Sadia Hussain
Sep 18, 2020
Rice with Daal and Koftas Recipe
This delicious rice with it's high protein and high fiber has everything going for it AND it's a one-dish meal so what more could you ask for? Ummm...maybe some chocolate brownies on the side?😋
It is more labor intensive compared to many of my other recipes but it's worth it. I freeze some of the prepared daal and koftas mixture to steam with rice on a day when I don't feel like cooking or have surprise guests.
If you want something filling, healthy and tasty, try this recipe. It's a complete, delicious meal with succulent koftas, earthy, whole masoor lentils, steaming basmati rice and a dollop of creamy yogurt on the side.
Rice with Daal and Koftas Recipe
Sadia Hussain
SERVES
6
TOTAL TIME
1 Hour 30 Minutes
INGREDIENTS
For the Kofta
1/2 kg/1 lbs ground beef
1 large onion, sliced and fried golden brown
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon salt or taste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
A handful of fresh mint leaves
For the Daal
250gm/1/2lb whole masoor lentils, washed and soaked 2 hours
For the Gravy
2 large onions, sliced and fried golden brown
2 tablespoons full fat yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons salt or to taste
1 tablespoon coriander powder
1 teaspoon garam masala powder
Ghee or oil for cooking
1 cup of water
Assembly
• 3 cups basmati rice
• 1 cinnamon stick for rice water (optional)
• 2 bay leaves for rice water (optional)
• A handful of fresh coriander, chopped
• A handful of mint leaves
• 3-4 green chilies
• 1 cup full fat milk, warmed
• 2 carrots, julienned and sautéed
• A handful of almonds, roasted
• A handful of raisins, sautéed
METHOD
In a blender, grind fried onions, garlic paste, ginger paste, salt, turmeric powder, garam masala powder and mint leaves to a smooth paste.
In a large bowl, mix paste with ground beef and make small koftas. Place in fridge.
In a large pot, boil the soaked lentils until just tender and still whole. Drain and set aside.
In a blender, grind fried onions, yogurt, garlic paste, ginger paste, salt, coriander powder and garam masala powder to a smooth paste.
In a large pot, heat ghee and fry paste for 5 minutes. Add 1 cup water and simmer for 5 minutes.
In a frypan, heat oil and deep fry koftas a few at a time for 2-3 minutes. Take out with a slotted spoon and carefully drop into the gravy.
Add daal to the pot with koftas and gravy, cover and cook on low heat for 20 minutes.
In a large pot, boil rice with salt, cinnamon stick and bay leaves, (optional). Once boiling, rice should cook for 4- 5 minutes until the grains are a little more than half cooked. Keep and eye that the rice should not boil until fully cooked and soft or it will be mushy when mixed with the daal and koftas.
Drain rice and set aside in colander for 10 minutes to allow all the water to drain out. You should have long grains of unbroken rice.
In a large pot, layer half the rice, layer the daal and koftas mixture, layer fresh coriander, mint leaves, chilies, top with the remaining rice.
Pour milk over the rice, lay a wet tea towel or wet paper towels on top of the rice, cover pot with foil and then with the lid of the pot.
Steam the rice, daal and koftas for 1 hour on low heat.
Gently mix the rice with a large, flat spoon or a saucer, being careful not to mash the rice, daal or koftas.
Garnish with carrots, almonds and raisins.
Tips and Bits
I fry a big batch of onions, store in freezer bags and use as needed. It cuts time for long-process recipes like this.
Roast and grind coriander seeds to a powder. Store in an airtight container.
Make garam masala powder by roasting and grinding crushed cinnamon sticks, whole cumin, crushed bay leaves, cloves, whole black peppercorns, cardamom pods, crushed whole nutmeg (optional) and star anise (optional). Store in an airtight container.
Make the daal and koftas mixture several days before and store in an airtight container in the fridge. Steam with rice when ready to eat.
Liked this recipe?
0