Recipe: Kofta Pulao a-la-Instant Pot (Indian chicken meatballs + rice pilaf)
Photo credit: Rinku Bhattacharya
If you don't know, now you know: Indian cuisine slides in second after Mexican as my favorite. And it wasn't until I purchased my Instant Pot AND came across the cookbook, Instant Indian, that I dipped my toe in to cooking Indian food at home. While I've got Mexican recipes down pat, whipping together a homemade biryani or lamb curry has always just seemed...super intimidating.
Upon skimming through the recipes in Instant Indian, the Kofta Pulao (which loosely translates to 'chicken meatballs and rice pilaf') really caught my attention: Its method read with ease - the ingredient list wasn't too long or overwhelming - and the dish just sounded incredibly flavorful, hearty and delicious. An entree that I could plate alongside a colorful salad and enjoy with a crisp glass of white wine (or three).
Since my initial attempt, I have made this recipe time and time again, though have amended the original/author's version my own twists (such as cutting down the amount of fat, subbing water with chicken broth for more flavor and, when I can’t find ground chicken, I use turkey!). I also recommend making this recipe over a two-day span, starting with the meatball mixture on day one, and cooking everything on day two. However, if you don’t have the time - no big deal!
This recipe is a huge crowd pleaser and even receives high praise from my Indian, Pakistani, and Bangladeshi cronies!
*Good-to-have items on-hand ahead of cooking
Medium-sized mixing bowl with lid (or foil) for the meatballs
Cookie sheet (for the raw pre-formed meatballs)
Small bowl (for the sauteed onions)
Dinner-sized plate (for the par-cooked meatballs)
Fork
Serving platter or storage container for the finished product
Serving spoon
Ingredients
Makes about 4 portions (2 servings with 5 balls and 2 with 4 balls)
Meatballs
If at all possible, make these one day prior to cooking for awesome flavor development!
1 pound ground chicken OR turkey
2 tablespoons grated ginger (original recipe calls for freshly-ground, but I used the stuff in the jar)
1 clove minced garlic
1 teaspoon garam masala (if you absolutely cannot find this, just omit - it won’t destroy the recipe)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 jalapeno, chopped (seeds and pith removed) OR 1 tablespoon pickled jalapeno, chopped
1 teaspoon salt
1 tablespoon lemon or lime juice
1 egg, beaten
1.5 tablespoons cornstarch
Rice
2 tablespoons EVOO (extra virgin olive oil), separated to 1 tablespoon each
1 sweet white onion, thinly sliced
1/4 cup white wine
1 cup basmati or Texmati rice
1/2 cup fresh cilantro, chopped (if you loathe cilantro, you can sub in fresh mint)
1 stick cinnamon
2 bay leaves
1 1/4 cup chicken broth
Method
Place the ground chicken or turkey, ginger, garlic, garam masala, cumin, coriander, jalapeno and salt in a bowl and mix together.
Add in the lemon or lime juice, beaten egg and cornstarch.
Blend together.
Cover the mixture and store in fridge until you are ready to make the entire recipe the next day OR if you don’t have time, proceed to “Day-of,” below:
Day-of
On a cookie sheet, form poultry mixture in to 1" meatballs (mixture makes about 18 meatballs).
Turn the IP (Instant Pot) to the Sauté mode and add 1 tablespoon of the oil. When the oil warms, add in the onion and season with salt and pepper, to taste. Sauté for approximately 8 minutes, until the onion softens, wilts and turns pale golden. When done, remove from IP and set aside in a separate bowl.
Grab a dinner-sized plate and set it next to the IP.
Add the other tablespoon of oil in to the IP. Working in batches, gently add in the meatballs and let them cook for 2 minutes per side taking care not to stir them (my IP can hold approximately 5-6 balls, comfortably, for cooking). Use a fork to flip them over to the other side - it’s much easier than a spatula!
Set the par-cooked balls on the dinner-sized plate as you cook the remaining.
When all meatballs have been cooked, deglaze the IP with the white wine, stirring frequently to lift all of the yummy bits on the bottom of the pot, for approximately 3 minutes.
Return the meatballs to the IP, lining the bottom of the pot. Note that you may have to stack a few balls on top of each other if you have a smaller IP like mine!
Return the onions to the IP atop the meatballs. Add in the rice, mint, cinnamon stick and bay leaves with the chicken broth.
Close the lid and turn on the Rice setting (it automatically will set for 14 minutes). When cooking time is complete and the IP beeps, set a timer for 8 minutes, then use quick release push valve for any residual pressure.
Open the lid and remove the cooked dish from the IP.
Carefully, so as not to break any, remove the meatballs one by one to a serving platter or storage container.
When all the balls have been removed, discard the bay leaves and cinnamon stick from the rice. Stir the rice together to incorporate all ingredients.
Pour rice next to the meatballs in a serving platter or in a storage container.
Serve immediately or savor later!
*This recipe freezes well, too!
...
Until we eat again,
Lindsay, The Lunch Belle