HARA MASALA KOFTA PULAO

Ingredients

• Basmati rice soaked 1½ cups
• Oil 2 tablespoons
• Cinnamon 1 inch
• Cloves 4
• Green cardamoms 3
• Bay leaves 1-2
• Onions thinly sliced 2 medium
• Salt to taste
• Vegetable stock 3 cups
• Paste
• Fresh coriander leaves chopped 1½ cups
• Garlic cloves chopped 8
• Ginger chopped 2 inch
• Green chillies chopped 2
• Lemon juice 1 tablespoon
• Kofta
• Mutton mince (keema) 1½ cups
• Onion finely chopped 1 medium
• Fresh coriander leaves chopped 4 tablespoons to serve
• Green chillies finely chopped 2
• Garlic cloves finely chopped 2-3
• Ginger finely chopped 1 inch
• Lemon juice 1 tablespoon
• Salt to taste
• Green cardamom powder ½ teaspoon
• Garam masala powder 1 teaspoon

Method

• To make paste, blend together coriander leaves, garlic, ginger, green chillies and lemon juice to a smooth chutney.
• To make koftas, mix together mutton mince, onion, coriander leaves, green chillies, garlic, ginger, lemon juice, salt and cardamom powder in a bowl. Add garam masala powder and mix again.
• Divide the mixture into 12 equal portions and shape them into balls or koftas.
• Heat oil in a non-stick pan. Add cinnamon, cloves, cardamoms and bay leaves and saute till fragrant. Add onions and sauté, stirring continuously, till lightly browned.
• Add drained rice and sauté for 5 minutes. Add chutney and salt and sauté for 3-4 minutes.
• Add vegetable stock, stir and bring to a boil. Add the prepared koftas, cover and cook on low heat till the rice is fully done.
• Serve hot.