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Kofta Pulao Recipe | Veg Kofta Pulao

Kofta Pulao Recipe

Kofta Pulao Recipe | Veg Kofta Pulao with detailed photos. Kofta Pulao is a rich and tasty dish of rice made with vegetables and deep-fried lauki (bottle gourd) koftas.

Do check our other Rice recipes-Paneer Fried Rice, Cheese Pulao, Narali Bhat


Ingredients


For Making Pulao

1 ½ cup of rice (any rice but not sticky), 1 medium-sized thinly sliced onion, 1 medium-sized capsicum thinly slice, 1 medium-sized tomato cut into small pieces, 1 cup cabbage finely chopped, ½  cup paneer cubes (cottage cheese), 1 teaspoon ginger-garlic paste, 1-inch cinnamon (dalchini), 2 clove (laung), ½ tsp black paper powder, 1 tsp red chili powder , ½ tsp turmeric powder, 1 tsp coriander powder, 1  tbsp vinegar.

For Making Kofta

2 cup bottle gourd peeled and grated, 1 cup all-purpose flour, 2 to 3 tbsp cornflour, 1 tbsp ginger-garlic paste, 2 tbsp green chili paste (or as per your taste), ¼ tsp black paper powder, Oil for frying and salt for taste.


Kofta Pulao Recipe


Preparation


1. Take 1 ½ cup of rice washed and soaked in water for 20 minutes. You can use any type of rice but make sure they didn’t sticky. 

2. After 20 minutes drain the rice and keep aside.

3. Finely chopped onion, tomato, capsicum, and cabbage.

4. Cut the paneer in cubes.


How to make Lauki Kofta


1. Rinse, peel, great, and squeeze the bottle gourd ( lauki). Take the 2 cups squeezed bottle guard in a separate bowl.

2. Add 1 tablespoon ginger garlic paste, 2 tablespoons green chili paste, and ¼ teaspoon black paper powder.

3. Now add 1 cup all-purpose flour (Maida),  2 tablespoon cornflour, and salt to taste. Mix all the ingredients properly. Don’t add water.

4. Heat the oil in kadhai or pan. Take a small portion of kofta batter and add into the oil ( don’t make koftas in round shape. It will not give crunchy texture).

5. Deep fry the Koftas on medium-high flame till they turn golden brown.

6. Koftas are ready to use.

Kofta Pulao lauki kofta


Making Pulao


1. In a  kadhai or pan add oil or ghee. When it becomes hot add 1-inch cinemom (Dalchini) an 2 cloves ( laung). You don’t need to add other spices for this recipe. 

2. Add thinly sliced onion and stir.

3. When the onion turns golden add finely chopped capsicum and 1 teaspoon ginger garlic paste and sauté well until the raw smell of ginger-garlic disappears.

4. Now add turmeric, red chili powder and coriander powder and stir.

5. Add finely chopped tomato and fry well.

6. After that add paneer cubes and mix them well.

7. Add soaked rice and mix it gently with the rest of the ingredients. Sauté rice for 2 – 3 minutes.

8. Add 3 cups of water in rice. You can add more or less water, it depends on the quality of the rice.

9. Add salt and cover the pan tightly with a lid. Cook the rice on low flame for about 15 to 20 minutes.

10. After 15 minutes remove the lid and add black paper powder and vinegar and mix it well and cover the pan until rice cooked properly.


How to make Kofta Pulao


1. Now heat the other pan with 2 tablespoon oil and add finely chopped cabbage. Stir fry the cabbage for 2-3 minutes on medium-high flame.

2. Once the rice gets cooked, add cabbage and Kofta into it (before adding cabbage and kofta check that the rice is cooked properly. if the rice is not cooked, add a little water and cover it again) and mix it well. Now cover the pan for 2 to 3 minutes.

