Chicken Kofta with Vegetable Pulao

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Recipe Details:

There are so many aromatic and delicious Indian dishes, many of which are diabetes-friendly. This recipe will help you make one of such dishes for you and your family member to enjoy. A wonderful dinner option for the whole family!

Ingredients:

Boneless chicken for chicken kofta – 2 lbs.
Medium onions for chicken kofta – 2
Green chili for chicken kofta – 5
Ginger & garlic paste for chicken kofta – 1.5 tbsp.
Red chili powder for chicken kofta – 1.5 tsp.
Salt for chicken kofta – 1.5 tsp.
Coriander seeds for chicken kofta (dry roasted & crushed) – 2 tsp.
Cumin powder for chicken kofta – 2 tsp.
Garam masala powder for chicken kofta – 1 tsp.
Gram flour for chicken kofta (dry roasted) – 1 cup
Brown Rice for vegetable pulao – 2 lbs.
Large onion for vegetable pulao (finely sliced) – 1
Ginger & garlic paste for vegetable pulao – 2 tbsp.
Medium tomatoes for vegetable pulao – 7
Red chili powder for vegetable pulao – 2 tbsp.
Dry plums for vegetable pulao (washed & soaked in 1/2 cup water) – 15
Bullit green chili for vegetable pulao – 8
Green cardamom for vegetable pulao – 7
Black cardamom for vegetable pulao – 3
Cinnamon sticks for vegetable pulao – 4
Vegetable oil for vegetable pulao – 1 cup
Black peppercorn for vegetable pulao – 12
Cloves for vegetable pulao – 5
Cumin seeds for vegetable pulao – 1 tbsp.
Salt for vegetable pulao – 1.5 tbsp.
Water for vegetable pulao – 1.5 liters

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Recipe Directions:

Step 1
Combine all kofta ingredients except gram flour (chicken, onions, green and red chili, ginger & garlic paste, salt, coriander seeds, cumin powder and garam masala) in a food chopper and grind until smoothly minced.

Step 2
Place the ready mixture in a bowl and add the gram flour, then mix well. After that, grease your palms and make meat balls.

Step 3
Heat oil in a large frying pan with tall sides and add the meat balls. Fry them on medium heat until the meat balls become golden. Then, remove from the heat and put aside.

Step 4
In the same frying pan heat oil and add onion, black peppercorn, black and green cardamom, cumin seeds, cinnamon stick, and cloves and fry over high heat until the onions change color. Then add 1 cup of water and mix well.

Step 5
Add ginger & garlic paste and fry for 3 more minutes. After that, add tomatoes, red chilli powder, and salt and cook over high heat until the tomatoes reduce.

Step 6
Add fried kofta and dry plums and mix well. Cook over high heat until some oil appears on the surface.

Step 7
Add brown rice, green chili for pulao, and water, mix well and cook over high heat until the water dries. After that, cover the frying pan with a lid and the lid with a towel and place the pan on a tawa. Keep the frying pan on high heat for first 5 minutes, then simmer for about 20 minutes over low heat. Serve and enjoy!