Indian Cuisine
Kofta Pullao
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Non-Veg Curries
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Biryani and Pullao
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   Kofta Pullao


For koftas:

1/2 kg kheema

2 tsp ginger-garlic paste

2 tbsp curd

1 1/2 tsp chilli powder

10 cashewnuts

1 egg,beaten

1/2 cup breadcrumbs

salt to taste

For pullao:

350gms Basmati rice

2 bay leaves(tej patta)

2 cardamoms(elaichi)

2 pieces cinnamon(dalchini)

2 cloves(lavang)

1 tsp shahi jeera

2 onions,finely sliced

4 green chillies,slit

1 tbsp mint leaves(pudina)finely chopped

8-8 cashewnuts and almonds,halved and fried

2 tbsp ghee(or refined oil)

salt to taste

coriander leaves,for garnish



Mix the kheema,ginger-garlic paste,chilli powder,garam masala

curd and salt .Cook the kheema till dry and grind to paste along

with cashewnuts and form into dough.

Divide this dough into small balls,dip the koftas in egg and roll

in the breadcrumbs and fry till golden brown and set aside.


Wash the basmati rice and drained.

Heat ghee and add tej patta,cinnamon,cardamoms, cloves and

shahi jeera.When splutter add sliced onions and green chillies

fry untill crisp.

Add drained rice and chopped mint leaves fry a little add warm

water 1 1/2" above the rice.Add salt and cook till done.

Place the koftas,cashewnuts,and almonds over the pullao and

mix well.Garnish with coriander leaves.Serve Hot.



Biryani and Pullao