Kofta Pulao Recipe

Prepare and mix

In a large bowl, combine ground meat, grated onion (squeezed to remove excess liquid), garlic paste, ginger paste, chopped green chili (if using), chopped cilantro, ground coriander, ground cumin, garam masala, red chili powder and salt. Add cornstarch or besan to bind. Mix thoroughly with your hands until the mixture is uniform and slightly tacky. Refrigerate for 15–20 minutes to firm up (optional).

Shape koftas

Divide the mixture into 16–18 equal portions and roll into smooth, compact balls about 1 to 1.25 inches in diameter. Flattening slightly helps them cook evenly.

Cook koftas

Heat 3–4 tablespoons oil in a heavy skillet over medium heat. Add koftas in batches without crowding and shallow-fry, turning gently, until browned on all sides and cooked through, about 6–8 minutes per batch. Remove to paper towels to drain. You can also bake koftas at 200°C/400°F for 15–18 minutes, turning once, if you prefer less oil.

Prepare rice

Rinse basmati rice under cold water until the runoff is clear. Soak the rice in water for 20–30 minutes, then drain well.

Temper whole spices

In a heavy-bottomed pot or deep skillet with a lid, heat 2 tablespoons ghee or oil over medium heat. Add bay leaves, green cardamom, cloves, cinnamon stick and peppercorns. Sauté for 30–45 seconds until fragrant.

Caramelize onions

Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown (8–10 minutes). Remove about half the onions for garnish if desired and set aside.

Build the gravy

To the remaining onions in the pot, add chopped tomato, garlic paste and ginger paste. Cook 4–5 minutes until tomatoes break down. Stir in turmeric, red chili powder, ground cumin, ground coriander and salt. Cook another 1–2 minutes. Reduce heat and stir in whisked yogurt gradually, mixing well to prevent curdling. Cook for 2 minutes until the mixture becomes a cohesive gravy.

Add herbs and rice

Stir chopped cilantro and mint into the gravy, then add the drained rice and gently coat grains with the spice mixture for 1 minute.

Simmer rice

Pour in 3.25 cups water or stock, add lemon juice and the saffron-milk if using. Bring to a gentle boil over medium-high heat. Taste and adjust salt. Reduce heat to low, cover tightly with a lid, and simmer for 12–15 minutes, or until rice is tender and water is absorbed.

Rest rice

Turn off the heat and let the pulao rest, covered, for 8–10 minutes to steam and firm up.

Combine koftas

While rice rests, gently reheat the koftas if needed. Once the pulao has rested, carefully fold the koftas into the rice or arrange them on top. Spoon any reserved gravy from the kofta pan (if you have browned bits) back into the rice for extra flavor.

Fluff the rice gently with a fork to distribute grains and koftas evenly without breaking them. Sprinkle reserved fried onions, toasted nuts and fresh cilantro leaves on top.

Serve hot with raita, salad or a squeeze of extra lemon if desired.