Kofta Pulao Recipe
Ingredients
| 2 cups Delhi rice | ||
| 1 cup shelled peas | ||
| Carrot | 1 Cup (16 tbs) | |
| 2 cups doconut milk | ||
| Tomatoes | 2 Large, sliced | |
| Cloves | 4 | |
| Cinnamon stick | 1 Inch | |
| Bay leaves | 2 | |
| Cardamoms | 4 | |
| Pineapple rings | 2 , canned | |
| Cashewnuts | 12 , fried | |
| Bread crumbs | ||
Directions
Mix the egg into the mince and knead to a smooth mixture.
Form into balls, roll in crumbs and deep fry to a golden colour.
Heat 4 tblsps ghee and add the whole spices and tomatoes.
When the tomatoes are soft put in the vegetables and rice.
Pour in the coconut milk along with enough water to stand 1-inch the level of the rice.
Bring to a boil, reduce heat and cook till the rice is tender and dry.
Put the rice in a serving dish and mix inside koftas, nuts and pineapples.
Serve hot.
Form into balls, roll in crumbs and deep fry to a golden colour.
Heat 4 tblsps ghee and add the whole spices and tomatoes.
When the tomatoes are soft put in the vegetables and rice.
Pour in the coconut milk along with enough water to stand 1-inch the level of the rice.
Bring to a boil, reduce heat and cook till the rice is tender and dry.
Put the rice in a serving dish and mix inside koftas, nuts and pineapples.
Serve hot.
Chef
