Kofta Pulao/Pulav

My kids were very very bored. This weekend I planned to make Malai Kofta to cheer them up. I suddenly changed my mind. There were some fenugreek leaves left in the refigerator.  After quick thinking, I prepared this kofta pulao.

Kofta Pulao/Pulav with Paneer Makhani (You can see the paneer drowned in the gravy)

Ingredients:
For Kofta:
Potatoes - 3 (boiled)
Paneer/Cottage cheese- 1/2 cup
Fenugreek leaves -1/2 cup
Roasted and powdered cumin - 1 tsp.
Red chilli powder (Kashmiri) - 1/2 tsp.
Salt (to taste)
Cornflour/cornstarch - 1 to 1.5 tbsp.

Method:
Pat dry the paneer and grate. Grate or mash the potatoes without any lumps.
Pat dry the fenugreek leaves and chop.
In a bowl mix paneer, potatoes, fenugreek leaves, red chilli powder, cumin powder, corn flour and salt.
Prepare equal-sized balls.
Preheat the oven at 180°C.
Sprinkle a little oil on each ball. Bake them till they become golden brown (Turn the koftas on all sides in between carefully).
Once they are done, remove and keep aside.

For pulav/pulao:
Ingredients:
Basmati Rice - 1.5 cups
Onions - 2 (sliced thinly)
Ginger-garlic (minced) - 1 tsp.
Cinnamon - 2 sticks
Green cardamom - 4
Cloves - 3
Roasted and powdered cumin - 1 tsp.
Red chilli powder (Kashmiri) - 1/2 tsp.
Mushrooms - 10 (sliced)
Green chillies - 2 (slit)
Curd - 2 tbsp.
Oil
Salt (to taste)

Method:
Wash rice till the water runs clear. Soak the rice in 3 cups of water. Cover and keep aside.
Heat oil and add green cardamom, cinnamon, cloves, sliced onions and green chillies.
Saute onions till translucent. Add ginger-garlic and saute till the raw smell goes away.
Add mushrooms and saute.
Add the powders and curd and saute.
Add the rice along with water and salt as required. Cover with a lid and cook.
When the water is absorbed, remove the lid. Cover the pan with aluminium foil and then place the lid.
Cook for 5 to 7 minutes or until the rice is tender.
Remove from heat. Mix the baked koftas with pulav and serve immediately with any side dish.

Posted in: lunch, Rice