Kofta pulao

Name: Kofta pulao
Total time: 3600 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 12-14 chicken meatballs (koftas); 1/2 cup yogurt; 1 tbsp. chilli flakes; 1 tsp. cumin powder; 1 tsp. garam masala; 3-4 green chillies, slit; 1 cup oil; 3 onions, sliced; 2 tbsp. ginger-garlic paste; 3 tomatoes, sliced; 4 green cardamoms; 2 black cardamoms; 5 cloves; 1 stick cinnamon; 1 tsp. cumin seeds; 2 bay leaves; 10 pepper corns; To taste, salt; 1/4 cup cilantro, chopped; 1/2 cup mint leaves, chopped; 3 cups basmati rice, washed and soaked 20 minutes, drained; 6 cups water

Sarvat Hanif @sarvathanif

Canada

Pulao is often considered to be second grade in comparison to a biryani. There’s a general attitude that a pulao is made when one does not want to indulge in the extravagance of a biryani. But that is so wrong. I love a good plate delicious pulao.

Making a good pulao requires as much skill as a biryani. Pulao of any kind can be pretty easy and at times darn hard to make. There has to be a balanced play of whole spices, basmati rice which must be fragrant, aromatic and each grain separate from the other yet cooked perfectly, and tender meats that make this dish a must try.
The flavours are much less complex in a pulao when compared to a biryani; there are far fewer spices and aromatics and it is a subtle play of those few spices that make a pulao so delicious.

Today I decided to make a different kind of pulao. Usually I like beef biryani and chicken pulao. Today it was kofta pulao. I did not make the chicken koftas as I had a bag of semi-cooked koftas in the freezer that I thawed overnight.

The procedure is basically the same as with any pulao with the main difference being that I mixed the powdered spices with the yogurt and added it after coating the fried meatballs with the onion-tomato gravy. Gave it a good mix and add the rice along with the water and cooked it away till done.

As a rule of thumb I always use the same measuring cup to measure the rice and water in the ratio of 1:2.

Sarvat Hanif @sarvathanif

Canada

As a rule of thumb I always use the same measuring cup to measure the rice and water in the ratio of 1:2.

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Ingredients

1 hour (approx)

6-8 servings

12-14chicken meatballs (koftas)
1/2 cupyogurt
1 tbsp.chilli flakes
1 tsp.cumin powder
1 tsp.garam masala
3-4green chillies, slit
1 cupoil
3onions, sliced
2 tbsp.ginger-garlic paste
3tomatoes, sliced
4green cardamoms
2black cardamoms
5cloves
1 stickcinnamon
1 tsp.cumin seeds
2bay leaves
10pepper corns
To taste, salt
1/4 cupcilantro, chopped
1/2 cupmint leaves, chopped
3 cupsbasmati rice, washed and soaked 20 minutes, drained
6 cupswater

Saved

Steps

1 hour (approx)

1

Whisk the yogurt and add chilli flames, cumin powder and garam masala. Mix well and set aside.
2

Heat oil and once shimmering, add the koftas (meatballs) and fry till golden. Remove and set aside.
3

In same oil add the onions and sauté till light golden. Remove half and set aside.
4

Add ginger-garlic paste and splash of water. Fry for 1 minute.
5

Add the tomatoes, salt along with the whole spices and cook till soft and oil is released.
6

Add back the fried meatballs and mix to coat with the spices.
7

Lower the flame and add the spiced yogurt, cilantro and mint. Mix well and cook till liquid evaporates and oil is released.
8

Add the rice and mix well.
9

Add water and salt and mix well. Cover and cook till water is almost dry and just a little is left on the surface of rice.
10

Uncover and sprinkle reserved fried onion on top of rice. Cover and steam cook on low flame for 20 minutes.
11

Switch off flame and rest the rice for 10-15 minutes before fluffing and serving.