First of its kind Eid Special Chapli kofta pulao recipe for you. #HappyCookingToYou #FoodFusion #7up

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00:00 Chapli Kofta Pulao
00:16 Prepare Chapli koftay
01:58 Prepare Pulao
03:55 Aray waah

Recipe in English:

Ingredients:
Prepare Chapli Koftay:
-Cooking oil 1 tbs
-Anday (Eggs) whisked 2
-Boneless beef 600g
-Beef charbi (Fat) 80g
-Pyaz (Onion) grated & squeezed 2 medium
-Tamatar (Tomatoes) deseeded & chopped 2 medium
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Namak (Salt) 1 & ½ tsp or to taste
-Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Ajwain (Carom seeds) 1 tsp
-Anardana (Dried pomegranate seeds) crushed 1 & ½ tbs
-Garam masala powder ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Lal mirch (Red chilli) crushed 1 tbs
-Hari mirch (Green chilli) chopped 1 & ½ tbs
-Makai ka atta (Maize flour) ½ Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Anda (Egg) 1
Prepare Pulao:
-Boiling water as required
-Chawal (Rice) Sella 500g (soaked for 30 minutes)
-Ghee (Clarified butter) 1 Cup or as required
-Pyaz (Onion) sliced 3 medium
-Zeera (Cumin seeds) 1 tsp
-Sabut kali mirch (Black peppercorns) 14-15
-Darchini (Cinnamon sticks) 2
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 3-4
-Tez patta (Bay leaves) 2
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch (Green chilli) paste ½ tbs
-Tamatar (Tomato) sliced 1 medium (optional)
-Dahi (Yogurt) whisked 1 Cup
-Namak (Salt) ½ tbs or to taste
-Sabut dhania (Coriander seeds) crushed 1 & ½ tsp
-Zeera powder (Cumin powder) 1 & ½ tsp
-Lal mirch (Red chilli) crushed ½ tbs
-Saunf (Fennel seeds) crushed 1 tsp
-Garam masala powder 1 tsp
-Hot water 3 Cups
-Hari mirch (Green chillies) 4-5
-Hara dhania (Fresh coriander) chopped
-Pyaz (Onion) fried

Directions:
Prepare Chapli Koftay:
-In a frying pan,add cooking oil,whisked eggs,spread evenly & cook from both sides & set aside.
-In a chopper,add beef,beef fat & chop well.
-Take out in a bowl,add onion,tomatoes,ginger garlic paste,salt,coriander seeds,cumin powder, carom seeds,pomegranate seeds,garam masala powder,black pepper powder,red chilli crushed, green chilli,maize flour,omelette,fresh coriander,egg & mix until well combined.
-Grease hands with oil,take small quantity of mixture (40g) and make meatballs of equal sizes & set aside (makes 28).
Prepare Pulao:
-In boiling water,add rice & blanch rice for 1-2 minutes to remove excess starch then strain well & set aside.
-In a pot,add clarified butter & let it melt.
-Add prepared meatballs & fry on medium flame until brown,take out & set aside.
-In the same pot,add onion & fry until golden brown.
-Takeout half quantity of fried onion & reserve for later use.
-In remaining fried onion,add cumin seeds,black peppercorns,cinnamon sticks,black cardamom, cloves,bay leaves & mix well.
-Add ginger garlic paste,green chilli paste & mix well.
-Add tomatoes,mix well & cook for 2-3 minutes.
-Add yogurt,mix well & cook for a minute.
-Add salt,coriander seeds,cumin powder,red chilli crushed,fennel seeds,garam masala powder,mix well & cook until oil separates (3-4 minutes).
-Add blanched rice & mix well.
-Add hot water,mix well & cook for 2-3 minutes.
-Add fried chapli koftay,green chillies,fresh coriander & fried onion,cover with aluminum foil & seal with lid and cook on high flame for 2-3 minutes to build up steam then steam cook on low flame for 12-15 minutes.
-Garnish with fried onion,serve with raita & salad!