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Zafrani Kofta Coconut Pulao is a layered pulao with vegetable kofta and browned onions. This surely makes a wonderful dish for a weekend special lunch.
Its been a wonderful month long cooking for the Biryani / Pulao/ Khichdi Festival. I started cooking only by March and I wasn’t sure if I will be able to manage 52 dishes. I picked up doing Quick 30 mins Meal in Cooking 4 all Seasons. Whereas I was focusing on making elaborate biryanis, pulaos, and Khichdis as well.
My main concern was if I will be able to manage the varieties I had planned as I only had the weekend to cook the biryanis and the khichdis had to be done for dinner. Finally Hubby Dear even asked if I was done with it. Guess I should avoid making any rice dish for a while.
For the Biryanis, I managed to cook some long pending ones and some new ones as well. My initial plan was to make the whole series with Millets, it didn’t work out. Maybe sometime later.
Coming to today’s dish, this Zafrani Kofta Coconut Puloa is a rich dish that is not spicy and mildly flavored pulao which requires a gravy. So go ahead make this pulao with gravy.
Zafrani Kofta Coconut Pulao is my choice for Z in the final post for the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Z in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi
T for Tiranga Pulao
U for Ulava Charu Vegetable Biryani
V for Varhadi Aloo Bhat
W for Waghareli Khichdi
X for Xacuti Paneer Coconut Biryani
Y for Yakhni Vegetable Soya Pulao
PIN This for Later!
Step By Step Pictures for making Zafrani Kofta Coconut Pulao
Zafrani Kofta Coconut Pulao
Ingredients Needed:
For the Rice
2 cup Basmati Rice
2 cup Coconut Milk
1.5 cups Water
1 tsp Ghee
Few strands Saffron
2 tbsp Milk
For the Vegetables
1 cup Mixed Vegetables Carrot, Beans, Peas, Potato
1/2 tsp Salt
For the Rice
2 tsp Ghee
1 tsp Cooking Oil
1/2 cup Onions julienne
2 nos Bay Leaf
2 nos Green Chillies
1 tsp Ginger Garlic paste
3 Cloves
2 Cardamom
1 inch Cinnamon
Handful Mint Leaves
Handful Coriander Leaves
Salt to taste
Handful Cashew Nuts
Handful Almonds
For Koftas
1 cup Mixed Vegetables Carrot, Beans, Peas, Potato
3 tbsp Corn Flour
3 tbsp All Purpose Flour / Maida
2 to 3 nos Green Chilli
1 tsp Ginger Garlic
2 nos Bread Slices
1 tsp Red Chili Powder
1/2 tsp Cumin Powder
Cooking Oil for deep frying
For the Rice
Wash and soak the rice for 20 mins.
Soak the saffron in warm milk.
Heat a nonstick pan with thick coconut milk and water.
When it starts to boil, add saffron and drained rice.
Simmer till the rice gets cooked.
Cook over tawa till done.
For the Vegetables
Chop the vegetables and microwave with enough water for 10 mins. Keep it aside.
For Koftas
Microwave the vegetables and allow to cool.
Grind the green chilies and add cooked vegetables and make a puree.
Transfer to a bowl, add ginger garlic paste, rest of the ingredients and mix well.
Add flours and knead to a non sticky dough. Grease your hands and make small balls.
Freeze for 15 mins and deep fry the balls.
Assembling the Pulao
Heat a nonstick pan with ghee and temper with all whole spices.
Saute the onions, ginger garlic paste and green chilies.
When the onions are done, add the boiled vegetables and saute till it gets roasted well.
Divide the coconut rice into two portions.
Add one layer of cooked coconut rice over this.
Arrange the fried koftas over this.
Again layer the coconut rice and sprinkle ghee, roasted nuts and mint leaves.
Cover with a lid and dum cook for 10 minutes over a tawa.
- 2cup Basmati Rice
- 2cup Coconut Milk
- 1.5cups Water
- 1tsp Ghee
- Fewstrands Saffron
- 2tbsp Milk
- 1cup Mixed Vegetables Carrot, Beans, Peas, Potato
- 1/2tsp Salt
- 2tsp Ghee
- 1tsp Cooking Oil
- 1/2cup Onions julienne
- 2nos Bay leaf
- 2nos Green Chilies
- 1tsp Ginger Garlic paste
- 3 Cloves
- 2 Cardamom
- 1inch Cinnamon
- Handful Mint leaves
- Handful Coriander leaves
- Salt to taste
- Handful Cashew Nuts
- Handful Almonds
- 1cup Mixed VegetablesCarrot, Beans, Peas, Potato
- 3tbsp Corn Flour
- 3tbsp All Purpose Flour / Maida
- 2 to 3nos Green Chilli
- 1tsp Ginger Garlic
- 2nos Bread Slices
- 1tsp Red Chili Powder
- 1/2tsp Cumin Powder
- Cooking Oilfor deep frying
-
Wash and soak the rice for 20 mins.
-
Soak the saffron in warm milk.
-
Heat a nonstick pan with thick coconut milk and water.
-
When it starts to boil, add saffron and drained rice.
-
Simmer till the rice gets cooked.
-
Cook over tawa till done.
-
Chop the vegetables and microwave with enough water for 10 mins. Keep it aside.
-
Microwave the vegetables and allow to cool.
-
Grind the green chilies and add cooked vegetables and make a puree.
-
Transfer to a bowl, add ginger garlic paste, rest of the ingredients and mix well.
-
Add flours and knead to a non sticky dough. Grease your hands and make small balls.
-
Freeze for 15 mins and deep fry the balls.
-
Heat a nonstick pan with ghee and temper with all whole spices.
-
Saute the onions, ginger garlic paste and green chilies.
-
When the onions are done, add the boiled vegetables and saute till it gets roasted well.
-
Divide the coconut rice into two portions.
-
Add one layer of cooked coconut rice over this.
-
Arrange the fried koftas over this.
-
Again layer the coconut rice and sprinkle ghee, roasted nuts, and mint leaves.
-
Cover with a lid and dum cook for 10 minutes over a tawa.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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Posted in: Indian Cook
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