Kabab Boondi Pulao / Kofta Pulao

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Mix all the spices well, add 1 egg yolk and mix everything together.

Step 3

Make small kababs and place them on a plate.

Step 4

Fry them in hot oil, cook until they're brown on all sides. Remove and drain excess oil.

Step 5

Heat 3 tbsp oil in a large wok, add ghee, sliced onions and cook until they are translucent.

Step 6

Add raw garam masala; bay leaves, cinnamon sticks, cardamom, cloves and black peppercorns. Stir and saute at high heat.

Step 7

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.

Step 8

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.

Step 9

When it begins to simmer, cover with lid and cook with 15 mins at low-medium heat.

Step 10

Once the rice is half cooked, add the meatballs. Stir and mix so the kababs are distributed evenly in the pulao.

Step 11

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.

Step 12

Lastly add 1/2 tsp of Kewra water to give it that Shahi smell.

Step 13

Remove from heat and serve.

Step 14

Serve hot!