Kofta pullao
Spiced rice baked in layers with paneer-potato koftas in tomato gravy
IndianA rich party pullao: cardamom-and-cumin rice baked in layers with crisp paneer and potato koftas simmered in a tangy tomato and curd gravy. The top is scattered with browned onions and fried cashews. Serve hot with masala yogurt.
- Total time
- 145 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the rice
- 6 oz basmati rice1 cup, soaked 1 hour
- 4 tbsp oil
- 2 tsp cumin seeds
- 1 tsp garlic paste
- 1 medium onionsliced
- 2 cups water2 cups
- 1 ½ tsp salt
For the kofta
- 3 ½ oz paneercrumbled
- 2 medium potatoesboiled and mashed
- 2 onionsfinely chopped
- 2 tbsp ground coriander
- 2 tbsp cornflour
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp cinnamoncoarsely ground
- ¾ tsp saltor to taste
- ½ tsp sugar
- 1 tsp lemon juice
For the gravy
- 4 tomatoesblanched, peeled and puréed
- ½ cup curd (plain yogurt)½ cup
- 2 onionschopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 2 tbsp coriander seeds
- ¾ tsp saltor to taste
- 2 tbsp oil
To garnish
- 1 tbsp browned onions (optional)
- 1 tbsp fried cashew nuts (optional)
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What you'll need
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Method
0/9 doneStep 1: Heat 4 tbsp oil in a heavy pan and add 2 tsp cumin seeds and 4 green cardamoms.
Step 2: Add 1 tsp garlic paste and fry 1 medium onion until light golden.
4 minStep 3: Add the drained 6 oz basmati rice, ½ tsp ground cinnamon and clove mix, 2 cups water and 1 ½ tsp salt. Cover and cook on a low heat until the rice is tender but firm. Take off the heat.
15 minStep 4: Mix 3 ½ oz paneer, 2 medium potatoes, 2 onions, 2 tbsp ground coriander, 2 tbsp cornflour, 1 tsp ginger paste, 1 tsp green chilli paste, 1 tsp cinnamon, ¾ tsp salt, ½ tsp sugar and 1 tsp lemon juice. Shape into small round balls.
Step 5: Heat oil, for deep frying and deep fry the koftas in batches until golden. Drain and keep aside.
10 minStep 6: Blend 4 tomatoes, ½ cup curd (plain yogurt), 2 onions, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp green chilli paste, 2 tbsp coriander seeds and ¾ tsp salt to a smooth paste.
Step 7: Heat 2 tbsp oil, add the gravy and cook for about 10 minutes, until thick and the oil starts to separate. Add the koftas.
10 minStep 8: Heat the oven to 350°F. Spread half the rice in a baking dish, spoon over the kofta mixture and top with the remaining rice.
Step 9: Garnish with 1 tbsp browned onions and 1 tbsp fried cashew nuts, cover with foil and bake for 30 minutes. Serve hot with masala yogurt.
30 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 10 g
- Carbs
- 46 g
- Fat
- 23 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kofta pullao take?
- About 145 minutes in total: 75 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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