Kofta Pulao

[ VEGETABLE PULAO WITH MEATBALLS ]

An easy yet festive dish, you can stir the meatballs into the rice just before serving or simply place them on top. When the Mughal emperor Humayun was ousted from power by Sher Shah Suri in 1539, he went to Persia to seek help to regain his throne. He returned greatly influenced by Persian culture and food. The pulao, a spiced rice dish, was one of the delicacies introduced to the imperial kitchens at this time.

Serves 5 PREPARATION → 15 minutes COOKING 25 minutes
2 tablespoons vegetable oil
3 cloves
4 green cardamom pods, husks removed and seeds crushed
2 black cardamom pods, husks removed and seeds crushed
2.5cm piece of cinnamon stick
2-star anise
1 medium onion, thinly sliced
2 teaspoons ginger-garlic paste
2 teaspoons tomato purée

“100g mixed diced vegetables, such as carrots, peas, and green beans

1 teaspoon ground turmeric

1 teaspoon garam masala

200g basmati rice, washed and drained

a handful of chopped fresh coriander leaves

For the meatballs

150g lean lamb mince

1 teaspoon ginger-garlic paste

1 fresh green chilli, finely chopped

salt

1 Preheat the oven to 220ºC/gas mark 7 and line a baking tray with foil. Mix all the ingredients for the meatballs together in a large bowl, then form into cherry-sized balls. Place the meatballs on the lined tray and bake for 10 minutes, then remove from the oven and set aside.
2 Meanwhile, heat the oil in a heavy-based saucepan over a high heat, add the cloves, both cardamom seeds, cinnamon stick and star anise and fry until they sizzle. Add the onion and cook until soft, then stir in the ginger-garlic paste and tomato purée.
3 Add the vegetables and the spice powders and stir for a couple of minutes, then tip in the rice and fry for a further minute until it turns opaque. 

add most of the chopped coriander leaves, reserving some for the garnish.
4 Pour in double the amount of water to rice by volume, plus 4 extra tablespoons, into the rice and bring to the boil. Reduce the heat, stir once, cover and leave to cook for 10 minutes until the water has been absorbed and the rice is cooked. Remove from the heat and set aside, covered, for 5 minutes.
5 To serve, remove the lid, gently fluff the rice with a fork, fold in the meatballs and sprinkle with the remaining coriander.”