September 22, 2017

Lamb kofta (meatball) Pulao

Lamb meatball pulao

Another school year has started and this year brings a big change for us. Tiny M has started in a Young Five program this year and goes to the same school as his older brother Lil A. So far he is transitioning into his new school well. He likes his classroom and that he gets to do music, gym and especially library.

I just want to take a minute to slow down and remember this because before I know he will be finishing his elementary school.

Coming back to the recipe, I have something special to celebrate the pujo season.

I have made this lamb kofta pulao a few times now experimenting with some spices, herbs and fried onions. Now I stick to cooking the rice and the meatballs separately and combining them towards the end.

If you are entertaining this pujo season, it is a special dish. It does involve a few steps especially if you are making the meatballs but totally worth the effort.



Ingredients:
(serves 2-3)

For meatballs/koftas:
1 lb minced lamb (it can easily be substituted for chicken)
1 tbspoon ginger garlic paste
1 tspoon chopped mint
1 tspoon chopped cilantro
1/2 onion chopped thinly
2 green chillies - chopped thinly
1/2 tspoon fresh ground pepper
salt to taste
1 egg - beaten
2 tbspoon rice flour
2-3 tbspoon oil

For Caramelized Onions
2 onions - sliced thinly
1 tbspoon ghee
1 tbspoon oil

For Pulao 
21/2 cups rice
1 tspoon cumin seeds
3-4 green cardamoms
1 black cardamom
1 stick cinnamon
2-3 cloves
1/2 tspoon ginger garlic paste
1/2 of the caramelized onions
1 tbspoon chopped mint
1/4 tspoon saffron soaked in 2 tbspoon milk
2/3 cup peas
pinch of turmeric
salt to taste
1/2 tspoon red chilli powder
5 cups water
1 tbspoon ghee

Lamb meatball pulao
 
Method:
For Koftas:
Mix all the ingredients together including the egg and the flour together and make small balls and lay them out on a plate.
Heat oil in a skillet and cook the meatballs in batches 6-7 minutes on each side till they brown nicely.
Take them off the heat and set them aside.

Caramelizing the onions:
In the same skillet melt the ghee and the oil and then brown the onions on low medium heat for about 6-7 minutes.
Take them out and then divide it in two batches.

Making the pulao
Heat the ghee and temper it with cardamom, cinnamom and cloves.  Then add the ginger garlic paste, 1/2 of the mint and saute for a minute. Then add the peas (I used frozen), turmeric and 1/2 of the caramelized onions.

Then add in the rice and mix it nicely. Add in the chilli powder, salt and the saffron and mix it together.

Add in the water and cook it covered on medium heat. About 10-12 minutes in, add in the koftas without disturbing them on a layer and cook another 8-10 minutes till the water disappears.

Lamb meatball pulao
Now lightly fluff the rice without disturbing the koftas too much. Add in the rest of the caramelized onions, mint or cilantro and serve.

No comments:

Post a Comment

Hello and welcome to Ahaar. We have been cooking and posting recipes for more than a decade now. We love to hear from you -- your comments and feedback. Please keep it coming.
Happy browsing.

LinkWithin

Related Posts Plugin for WordPress, Blogger...