Tasty Green Peas Potato Kofta Pulao

This is a simple to follow step-by step Recipe for preparing at home tasty and delicious Kofta Pulao. This Pulao used Green Peas, Potatoes along with specially prepared Koftas to make this rich Rice Dish, which is suitable for the main course of any kind of party or as a Sunday Special for your family.

The Marathi language version of this Kofta Pulao Dish can be seen here- Matar Batata Kofta Pulao

Preparation Time: 45 Minutes
Serves: 4 Persons

2 Cups Rice (Basmati)
½ Cup Carrot (cut into thin strips)
¼ Cup Green Peas [Hare Matar]
2 Big size Onion (finely chopped)
Salt as per taste

For the Koftas
2 Big size Potatoes
2 Tablespoon Corn Flour
1 Teaspoon Refined Flour
1 Tablespoon Green Chili-Ginger-Garlic Paste [Hari Mirch-Aadrak-Lashun Paste]
¼ Cup Green Peas
Salt as per taste
Ghee for frying for the Koftas

For the Tadka
2 Tablespoon Oil
1 Teaspoon Cumin Seeds [Jeera]
4 Green Cardamoms [Hari Elaichi]
2 Sticks Cinnamon [Dalchini]
4 Cloves [Laung]
7-8 Cashew nuts [Kaju]

Wash the Rice and keep it aside.
Cut the Carrot into thin strips, roughly grind the Green Peas, and deep-fry the Onion until it changes its color into light brown.
Boil the Potatoes, peal, shred them, add the Green Chili-Ginger-Garlic Paste, grounded Green Peas, Salt, Corn Flour, and Refined Flour, and prepare a Dough.
Then prepare small balls and deep-fry them in the Ghee until the color changes into brown.
Heat the Oil in a Vessel and add the Cumin Seeds, Cardamom, Cinnamon, Cloves, Rice, Salt, Carrot, Green Peas, and sauté for 2-3 minutes on a slow flame.
Then add 4 cups of hot Water mix it well and cook on a slow flame until it is done.
Serve hot. While serving mix the Koftas with the Rice and garnish with fried Onion.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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