Juicy, spiced meatballs nestled in a fluffy bed of aromatic rice, infused with fragrant spices. It’s like a flavour party in your mouth, and everyone’s invited!
Alright, foodies! Get ready to tantalise your taste buds with a dish that’s a flavour explosion in every bite – Kofta Pulao!
Whether you’re hankering for a hearty meal on a cosy night in or aiming to impress your dinner guests, this Kofta Pulao recipe is your ticket to culinary stardom. So grab your apron, fire up the hob, and let’s dive into a world of mouthwatering goodness! 🍛✨
Pro Tip
I like to prepare the meatballs and freeze them in cooked form. So when I’m ready to make the pulao, all I need to do is get the rice and stock ready.
Kofta (Meatball) Pulao
Course: MainCuisine: PakistaniDifficulty: Easy8
servings15
minutes1
hour1
hour15
minutesIngredients
1kg meatballs (chicken, turkey or beef)
2½-3 cups rice
2½ tsp salt
¼ cup oil
¼ cup fried onions
1 tsp ginger and garlic paste
¼ cup whipped yogurt
- Stock
½ cup whole coriander seeds
¼ cup fennel seeds
3 cups water
Directions
- Meatballs
- Follow the recipe here to prepare the meatballs.
- In 1/4 cup oil fry the meatballs until almost fully (75%) cooked.
- Set aside.
- Stock
- In a separate pan add all the ingredients and cook on a gentle simmer for 30 minutes.
- Drain and set aside.
- Rice
- Soak the rice for 30 minutes.
- Rinse and drain.
- In the same oil as the meatballs, add the ginger and garlic paste, yogurt, and fried onions. Saute for a minute.
- Add the rice and meatballs. Fry on medium heat for a minute.
- Add the stock and salt. Add more water to immerse the rice about 1cm deep.
- Cover and bring to a boil. Reduce flame to medium-low and allow to cook (covered) till the rice is done and all the water dries out.
- Serve with mint raita or tzatziki.
