Tender, juicy chicken meatballs simmered in a rich and creamy Mughlai-style gravy. This luxurious curry, fragrant with aromatic spices, is a perfect centerpiece for a special dinner or celebration.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
435cal
27gprotein
22gcarbs
Ingredients
500 g Chicken Mince
2 pcs Onion (1 medium finely chopped, 1 large thinly sliced)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
This north_indian dish is perfect for lunch. With 875.96 calories and 35.14g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
1 tbsp Ghee
1 inch Cinnamon Stick
3 pcs Green Cardamom
3 pcs Cloves
1 pcs Bay Leaf
15 pcs Cashews (soaked in hot water for 15 minutes)
1 cup Tomato Puree (from 3 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.25 cup Curd (whisked well)
1.5 cup Water (warm)
1 tsp Kasuri Methi (crushed)
2 tbsp Fresh Cream (optional)
Instructions
1
Prepare the Kofta Mixture
In a large bowl, combine the chicken mince, 1 finely chopped medium onion, 1 tbsp ginger-garlic paste, green chillies, 3 tbsp chopped coriander leaves, besan, 0.5 tsp garam masala, and 1 tsp salt.
Mix gently with your hands until just combined. Overmixing can make the koftas tough.
Lightly grease your palms with oil and divide the mixture into 12-16 equal portions. Roll them into smooth, round balls.
2
Shallow Fry the Koftas
Heat 1/2 cup of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the koftas in the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed.
Fry for 7-8 minutes, turning them gently and occasionally, until they are evenly golden brown and cooked through.
Remove the cooked koftas with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
3
Start the Gravy Base
In the same pan, remove excess oil, leaving about 2-3 tablespoons. Add the ghee and heat it over a medium flame.
Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the 1 large thinly sliced onion and sauté for 8-10 minutes, stirring frequently, until the onions are soft and golden brown.
4
Build the Gravy
Add the remaining 1 tbsp of ginger-garlic paste and cook for a minute until the raw aroma disappears.
Drain the soaked cashews and grind them with a little water to a very smooth paste. Add this cashew paste to the pan and cook for 2-3 minutes, stirring constantly to prevent it from sticking.
Add the powdered spices: turmeric, red chilli, coriander, and cumin powder. Sauté for 1 minute until fragrant.
Pour in the tomato puree, add 0.75 tsp salt, and cook for 5-7 minutes until the mixture thickens and oil begins to separate from the masala.
5
Simmer the Curry
Reduce the heat to low. Add the whisked curd, stirring continuously and quickly for a minute to prevent it from curdling.
Once the curd is incorporated, pour in 1.5 cups of warm water. Mix well and bring the gravy to a gentle boil over medium heat.
Gently slide the fried koftas into the simmering gravy.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the koftas to soften and absorb the flavors of the gravy. Avoid stirring vigorously.
6
Finish and Garnish
Turn off the heat. Stir in the remaining 0.5 tsp of garam masala, crushed kasuri methi, and the optional fresh cream.
Garnish with the remaining 1 tbsp of chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with naan, roti, or steamed basmati rice.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.