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(Maize flour)

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Chapli Kofta Pulao

Ingredients For Chapli Kofta Pulao:

1. Prepare Chapli Koftay:

  • -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
  • -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
  • -Cooking oil 1 tbs
  • -Andy (Eggs) whisked 2
  • -Boneless beef 600g
  • -Beef charbi (Fat) 80g
  • -Pyaz (Onion) grated & squeezed 2 medium

2. Prepare Pulao:

  • -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
  • -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
  • -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

Directions:

1. Prepare Chapli Koftay:

  1. – In a frying visage, add cuisine oil painting, whisked eggs, spread unevenly & cook from both sides & set away. – In an eggbeater, add beef, beef fat & chop well.
  2. – Take out in a coliseum, add onion, tomatoes, gusto garlic paste, swab, coriander seeds, cumin greasepaint, carom seeds, pomegranate seeds, garam masala greasepaint, black peppergreasepaint, red chilli crushed, green chilli, sludge flour, omelette, fresh coriander, egg & blend until well combined
  3. -Grease hands with oil painting, take a small volume of admixture( 40g) and make meatballs of equal sizes & set them away( makes28).

2. Prepare Pulao:

  1. – In boiling water, add rice & blanch rice for 1- 2 twinkles to remove redundant bounce also strain well& set away.
  2. – In a pot, add clarified adulation & let it melt
  3. . – Add set meatballs & shindig on medium honey until brown, take out & set away.
  4. – In the same pot, add onion & shindig until golden brown.
  5. – Take out half the volume of fried onion &reserve it for after use
  6. . – In the remaining fried onion, add cumin seeds, black peppercorns, cinnamon sticks, black cardamom, cloves, and bay leaves & mix well.
  7. – Add gusto garlic paste, and green chilli paste & blend well
  8. . – Add tomatoes, mix well & cook for2- 3 twinkles.
  9. – Add yoghurt, mix well & cook for a nanosecond.
  10. – Add swab, coriander seeds, cumin greasepaint, red chilli crushed, fennel seeds, and garam masala greasepaint, mix well & cook until oil painting separates( 3- 4 twinkles).
  11. – Addbleached rice & blend well. – Add hot water, mix well & cook for 2- 3 twinkles.
  12. – Add fried chapli kofta, green chillies, fresh coriander & fried onion, cover with aluminium antipode & seal with a lid and cook on high honey for 2- 3 twinkles to makeup brume also brume chef on low honey for 12- 15 twinkles.
  13. – Garnish with fried onion, and serve with raita & salad!