Chicken Kofta Pulao( Chicken meat balls in flavored rice)

Chicken Kofta Pulao:

The rice dish known as Pulao has been an integral part of Indian and South Asian Cuisine. Rice cooked with vegetables or meat or fish and flavored with spices called Pulao. Usually, in festivals, special occasions, or in regular lunch and dinner pulao is served. In West Bengal, Fish Pulao is famous, other than that vegetable pulao, peas pulao, chicken pulao, yakhni pulao, shrimp pulao, Misti pulao, and kofta pulao is also popular. Pulao itself is a complete dish, but it can be served with raita, or meat, or fish curry. 

At my friend's wedding, I first tasted Kofta Pulao. It is so tasty and delicious that till now I can remember that taste. Yesterday when my friend sends me a bowlful of hot chicken rezala I thought to make kofta pulao. Yes, I know  Bengali's always pair chicken rezala with Biryani. Hence, today I am not in a mood to make Biryani so started making pulao. Ingredients need to make pulao is easily available in our pantry. In kofta pulao we have to make koftas first with chicken mince( or any type of meat)then we have to make flavored rice. We need to pay very close attention while cooking rice because in this recipe rice needs to be separate from each other not gooey or sticky. Other than that it is very easy to go recipe with less ingredient to make a super delicious dish.

Course- Main/ Rice
Dish - Mughlai
Author - Usashi Mandal
Serves - 2

Preparation time - 15 minutes

Cooking time - 30 minutes

Some other Rice Recipes:

Chicken Tikka Biryani 
Burnt Garlic Fried Rice
Kolkata style Goat meat Biryani
Shrimp Biryani

Ingredients:

 Making Koftas

1 cup of chicken mince

1 tbsp ginger garlic paste

1 tsp red chili powder

1 tbsp besan (chickpea powder)

1 tsp ghee or clarified butter(oil can be used)

1 tsp black pepper powder

1 tsp garam masala powder

Salt to taste

Vegetable oil to fry koftas

For Pulao

1 cup long basmati rice/ Dehradun rice

2 cups of warm  water (approx.)

1 onion (chopped)

1-inch ginger root( grated)

1 dried red chili

1 bay leaf

1 tbsp whole garam masala( clove, cinnamon stick and cardamom)

1 tsp  garam masala powder

2 tbsp ghee or clarified butter+ 1 tbsp extra(vegetable oil can be used )

1 pinch saffron(soaked in warm milk)

1 tsp sugar

1 tsp white pepper powder

1 tsp kewra water(optional)

Salt for seasoning

Method:-

Step 1: Making Koftas

1. In a bowl mix all ingredients( except vegetable oil )along with chicken mince and make a dough. Rest it for 30 minutes.

2. Wet your hands. Make small balls from that dough.

3. Heat oil in a frying pan, fry koftas/ meatballs in low flame until golden brown. Drain it in a paper towel. Keep aside.

Step 2: Making Pulao

1. Soak rice in water for 2 hours. Then drain water in a strainer and spread rice on a paper towel to soak excess water.

2. In a big dutch pan heat ghee. Add dried red chili roast it a bit then add bay leaf and whole garam masala. Fry it a bit, then add chopped onions. Fry onions until it is nicely brown. Add ginger, pepper powder, salt, sugar and mix well.

3. Add rice and fry until oil separates and rice turns into light yellowish color. Add 2 cups of warm water and mix well. Cover up the lid and cook in medium heat for 5 to 6 minutes.

4. After 5 minutes if water becomes evaporate add 1/ 2 cup of warm water and add koftas. Mix gently always with a wooden ladle to prevent breaking rice or koftas.

5. When rice in 95% cooked garam masala powder, kewra water, and 1 tbsp of clarified butter/ ghee and saffron milk. Mix well and switch off the gas.

6. Rest it for 30 minutes. Then serve with your desired Non- vegetarian side dish or simply with raita.