This is my self innovated recipe, for which I got first prize in Lufthansa Cook And Fly contest. Organised by Lufthansa Airline and Hotel Leela. This recipe is included in the Menu of Lufthansa Airline.
Recipe Tags
Non-veg
Medium
Dinner Party
Fusion
Boiling
Frying
Sauteeing
Main Dish
Ingredients Serving: 4
For the Koftas: Chicken mince 300 gms
Boiled eggs and Green Chillies 2 each
Green Coriander 1 bunch
Green cardamom powder and Yellow chili powder 1 to 2 tsp
Refined flour 1 tsp
Raisins 25 gms
Cashew nut 20 gms
Silver leaf 2
Salt as per taste
For the Gravy: Ginger 20 gms
Garlic 15 gms
Green Chilly 2-3
Soaked and blanched almond paste 50 gms
Sour Cream and Saffron soaked in milk 100 ml each
Desi Ghee 3 tbsp
Kewra Jal 1 tsp
Sweet spice Powder and Yellow Chili Powder 1 to 2 tsp
Bay Leaf 1
For the Rice: Basmati Rice 1 cup
Mawa & Pistachio 5 tsp
Cardamom 2
Nutmeg a Pinch
Water and Milk 1 cup each
Instructions
For koftas: Mash 2 boiled and crushed eggs, add salt, chopped green chili, green coriander and chopped cashew nuts and raisins.
Grind the chicken mince and add salt, yellow chilly powder, cardamom powder, refined flour, one egg white, ginger garlic paste. Mix well. Prepare round balls and put stuffing in the centre. Poach them in boiling water in an aluminium foil for 5 to 6 minutes ona high flame.
For the gravy: Heats a heavy bottomed pan, add 3 tbsp of desi ghee, bay leaf, ginger garlic paste and cook till done. Add the almond paste, green chilies and cook till the ghee separates.
Add milk or chicken stocks and cook till it thickens. Add salt, yellow chilly powder, green cardamom powder, sweet spice powder, soaked kesar and when the desired consistency is reached add sour cream and kewra jal.
Boil the rice with half water and half milk, cardamom, nutmeg. Drain the excess water. In a pan add 1 tbsp desi ghee, rice, grated Mawa, chopped pistachios and a little bit of kesar.
On another pan, add 1 tsp deshi ghee, 1 tsp sugar, carrots (juliennes) and a pinch of nutmeg. Serve hot Mawa Pulav with caramelized carrot and decorate the koftas with silver leaf and fresh mint leaf.
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For koftas: Mash 2 boiled and crushed eggs, add salt, chopped green chili, green coriander and chopped cashew nuts and raisins.
Grind the chicken mince and add salt, yellow chilly powder, cardamom powder, refined flour, one egg white, ginger garlic paste. Mix well. Prepare round balls and put stuffing in the centre. Poach them in boiling water in an aluminium foil for 5 to 6 minutes ona high flame.
For the gravy: Heats a heavy bottomed pan, add 3 tbsp of desi ghee, bay leaf, ginger garlic paste and cook till done. Add the almond paste, green chilies and cook till the ghee separates.
Add milk or chicken stocks and cook till it thickens. Add salt, yellow chilly powder, green cardamom powder, sweet spice powder, soaked kesar and when the desired consistency is reached add sour cream and kewra jal.
Boil the rice with half water and half milk, cardamom, nutmeg. Drain the excess water. In a pan add 1 tbsp desi ghee, rice, grated Mawa, chopped pistachios and a little bit of kesar.
On another pan, add 1 tsp deshi ghee, 1 tsp sugar, carrots (juliennes) and a pinch of nutmeg. Serve hot Mawa Pulav with caramelized carrot and decorate the koftas with silver leaf and fresh mint leaf.
INGREDIENTS
SERVING: 4
For the Koftas: Chicken mince 300 gms
Boiled eggs and Green Chillies 2 each
Green Coriander 1 bunch
Green cardamom powder and Yellow chili powder 1 to 2 tsp
Refined flour 1 tsp
Raisins 25 gms
Cashew nut 20 gms
Silver leaf 2
Salt as per taste
For the Gravy: Ginger 20 gms
Garlic 15 gms
Green Chilly 2-3
Soaked and blanched almond paste 50 gms
Sour Cream and Saffron soaked in milk 100 ml each
Desi Ghee 3 tbsp
Kewra Jal 1 tsp
Sweet spice Powder and Yellow Chili Powder 1 to 2 tsp
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