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meatball pilaf with saffron in white bowl
Print Recipe

Zafrani Kofta Pulao

A decadent rice dish with saffron, caramelized onions and lamb meatballs.
Course: Main Course
Cuisine: Indian

Ingredients

  • 500 gms lamb mince
  • 1 medium red onion; finely chopped
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 1 tsp red chilli powder
  • 3 tbsp Greek/natural yoghurt
  • 2 tsp dried mint
  • ¾ tbsp garam masala
  • ½ tsp ajwain/carrom seeds
  • 2 tbsp corn flour/starch
  • 1 tsp freshly milled black pepper
  • 30-35 raisins
  • Salt to taste
  • 1 tbsp vegetable oil + extra for shallow frying the meatballs

For caramelised onions:

  • 4 medium red onions; thinly sliced
  • 3-4 tbsp Katoomba ghee; for frying the onions vegetable oil can be used too but ghee imparts more flavour
  • 1 tsp sugar
  • Salt; to season

For the pulao:

  • 3 cups approx 750gms Katoomba basmati rice
  • 3 tbsp Katoomba ghee
  • 1 inch Katoomba cinnamon bark
  • 4 Katoomba green cardamoms
  • 1 Katoomba black cardamom
  • 4 Katoomba cloves
  • 3-4 green chillies depending on heat
  • 2 tbsp warm milk
  • A pinch good quality saffron about ¼ tsp
  • ½ cup fresh mint leaves; shredded reserve a bit for garnish
  • Salt to season
  • Slivered almonds; lightly toasted reserve a bit for garnish
  • 1 tbsp lemon juice
  • 5.5 cups water

Instructions

For the koftas:

  • Combine all the ingredients for the kofta except the raisins. Remember to add only 1tbsp oil to the mince mixture.
  • Divide into 30-35 portions (the number depends on the size of kofta). Take each portion, flatten, place a raisin in the centre and then roll into a meatball. Repeat for all other portions.
  • Heat oil in a large skillet and when medium hot, place the koftas and cook covered till light brown on all sides. Turn the meatballs occasionally so these are evenly browned. Take care not to overcook or turn dark brown as the meatballs will be dry in texture.
  • Remove and keep aside.

For the caramelised onions;

  • Heat ghee in a large pan; separate the sliced onions and add to the pan. Mix well to coat the onions with ghee and then fry for a minute.
  • Add sugar and salt and mix again; fry till golden brown (stir occasionally and not too frequently as this will prevent the onions from frying).
  • When golden brown, drain and remove immediately. Keep aside. If using a small pan, fry the onion in batches.

For the rice:

  • Wash the rice well till the water runs clear and then drain for atleast 15 minutes.
  • Soak the saffron strands in warm milk.
  • Heat ghee in a heavy bottom pan; when medium hot add the cinnamon, cloves and cardamom. Fry lightly for 30 seconds taking care not to burn the spices.
  • Divide the caramelized onions into two portions. Add one half to the pan along with the drained rice, green chillies and gently toss to prevent the rice from breaking. Fry on low heat for 5-6 minutes.
  • Add water and season with salt. Bring to boil on high heat and continue to cook the rice (do not stir). When most of the water has been absorbed from the top and the almost cooked grains are visible, reduce heat to the lowest, cover the pan and cook for another 2 minutes.
  • Gently mix the rice taking care not to break the grains.
  • Drizzle the milk infused with saffron all over the top of the rice. Remove from heat and cover with lid and keep for 5 minutes.
  • Add the meatballs, mint leaves and almonds; mix again and keep covered for another 5 minutes.
  • Finally, garnish with the remaining caramelized onions, fresh mint, almonds and lemon juice.
  • Best served with raita and mint coriander chutney.