| 11/06/14 Meat Balls served in savory rice. Kofta Biryani served with green salad and raita makes way for an exotic dinner.
1/2 kilo Mince beef
1 kilo Rice
4 medium size onions finely chooped
2 medium tomatoes finely chooped
1 Egg white
2-3 fresh green chillies finely chopped
1 and half cup Fresh coriander leavesClick to
find more about coriander leaves
3 tbs paste of garlicClick to find more about
garlic&gingerClick to find more about ginger
SaltClick to find more about Salt & red chillies
1 cup yogurt mix with 1 tsp paste of ImliClick to
find more about Imli
3-4 Dried prunes(Allo Bukhara)
4 tbs Oil
1/2 tsp of VinegarClick to find more about Vinegar
Small quantity of Black pepperClick to find more about Black pepper, Cloves , Darchinny, bari Illaich , Small illaichiClick to find more about illaichi, tezpat leaves
Pinch of Yellow food color
Soak Rice in water.
Grind Mince beef &onionClick to find more about onion and mix well with saltClick to find more about salt, red chillies, half cup coriander leavesClick to find more about coriander leaves, green chiily and egg white and make kofta balls and set a side.
Heat oil and put cloves and paste of garlicClick to find more about garlic & gingerClick to find more about ginger in it and fry for a minute.
Then put chopped onions and fry untill they get brown.
Drain excess oil from onions and take them out and cool them.
Now grind onions, tomatoes together to form a smooth paste.
Heat oil again and put the onions & tomatoes paste in hot oil and fry till all excess water dries up.
Now put saltClick to find more about salt&red chillies, and rest of green chiilies, dried prunes and continue frying.
Then add Kofta and put the heat on low level and pour Yougurt on Koftas and mix with care and cover the lid on.Cook on low heat for 5 to 10 minutes.
In the mean time half boil rice in Salty water by puting 1/2 tsp of vinegarClick to find more about vinegar and all whole masalas(darchinny, Ilaichis etc)and drain them and put a side.
Now uncovered Koftas and fry them well. Remove from heat.
Now layer rice and Kotas with masala and don't forget to make a layer of fresh coriander leavesClick to find more about coriander leaves and then rice on the top.
Mix Kewra water with yellow food color and pour on the top and cover with lid tightly and cook on very low heat for 15 mintues or more till rice looks to be tender.
Serve hot with Raita.