SHAHEE KOFTA PULAV

Cuisine:Indian
Preparation Time:- 15 mins 
 
Cooking Time:- 40 mins 
 
Serves:- 6 
 
INGREDIENTS:-
 
2 Cups washed rice 
 For KOFTAS
  • 1 cup boiled mashed potatoes
  • Few strands of saffron
  • 1 Tsp red chilli pwdr. 
  • 1/4 Tsp turmeric pwdr. 
  • salt to taste 
  • 1/2 Tsp Green chilli& ginger paste 
  • 4 Tbsp gram flour
  • 2 Tbsp chopped coriander 
  • Oil for deep frying
  • 1 Tbsp cornflour  
 
for GRAVY 
  • 2 Chopped onions 
  • 2 Sliced onions
  • 2 Tsp ginger garlic paste 
  • 3-4 cinnamon Sticks
  • 4-5 Cloves 
  • 1 Tsp garam masala 
  • salt to taste 
  • 3 Med size tomatoes
  • 1 Cup curd 
  • 1 Tbsp Cashew nuts fried 
  • 1/2 Cup green peas 
  • 1 Tsp red chilli pd.
  • 1 Tbsp beaten  Malaee  or Cream 
  • coriander,Mint & green chilli paste (1 tbsp coriander,1 tbsp pudina & 2-3 green chillies)
 
METHOD:-
  • Cook the rice with salt, saffron & cream till 3/4th done.
  • Fry sliced onions & keep aside.
  • fry chashew nuts & keep aside. 
  • Mix all the ingredients of the koftas &mix well. Make small balls of this mixture.Dust with little cornflour. 
  • Deep fry these koftas in hot oil till golden brown.
  • In another pan heat clarified put cinamon, cloves & chopped onions. Once onions turned into pink colour put ginger garlic paste. Saute for a minute. 
  • Add red chilli pwdr,garam masala& salt.
  • Add coriander,mint, green chilli paste & saute for 1 min. 
  • Now add tomatoes saute till it become soft put curd to this mixture on low heat & keep stirring till it start boiling.
  • Now add  koftas & fried cashew nuts. After a min remove it from the heat.(keep few koftas & cashew nuts  for garnishing)
  • Take vessel, pour the yogurt & kofta  mixture all over the rice. Garnish with fried onions, chopped coriander leaves,koftas & cashew nuts.
  • Close it with tight lid of the vessel & keep it on very low flame for 10-15 mins. Open the lid & stir the rice with the fork. 
  • Serve hot with onion ,tomato & coriander raita & sirke wale pyaaz.
                                                                                               By Pinkle Sachdev
 
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