How to make Veg Kofta Pulao -
Rice cooked with roasted spice powder and served with deep-fried veg koftas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Rice
For more recipes related to Veg Kofta Pulao checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Cajun Rice With Beans Bahala Bhath Midnight Chicken Curry Pulao Tak-A-Tak Tomato Pulao
Veg Kofta Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Veg Kofta Pulao Recipe
Rice soaked and drained 1½ cups
Paneer (cottage cheese) ½ cup
Star anise 2-3
Black peppercorns 5-6
Cinnamon 1 inch
Bay leaf 1
Green cardamoms 4-5
Cloves 4-5
Black cardamoms 1-2
Ghee 1-2 tablespoons
Green chillies 2-3
Ginger cut into thin strips 1
Onions sliced 3 medium
Vegetable stock 3-4 cups
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons
saffron strands a few
Potatoes boiled, peeled and mashed 2 medium
Processed cheese grated ½ cup
Green capsicum finely chopped 1 small
Carrot grated 1 medium
Green chillies finely chopped 2-3
Refined flour (maida) ½ cup
Oil for deep-frying
Kewra essence 1 teaspoon
Fried onions for garnishing
Method
Step 1
Dry roast star anise, peppercorns, cinnamon, bay leaf, green cardamoms, cloves and black cardamoms in a non-stick pan till fragrant. Cool and grind to a fine powder.
Step 2
Heat ghee in another non-stick pan, add green chillies and ginger and sauté for a minute. Add onions and sauté till they are lightly browned.
Step 3
Add rice and mix well. Add stock and mix well.
Step 4
Add salt and 1 tablespoon spice powder, 1 tablespoon leaves and 1 tablespoon mint leaves and mix well.
Step 5
Add saffron and mix well. Cover and cook till the rice is done.
Step 6
To make koftas, heat sufficient oil in a kadai.
Step 7
Mash potatoes in a bowl, add cheese, capsicum, carrot, green chillies, remaining mint leaves and remaining coriander leaves and mix well.
Step 8
Add 1 teaspoon spice powder and mix well.
Step 9
Add salt and mix well.
Step 10
Spread refined flour on a plate, divide the mixture into equal portions, shape them into balls and coat them with refined flour.
Step 11
Deep-fry the koftas in hot oil till brown and crisp on all the sides. Drain on absorbent paper.
Step 12
Add screw pine essence to the rice and mix well. Cook for 10 minutes.
Step 13
Transfer rice onto a serving plate, place koftas over it, garnish with fried onions and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
