Koftas and Saffron Rice
These spiced koftas with fluffy saffron rice are great for when you want something special for dinner – and the whole dish can be made in one pot. The meat koftas are freezer-friendly too; see tip at the end of the method for details.
Introduction
This dish brings together tender spiced koftas and fragrant rice, all cooked in one pan for ease and full-on flavour. The saffron, lemon and gentle spices make it feel special, while the one-pan method means less washing-up – ideal for when you want something hearty without the mess.
Ingredients
| For the koftas | |
|---|---|
| 1 small | onion, grated |
| 500g | minced lamb or beef |
| 3 | garlic cloves, minced |
| 1 | green chilli, finely chopped |
| 2 tbsp | chopped fresh coriander |
| 2 tbsp | breadcrumbs |
| 1 tsp | Kashmiri red chilli powder |
| 1 tsp | ground coriander |
| 1 tsp | ground cumin |
| ½ tsp | garam masala |
| ½ tsp | black pepper |
| 1 tsp | salt neutral oil, for frying |
| For the rice | |
| 2 tbsp | ghee |
| 1 | onion, finely chopped |
| 3 | garlic cloves, minced |
| 400g | basmati rice, soaked for 1 hour, then drained |
| 8–9 | saffron strands, soaked in a glass with 2 ice cubes |
| 800ml | vegetable stock |
| juice of ½ | ½ lemon |
| 1 tsp | salt, or to taste |
| To serve | |
| 1 tbsp | chopped fresh coriander |
| 1 tbsp | fresh pomegranate seeds |
| salad |
Method
Start with the koftas. Place the grated onion in a muslin cloth or clean tea towel and squeeze out the excess juice. Place the onion in a bowl along with the remaining kofta ingredients (except the oil) and mix well until fully combined. Cover and leave to marinate for at least 30 minutes.
Shape the mixture into small meatballs.
Heat a little oil in a large sauté pan over a medium heat and fry the koftas in batches until golden on the outside. It isn’t necessary to cook them all the way through as they’ll finish cooking with the rice. Remove with a slotted spoon to a plate and set aside.
To the same pan, add the ghee and sauté the chopped onion for 3–4 minutes until softened. Add the garlic and cook for another
minute until fragrant.
Add the soaked drained rice and saffron along with the melted ice, then pour in the vegetable stock and squeeze in the lemon juice. Season and stir. Bring to the boil, then reduce to a simmer, cover and cook for 5–6 minutes until the top of the rice begins
to appear and some of the liquid has been absorbed.
Carefully place the koftas over the rice in a single layer, then reduce the heat to the lowest setting, cover with a tight-fitting
lid and simmer for 10 minutes.
Turn off the heat and let it rest, covered, for a final 10 minutes to allow the steam to finish cooking the rice and meatballs.
Fluff the rice gently, sprinkle with fresh coriander and pomegranate seeds, and serve hot with salad.
TIP: Freeze the meatballs after shaping by arranging them in a single layer on parchment paper. Once solid, transfer to a ziplock bag. Cook straight from frozen, continuing from step 3.
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