Cheese Stuffed Chicken Kofta Pulao Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is budget-friendly.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers are milder and cheaper.

Prepare the cheese stuffing by combining shredded cheddar cheese, cottage cheese, 1/4 teaspoon garam masala powder, chopped cashew nuts, chopped pistachios, pomegranate seeds, 1 teaspoon chili paste, and salt in a mixing bowl.

Place the cheese mixture in the fridge to set.

In a mixing bowl, add 500 grams of chicken mince, ginger garlic paste, 1 teaspoon chili paste, 2 tablespoons finely chopped onion, 1/4 tablespoon garam masala powder, and salt. Mix thoroughly and marinate for 15 minutes.

Prepare cheese balls slightly smaller than a lime using the cheese mixture.

Oil your hands to prevent the chicken from sticking, take a larger portion of chicken mince, and stuff it with the cheese ball.

Heat 2 tablespoons of oil in a pan over medium flame and shallow fry the stuffed koftas for 2 minutes, turning to fry all sides.

Add 1/4 cup of water to the pan, cover, and cook for 10 minutes to ensure the chicken cooks through without drying out.

In a pressure cooker, heat 1 tablespoon of ghee and 1 tablespoon of oil. Add whole spices (bay leaf, cardamom, cloves, cinnamon, star anise, mace) and fry until they splutter.

Add ginger garlic paste, 1/2 finely chopped onion, and 1 tablespoon of chopped coriander leaves. Stir and add 2 tablespoons of water to prevent burning.

Add 3 tablespoons of yogurt, washed basmati rice, and water (1.5 cups of water for every 1 cup of rice). Add salt to taste and cover the cooker.

Cook on high flame for 2 whistles. After the pressure has released, add the koftas to the cooked rice and cover again.

Cook for an additional 2 minutes on medium flame before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens