(Continued from here)
The Kofta Pulao is here as promised. Though to make this I use a layering technique like Biryani, I still insist on calling this a pulao for
One, It is not as spicy as a Biryani
Two, Kofta Pulao has a nice ring to it
Now the pics here don't do justice to the actual Pulao for see I couldn't have clicked the pictures with friends around, they would have thought me crazy. With the leftover Kofta curry I had made a small quantity of pulao for just us and took some hurried pics before I would see the end of it.
This goes to Nags who is hosting this month's Monthly Mingle started by dear Meeta and the theme there is Ravishing Rice
When Kalai left a comment on my last post I could very well identify her. Far away from home and family, the friends in this adopted country are our extended family now. Their kids are my daughter's cousins and they play a big role in shaping her life. The girl in white on the beach is the elder sis that S can look up to. I have seen her grow from a toddler to an almost teen and she is the perfect role model any 5 year old should have.
I am thankful for these friends and their kids and hope S and A bring as much happiness to this extended family as they do to ours.
To make the Kofta Pulao we are going to use the same gravy that we made for Kofta curry in the previous post. However if your aim is to make the Pulao, reduce the gravy till it is thick and of a consistency which is enough for coating or spreading like a paste but does not flow. Usually I will use part of the above prepared gravy for the pulao while the rest will be served up as a Kofta Curry
Keep the thick gravy and the chicken masala balls in separate containers
Wash and soak 2 and 1/2 cups of Basmati rice for half an hour
Heat Oil + 1/2 tsp of Ghee in the Kadhai/Wok/Frying Pan.
Season the oil with 4 Green Cardamom/Elaichi, 4 Clove/Laung, a 1" stick of Cinnamon/darchini and 2 small bay leaves/tej patta
Add 1/3 cup of finely sliced onions. With a sprinkle of sugar fry the onions till it is a light pinkish brown
Drain the rice and add it to above. Do not add water at this point.
Add a little turmeric for color and fry the rice till you get a very nice smell
Add 4-4&1/2 cups of water for 2 and 1/2 cup of rice. This will also depend on the brand of rice you are using, remember to go with 1 cup less water than usual. Add little salt, few drops of kewra water(optional) and cover and cook. Note: Start with little salt as the pulao will get some salt from the Kofta gravy too. You can always adjust later
Once the rice is nearly done take it off the flame. With this water ratio, the water will dry up and yet the rice will not be fully cooked, it will be done almost 95% but 5% wil remain. Fluff the rice with a fork
Now in a flat bottomed deep oven safe bowl
--- spread the kofta gravy at the bottom layer with some finely chopped corriander.
--- add a layer of the rice.
--- top the rice with a layer of the gravy, 5-6 koftas/chicken balls, some golden raisins, chopped corriander leaves, 1/4 tsp of Biryani masala sprinkled over.
--- now again add a layer of rice.
--- finally top it off again as before.
Note: While spreading the gravy masala do not over do it, you want a pulao and not rice mixed with curry. All of the gravy that you made might not be used up for the pulao. If you do not have homemade Biryani Masala use your favorite brand
Finally cover tightly with aluminium foil and put in the oven. In my countertop oven the heat setting is at 350 F and time taken is 20 minutes
Once it is done, check for seasoning/salt and adjust. We like a little sweetness in our pulao and so I add very little sugar too. Mix everthing nicely and gently taking care that the balls do not break and yet the spices spread out evenly
Serve with some of the Kofta Curry and a Raita. It is delicious to say the least.