Kofta Pullao

Sorry folks...it has been long time since I have touched a keyboard, or a knife for that matter. Travel will do that to you, which has been a rewarding break from the normal. So the time has come to once again record my culinary ventures. The simple kofta pullao I make is just that..an amalgamation of two beloved recipes into one satisfying meal. 

Koftas could be made with your choice of ground meat. I use lamb for a strong flavor. Chicken, turkey and pork are just as suitable. Ginger and garlic paste, finely minced green chiles, chopped cilantro, turmeric, cumin and coriander powder make up the spices. I also add a fistful of crisp fried onions.They lend a deep caramelized back drop to the spices. And of course, an egg to bind the koftas. Gently smushed by hand, I let the meat sit for ten minutes allowing the spices to develop their flavors. Koftas are hand rolled into small lime sized balls. I shallow fry them in minimal oil till they are dark brown all over. It doesn't matter if they have not cooked all the way  as you can finish cooking them in the gravy.

Make the gravy by sauteing thinly sliced onions till golden brown. A dollop of ginger and garlic paste and sliced tomatoes should be sauteed over a high flame till you have a homogenous paste like texture. Spices like turmeric, chile powder, and garam masala add the requisite zestiness. A little whisked yogurt  thins the sauce out. Seasoned, the gravy bubbles for a few minutes before adding the koftas. They simmer, covered, for ten to fifteen minutes. Cook white rice while the koftas simmer.

Fluff the cooked rice onto a platter.  Squeeze lime juice over the koftas just before you ladle them over the rice. Ladle generous spoonfuls of kofta curry over the rice. Scatter fresh cilantro on the pullao. Make a quick salad with sliced onions, fresh tomatoes and cucumber.  Dig in!



KOFTA PULLAO
Serves 4

Koftas
1 pound ground Lamb, Beef, Pork, Chicken or Turkey
1 tablespoon Garlic paste
1 teaspoon Ginger paste
1/2 teaspoon Turmeric
1/2 teaspoon Cumin powder
1/2 teaspoon Coriander powder
2 green Chiles
1/2 cup Cilantro leaves
1/2 cup fried Onions (see Notes)
1 Egg
1/2 teaspoon Kosher Salt

Gravy
2 tablespoons Canola Oil or more if needed
2 medium sized Onions
1 teaspoon Garlic paste
1 teaspoon Ginger paste
1 large Tomato
1/4 teaspoon Turmeric
1/2 teaspoon Chile powder
1/2 teaspoon Garam masala
3 heaping tablespoons Yogurt, whisked
1/2 teaspoon Kosher Salt
1/2 Lime

3/4 cup Basmati Rice
1/4 teaspoon Kosher Salt
Cilantro, chopped for a garnish



Make koftas by placing the ground meat in a bowl.

Mince green chiles and cilantro very finely. Add them to the meat.

Crush fried onions till you have small pieces and add them to the meat.

Add turmeric, cumin. coriander powders, garlic and ginger pastes, egg and salt to meat. 

Use your hands to massage the spices into the meat. Use gloves if you don't want your hands to get sticky.

Let the meat sit for 10 minutes.

Form koftas into small lime lized balls. 

Start by heating 1 tablespoon oil in a  large nonstick saucepan. You could use the same pan to make the gravy. 

Drop koftas into the pan. Make sure you have room to turn the turn the koftas. You might have to brown the koftas in two batches, adding more oil if needed. Fry them over a medium high flame till dark brown. Drain onto paper towels.

Slice onions into thin half moons.

Slice tomato as well thinly.

Add 1 tablespoon oil to the saucepan. You will have oil leftover from frying the koftas. This adds a lot of flavor to the gravy.

Saute onions till golden brown.

Add tomatoes, ginger and garlic pastes and saute over medium high heat. Stir often till the tomatoes break down and form a cohesive paste.  

Lower the heat and sprinkle turmeric, chile powder and garam masala onto onion paste.

Add yogurt to gravy, whisking as you do. 

Once the yogurt has blended in, add koftas.

Season with salt.

Cover and let koftas cook over a low flame for 10-15 minutes. Stir often. Add a little water if the koftas stick to the pan.

After its done squeeze the juice of half a lime over koftas. Mix well. Cover and keep warm.

Rinse the rice well. Place in deep saucepan that has a tight fitting lid.

Add 1 1/2 cups cold water to the rice. 

Season with salt. 

Bring the water to boil. Cover the pan.  Turn the flame to the lowest it will go. Cook rice for 14 minutes. Uncover rice and fluff with a fork.

Spoon the rice onto a platter.

Top rice with koftas and gravy. Use as much or as little as you want. Save the rest of the kofta curry for another meal. 

Garnish with cilantro and serve with a simple salad of onions, tomatoes and cucumber.


NOTES

Make fried onions by sauteing thinly sliced onions in oil till they are crisp and dark brown. Or you could buy crisp fried onions at an Indian grocery store. Keep them in the fridge for best flavor.

The neighbor drops in. He is drooling at the door. I invite him in for dinner but he takes a rain check. More for us to enjoy!

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