Kofta Chana Pulao

Spiced Meatballs with Chickpeas and Aromatic Rice - A Complete Muslim Feast

 

Ingredients

For the Kofta (Meatballs)

• 500g mutton or beef mince (keema)
• 1 medium onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt (or to taste)
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 egg, beaten
• 2 tablespoons breadcrumbs or besan (gram flour)
• Oil for deep frying

For the Chana (Chickpeas)

• 1 cup dried chickpeas, soaked overnight (or 2 cups canned chickpeas)
• 1 bay leaf
• 2-3 green cardamom pods
• 1 inch cinnamon stick
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder

For the Pulao Rice

• 2 cups basmati rice, soaked for 30 minutes
• 4-5 cups water
• 2 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 1 inch cinnamon stick
• 4-5 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 tablespoons ghee

For the Pulao Base/Gravy

• 3 medium onions, thinly sliced
• 3 tablespoons ghee or oil
• 2 tablespoons ginger-garlic paste
• 2 tomatoes, chopped
• 1/4 cup yogurt, whisked
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 2-3 cups hot water or chicken/mutton stock
• 2 bay leaves
• 4-5 green cardamom pods
• 1 inch cinnamon stick

For Garnish

• 2 large onions, thinly sliced and fried until golden
• 2 tablespoons almonds, sliced and fried
• 2 tablespoons raisins
• Fresh mint leaves
• Fresh coriander leaves
• 2 hard-boiled eggs, halved (optional)
• A pinch of saffron soaked in 1/4 cup warm milk

Instructions

Step 1: Prepare the Chickpeas

1. If using dried chickpeas, boil them with bay leaf, cardamom, cinnamon, salt, and turmeric until tender (about 1-1.5 hours in a regular pot, or 20-25 minutes in a pressure cooker).
2. If using canned chickpeas, rinse and drain them, then simmer with the same spices for 10 minutes.
3. Drain and set aside, reserving the cooking liquid for later use.

Step 2: Make the Kofta

1. In a large mixing bowl, combine mince, chopped onions, ginger-garlic paste, green chilies, and all the spices.
2. Add mint, coriander, beaten egg, and breadcrumbs. Mix thoroughly with your hands.
3. Cover and refrigerate for 30 minutes to let flavors meld.
4. With wet hands, shape the mixture into small, round balls (about 1 inch in diameter).
5. Heat oil for deep frying and fry the koftas until golden brown and cooked through.
6. Remove and drain on paper towels. Set aside.

Step 3: Prepare the Rice

1. In a large pot, bring water to boil with whole spices, salt, and ghee.
2. Add soaked and drained basmati rice. Cook until 70% done (rice should still have a slight bite).
3. Drain the rice and set aside. Reserve the cooking liquid.

Step 4: Make the Pulao Base

1. In a heavy-bottomed pot or large pan, heat ghee and fry sliced onions until golden brown.
2. Remove half the fried onions and set aside for garnish.
3. To the remaining onions, add ginger-garlic paste and sauté until fragrant.
4. Add chopped tomatoes and cook until they break down and become pulpy.
5. Add whisked yogurt gradually while stirring continuously to prevent curdling.
6. Add all the ground spices and cook for 2-3 minutes.
7. Add the cooked chickpeas and fried koftas. Gently mix to coat with the masala.
8. Add hot water or stock to create a gravy that's not too thick or too thin.
9. Add whole spices and bring to a gentle boil.

Step 5: Layer and Cook the Pulao

1. In the same pot with kofta and chana, gently layer the partially cooked rice on top.
2. Sprinkle reserved fried onions, fried almonds, and raisins over the rice.
3. Drizzle saffron milk over the top.
4. Garnish with fresh mint and coriander leaves.
5. Cover tightly with aluminum foil, then place the lid on top.
6. Cook on high heat for 2 minutes, then reduce to lowest heat and cook for 45 minutes.
7. Turn off heat and let it rest for 10 minutes without opening the lid.

Step 6: Final Presentation

1. Gently mix the pulao just before serving, ensuring koftas and chickpeas are evenly distributed.
2. Garnish with halved boiled eggs, remaining fried onions, almonds, and fresh herbs.
3. Serve hot with raita, pickles, and fresh salad.

Tips for Perfect Kofta Chana Pulao

For the Kofta:

• Meat Selection: Use mince with some fat content for juicy koftas
• Binding: The egg and breadcrumbs help bind the koftas properly
• Frying: Maintain medium-high heat for even cooking and golden color
• Size: Keep koftas uniform in size for even cooking

For the Chickpeas:

• Soaking: Overnight soaking reduces cooking time significantly
• Cooking: Don't overcook chickpeas as they'll continue cooking in the pulao
• Seasoning: Season the chickpeas while cooking for better flavor absorption

For the Pulao:

• Rice: Use good quality aged basmati rice for best results
• Water Ratio: The rice should be 70% cooked before layering
• Dum Cooking: The final slow cooking (dum) is crucial for perfect texture
• Resting: Let the pulao rest after cooking for flavors to settle

Nutritional Benefits

This complete meal provides:

• Protein: High-quality protein from meat and chickpeas
• Carbohydrates: Energy from basmati rice
• Fiber: Dietary fiber from chickpeas and rice
• Vitamins: B-vitamins from meat and legumes
• Minerals: Iron, zinc, and magnesium from various ingredients
• Healthy Fats: From ghee and nuts

Serving Suggestions

• Main Course: Complete meal in itself
• Accompaniments: Serve with cucumber raita, pickles, and fresh salad
• Occasions: Perfect for Eid, weddings, and family gatherings
• Presentation: Serve in a large platter for communal dining
• Beverages: Pairs well with lassi or traditional chai

Variations

• Vegetarian Option: Replace koftas with paneer or mixed vegetable balls
• Spice Level: Adjust chilies and spices according to preference
• Additional Vegetables: Add carrots, peas, or potatoes for more variety
• Nuts: Include cashews along with almonds for extra richness

Storage and Reheating

• Refrigeration: Store covered for up to 3 days
• Freezing: Can be frozen for up to 1 month (best to freeze components separately)
• Reheating: Reheat gently with a splash of water to prevent drying
• Make Ahead: Koftas and chickpeas can be prepared a day in advance

Prep Time: 1 hour (plus soaking time)
Cook Time: 1.5 hours
Total Time: 2.5 hours
Serves: 8-10 people

Bismillah - May this hearty and flavorful dish bring warmth and satisfaction to your family table!

Chef's Notes

Kofta Chana Pulao is a celebration dish that brings together the richness of spiced meatballs, the earthiness of chickpeas, and the fragrance of perfectly cooked basmati rice. The key to success lies in properly cooking each component before the final assembly and allowing the dum cooking process to work its magic. This dish embodies the essence of traditional Muslim cooking - generous, flavorful, and designed to bring families together around the dining table.