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
Fried Onion ¼ cup
Handful coriander and mint leaves


  1. For Kofta mix all ingredients in mixing bowl and make lemon size balls. Keep in refrigerator for 30 minutes.
  2. 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.
  3. In a bowl whisk the curd and add the essences; Mix well.
  4. 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
  5. 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