Chicken Kofta Pulao
by Mallika Basu from The Community Cookbook
compiled by Jenny Jefferies, Amanda & Adrian Semerene
Ingredients
200gm white rice (Nigel used wholegrain Basmati)
1 370-380g tin chicken meatballs in tomato sauce
1 tbsp oil
2 cloves garlic, minced
1 tsp cumin seeds
½ inch fresh peeled ginger, grated (or use 2 tsp ginger garlic paste)
1 tsp curry powder (Nigel used medium strength)
350ml freshly boiled water
1 cup frozen peas
1 tsp salt
Method:
Wash the rice in a saucepan until the water runs clear, drain and leave to sit in a sieve. Tip the meatballs and sauce into a bowl.
Bring the oil to medium high heat in a lidded saucepan or saute pan. When it's hot, tip in the cumin seeds and as they sizzle up, the garlic, ginger, curry powder and washed rice. Stir to mix everything together for about 30 seconds and then add the meatballs and the salt. Increase the heat to high, mix everything well for another 30 seconds, then add the freshly boiled water and bring back to boil.
When the water is bubbling, gently mix in the peas, lower the heat to a simmer, cover and cook for 12 minutes. Turn off the heat and leave the rice to sit for another five minutes before you serve it.
Chef’s Top Tip: This goes well with any chutney of your choice and a dollop or natural yoghurt.
Drinks tasted on air, alongside the drinks:
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