Sumptuous Rice Dishes
January 19, 2009
Kofta pulao
Ingredients:
2 cup basmati rice, 3 cup chicken soup, 3 boiled eggs, 2 beaten eggs, ¼ cup peanuts and rasins, ¼ cup gated coconut, 250 gm keema, ¼ cup bread crumbs, 1 egg, ¼ cup milk, 1 chopped onion, 1 ¾ tsp salt, ¼ tsp black pepper powder, 2 medium size onion, 1 tbsp ginger garlic paste, 2 tbsp oil, 1 ¼ tsp garam masala, 5-6 clove
Method:
Wash the rice and soak it in water.
Pour keema, eggs, milk, and crumbs, onions, ¾ tsp salt, and black pepper powder, all in bowl and mix them well. Now make small balls of this mixture and place them in a baking tray after greasing it with little oil. Bake the balls for 25 minutes in an oven.
Heat the oil in a pan and splutter jeera in it. Sauté chopped onions, garlic and ginger till all of them turn golden brown in color. Add the rice in the pan and cook. Add chicken soup with salt and garam masala to it. When the rice gets cooked, add beaten eggs and raisins to it. Close the flame.
Open the pan after 10 minutes. Serve hot after garnishing with grated coconut, boiled eggs with prepared kofte.
Colorful chidwa pulao
Ingredients:
250 gm poha, 3 cup rice, 1 tsp jeera, 15 peppercorns, 5 cloves, 2 drop of red color, 1 ¼ tsp salt, ½ tsp turmeric powder, 1 tbsp ghee
for garnishing:
Tomato, onins, green chilies and coriander leaves
Method:
Color the poha and let it dry in sun for sometime. Fry it.
Cook the rice in a pan with jeera. Add salt, black pepper, turmeric powder, cloves and water and cook for 5 minutes. Add prepared poha to the half cooked rice. Garnish it with colorful and other prepared chidwa. Add-on slices of onion, tomatoes and coriander leaves for garnishing. Serve hot.
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