Thehungrycodercooks

Ingredients

• 3 cups Bengali Aromatic rice /Chinigura or Basmati
• 4 cups water + 1 cup Milk
• 1 cup chopped onion
• 2-3 tbsp ghee /Gawa ghee
• 1/4 cup oil or as needed
• 2tsp ginger paste
• 2tsp garlic paste
• Salt to taste
• Rose water (optinal)
• Green chilies (towards the end)

Whole spices – Fruit & Nut for pulao

• 10-12 Cashews
• 10-12 Raisins
• 1-2 cinnamon
• 4-5 cardamom
• 4-5 clove
• 1-2 bay leaf
• 4-5 black peppercorns

✨Kofta Recipe:

• 1.5 lb keema ( I never was keema)
• 2 tbsp any Kebab masala ( I used Shan brand tikka boti + Chapli kebab masala)
• 2tsp cumin powder
• 1/2 cilantro
• 4-5 green chilies chopped
• Oil for frying

Tips: Binding agents

• Use bread crumbs if the mixture is too loose
• If the mixture is too crumbly then add 1 egg

Directions

1. Making the kofta: Add keema and kebab masala packet along with cumin, cilantro, green chilies, and a binding agent if necessary. I didn’t add any. Shape into small balls and fry over medium heat until fully cooked. Set aside.
2. Cooking Pulao Rice: Start by adding ghee and oil to a pot. Add whole spices along with cashews and raisins, and fry until fragrant.
3. Add in onions and salt, and sauté until lightly browned.
4. Then add ginger-garlic paste. If the mixture starts drying out, add 2–3 tablespoons of water to prevent burning.
5. Cook until the raw smell disappears.
6. Add the washed rice and fry for 2–3 minutes.
7. Pour in water and milk. Turn the heat to high and wait until the water level evens out with the rice and bubbles form on top.
8. Reduce the heat to low. Cover the pot with a paper towel or clean kitchen towel, place the lid on tightly, and let it cook until the rice is fully done.
9. Mix Kofta & Rice: Once the rice is cooked, gently add in the koftas. Drizzle more ghee on top, add green chilies, fried onions, and optionally, a sprinkle of rose water for aroma.

Recipe Video

Notes