Moti kofta pulao Recipe

Cooking Directions

• STEP 1.In a bowl, mix together minced meat, ginger-garlic paste, chopped onions, green chilies, coriander leaves, red chili powder, garam masala, and salt.
• STEP 2.Shape the mixture into small meatballs and fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds, bay leaves, cinnamon stick, and cardamom pods. Fry until fragrant.
• STEP 4.Add chopped onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 6.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
• STEP 7.Add water and bring it to a boil. Add the fried meatballs and simmer for 10-15 minutes.
• STEP 8.In a separate pot, cook basmati rice until 70% done. Drain the rice and layer it over the meatballs.
• STEP 9.Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to infuse.
• STEP 10.Gently fluff the rice and meatballs together before serving.
• STEP 11.Garnish with fried onions, chopped coriander leaves, and serve hot.

Cooking Tips

• Make sure to fry the meatballs until they are golden brown to ensure they are cooked through.
• You can add a pinch of saffron soaked in milk to the rice for an extra aromatic touch.
• Serve the pulao with raita or a side salad for a complete meal.

Storage and Serving

• Moti kofta pulao can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pulao in a microwave or on the stovetop, adding a little water if needed to prevent drying.
• Serve the pulao hot as a main dish for lunch or dinner, accompanied by raita or a side salad.