Veg Kofta Pulao

Ingredients list for Veg Kofta Pulao

• 1½ cups Rice soaked and drained
• ½ cup Paneer (cottage cheese)
• 2-3 Star anise
• 5-6 Black peppercorns
• 1 inch Cinnamon
• 1 Bay leaf
• 4-5 Green cardamoms
• 4-5 Cloves
• 1-2 Black cardamoms
• 1-2 tablespoons Ghee
• 2-3 Green chillies
• 1 Ginger cut into thin strips
• 3 medium Onions sliced
• 3-4 cups Vegetable stock
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• 2 tablespoons Fresh mint leaves chopped
• a few saffron strands
• 2 medium Potatoes boiled, peeled and mashed
• ½ cup Processed cheese grated
• 1 small Green capsicum finely chopped
• 1 medium Carrot grated
• 2-3 Green chillies finely chopped
• ½ cup Refined flour (maida)
• for deep-frying Oil
• 1 teaspoon Kewra essence
• for garnishing Fried onions

Method

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.
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.
3. Add rice and mix well. Add stock and mix well.
4. Add salt and 1 tablespoon spice powder, 1 tablespoon leaves and 1 tablespoon mint leaves and mix well.
5. Add saffron and mix well. Cover and cook till the rice is done.
6. To make koftas, heat sufficient oil in a kadai.
7. Mash potatoes in a bowl, add cheese, capsicum, carrot, green chillies, remaining mint leaves and remaining coriander leaves and mix well.
8. Add 1 teaspoon spice powder and mix well.
9. Add salt and mix well.
10. Spread refined flour on a plate, divide the mixture into equal portions, shape them into balls and coat them with refined flour.
11. Deep-fry the koftas in hot oil till brown and crisp on all the sides. Drain on absorbent paper.
12. Add screw pine essence to the rice and mix well. Cook for 10 minutes.
13. Transfer rice onto a serving plate, place koftas over it, garnish with fried onions and serve immediately.