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PrintKOFTA PULLAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee and add the whole spices and tomatoes. When the tomatoes turn soft put in the vegetables and rice.
- Pour in the coconut milk along with enough water just 1-inch above the level of the rice. Bring to a boil, reduce heat and cook till the rice is tender and dry.
- Koftas: 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.
- Put the rice in a serving dish and mix inside koftas, nuts and pineapples. Serve hot.
INGREDIENTS
- 300 grams rice, washed, soaked and drained
- 500 ml coconut milk
- 90 grams carrot batons
- 150 grams shelled peas
- 150 grams tomatoes, sliced
- 4-6 cloves
- 1 inch piece cinnamon stick
- 2 bay leaves
- 3-4 cardamoms
- 2 rings canned pineapple, cubed
- 10-12 fried cashews
- 50 grams ghee
- For koftas
- 1 egg
- Bread crumbs
Ground to Paste
- 250 grams minced mutton, boiled
- 1 onion, fried in little Cooking oil
- 1-2 green chillies
- ¼ inch piece ginger, fried in little Cooking oil
- 2 flakes garlic, fried in little Cooking oil
- ¼ teaspoon powdered cumin seeds
- ½ teaspoon garam masala
- A few coriander and mint leaves
- Salt and chilli powder to taste
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