Chapli Kofta Pulao

First of its kind Eid Special Chapli kofta pulao recipe for you. #HappyCookingToYou #FoodFusion #7up

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Prepare Chapli Koftay:

-Cooking oil 1 tbs

-Anday (Eggs) whisked 2

-Boneless beef 600g

-Beef charbi (Fat) 80g

-Pyaz (Onion) grated & squeezed 2 medium

-Tamatar (Tomatoes) deseeded & chopped 2 medium

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Namak (Salt) 1 & ½ tsp or to taste

-Sabut dhania (Coriander seeds) crushed 1 & ½ tbs

-Zeera powder (Cumin powder) 1 tsp

-Ajwain (Carom seeds) 1 tsp

-Anardana (Dried pomegranate seeds) crushed 1 & ½ tbs

-Garam masala powder ½ tsp

-Kali mirch powder (Black pepper powder) ½ tsp

-Lal mirch (Red chilli) crushed 1 tbs

-Hari mirch (Green chilli) chopped 1 & ½ tbs

-Makai ka atta (Maize flour) ½ Cup

-Hara dhania (Fresh coriander) chopped 2-3 tbs

-Anda (Egg) 1

Prepare Pulao:

-Boiling water as required

-Chawal (Rice) Sella 500g (soaked for 30 minutes)

-Ghee (Clarified butter) 1 Cup or as required

-Pyaz (Onion) sliced 3 medium

-Zeera (Cumin seeds) 1 tsp

-Sabut kali mirch (Black peppercorns) 14-15

-Darchini (Cinnamon sticks) 2

-Badi elaichi (Black cardamom) 1

-Laung (Cloves) 3-4

-Tez patta (Bay leaves) 2

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Hari mirch (Green chilli) paste ½ tbs

-Tamatar (Tomato) sliced 1 medium (optional)

-Dahi (Yogurt) whisked 1 Cup

-Namak (Salt) ½ tbs or to taste

-Sabut dhania (Coriander seeds) crushed 1 & ½ tsp

-Zeera powder (Cumin powder) 1 & ½ tsp

-Lal mirch (Red chilli) crushed ½ tbs

-Saunf (Fennel seeds) crushed 1 tsp

-Garam masala powder 1 tsp

-Hot water 3 Cups

-Hari mirch (Green chillies) 4-5

-Hara dhania (Fresh coriander) chopped

-Pyaz (Onion) fried



Prepare Chapli Koftay:

-In a frying pan,add cooking oil,whisked eggs,spread evenly & cook from both sides & set aside.

-In a chopper,add beef,beef fat & chop well.

-Take out in a bowl,add onion,tomatoes,ginger garlic paste,salt,coriander seeds,cumin powder, carom seeds,pomegranate seeds,garam masala powder,black pepper powder,red chilli crushed, green chilli,maize flour,omelette,fresh coriander,egg & mix until well combined.

-Grease hands with oil,take small quantity of mixture (40g) and make meatballs of equal sizes & set aside (makes 28).

Prepare Pulao:

-In boiling water,add rice & blanch rice for 1-2 minutes to remove excess starch then strain well & set aside.

-In a pot,add clarified butter & let it melt.

-Add prepared meatballs & fry on medium flame until brown,take out & set aside.

-In the same pot,add onion & fry until golden brown.

-Takeout half quantity of fried onion & reserve for later use.

-In remaining fried onion,add cumin seeds,black peppercorns,cinnamon sticks,black cardamom, cloves,bay leaves & mix well.

-Add ginger garlic paste,green chilli paste & mix well.

-Add tomatoes,mix well & cook for 2-3 minutes.

-Add yogurt,mix well & cook for a minute.

-Add salt,coriander seeds,cumin powder,red chilli crushed,fennel seeds,garam masala powder,mix well & cook until oil separates (3-4 minutes).

-Add blanched rice & mix well.

-Add hot water,mix well & cook for 2-3 minutes.

-Add fried chapli koftay,green chillies,fresh coriander & fried onion,cover with aluminum foil & seal with lid and cook on high flame for 2-3 minutes to build up steam then steam cook on low flame for 12-15 minutes.

-Garnish with fried onion,serve with raita & salad!

Recipe By: Kanwal Mohsin

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