Vegetable Kofta Pulao

1. 1
   prep · ~20 min

   Prepare the rice and kofta ingredients.

   1.Rinse the basmati rice until the water runs mostly clear, then soak it for 20 minutes and drain.

   2.Boil and mash the potato until smooth.

   3.Grate the carrot, chop the beans finely, and crumble the paneer.

   4.Slice the onion thinly and chop the coriander leaves.

   TIPDrain the soaked rice well so the grains stay separate while cooking.
2. 2
   mix · ~5 min

   Mix the kofta mixture.

   1.Combine mashed potato, grated carrot, chopped beans, paneer, chickpea flour, cornflour, garam masala, red chili powder, turmeric powder, half of the salt, and 1 tablespoon chopped coriander leaves in a bowl.

   2.Mix until the vegetables hold together easily.

   3.Divide and shape the mixture into small round koftas.

   TIPIf the mixture feels wet, add a little more chickpea flour before shaping.
3. 3
   fry · ~8 min

   Fry the koftas.

   1.Heat the oil for frying in a kadai over medium heat.

   2.Slide in a few koftas at a time and fry until golden and crisp all over.

   3.Lift them out and drain briefly before frying the next batch.

   TIPKeep the oil at medium heat so the koftas cook through without breaking or browning too fast.
4. 4
   saute · ~8 min

   Build the pulao base.

   1.Heat 1 tablespoon oil in a heavy pan over medium heat.

   2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon and cook until fragrant.

   3.Add the sliced onion and sauté until lightly golden.

   4.Add ginger-garlic paste and cook for 1 minute.

   5.Add the green peas and cook for 2 minutes.
5. 5
   boil · ~2 min

   Cook the rice.

   Add the drained rice and gently stir for 1 minute so the grains are coated in the spiced oil. Pour in the water and remaining salt, bring to a boil, then reduce the heat to low and cover.

   TIPStir gently after adding rice so the grains do not break.
6. 6
   steam · ~20 min

   Steam the pulao until the rice is tender.

   Cook covered on low heat until the rice is just done and the water is absorbed, about 12 to 15 minutes. Turn off the heat and let it rest covered for 5 minutes.

7. 7
   assemble · ~2 min

   Fold in the koftas and finish the pulao.

   Open the pan, drizzle the ghee over the rice, and fluff gently with a fork. Add the fried koftas and remaining coriander leaves, then fold them in carefully so the koftas stay whole.

   TIPAdd the koftas only at the end to keep them from turning soggy.
8. 8
   serve

   Serve the Vegetable Kofta Pulao hot.

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