Kofta Pulao

For kofta – marinate 500 gm boneless chicken cubes with salt , 5-6 green chilli , some chopped coriander and mint , 1 tsp each of ginger garlic paste ,1 small roughly cut onion , 1 tsp garam masala powder, 2 tbsp cream or malai , 1 tbsp butter and 2 slices of bread . Mix well and grind in small portions to a fine mince . Make small balls and keep aside . ( ps if making with mutton or beef , use keema instead of cubes and add 2 tbsp roasted chana aata to the marination )

For stock – in a vessel put 1 sliced onion , 10-12 cloves of garlic ( with peel ) cut into half , 1 tsp whole black pepper, 2 tej patta , 4-5 pcs of dalchini ,4 laung , 5 green elaichi , 3 badi elaichi , 3 badiyan ( broken) , and crushed spices ( roughly grind 3 tbsp whole Dhanya , 3 tbsp saunf and 1 tbsp zeera to a rough powder ) to this add 7 cups water and bring to boil and cook for 5 min on low heat or till around 1 cup water is reduced. Keep aside

In a big vessel take oil and fry two sliced onions till golden and remove . In the same oil fry the koftas in 2-3 batches and keep aside .
In the remaining oil put half of the fried onion and little water . Cook for a few seconds and add 2 tbsp garlic paste , 1 tbsp ginger paste , 1.5 tbsp green chilli paste ( I’ve grinded all fresh together ) add little water , little salt , and some chopped coriander and mint . Sauté little and put 1 tsp garam masala powder . Sauté and add 1 cup beaten dahi , sauté and add potatoes and cook for 2 min then put koftas and cook for a minute. Strain and add the entire stock we had prepared. Add salt for the rice and bring to boil . Add 3 cups of washed and soaked rice and mix .
Cover and cook on high heat till water dries .
Give a stir with light hands and sprinkle the remaining fried onion , lots of chopped coriander and mint , drizzle a tsp of kevra essence and sprinkle little red color . Keep on dum for 5-7 mins . Stir with light hands and serve hot with your choice of katchumber.