Vegetable Kofta Pulao

Instructions

1. 1

   Prepare the Koftas (15 minutes)

   • In a large mixing bowl, combine the mashed potatoes, finely chopped mixed vegetables, grated paneer, besan, 1 tsp ginger-garlic paste, green chili, 2 tbsp chopped coriander leaves, 0.5 tsp garam masala, and 0.5 tsp salt.
   • Mix everything together gently but thoroughly to form a firm, non-sticky dough. Avoid over-kneading.
   • Divide the mixture into 12-16 equal portions and roll them into smooth, crack-free balls.
2. 2

   Fry the Koftas (10 minutes)

   • Heat vegetable oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the top without browning too quickly.
   • Carefully slide the koftas into the hot oil, frying in batches of 5-6 to avoid overcrowding the pan.
   • Fry for 4-5 minutes, turning them gently, until they are evenly golden brown and crisp.
   • Using a slotted spoon, remove the fried koftas and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3. 3

   Prepare the Pulao Base (15 minutes)

   • In a heavy-bottomed pot or dutch oven, heat the ghee over medium heat. Add the thinly sliced onions and fry, stirring frequently, until they turn deep golden brown and crisp. This is called 'birista'.
   • Remove half of the fried onions and set them aside for garnishing later.
   • To the remaining onions in the pot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and shah jeera. Sauté for about 30-45 seconds until they release their aroma.
   • Add the remaining 1 tsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
4. 4

   Cook the Masala and Rice (10 minutes)

   • Reduce the heat to low. Add the whisked curd and stir continuously for a minute to prevent it from curdling.
   • Add the spice powders: turmeric, red chili, coriander, and the remaining 0.5 tsp of garam masala. Cook for 2-3 minutes, stirring, until the oil begins to separate from the masala.
   • Drain the soaked basmati rice completely and add it to the pot. Gently sauté for 2 minutes, coating the grains with the masala. Be careful not to break the rice grains.
   • Pour in 3 cups of water (or vegetable stock) and the remaining 1.5 tsp of salt. Stir gently once and bring the mixture to a rolling boil over high heat.
5. 5

   Assemble and Cook on 'Dum' (25 minutes)

   • Once the water is boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and cook for 8-10 minutes, until the rice has absorbed most of the water and is about 80% cooked.
   • Uncover the pot. Gently arrange the fried koftas on top of the semi-cooked rice.
   • Drizzle the saffron-infused milk and kewra water (if using) over the rice. Sprinkle the reserved fried onions on top.
   • Cover the pot again with the lid. To create a 'dum' (steam cooking), you can seal the edges with dough or place a heavy object on the lid.
   • Cook on the lowest heat for another 10-12 minutes. After that, turn off the heat and let the pulao rest, undisturbed, for at least 10 minutes. This step is crucial for the flavors to meld and the rice to become fluffy.
6. 6

   Garnish and Serve

   • After the resting period, open the lid. The aroma will be incredible!
   • Use a fork to gently fluff the rice from the sides, taking care not to break the delicate koftas or the long rice grains.
   • Garnish with the remaining 2 tbsp of chopped coriander leaves.
   • Serve the Vegetable Kofta Pulao hot with a side of cooling raita or a simple salad.