Hara Masala Kofta Pulao

Mutton mince kofte cooked with basmati rice and green chutney – very very taste. This is a Sanjeev Kapoor exclusive recipe.

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Hara Masala Kofta Pulao
Main Ingredients Basmati rice, Oil
Cuisine Indian
Course Rice
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Hara Masala Kofta Pulao

  • 1½ cups Basmati rice soaked
  • 2 tablespoons Oil
  • 1 inch Cinnamon
  • 4 Cloves
  • 3 Green cardamoms
  • 1-2 Bay leaves
  • 2 medium Onions thinly sliced
  • to taste Salt
  • 3 cups Vegetable stock
  • Paste
  • 1½ cups Fresh coriander leaves chopped
  • 8 Garlic cloves chopped
  • 2 inch Ginger chopped
  • 2 Green chillies chopped
  • 1 tablespoon Lemon juice
  • Kofta
  • 1½ cups Mutton mince (keema)
  • 1 medium Onion finely chopped
  • 4 tablespo + to serve Fresh coriander leaves chopped
  • 2 Green chillies finely chopped
  • 2-3 Garlic cloves finely chopped
  • 1 inch Ginger finely chopped
  • 1 tablespoon Lemon juice
  • to taste Salt
  • ½ teaspoon Green cardamom powder
  • 1 teaspoon Garam masala powder


  1. To make paste, blend together coriander leaves, garlic, ginger, green chillies and lemon juice to a smooth chutney.
  2. To make koftas, mix together mutton mince, onion, coriander leaves, green chillies, garlic, ginger, lemon juice, salt and cardamom powder in a bowl. Add garam masala powder and mix again.
  3. Divide the mixture into 12 equal portions and shape them into balls or koftas.
  4. Heat oil in a non-stick pan. Add cinnamon, cloves, cardamoms and bay leaves and saute till fragrant. Add onions and sauté, stirring continuously, till lightly browned.
  5. Add drained rice and sauté for 5 minutes. Add chutney and salt and sauté for 3-4 minutes.
  6. Add vegetable stock, stir and bring to a boil. Add the prepared koftas, cover and cook on low heat till the rice is fully done.
  7. Serve hot.