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    Home » Rice, Noodles and Pasta » Zafrani Kofta Coconut Pulao

    Zafrani Kofta Coconut Pulao

    Published: Apr 30, 2019 · Modified: Oct 5, 2020 by Srivalli · 10 Comments

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    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.

    Its been a wonderful month long cooking for the Biryani / Pulao/ Khichdi Festival. I started cooking only by 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. Whereas 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. Guess I should avoid making any rice dish for a while.

    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. Maybe sometime later.

    Coming to today's dish, this Zafrani Kofta Coconut Pulao is a rich dish that is not spicy and mildly flavored pulao which requires a 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!Zafrani Kofta Coconut Pulao

    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 for Later!How to make Zafrani Kofta Coconut Pulao

    Step By Step Pictures for making Zafrani Kofta Coconut PulaoCoconut Rice

    Making Vegetable Kofta 1 Making Vegetable Kofta 2 Making Zafrani Kofta Coconut Pulao Zafrani Kofta Pulao

    Zafrani Kofta Coconut Pulao

    Ingredients Needed:

    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 Chillies
    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

    For the 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 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 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.

    Zafrani Vegetable Kofta Pulao

    Zafrani Kofta Coconut Pulao
    Print Pin

    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.
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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    Previous Post: « Yakhni Vegetable Soya Pulao
    Next Post: A to Z Biryani / Pulao / Khichadi Recap ~ Mega Marathon BM#99 »

    Reader Interactions

    Comments

    1. vaishalisabnani says

      April 30, 2019 at 6:53 am

      What a great series , you rock Valli ! It is not easy to make 52 rice dishes in such a short time , but you are a rock star ! Kudos !
      The Zafrani kofta pulao looks yum , I like the addition of coconut milk in it , it’s a added flavour . I am sure we shall like a Biryani like this , will try it on one of the coming sundays .

      Reply
    2. Suma Gandlur says

      April 30, 2019 at 7:32 am

      Koftas and coconut milk cooked rice make the dish a fabulous pulao. It looks like the first time you were not prepared for a BM but you ended up cooking 52 dishes anyway. 🙂 Enjoyed the recipes in your series at both the blogs.

      Reply
    3. Kalyani says

      April 30, 2019 at 1:59 pm

      52 dishes over 26 days, and two blogs + commenting and managing BM - So much to learn everyday ! this zaffrani pulao with coconut flavour must be amazing esp with the texture from kofta !!

      Reply
    4. harini says

      May 02, 2019 at 7:42 pm

      OMG ! what a superb dish to end this series, Valli. Kudos to all your efforts of cooking 52 dishes. The use of koftas in a pulao is very interesting.

      Reply
    5. Sushma Pinjala says

      May 02, 2019 at 11:57 pm

      Wow such an innovative dish Valli. Zafrani kofta coconut pulao sounds full of yummy flavors.

      Reply
    6. FoodTrails says

      May 07, 2019 at 11:56 pm

      Very interesting and a lovely dish for the finale.. Loved this one to the core and soon will make it for weekend brunch.Superb share..

      Reply
    7. gayathriraani says

      May 09, 2019 at 7:03 am

      What an amazing biryani to end the series. Only you can manage to do 52 dishes Vallu. Kudos. The coconut milk adds so much flavour and richness to the rice and those koftas look fantastic.

      Reply
    8. Renu Agrawal Dongre says

      May 21, 2019 at 9:13 pm

      The best recipe in this series. Love the koftas and the generous topping of nuts.

      Reply
    9. srividhya says

      May 22, 2019 at 10:29 pm

      Everytime I see your post, I am amazed. Kofta with zafrani pulao - simply wow. What a great way to end this series.

      Reply
    10. Simply Tadka says

      June 03, 2019 at 4:56 pm

      I always hats off you for your uncommandable job such as 52 blogpost, so many behind task to manage everything and comments all done on time...
      This recipe looks so innovative and colorful... love it.

      Reply

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