This is another recipe that just was created with ’left-overs’ but I have regularly made it and family and guests do enjoy it.
Ingredients
- 10oz canned chick peas drained
- 2 mugs rice
- 1lb lamb/beef mince
- 2oz grated onion
- 1 tsp red chillie powder (optional)
- 2 tbs freshly sliced green coriander
- 1 tsp salt
- 1 tsp garam masala
- 1 egg
- SWITCH ON OVEN TO A LOW SETTING
- For rice
- 4 tbs oil 2 oz finely sliced onion
- 1 tsp whole cumin
- 1 tsp salt
- 3.5 mugs water
Method
- Wash the rice in 2 or 3 changes of water and soak in warm water for 1 hour, or cold water for 2 hours.
- Put the mince in a bowl, add the onion, chillies, coriander, salt and garam masala and egg. Mix well, divide mixture into 12 small balls (koftas).
- Put the koftas in a non-stick frying pan and sauté without oil on a medium heat for 10 mins, switch off and cool.
- Put the oil in a medium sized saucepan, heat, add the sliced onion and fry until dark brown add the cumin fry for 30 secs and add the measured water.
- Drain the rice in a sieve and discard the water.
- Add the sauted koftas, chick peas and drained rice, add salt, bring to the boil and cook uncovered on medium heat until ‘holes’ appear in the rice (or water is nearly dry), cover tightly with a lid and cook on lowest setting on stove top for final 10mins.
- Or finish cooking in the pre-heated oven on a low setting for the last 15mins.
Gently remove with a fish slice onto a large serving platter. Accompany with cucumber raita or boondi raita and/or lime pickle.
