Shahzadi Kofta Pulao
Shahzadi Kofta Pulao is a hearty vegetarian rice dish with paneer and potato koftas. It's a satisfying meal that comes together quicker than you'd think.
Ingredients
- 200 grams paneer, grated
- 2 medium potatoes, boiled, peeled, and mashed
- 2 tablespoons cornstarch
- 0.25 teaspoon red chili powder
- 0.25 teaspoon garam masala
- 0.5 teaspoon salt (for koftas)
- 2 tablespoons oil (for frying koftas)
- 2 tablespoons ghee
- 1 large onion, thinly sliced
- 2 green chilies, slit lengthwise
- 1 inch ginger, finely chopped
- 3 cloves garlic, finely chopped
- 1 cinnamon stick, 1 inch
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 bay leaf
- 0.5 teaspoon cumin seeds
- 0.5 cup plain yogurt, whisked
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup basmati rice, washed and soaked for 30 minutes
- 2 cups warm water
- 1 teaspoon salt (for pulao)
- 0.25 cup fresh mint leaves, chopped
- 0.25 cup fresh cilantro leaves, chopped
Instructions
- Wash 1 cup basmati rice thoroughly and soak it in water for 30 minutes. Meanwhile, boil 2 medium potatoes, peel them, and mash them well. Grate 200 grams paneer.
- In a mixing bowl, combine the grated 200 grams paneer, mashed 2 medium potatoes, 2 tablespoons cornstarch, 0.25 teaspoon red chili powder, 0.25 teaspoon garam masala, and 0.5 teaspoon salt.
- Mix everything well to form a soft dough. Divide the mixture into 12-16 equal portions and gently roll them into small, smooth koftas (balls).
- Heat 2 tablespoons oil in a non-stick pan over medium heat. Fry the koftas in batches until they are golden brown on all sides. Carefully remove them with a slotted spoon and set aside on a plate lined with a paper towel.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons ghee over medium heat. Add 1 cinnamon stick, 4 green cardamom pods, 4 cloves, 1 bay leaf, and 0.5 teaspoon cumin seeds. Let them sizzle for 30 seconds until fragrant.
- Add 1 large thinly sliced onion to the pot and cook, stirring occasionally, until it turns golden brown, which will take about 8-10 minutes.
- Stir in 1 inch finely chopped ginger and 3 cloves finely chopped garlic. Cook for 1 minute until their raw smell disappears.
- Reduce the heat to low. Add 0.5 cup whisked plain yogurt, 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, and 1 teaspoon garam masala. Stir continuously for 2-3 minutes to prevent the yogurt from curdling, until the masala becomes thick and fragrant.
- Drain the soaked 1 cup basmati rice and add it to the pot. Gently mix the rice with the masala, ensuring not to break the grains. Add 2 green chilies slit lengthwise and 1 teaspoon salt.
- Pour in 2 cups warm water. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
- Once the rice is cooked, gently place the fried koftas over the rice. Cover the pot again and let it rest off the heat for 5 minutes.
- Fluff the pulao gently with a fork, mixing in the koftas. Transfer to a serving bowl and garnish with 0.25 cup fresh mint leaves and 0.25 cup fresh cilantro leaves. Serve hot.