I am really happy that three weeks of pulao and biryani festival passed by and I have shared so many recipes across India. I am starting the fourth week with a super filling pulao from Punjab. If you look for kofta pulao recipes, you will come across so many different varieties of koftas made with dal, vegetables, paneer and a lot more. When I was searching for a simple recipe, I landed on Iskon site, where they used urad dal for the koftas. The garnish they used was grated and deep fried potatoes which I felt was quite unique. But later I found that it is to substitute the fried onions and make it saatvik food. So I took the basic recipe from there and added onion and garlic. I must say the pulao turned out pretty amazing.
One thing I did wrong was the koftas. The recipe suggests cooking the dal before making the kofta batter, but I didn’t read it thoroughly. Somehow I skipped that step, so used soaked urad dal to make the batter. And I also used my paniyaram pan to make the koftas instead of deep frying them. I was really skeptical as always on how Sruti would react to the koftas, but I was surprised when she loved them and finished her portion and came for a second helping. Before, if she didn’t like a dish, I would eat that and finish it off so that it won’t go to waste, but now with all the restrictions in my diet, I am always afraid to try new recipes because if my daughter doesn’t like it, it would go to waste. But fortunately, all the recipes I have tried for this BM went well and I am so glad that nothing got wasted. The fried cashew and onions add so much texture and flavour to the pulao, so don’t miss them out.
For The Koftas:
Urad dal – 1/3 cup
Besan – 2 tbs
Green chilly, Mint paste – 1 tbs
Ginger – a small piece grated
Salt – to taste
Oil – to fry
For The Pulao:
Basmati Rice – 1 cup
Water – 2 1/2 cups
Ghee – 2 tbs
Clove – 2
Cinnamon – a small piece
Bay Leaf – 1
Onion – 1
Ginger Garlic Paste – 1 tbs
Green Chilly Mint Coriander Paste – 1 ts
Chilly Powder – 1 tsp
Garam Masala – 1/2 tsp
Salt – to taste
Cashew Nuts a Handful
Fried Onions For Garnish
Wash and soak urad dal for 2-3 hours.
Grind it to a fine paste adding very little water.
Mix besan, green chilly mint paste, ginger, salt and mix well.
Heat oil in a pan, take small spoons of batter and deep fry in hot oil.
Strain and set aside.
Wash and soak rice for 20 minutes.
Heat ghee in a pan and add the spices.
Add onions and saute for a minute or two until golden.
Add the ginger garlic paste and mint green chilly paste and mix well.
Add chilly powder and garam masala.
Drain rice and add it to the pan.
Fry for a minute or two.
Add water and salt to taste.
Cover and cook on low flame until the rice is done.
Add the koftas while the rice is 70% done.
Garnish with fried onions, cashew nuts and coriander leaves and serve hot.
Recipes so far in this festival
Punjabi Kofta Pulao Recipe
- For The Koftas:
- Urad dal - 1/3 cup
- Besan - 2 tbs
- Green chilly Mint paste - 1 tbs
- piece Ginger - a smallgrated
- Salt - to taste
- Oil - to fry
- For The Pulao:
- Basmati Rice - 1 cup
- Water - 2 1/2 cups
- Ghee - 2 tbs
- Clove - 2
- Cinnamon - a small piece
- Bay Leaf - 1
- Onion - 1
- Ginger Garlic Paste - 1 tbs
- Green Chilly Mint Coriander Paste - 1 tsp
- Chilly Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Salt - to taste
- Cashew Nuts a Handful
- Fried Onions For Garnish
- Wash and soak urad dal for 2-3 hours.
- Grind it to a fine paste adding very little water.
- Mix besan, green chilly mint paste, ginger, salt and mix well.
- Heat oil in a pan, take small spoons of batter and deep fry in hot oil.
- Strain and set aside.
- Wash and soak rice for 20 minutes.
- Heat ghee in a pan and add the spices.
- Add onions and saute for a minute or two until golden.
- Add the ginger garlic paste and mint green chilly paste and mix well.
- Add chilly powder and garam masala.
- Drain rice and add it to the pan.
- Fry for a minute or two.
- Add water and salt to taste.
- Cover and cook on low flame until the rice is done.
- Add the koftas when the rice is 70% done.
- Garnish with fried onions, cashew nuts and coriander leaves and serve hot.
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