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Kohinoor Pulao Special Recipe For Eid ul Adha

Related Cook With Faiza Recipes :

Ingerdients:

For Making The kofta:

1: beef mince 1kg

2: bread slice 1 (soaked in water)

3: thick yogurt 3 tbsp

4: ginger & garlic paste 2 tbsp

5: onion 1 large (grind)

6: fried onions 3 tbsp

7: gram flour 1 tbsp (dry roasted)

8: almonds 10 (dry roasted)

9: cashew nuts 10 (dry roasted)

10: desiccated coconut 1 & 1/2 tbsp (dry roasted)

11: egg 1

12: salt 1 & 1/2 tsp

13: red chilli powder 1 & 1/2 tsp

14: garam masala powder 1 tsp (heaped)

Second Step:

1: rice 1 kg

2: potatoes 700g (peeled & cut in wedges)

3: onions 2 large (grind)

4: thick yogurt 1 cup

5: boiled eggs 6

7: cinnamon stick 1 piece

8: black cardamom 2

9: cloves 10

10: star anise 1

11: black peppercorn 1/2 tsp

12: cumin seeds 1 tsp

13: fennel seed powder 1 tbsp

14: green cardamom 6

15: food colour yellow 1/2 tsp

16: kewra water 1 & 1/2 tbsp

17: red chilli powder 1 tsp (heaped)

18: salt 2 tbsp (heaped)

19: ginger & garlic paste 2 tbsp

20: bullet green chilli 6

21: almonds, pistachio, raisins 1/2 cup (fried in a little oil)

22: oil 1/2 cup

23: coriander leaves 1 hand full

Recipe:

1: grind almonds, cashew nuts, coconut, gram flour, fried onions, keep aside.

2: in a chopper add mince, ginger & garlic paste, yogurt, fried onions, red chilli powder, garam masala powder, salt, bread, ground mixture, egg and grind it smooth.

3: grease your palms and make round balls.

4: heat oil add cumin, cinnamon, cloves, peppercorns, green cardamom, black cardamom, star anise, onion, ginger & garlic mix and fry on high flame till gets golden.

5: now add red chilli powder, salt, fennel seed powder, yogurt, green chilli, water 1/2 cup mix and cook on high flame till the oil sepraets.

6: add the kofta and cook on medium flame till gets firm, then remove the kofta and fry them and keep aside. (the frying part of the video is missing)

7: now add the potatoes, water mix and cook on high flame till the potatoes are tender.

8: add the washed rice, water, fresh coriander, salt 1 tbsp (extra) should be 1 & 1/2 inch above the rice, cover and cook on high flame till the water dries.

9: once the water dries add food colour, kewra water, cover the lid with a tea towel, place the pot on a tawa and first 10 minutes on high flame and then lower the flame and simmer for 10 to 12 minutes.

10: garnish with boiled eggs, kofta, fried nuts.

11: serve hot with salad, raita.

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