep it aside.
6

Make a smooth paste out of the ginger & garlic.
7

Now dry roast the besan into a pan until the basan changes it's colour from pale yellow to light brown.
8

Now take the mutton keema into a large bowl & add 1/2 tbsp each of the chopped onions & coriander leaves.
9

Add 1 tsp each of the cumin powder and red chilli powder.
10

Add 1 tsp of salt, 1/4 tsp of turmeric powder & the roasted besan..
11

Add 2 tsp each of the ginger-garlic paste & the ghee.
12

Now add 1 tsp each of the roasted spice powder & the lemon juice.
13

Mix everything very well & keep the keema mixture covered for about 15 minutes.
14

In the mean time soak the basmati rice into a good amount of water for about 1/2 an hour.
15

Now make small lemon sized balls out of the keema mixture.
16

Heat sufficient amount of oil into a pan & shallow fry the balls.
17

When the balls are golden brown remove them from the pan & keep aside.
18

Mix 1/2 tbsp of ghee into the oil that is left in the pan after the kofta balls are removed.
19

Now add 1/3 cup of sliced onions into it.
20

Fry the onions until they are golden brown & remove them from the pan.
21

In the same pan add the cashews & raisins & fry them in the leftover oil
22

Remove them after a minute or two & keep them aside.
23

Heat 2 tsp each of the ghee & the vegetable oil together into a heavy bottomed pan.
24

Now add the bay leaves & the cumin seeds into the pan.
25

Saute for few seconds & then add the remaining sliced onions.
26

When the onions become translucent add 1/2 tbsp of ginger-gatlic paste into the pan.
27

Saute for a while & then add the chopped tomatoes & chopped green chillies.
28

Add the remaining cumin powder, red chilli powder & 1/2 tsp of roasted spice powder.
29

Add the remaining turmeric powder, 1 tsp of salt and 1/2 tsp of sugar.
30

Sprinkle some water & cook everything together until the tomatoes are mushy.
31

Now pour about 1 cup of water into the pan.
32

As soon as the water starts boiling cover the pan & let it sit on medium flame for about 7-8 minutes.
33

After that add the fried kofta balls into the gravy.
34

Now cover the pan again & let the pan sit on low flame until the gravy becomes thick.
35

Once the gravy is thick beat the curd very well & mix it into the gravy.
36

Cook the gravy for another couple of minutes & lastly mix 1/2 tsp of roasted spice powder into the gravy. Turn off the flame.
37

Heat 1 tsp each of the ghee & the vegetable oil together into a pan.
38

Add the remaining green cardamoms, cinnamon & cloves into the pan and saute for few seconds.
39

Then add the chopped carrots & beans into the pan and saute for few minutes.
40

Now drain the water from the rice & add the rice into the pan.
41

Gently mix everything together & then add about 1.5 cups of water.
42

Add about 1 tsp each of the salt and the sugar.
43

As soon as the water starts to boil cover the pan & let it sit on medium flame until the rice is 3/4th done. After that lightly fluff the rice without breaking any rice grain.
44

Now it's time to arrange all the layers. For that, sprinkle 1/2 tbsp of coriander leaves on top of the kofta.
45

Sprinkle some fried onions as well.
46

Now spread the rice gently on top of the kofta layer.
47

Drizzle the saffron milk on top of the rice layer.
48

Now sprinkle the mint leaves & remaining coriander leaves on top.
49

Drizzle 1/2 tbsp of ghee on top.
50

Sprinkle the fried cashews and raisins as well.
51

Spread the remaining fried onions on top.
52

Lastly sprinkle the remaining roasted spice powder & the nutmeg powder.
53

Now cover the small whole in the lid (if there is any) with a rolled piece of aluminium foil.
54

Now cover the pan with the lid.
55

Now put a tawa or griddle on flame & place the heavy bottomed pan of the pulao onto the tawa.
56

Let the pulao cook on low flame for another 5 minutes.
57

Once the pulao is done fluff the rice gently & serve hot with salad and raita if you wish.