Vegetable And Kofta spiced Rice

1 Vegetable-And-Kofta-spiced-rice

3 cups of basmati rice (uncooked)
11/2 teaspoons cumin powder
1 1/2 – 2 Tablespoons Curry powder
1/2 Teaspoon gram masala powder
1 cinnamon stick (or a few pinches ground cinnamon)
Few cardamom pods (or a few pinches ground cardamom)
1 teaspoon garlic paste
1 teaspoon ginger paste
1 to 2 onions, chopped
1 to 2 pounds of meat (beef or mutton), cut into bite-sized pieces
2 to 4 potatoes, peeled and cut into quarters
1/2 cup chopped green beans
1 – 2 chopped red chilies or to taste
1 to 2 tablespoons sliced bell peppers (red or green or yellow, if you want you can mixed)
Oil for frying
Grilled Kofta chopped into pieces {1 pound ground lamb (or ground beef)}

A} Prepare your kofta kebabs and set aside or you can grill kofta kebabs while you are cooking the rice. Check the recipe for Spicy Kofta Kebabs
B} Wash the rice, drain, and set aside.
C} Heat oil in deep pot
D} Fry onions until they are light brown, if the oil is too much remove some to reduce cholesterol
E} Add garlic and ginger, continue stirring and frying until the flavours have mixed well
F} Now add all the spices, continue stirring and cook for a minute {it should develop a nice aroma}
G} Add boiling water and the rice. Stir it thoroughly
H} Wait / cook for about five minutes, the cover the pot and simmer for a few minutes, stir occasionally
I} Check every few minutes to see if more water is needed and add water as needed. Stir as liquid is been added.
J} Keep covered and continue cooking over low heat for ten more minutes
K} Remove the pot from the stove, keep covered.
L} Add green chopped beans, fresh chilies, sliced bell peppers and cover the pot. Now place the entire pot in warm oven for an additional ten to twenty minutes, all the moisture should be absorbed by rice.
M} Now chop kofta kebabs into pieces and serve with rice while still hot
N} Notes: Rice tastes best when it is warm and served with salad of your choice

Written by Farhat

Farhat Abbas


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