Kofta Pulao Recipe

3. Finally, our Kofta Pulao is ready to serve.

Kofta Pulao Recipe


Suggestions for Kofta Pulao Recipe


1. You can add your choice of veggies in it.

2. If kofta batter looks runny add some all-purpose flour

3. Use any type of rice but do not use sticky rice.


Recipe Card for Kofta Pulao

Yield: 4 servings

Kofta Pulao Recipe

Kofta Pulao Recipe

Kofta Pulao is a rich and tasty dish of rice made with vegetables and deep-fried lauki (bottle gourd) koftas.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For Making Pulao

  • 1 ½ cup of rice(any rice but not sticky)
  • 1 medium-sized onion thinly sliced
  • 1 medium-sized capsicum thinly slice
  • 1 medium-sized tomato cut into small pieces
  • 1 cup cabbage finely chopped
  • ½ cup paneer cubes (cottage cheese)
  • 1 teaspoon ginger-garlic paste
  • 1-inch cinnamon (dalchini)
  • 2 clove (laung)
  • ½ tsp black paper powder
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp vinegar

For Making Kofta

  • 2 cup bottle gourd peeled and grated
  • 1 cup all-purpose flour
  • 2 to 3 tbsp cornflour
  • 1 tbsp ginger-garlic paste
  • 2 tbsp green chili paste
  • ¼ tsp black paper powder
  • Oil for frying and Salt for taste.

Instructions

Preperation

  1. Take 1 ½ cup of rice washed and soaked in water for 20 minutes. You can use any type of rice but make sure they didn’t sticky.
  2. After 20 minutes drain the rice and keep aside.
  3. Finely Chopped onion, tomato, capsicum, and cabbage.
  4. Cut the paneer in cubes.

Making Kofta for Pulao

  1. Rinse, peel, great, and squeeze the bottle gourd ( lauki). Take the 2 cups squeezed bottle guard in a separate bowl.
  2. Add 1 tablespoon ginger garlic paste, 2 tablespoons green chili paste, and ¼ teaspoon black paper powder.
  3. Now add 1 cup all-purpose flour (Maida),  2 tablespoon cornflour, and salt to taste. Mix all the ingredients properly. Don’t add water.
  4. Heat the oil in kadhai or pan. Take a small portion of kofta batter and add into the oil ( don’t make koftas in round shape. It not give crunchy texture).
  5. Deep fry the Koftas on medium-high flame till they turn golden brown.
  6. Kofta is ready to use.

How to make Pulao

  1. In a  kadhai or pan add oil or ghee. When it becomes hot add 1-inch cinemom (Dalchini) an 2 cloves ( laung). You don’t need to add other spices for this recipe.
  2. Add thinly sliced onion and stir.
  3. When the onion turns golden add finely chopped capsicum and 1 teaspoon ginger garlic paste and sauté well until the raw smell of ginger-garlic disappears.
  4. Now add turmeric, red chili powder and coriander powder and stir.
  5. Add finely chopped tomato and fry well.
  6. After that add paneer cubes and mix them well.
  7. Add soaked rice and mix it gently with the rest of the ingredients. Sauté rice for 2 – 3 minutes.
  8. Add 3 cups of water in rice. You can add more or less water, it depends on the quality of the rice.
  9. Add salt and cover the pan tightly with a lid. Cook the rice on low flame for about 15 to 20 minutes.
  10. After 15 minutes remove the lid from rice and add black paper powder and vinegar and mix it well and cover the pan until rice cooked properly.

How to make Kofta Pulao

  1. Now heat the other pan with 2 tablespoon oil and add finely chopped cabbage. Stir fry the cabbage for 2-3 minutes on medium-high flame.
  2. Once the rice gets cooked add cabbage and Kofta into it (before adding cabbage and kofta check that the rice is cooked properly. if the rice is not cooked, add a little water and cover it again) and mix it well. Now cover the pan for 2 to 3 minutes.
  3. Finally, our Kofta Pulao is ready to serve.

Nutrition Information

Yield

4

Amount Per Serving Calories 365Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 11mgSodium 825mgCarbohydrates 60gFiber 5gSugar 9gProtein 10g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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