Kofta Pulao- Meat Ball Rice - Meat Ball Pulao

Biryani and Pulao are the most famous and most favourite dish of all pakistanis. Many variations of pulao and biryani are also popular. One of the variation is 'Kofta Pulao'. Kofta Pulao is easy to make and looks really nice when served. You may also try making it at some dinner or lunch for your guests.

Ingredients:

For meat balls:

• Beef 1 kg
• Fried onion 1/2 cup
• 2 tbsp yogurt
• Salt 2 tsp (or to taste)
• Red chilli powder 2 tsp
• Ginger 2 inch piece
• 5-6 Greem chillies
• Garam Masala Powder 1 tsp
• Oil or ghee 3 tbsp

Put all the ingredients in chopper and mince well then make small balls. (Yogurt should be less watery or prefferably hang the yogurt for half an hour before adding in meat ball mixture.)

For stock:

• Beef bones 1/2 kg
• Ginger 2 tbsp
• Garlic 2 tbsp
• Fennel seeds 2 tbsp
• Coriander seeds 1 tbsp
• Black pepper corns 8-10 
• Cloves 5-6
• Cinnamon 1 inch stick
• Bay leaves 1-2

Add all the ingredients in almost 2 litres of water and cook in pressure cooker for 45 minutes or slow cook in pot for almost 3 hours.

For Pulao:

• Onion(thinly sliced)  2 cups
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Yogurt 1/2 cup
• Cloves 3-4
• Black pepper corn 5-6
• Cinnamon stick 1-2 inch
• Red chilli powder 2 tsp
• Rice 1 kg (wash and soak them for 20 min)
• Kewra water 2 tsp
• Zarday ka rang (orange food color) 1/2 tsp
• Jaifal javitri powder(nutmeg and pace powder) 1/4 tsp
• 6-8 Green chillies (cut in half) 
• Oil 1/2 cup

Directions:

• Heat up the oil and fry the onion, take out half of onion when golden brown.
• Add ginger garlic paste, yogurt, cloves, black pepper, cinnamon, red chilli powder and cook 2 minutes.
• Add meat balls and cook until meat balls are done.
• Take out meat balls and add water (that is enough to cook the rice) and jaifal javitri powder. 
• Bring the water to boil then add soaked rice and green chillies.
• Cook for few minutes then mix kewra water and zarday ka rang and pour onto the rice, also sprinkle fried onion over it.
• Steam rice for 10-15 minutes.
• Serve hot with raita and salad.