Zafrani Kofta Coconut Pulao

Zafrani Kofta Coconut Pulao is a layered pulao with vegetable kofta and browned onions. This pulao certainly makes a wonderful dish for a weekend special lunch.

We had great fun cooking all the rice dishes and a wonderful month-long event featuring dishes for the Biryani / Pulao/ Khichdi Festival. I started cooking only in March and I wasn't sure if I will be able to manage 52 dishes.

I picked up doing Quick 30 mins Meal in Cooking 4 all Seasons. Likewise, I was focusing on making elaborate biryanis, pulaos, and Khichdis as well.

My main concern was if I will be able to manage the varieties I had planned as I only had the weekend to cook the biryanis and the khichdis had to be done for dinner. Finally Hubby Dear even asked if I was done with it. Therefore, I decided I may have to avoid making any rice dish for a while.

Planning for the Zafrani Kofta Coconut Pulao:

For the Biryanis, I managed to cook some long-pending ones and some new ones as well. My initial plan was to make the whole series with Millets, it didn't work out. Probably sometime later, I will certainly plan that out.

Every dish has a story to tell, so much planning that went into making it. As with all mega BM, it surely makes me want to plan and write an elaborate post, detailing all the things that went into making the theme as successful as it ends up.

Out of the 52 dishes, there wasn't anything we can say we didn't like. Almost all the dishes ended up being so good.

Coming to today's dish, this Zafrani Kofta Coconut Pulao is a rich dish that is not spicy and mildly flavored pulao which requires gravy. So go ahead make this pulao with gravy.

Zafrani Kofta Coconut Pulao is my choice for Z in the final post for the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Z in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi
T for Tiranga Pulao
U for Ulava Charu Vegetable Biryani
V for Varhadi Aloo Bhat
W for Waghareli Khichdi
X for Xacuti Paneer Coconut Biryani
Y for Yakhni Vegetable Soya Pulao

PIN This Pulao for Later!

Step By Step Pictures for making Zafrani Kofta Coconut Pulao

How to make Rice for Zafrani Kofta Coconut Pulao

Wash and soak the rice for 20 mins.
Soak the saffron in warm milk.
First of all, heat a nonstick pan with thick coconut milk and water.
Finally, when the water starts to boil, add saffron and drained rice.
Continue cooking on low flame, till the rice gets cooked.
Cook over tawa till done.

For the Vegetables

Chop the vegetables and microwave with enough water for 10 mins. Keep it aside.

For Koftas

Microwave the vegetables and allow them to cool.
Grind the green chilies and add cooked vegetables and make a puree.
Transfer to a bowl, add ginger garlic paste, rest of the ingredients, and mix well.
Add flours and knead to a nonsticky dough. Grease your hands and make small balls.
Freeze for 15 mins and deep fry the balls.

Assembling the Zafrani Kofta Coconut Pulao

Heat a nonstick pan with ghee and temper with all whole spices.
Saute the onions, ginger-garlic paste, and green chilies.
Finally, when the onions are done, add the boiled vegetables, saute till it gets roasted well.
Divide the coconut rice into two portions.
Add one layer of cooked coconut rice over this.
Arrange the fried koftas over this.
Again layer the coconut rice and sprinkle ghee, roasted nuts, and mint leaves.
Cover with a lid and dum cook for 10 minutes over a tawa.

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Zafrani Kofta Coconut Pulao

Zafrani Kofta Coconut Pulao is a layered pulao with vegetable kofta and browned onions. This surely makes a wonderful dish for a weekend special lunch.

Course Dinner, Main Dish - Rice

Cuisine India

Keyword Zafrani Kofta Coconut Pulao

By Cook Method Stovetop

Occasion Holiday Special, Weekend Special

By Diet Kid Friendly

Author Srivalli

Ingredients

For the Rice

• 2 cup Basmati Rice
• 2 cup Coconut Milk
• 1.5 cups Water
• 1 tsp Ghee
• Few strands Saffron
• 2 tbsp Milk

For the Vegetables

• 1 cup Mixed Vegetables Carrot, Beans, Peas, Potato
• 1/2 tsp Salt

For the Rice

• 2 tsp Ghee
• 1 tsp Cooking Oil
• 1/2 cup Onions julienne
• 2 nos Bay Leaf
• 2 nos Green Chilies
• 1 tsp Ginger Garlic Paste
• 3 Cloves
• 2 Cardamom
• 1 inch Cinnamon
• Handful Mint Leaves
• Handful Coriander Leaves
• Salt to taste
• Handful Cashew Nuts
• Handful Almonds

For Koftas

• 1 cup Mixed Vegetables Carrot, Beans, Peas, Potato
• 3 tbsp Corn Flour
• 3 tbsp All Purpose Flour / Maida
• 2 to 3 nos Green Chilli
• 1 tsp Ginger Garlic
• 2 nos Bread Slices
• 1 tsp Red Chili Powder
• 1/2 tsp Cumin Powder
• Cooking Oil for deep frying

Instructions

Making the Coconut Rice

• Wash and soak the rice for 20 mins.
• Soak the saffron in warm milk.
• Heat a nonstick pan with thick coconut milk and water.
• When it starts to boil, add saffron and drained rice.
• Simmer till the rice gets cooked.
• Cook over tawa till done.

For the Vegetables

• Chop the vegetables and microwave with enough water for 10 mins. Keep it aside.

For Koftas

• Microwave the vegetables and allow to cool.
• Grind the green chilies and add cooked vegetables and make a puree.
• Transfer to a bowl, add ginger garlic paste, rest of the ingredients and mix well.
• Add flours and knead to a non sticky dough. Grease your hands and make small balls.
• Freeze for 15 mins and deep fry the balls.

Assembling the Pulao

• Heat a nonstick pan with ghee and temper with all whole spices.
• Saute the onions, ginger garlic paste and green chilies.
• When the onions are done, add the boiled vegetables and saute till it gets roasted well.
• Divide the coconut rice into two portions.
• Add one layer of cooked coconut rice over this.
• Arrange the fried koftas over this.
• Again layer the coconut rice and sprinkle ghee, roasted nuts, and mint leaves.
• Cover with a lid and dum cook for 10 minutes over a tawa.

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