Serves 6-8 

CHICKEN KOFTAS (BOIL TOGETHER)



  • 400 gms chicken mince (keema)2" piece cinnamon (dalchini), 4-5 cloves (laung)
  •  1 tbsp black cumin (shah jeera) seeds, 2-3 green cardamom (chhoti elaichi)
  •  seeds of 2-3 black cardamom (moti elaichi), 
  • 1 cup grated fresh coconut, 6-8 flakes of garlic, 1" piece ginger
  •  1½ tsp red chili powder, 1 tsp coriander (dhania) powder
  •  2 tsp salt, 1 tbsp whole wheat flour 


 TO COAT BALLS


  • 8 tbsp plain flour (maida)

RICE


  • 2½ cups basmati rice - soaked in water for 30 minutes
  •  ½ cup split Bengal gram (chana dal) - soaked in water for 1-hour
  •  ½ cup curry leaves - washed and dried on a kitchen towel
  •  3 tbsp cashewnuts (Kaju), 3 tbsp raisins (kishmish)
  •  4 onions - sliced and deep-fried till golden, 2 green chilies - chopped 
  • 4 cloves (laung), 4 black cardamoms


    • 2 bay leaves (tej patta), ½ tsp red chili powder, 1 tsp garam masala

    BOIL TOGETHER IN 4½ CUPS OF WATER AND KEEP ASIDE
    • 2 stock cubes (Maggi) - crushed, 2 tsp salt, 1-2 drops of orange color

      *
    1 Wash channa dal and soak in water for an hour.
    2 Wash rice and soak in water for 30 minutes.
    3 Heat 1 cup oil for frying in a kadhai. Add dry curry leaves, fry till crisp. Add cashew nuts and fry till golden. Add raisins and fry till it swells. Remove from oil
    4 In the same oil add sliced onions and fry to a golden brown color. Remove onions from oil. Take half of the fried onions and keep them separately.
    5 Put together in a deep pan - 4½ cups of water, stock cube, salt, and orange colour. Give one boil and keep aside.
    6 Boil chicken mince with all the ingredients written under chicken koftas in a pressure cooker. Give 3-4 whistles and cook on low heat for 2 minutes. Remove from fire. Let the pressure drop by itself. If any water is left, then dry on fire. Let it cool down.
    7 Churn the boiled mince in a mixer-grinder, with half of the fried onions to get a very fine mince.
    8 Shape mince into round balls. Make 20 small balls. Coat with dry maida.
    9 Deep fry 2-3 balls at a time in medium hot oil till golden. Keep aside.
    10 Drain rice. Drain channa dal. Keep aside.
    11 To make rice, heat 6 tbsp oil in a heavy bottom deep pan (patella), add a whole spice, bay leaves, chopped green chillies and channa dal to the pan and fry for 2-3 minutes till fragrant
    12 Add garam masala and red chili powder. Mix.
    13 Drain rice, add to the pan and continue frying for 8-9 minutes, stirring gently.
    14 Add prepared stock cube water. Bring to a boil.
    15 Cover the pan with a tight-fitting lid and cook over low heat till rice is tender.
    16 Place half of the rice in a micro proof or ovenproof serving dish. Place half the meatballs over the rice. Sprinkle half of the onions and cashewnuts and raisins. Repeat the layer of rice, then balls, then onions, and cashew nuts layer.
    17 Cover the dish and keep aside until serving time.
    18 At serving time, heat the dish in a microwave and serve hot. In the absence of a microwave, keep a Tawa on the flame and put the serving dish over it. Cook on very low heat for 5-7 minutes.
    19 Serve hot with raita.


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