Kofta Pulao Recipe (Rice with Meatballs)
Kofta Pulao Recipe (Rice with Meatballs) is very delicious and eassy to prepare recipe at home. You can make it at lunch or at dinner.
- 500 g white rice
- 1.5 liters water, and a little more
- 4 tsp achar masala
- 500 g minced beef
- 1 medium onion
- 2 cloves of garlic
- 1 to 2 egg
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- 2 tsp ground coriander
- ½ tsp black pepper
- 1 tbsp fresh coriander
- 80 ml vegetable oil
- 2 medium onions
- 1 tbsp tomato purée
- water and salt
Repeatedly rinse the rice in cold water until the water is clear. Fresh water should be added, and the rice should soak for at least 30 minutes.
Mix together the minced meat, onion, garlic, coriander, pepper, salt, 1 tsp char masala, and fresh coriander for the meatballs. Work the mixture with your hands until it is smooth and sticky.
The ingredients must be well combined and kneaded in order to both give the meatballs their distinctively smooth texture and keep them from disintegrating when cooking.
Create spheres with a diameter of 2.5 to 5 cm. The balls should be shaped into smooth shapes by dipping them intermittently into a small amount of salty water using damp fingertips. To massage the balls into form, some Afghans add egg white. The meatball is less likely to crumble as a result of this.
Warm up the oil in the pan over a medium-high flame. Then, add the chopped onions and continue to stir while cooking them until they are reddish-brown.
Include the tomato purée and stir and cook it quickly until it turns brownish.
Add some water and mix. As desired, season with salt and pepper.
Add the meatballs in a single layer, one at a time, when the mixture reaches the boiling point. Only cover the meatballs with water as needed. Immediately put a lid on top, leaving a small gap.
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Reduce the heat to low and let the dish simmer slowly for 45 to 60 minutes, or until the meatballs are browned and the sauce is thick
The 1.5 liters of water and around 1 teaspoon of salt are brought to a boil.
Rice should be drained before being added to boiling water. 1-2 minutes of parboiling Utilizing a sizable strainer, drain the rice.
Place the meatballs and the remaining rice on top of the rice in a sizable casserole that has a tight-fitting cover.
With a little more water, prepare the meatball sauce to a volume of approximately 175 ml. Add it to the rice and top with the char masala. Carefully stir, being careful not to break the meatballs.
For about 45 minutes, either place it in a preheated oven at 150°C
or cook over a very low heat on top of the stove.
The meatballs and rice combined for serving. scrumptious when paired with a mixed salad