Pulao rice infused with aromatic spices and served with fried meatballs. Check out this simple and easy recipe and learn how to make a delicous kofta pulao!
Ingredients
Kabab meatballs:
Minced Red meat / লাল মাংস কেমা 1/2 lb
Garam masala / গরম মশলা 1 tsp
Green chilli paste / সবুজ মরিচ পেস্ট 1/2 tsp
Garlic paste / রসুনের পেস্ট 1/2 tsp
Ginger paste / আদা পেস্ট 1/2 tsp
Salt to taste / স্বাদ অনুযায়ী লবণ
Cumin powder / জিরা গুঁড়া 1/2 tsp
Red chilli powder / লাল মরিচ গুঁড়া 1/2 tsp
Powder milk / পাউডার দুধ 1 tsp
Corn starch 1 tbsp
Fried onion, crushed / ভাজা পেঁয়াজ 2 tbsp
Egg yolk / ডিমের কুসুম 1
Pulao:
Cooking oil / রান্নার তেল 3 tbsp
Ghee / ঘি 2 tbsp
Onion sliced / পেঁয়াজ কাটা 1/4 cup
Bay leaves / তেজ পাতা 2 pcs
Cinnamon / দারুচিনি 2 pcs
Cardamom / এলাচি 5 pcs
Cloves / লবঙ্গ 5 pcs
Black peppercorns / গোল মরিচ 7-8 pcs
Soaked rice (Kalijeera rice) / ভেজা চাল 3 cups
Shah Jeera / শাহ জেরা 1/2 tsp
Hot water / গরম পানি 4.5 cups
Hot milk / গরম দুধ 1 cup
Salt to taste / স্বাদ অনুযায়ী লবণ
Onion paste / পেঁয়াজ পেস্ট 1 tsp
Ginger paste / আদা পেস্ট 1 tsp
Sugar / চিনি 1 tsp (optional)
Fried onions (Beresta) / ভাজা পেঁয়াজ 1/4 cup
Green chilli / কাঁচা মরিচ 5 pcs
Kewra water / কয়রা জল1/2 tsp
Directions
Place minced meat in a bowl, add garam masala powder, green chilli paste, garlic paste, ginger paste, cumin powder, red chilli powder, powder milk, corn starch and crushed fried onions (beresta). Season with salt to taste.
Mix all the spices well, add 1 egg yolk and mix everything together.
Make small kababs and place them on a plate.
Fry them in hot oil, cook until they're brown on all sides. Remove and drain excess oil.
Heat 3 tbsp oil in a large wok, add ghee, sliced onions and cook until they are translucent.
Add raw garam masala; bay leaves, cinnamon sticks, cardamom, cloves and black peppercorns. Stir and saute at high heat.
Add soaked rice, stir continuously until your rice is infused with the aromatic and fragrant smell of the spices. Stir and saute for 7-8 minutes over med-high heat.
Add hot water and hot milk, onion paste, ginger paste and salt to taste. You can also add 1 tsp of sugar to enhance the taste of pulao.
When it begins to simmer, cover with lid and cook with 15 mins at low-medium heat.
Once the rice is half cooked, add the meatballs. Stir and mix so the kababs are distributed evenly in the pulao.
Add fried onions (beresta), green chilli. Cover with lid and cook for another 30 mins at very low heat (dome). Stir occasionally to avoid the rice from burning at the bottom.
Lastly add 1/2 tsp of Kewra water to give it that Shahi smell.
Remove from heat and serve.
Serve hot!