Punjabi Kofta Pulao

Ingredients

• • Basmati rice - 1 cup
• • Urad dal - ¾ cup
• • Bengal gram flour - 4 tablespoons
• • Potatoes - 2
• • Bay leaf - 1
• • Mint leaves - ½ bunch
• • Garlic - 3 flakes
• • Ginger - ½ inch piece
• • Green chillies - few
• • Curd (fresh) - 2 tablespoons
• • Garam masala powder - ¼ teaspoon
• • Butter - 1 ½ tablespoons
• • Ghee/Oil (for frying) - as required
• • Chilly powder - ½ teaspoon
• • Salt - as required
• • Coriander leaves - a few

Method

• 1. Soak gram for 5 to 6 hours.
• 2. Boil in plenty of water till it becomes soft.
• 3. Drain water and grind dal coarsely with mint, garlic, ginger, green chillies, salt and garam masala.
• 4. Mix bengal gram flour and make small balls.
• 5. Deep fry in hot oil till brown.
• 6. Soak rice for 10 to 15 minutes.
• 7. Peel and grate potatoes.
• 8. Deep fry and keep aside.
• 9. Heat oil and ghee.
• 10. Add bay leaf, chilly powder and rice.
• 11. Fry for two minutes in low flame.
• 12. Add two cups of boiling water.
• 13. Cook till it becomes soft.
• 14. Mix salt and fried koftas gently.
• 15. While serving, garnish with fried potatoes and cut coriander leaves.