Kofti pulao| Moti Pulao| Dawat Special l Easy&Delicious recipe by Kitchen with Mom

#köfte #pulao #dawat #special #desighee #topping #easy #delicious #recipe #dawat #special #enjoy #familytime Kofta Biriyani Lukhnow style👇    • Kofta Biriyani | Lucknow style Beef kofti ...   A delicious, aromatic Pakistani-style Kofti Pulao (Moti Pulao) made with juicy beef koftay, long-grain basmati rice, whole spices, and a rich desi ghee topping. Perfect for dawat and family dinners! Dawat Special Homemade Serves 5–6 Ingredients For the koftay (motiyan) Beef mince — 600 g Onion — 2 medium , finely chopped Ginger-garlic paste — 2 tsp Garam masala — ½ tsp Salt — to taste Roasted gram flour (besan) — 2 tbsp Fresh coriander — 2 tbsp For the pulao Basmati rice — 750 g (soaked for 30 minutes) Beef or chicken stock — approximately 1 litre, adjusted for the rice and cooking pot Onion — 2 medium, sliced Ginger-garlic paste — 1 tbsp optional Whole spices — 1 cinnamon stick, 4 cloves, 4 green cardamoms, 1 black cardamom and 1 tsp cumin seeds Black peppercorns — 8–10 Salt — to taste Desi ghee — 3–4 tbsp Fresh coriander and mint — for garnish optional Method Fresh Raw Beef/chicken mince Small Mini Meatballs in Plate Holding with Hand Kofta or Kofte. 1. Prepare the motiyan Mix mince with onion, ginger-garlic paste, green chilli, besan, garam masala, coriander, and salt. Shape into small, smooth round balls. Fried beef meat balls " kofta " in a black frying pan, Egyptian cuisine, halal food 2. Cook the koftay Heat a little oil and gently brown the koftay. Remove and set aside. Handle carefully so the meatballs retain their shape. Yakhni Pulao Recipe: Step by Step Recipe for Mutton Yakhni Pulao - Yummefy Recipes 3. Prepare the pulao masala Heat oil, fry sliced onions until golden, and add whole spices and ginger-garlic paste. Pour in hot stock, add salt, and bring to a boil. 4. Cook the rice Add soaked and drained rice. When the stock is nearly level with the rice, gently add the koftay. Cook until most liquid is absorbed. 5. Desi ghee topping and dum Warm 3–4 tablespoons of desi ghee and drizzle over the rice. Cover tightly and cook on very low heat for 15–20 minutes, until the rice is fluffy and the koftay are cooked through. Special desi ghee topping For a restaurant-style finish, heat 2 tablespoons of desi ghee and lightly fry some sliced almonds, raisins, and golden-brown onions. Pour over the pulao just before serving, with fresh coriander and green chillies. Kitchen with Mom tip: Use hot, well-seasoned stock and avoid stirring the rice repeatedly. This keeps the grains long and separate and the motiyan intact. Serve hot with mint raita, salad, and shami kebabs. Enjoy your homemade Kofti Pulao / Moti Pulao! 🍽️.