INGREDIENTS
| For kofta | |
| Boiled potato | 2 nos (medium size) |
| Grated paneer | 1/2 cup |
| Bread crumbs | 1/2 cup |
| Red chilli powder | 1/2 tsp |
| On1y All Purpose Seasoning | 1 tbsp |
| Nuts | Cashews &Badam( 2tbsp) |
| Salt | as needed |
| Chopped coriander leaves | 1 tbsp |
| For gravy | |
| Cooking oil/ghee | 2 tbsp |
| Tomato, pureed | 2 nos |
| Cumin seeds | 1/2 tsp |
| G&G paste | 1/2 tsp |
| Green chilli | 1 no |
| On1yAll Purpose Seasoning | 1 tbsp |
| Red chilli powder | 1/2 tsp |
| Sugar | a pinch |
| Salt & water | as needed |
| Yogurt mixture | |
| Fresh yogurt | 3/4 cup |
| Rose water | few drops |
| Crushed cardamom | 2 no |
| Saffron | 1 gms |
| Basmati rice, cooked (half done) | 2 Cups |
| Garnish | |
| Fried Onion | ¼ cup |
| Handful coriander and mint leaves |
METHOD
- For Kofta mix all ingredients in mixing bowl and make lemon size balls. Keep in refrigerator for 30 minutes.
- Heat oil in a pan; shallow fry the balls. Put the kofta and cook all the sides by turning them whenever needed. Cook the balls until they turn golden brown. Remove in a plate.
- In a bowl whisk the curd and add the essences; Mix well.
- Heat oil in a kadai and splutter cumin seeds. Add the ginger &garlic paste and saute well.Add the slitted green chilli& tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread over the rice
- Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low. Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita
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