• For the Koftas:
• 750gm Minced Meat(Goat Meat Kheema)
• 250gm Shallots(Red Onions)
• 50gm Ginger Root
• 50gm Garlic Flakes
• 10-15 hot Green Chillies
• 1small bunch fresh Coriander (Cilantro)Leaves
• 15sprigs fresh Mint
• 3 Raw Eggs
• Salt to taste
• Sunflower Oil for deep frying
• For The Curry:
• 200gms.Shallots(Red Onions)
• 100gm Plain Yogurt
• 5tsp Garam Masala
• 3tsp Red Chili Powder
• 2tspTurmeric Powder
• Salt to taste
• 3tbsp Sunflower Oil
• For Rice:
• 500gms.Basmati Rice
• 2?piece Cinnamon Bark
• 2 Black Cardamoms
• 5 whole Cloves
• 10-15 whole Black Pepper Corns
• 1.5tsp.Carr away Seeds
• 2-3 Bay Leaves
• 0.5tsp.Salt
• 2tbsps.Ghee
• Water for cooking Rice
• 2tbsps.Saffron Threads
• 3tbsps.Plain Milk

For Rice:
Pick and wash Rice clean.Soak in 1.5liters of Water.Tie up all the Spices in a thin Muslin cloth in a bundle.Add the Spices bundle to the Rice.

For Koftas:
Wash the Kheema clean and drain all the Water from it.Grind drained Kheema with the Salt, Shallots , Ginger, Garlic, Green Chillies,Coriander and Mint Leaves to coarse paste.

Whisk the Eggs till smooth and blend in with the Meat mixture.Form into small even sized balls.

For Curry:
Grind the shallots and yogurt together to a fine paste.
Keep all the other Ingredients ready.
To proceed:

Heat the Oil and when hot deep fry the Balls till golden brown.

Drain on paper towels to remove excess Oil.
Boil the soaked Rice with Salt and Ghee in the same Water it is soaked in till half cooked.

Drain in a colander to remove the gruel.Sprinkle with Saffron Thread milk to season all the Rice and set aside till needed.

Heat Sunflower Oil in a wok and fry the Shallot-Yogurt Paste on medium heat in it till well browned.

The Oil should show at the edges.Lower flame and add the Turmeric Powder and fry for a minute.Add Red Chili and Garam Masala Powders and fry for 2 minutes more till the aromas waft up.Add just sufficient Salt for the Curry and stir in the Koftas.

Add 1.5cups of Water and cook covered on low flame till most of the Water is absorbed and a thick Curry is formed.
Take a heavy bottomed Pan with a tight fitting lid.

Lay half the Saffron seasoned Rice at the bottom Place the Kofta Curry over 6the Rice and layer with the remaining Rice.

Pour 2 cups of Plain Milk over the Layered Rice.
Cover with the tight-fitting lid and bake for 25-30minutes in a pre-heated Oven at 180 Degrees Celsius till cooked through.

Just before serving stir lightly to break the layers gently.
Arrange the Koftas on top and layer the remaining Rice over the Koftas.

by Pak101.com (few years ago!) / 1237 views