Kabab Boondi Pulao / Kofta Pulao

Pulao rice infused with aromatic spices and served with fried meatballs. Check out this simple and easy recipe and learn how to make a delicous kofta pulao!

Ingredients

Kabab meatballs:

Minced Red meat / লাল মাংস কেমা 1/2 lb

Garam masala / গরম মশলা 1 tsp

Green chilli paste / সবুজ মরিচ পেস্ট 1/2 tsp

Garlic paste / রসুনের পেস্ট 1/2 tsp

Ginger paste / আদা পেস্ট 1/2 tsp

Salt to taste / স্বাদ অনুযায়ী লবণ

Cumin powder / জিরা গুঁড়া 1/2 tsp

Red chilli powder / লাল মরিচ গুঁড়া 1/2 tsp

Powder milk / পাউডার দুধ 1 tsp

Corn starch 1 tbsp

Fried onion, crushed / ভাজা পেঁয়াজ 2 tbsp

Egg yolk / ডিমের কুসুম 1

Pulao:

Cooking oil / রান্নার তেল 3 tbsp

Ghee / ঘি 2 tbsp

Onion sliced / পেঁয়াজ কাটা 1/4 cup

Bay leaves / তেজ পাতা 2 pcs

Cinnamon / দারুচিনি 2 pcs

Cardamom / এলাচি 5 pcs

Cloves / লবঙ্গ 5 pcs

Black peppercorns / গোল মরিচ 7-8 pcs

Soaked rice (Kalijeera rice) / ভেজা চাল 3 cups

Shah Jeera / শাহ জেরা 1/2 tsp

Hot water / গরম পানি 4.5 cups

Hot milk / গরম দুধ 1 cup

Salt to taste / স্বাদ অনুযায়ী লবণ

Onion paste / পেঁয়াজ পেস্ট 1 tsp

Ginger paste / আদা পেস্ট 1 tsp

Sugar / চিনি 1 tsp (optional)

Fried onions (Beresta) / ভাজা পেঁয়াজ 1/4 cup

Green chilli / কাঁচা মরিচ 5 pcs

Kewra water / কয়রা জল1/2 tsp

Directions

Place minced meat in a bowl, add garam masala powder, green chilli paste, garlic paste, ginger paste, cumin powder, red chilli powder, powder milk, corn starch and crushed fried onions (beresta). Season with salt to taste.
Mix all the spices well, add 1 egg yolk and mix everything together.
Make small kababs and place them on a plate.
Fry them in hot oil, cook until they're brown on all sides. Remove and drain excess oil.
Heat 3 tbsp oil in a large wok, add ghee, sliced onions and cook until they are translucent.
Add raw garam masala; bay leaves, cinnamon sticks, cardamom, cloves and black peppercorns. Stir and saute at high heat.
Add soaked rice, stir continuously until your rice is infused with the aromatic and fragrant smell of the spices. Stir and saute for 7-8 minutes over med-high heat.
Add hot water and hot milk, onion paste, ginger paste and salt to taste. You can also add 1 tsp of sugar to enhance the taste of pulao.
When it begins to simmer, cover with lid and cook with 15 mins at low-medium heat.
Once the rice is half cooked, add the meatballs. Stir and mix so the kababs are distributed evenly in the pulao.
Add fried onions (beresta), green chilli. Cover with lid and cook for another 30 mins at very low heat (dome). Stir occasionally to avoid the rice from burning at the bottom.
Lastly add 1/2 tsp of Kewra water to give it that Shahi smell.
Remove from heat and serve.