An interesting way of elevating a simple pulao is to combine the rice with koftas. Balls of ground meat mixed with spices and fresh ingredients are baked and cooked with flavoured rice. A comforting and satisfying pulao, favourite with the young and old. The next time you have a party, surprise your guests with this delicious, attractive dish along with a salad or raita.
Instead of deep frying the koftas, they were baked in the oven. Placed on a baking sheet line with aluminum foil and cooked in the oven at 400 F or 200 C for 20 to 25 minutes until they were firm. The rice was prepared with meat stock and addition of bouillon cubes to enhance the taste. Meatballs were incorporated with the partially cooked rice to create a meat lovers delight. The combination of rice and koftas is not only a treat for the eyes but for the tastebuds too.
Instead of deep frying the koftas, they were baked in the oven. Placed on a baking sheet line with aluminum foil and cooked in the oven at 400 F or 200 C for 20 to 25 minutes until they were firm. The rice was prepared with meat stock and addition of bouillon cubes to enhance the taste. Meatballs were incorporated with the partially cooked rice to create a meat lovers delight. The combination of rice and koftas is not only a treat for the eyes but for the tastebuds too.
Kofta Pulao
(Serves 6)
Kofta
Ingredients:
1/2 kg ground meat
1 large onion
2 green chillies
1/4 teaspoon pepper powder
1/2 teaspoon turmeric powder
2 teaspoons garam masala powder
juice of 1 lemon
2 slices of bread
1/2 cup milk
salt
Grind to a paste with a couple of drops of water
4 green chillies
4 large cloves of garlic
1-inch piece of ginger
1/4 cup mint leaves
1/2 cup coriander leaves
Method:
Soak bread in milk for a couple of seconds, squeeze off excess milk and set aside in a bowl.
Chop the onion and green chillies, then pulse into smaller pieces (not paste) in a food processor. Mix in with the bread, along with the ground meat, green paste, spice powders, lemon juice and salt.
Shape into balls and place on a baking sheet lined with aluminum foil.
Preheat oven to 400 F or 200 C.
Cook the koftas in the oven until firm and still moist. Reserve any juices for the rice.
Note:
Ingredients:
1 chicken backbone or beef bones
1 onion (chopped into pieces)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 cups water
Method:
In a pot, add all the above ingredients and cook for 20 to 30 minutes. Skim the scum (brown foam) off. Strain and reserve 3 1/2 cups stock for pulao.
Rice
Ingredients:
2 cups basmati rice
1 large onion (sliced)
1 large tomato (chopped)
1 bay leaf
10 whole black peppercorns
6 cloves
3 cinnamon sticks (1.5" each)
4 green cardamoms
4 large cloves of garlic (chopped)
1/2-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
a pinch of saffron
2 bouillon cubes (10 grams each)
handful coriander leaves (chopped)
1/4 cup oil or ghee
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat oil or ghee and sauté onion on medium flame till golden brown. Reserve some aside to garnish at the end.
Add bay leaf, saffron, turmeric powder, cloves, cinnamon sticks, cardamoms, peppercorns, garlic and ginger. When fragrant, stir in the tomato and cook until pulpy.
Melt bouillon cubes in warm reserved stock. Now add the stock to the pan. Stir and let the stock come to a nice boil.
In the meantime, drain rice and keep it ready. When the stock comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook.
When half of the stock is absorbed, incorporate the koftas along with the juices (which should be minimal). Stir gently to mix, add salt, cover and let rice cook. When very little liquid is left at the bottom of the pan, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Garnish rice with coriander leaves and caramelized onions.
Serve hot accompanied with a salad or raita.
Note:
(Serves 6)
Kofta
Ingredients:
1/2 kg ground meat
1 large onion
2 green chillies
1/4 teaspoon pepper powder
1/2 teaspoon turmeric powder
2 teaspoons garam masala powder
juice of 1 lemon
2 slices of bread
1/2 cup milk
salt
Grind to a paste with a couple of drops of water
4 green chillies
4 large cloves of garlic
1-inch piece of ginger
1/4 cup mint leaves
1/2 cup coriander leaves
Method:
Soak bread in milk for a couple of seconds, squeeze off excess milk and set aside in a bowl.
Chop the onion and green chillies, then pulse into smaller pieces (not paste) in a food processor. Mix in with the bread, along with the ground meat, green paste, spice powders, lemon juice and salt.
Shape into balls and place on a baking sheet lined with aluminum foil.
Preheat oven to 400 F or 200 C.
Cook the koftas in the oven until firm and still moist. Reserve any juices for the rice.
Note:
- No egg was used in the kofta mixture.
- Ground beef was used, which can be substituted with choice of meat.
Ingredients:
1 chicken backbone or beef bones
1 onion (chopped into pieces)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 cups water
Method:
In a pot, add all the above ingredients and cook for 20 to 30 minutes. Skim the scum (brown foam) off. Strain and reserve 3 1/2 cups stock for pulao.
Rice
Ingredients:
2 cups basmati rice
1 large onion (sliced)
1 large tomato (chopped)
1 bay leaf
10 whole black peppercorns
6 cloves
3 cinnamon sticks (1.5" each)
4 green cardamoms
4 large cloves of garlic (chopped)
1/2-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
a pinch of saffron
2 bouillon cubes (10 grams each)
handful coriander leaves (chopped)
1/4 cup oil or ghee
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat oil or ghee and sauté onion on medium flame till golden brown. Reserve some aside to garnish at the end.
Add bay leaf, saffron, turmeric powder, cloves, cinnamon sticks, cardamoms, peppercorns, garlic and ginger. When fragrant, stir in the tomato and cook until pulpy.
Melt bouillon cubes in warm reserved stock. Now add the stock to the pan. Stir and let the stock come to a nice boil.
In the meantime, drain rice and keep it ready. When the stock comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook.
When half of the stock is absorbed, incorporate the koftas along with the juices (which should be minimal). Stir gently to mix, add salt, cover and let rice cook. When very little liquid is left at the bottom of the pan, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Garnish rice with coriander leaves and caramelized onions.
Serve hot accompanied with a salad or raita.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water or stock. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup.
- India Gate Rozzana basmati rice was used for making this kofta pulao. The grains are quite long and fragrant.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
