Cheese stuffed chicken koftas was an experiment, I was planning to prepare a gravy but ended up adding the meatballs to a pulao, overall taste and entire dish was good. These koftas can also be added to a gravy and served with naan. I enjoyed the delicate flavors, cheese and nuts stuffed in the kofta.
Subscribe to me on Youtube English and Tamil Channels for regular updates 😊
Ingredients for Kofta:
500 Grams Chicken Mince
10 Pistachios (Roughly Chopped)
10 Cashews (Roughly Chopped)
2 Tbsp Kitchen King Masala
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Cup Pomegranate Seeds
2 Tbsp Green Chilly Paste
100 Grams Paneer (Grated)
100 Grams Cheddar Cheese (Grated)
1/2 Onion (Finely Chopped)
Salt as per taste
Oil as required...
Method:
In a mixing bowl combine the grated paneer and cheddar cheese.
Add 1/2 tsp chilly paste, 1/2 tsp kitchen king masala, pomegranate seeds, chopped nuts and salt. Combine all the ingredients and refrigerate until use.
Marinate the chicken mince with 1 1/2 tbsp green chilly paste, 1 1/2 tbsp kitchen king masala, 1/2 onion, 1 1/2 tbsp ginger and garlic paste. Incorporate all the ingredients well in the chicken and reserve for 15 minutes. Add salt as per taste, once your ready to create chicken balls.
Once the chicken has marinated, create cheeseballs slightly smaller than a lime. Oil your hands (chicken mince tends to be sticky).
Make slightly larger portion of chicken ball than the cheeseball. Create a cavity in the chicken ball, and place the cheese ball in the middle, gently cover the chicken mince and seal the cheese.
Heat a pan on medium flame with 2 tbsp oil. Gently place the chicken balls and fry on medium flame. Fry the chicken balls on all sides. Add 1/4 cup water cover and cook the chicken meat balls until well done.
Tips: To avoid the meatballs crumbling while frying or to prevent the cheese oozing and burning. Place the chicken and cheese in the fridge and refrigerate till both the ingredients are cold. Once it's set and cold start forming meatballs.
Ingredients to Prepare Pulao:
250 Grams Rice
1/4 Cup Yogurt
1 Bayleaf
3 Cloves
3 Green Cardamom
1 Black Cardamom
1 Star Anise
1 Strand Mace
2 Inch Sticks Cinnamon
1/2 Large Onion (Finely Chopped)
1/2 Tbsp Ginger and Garlic Paste
1/2 Tbsp Green Chilly Paste
5 Sprigs Coriander (Finely Chopped)
5 Sprigs Mint (Finely Chopped)
1/2 Lime
1 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
Pomegranate Seeds, Mint and Coriander for garnish...
Method:
Wash the rice twice and soak for 10 minutes. Heat a pressure cooker on medium flame with 1 tbsp ghee and 1 tbsp oil. Add the whole spices to the oil and allow to splutter. Add ginger and garlic paste, chilly paste and onion fry all the ingredients for a minute. Add 1/4 cup water and allow the onion and chilly to cook well till oil surfaces to the sides.
Add yogurt, finely chopped mint and coriander to the onion masala fry all the ingredients. Drain and add the soaked rice to the masala. For every 1 cup rice add 1 1/2 cups water and 1 tbsp salt as per taste. Stir well and cover. Place a lid and whistle cook for 2 to 3 whistles or until the rice has cooked.
Once the pressure for cooker has reduced open and mix the rice well, add the shallow fried meat balls to the rice and mix. Place the lid back with whistle and place the cooker on low flame for 2 to 5 minutes on dum.
We can also bake the meat balls layered with rice on 180 degree for 10 to 15 minutes. Garnish the dum cooked kofta pulao with pomegranate seeds, mint and coriander...Serve hot...Enjoy😉
Comments
Post a Comment