Green Pea Pulao with Paneer Koftas is yet another pot meal with paneer koftas and those koftas have great texture with crispiness yet soft from inside. This pulao recipe with paneer kofta is luxurious mughlai-style pulao. This pulao is good option for lunch or heavy supper and it tastes good as such or easy paneer gravy which take this dish to another level. Try out this delicious, flavourful pulao and here goes the recipe.

Ingredients

For The Green Pea Pulao

– 3 cups cooked long grained basmati rice
– 3/4 cup boiled green peas
– 2 pinches saffron strands
– 1 teaspoon milk
– 1 tablespoon ghee
– 1/2 teaspoon shahjeera (caraway seeds)
– 2 inch cinnamon stick
– 2 cloves
– 2 cardamoms
– Salt to taste
– 8-10 dries apricots, soaked in water for 1 hour, drained andamp; chopped

For The Paneer Koftas

– 1 cup crumbled cottage cheese
– 3 tablespoon plain flour
– A pinch soda bi-carb
– 2 tablespoons finely chopped coriander
– 2 teaspoon finely chopped green chilies
– Salt to taste
– Oil for frying

For The Gravy

– 1 tablespoon ghee
– 3/4 cup fresh curd, mixed with 1/2 cup water
– 1/2 teaspoon sugar
– Salt to taste
– 1/2 cup roughly chopped onions
– 3 tablespoons grated fresh coconut
– 4 garlic cloves
– 2 teaspoon coriander seeds
– 1 teaspoon cumin seeds
– 2 inch cinnamon stick
– 3 cloves
– 3 cardamoms
– 2 teaspoon poppy seeds
– 7 whole dry Kashmiri red chilies, break into pieces

Other Ingredients

– 2 teaspoons ghee, for greasing
– 2 teaspoons milk

How To Cook?

For The Green Pea Pulao

1. In a small vessel, warm the saffron and add milk to it then rub the saffron until it dissolves.
2. In a bowl, combine together the rice and saffron milk. Mix well.
3. In a broad non-stick pan, heat ghee and add the caraway seeds, cinnamon stick, cloves, and cardamom and saute it over MEDIUM heat till fragrant.
4. Then add rice-saffron mixture, green peas and salt to it and saut? it for about 2-3 minutes. Stir occasionally.
5. Now, add chopped apricot and mix well. Keep aside.

For The Paneer Kofta

1. Heat sufficient oil in a deep frying pan.
2. Meanwhile, in a bowl, combine together all the Ingredients of paneer kofta. Mix well.
3. Make equal-sized of 10 balls from the mixture.
4. Deep-fry them in hot oil till golden brown from all the sides. Drain them on a plate line with pepper towel.

For The Gravy

1. In a mixture blender, place onion, grated coconut, garlic cloves, coriander seeds, cumin seeds, cinnamon stick, cloves, cardamoms, poppy seeds and dry kashmiri red chilies. Grind them into smooth paste.
2. Now, heat ghee in a pan and add prepared paste to it and over MEDIUM flame saute it for about 3-4 minutes. Stir occasionally.
3. Then add the curd-water mixture, sugar and salt. Mix well and over SLOW flame cook it for about 1-2 minutes. Stir occasionally. Set aside.

How To Proceed

1. In a bowl, combine together the green pea pulao and koftas. Toss them gently.
2. Then divide the green pea pulao-kofta mixture into 2 equal portions and set aside.
3. Grease a baking bowl with ghee and put 1 portion of green pea pulao-kofta and spread it evenly using backside of a spoon.
4. Add gravy and spread it evenly and then add another remaining portion of green pea pulao-kofta and spread it evenly.
5. Cover this bowl and bake in a pre-heated oven at 180 C (360 F) for 15-20 minutes or you can microwave on high for 5-7 minutes.
6. At the serving time, turn upside down on a big serving plate and serve hot immediately.

Preparation Time: 20 Minutes
Cooking Time: 1 Hour
Servings: 6 Persons