Ingredients
Kofta Mixture
- ¾ lb ground chicken (lean)
- ¾ tsp salt
- 1 tsp coriander powder
- ¾ tsp garam masala
- 2 green chilies
- 2 tbsp cilantro / coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3 tbsp prefried onions (see notes)
Rice and Onion Masala
- 2.5 cups basmati rice (washed and soaked for 30 minutes)
- 4 tbsp oil
- 6-8 whole black peppercorns
- 3-4 cloves
- 1-2 cm cinnamon stick
- 3/4 tsp cumin seeds
- 1 cup pre fried onions (see notes below)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 + 1 3/4 tsp salt (first for onion masala, second for rice cooking)
- 1.5 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/8 tsp mace powder (or a small piece of mace)
- 1/8 tsp nutmeg powder (or a small piece of nutmeg)
- ½-¾ cup peas
- 3.5 cups hot water for cooking the rice
Instructions
- Prepare Kofta Mix: Combine all the ingredients listed under the kofta section in a bowl to form a smooth mixture. If the mix feels too wet to shape, add a tablespoon of breadcrumbs. Shape a small piece and test fry it to adjust seasoning as desired.
- Shape Mini Koftas: Using lightly greased hands for easy shaping, form mini koftas approximately 2 cm in diameter. This quantity should yield about 40 koftas. Set aside.
- Heat Whole Spices: In a heavy-bottomed pot, heat the oil and add the whole spices—black peppercorns, cloves, cinnamon, cardamom, and cumin seeds. Let them sizzle for about a minute to release their aroma.
- Sauté Onion Masala: Add the pre-fried onions, garlic paste, ginger paste, chili powder, coriander powder, garam masala, and 1 teaspoon salt to the pot. Stir quickly to combine.
- Add Water and Simmer: Pour in about 1/3 cup of hot water to soften the onions and prevent the spices from burning. Cover the pot and let the mixture simmer on medium-low heat for 2-3 minutes.
- Cook Koftas: Keep the heat at medium-low and add the mini koftas gently into the pot. Cover and cook them for 5-6 minutes until partially cooked through.
- Stir Gently: Uncover the pot and carefully move the koftas around without breaking them to ensure even cooking.
- Add Remaining Ingredients: To the pot, add the peas, chopped green chilies, soaked basmati rice, nutmeg powder, mace powder, remaining salt (1 3/4 tsp), and hot water (3.5 cups).
- Boil and Simmer: Bring everything to a boil over medium-high heat. Cook uncovered until the water level drops just below the rice level, roughly 8-10 minutes.
- Steam and Finish: Cover the pot tightly and let the pulao steam on low heat for 6-8 minutes. Finally, fluff with a fork and serve hot.
Notes
- Prefried onions can be made by thinly slicing onions and frying them in a small amount of oil until golden brown and crisp. They add depth and sweetness to the dish.
- Adjust green chili quantity according to spice tolerance.
- Breadcrumbs help shape koftas if the mixture is too wet; alternatively, add some flour or semolina.
- Soaking basmati rice for 30 minutes prior to cooking ensures fluffy rice.
- Gently stirring the koftas helps prevent them from breaking apart during cooking.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
