Ingredients
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1 cup For the Saffron Rice - Kohinoor Classic Gold Basmati Rice (pre-soaked)
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1.5 tbsp ghee
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Kesar (saffron) soaked in warm water
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A pinch of salt
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1/2 cup For the Koftas - crumbled paneer
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2 medium potatoes (boiled and mashed)
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1 tsp ginger-garlic paste
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Crushed black pepper to taste
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Salt to taste
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1 tbsp corn flour
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Oil for deep-frying
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1 tbsp + 2 tsp For the Afghani Gravy: oil
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1 tsp jeera (cumin seeds)
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Khada masala: 3 bay leaves, 2-3 cardamom pods, 1 small piece cinnamon, 3-4 cloves
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2 medium onions (sliced)
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5-6 garlic cloves
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2-3 green chilies
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1 small piece ginger
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10-15 cashew nuts
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1/2 cup yogurt (dahi)
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Small bunch of fresh coriander (with stems)
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2 tsp coriander powder
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A pinch of turmeric powder
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1/2 tsp garam masala
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Water (as required to adjust consistency)
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Kasuri methi
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Salt to taste
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Fresh cream (for garnish)
About
Impress your family and friends this Diwali with this royal- Saffron Rice with Afghani Kofta Curry ! I made this rich, aromatic dish using Kohinoor Classic Gold Basmati Rice—the 2-year naturally aged extra-long grains pair so beautifully with the soft paneer-potato koftas and creamy, mild gravy.
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Nutrition
This dish offers a wonderful balance of complex carbohydrates from basmati rice, protein from paneer and yogurt, and healthy fats from cashews and ghee.Estimated nutritional values (Assuming 4 servings total):
* Calories: ~480 kcal per serving
* Protein: 12g per serving
* Carbohydrates: 55g per serving
* Fat: 24g per serving
* Fiber: 5g per serving
Steps
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1
Done
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Cook 1 cup pre-soaked Kohinoor Classic Gold Basmati Rice, drain the water, and let it cool. In a kadai, heat 1.5 tbsp ghee. Add the cooked rice, turn off the heat, sprinkle soaked kesar water and a pinch of salt, then mix gently. Set aside. |
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2
Done
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In a mixing bowl, combine crumbled paneer, mashed potatoes, ginger-garlic paste, crushed black pepper, salt, and corn flour. Mix thoroughly and shape into smooth kofta balls. Deep-fry in hot oil on medium flame until golden brown. Keep aside. |
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3
Done
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Heat 1 tbsp oil in a pan. Add jeera and whole spices (bay leaves, cardamom, cinnamon,cloves). Once aromatic, add sliced onions, garlic cloves, green chilies, ginger, cashews, and a pinch of salt. Fry on medium flame until the onions and cashews turn golden. Add 1/4 cup water, turn off heat, and let the mixture cool down completely. |
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4
Done
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Transfer the cooled mixture to a blender jar. Add yogurt, fresh coriander with stems,coriander powder, turmeric powder, and garam masala. Blend into a smooth paste. |
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5
Done
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Heat 2 tsp oil in a pan, pour in the blended paste, and adjust consistency by adding a little water. Season with salt to taste, sprinkle kasuri methi, and let it cook on medium flame until it reaches a boil. |
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6
Done
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6. Add the prepared koftas to the bubbling gravy, stir gently, and let it simmer on low flame for 5 minutes so the koftas absorb all the creamy flavors. Garnish with fresh cream and serve hot alongside the fragrant Saffron Rice! |
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7
Done
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Zero-Waste & Substitutes * Zero-Waste: Don't discard the fresh coriander stems—they are blended directly into the gravy paste to deliver maximum fresh flavor, aroma, and vibrant color. You can also save vegetable peelings in your freezer to make a quick homemade broth for future rice dishes. * Substitutes: If paneer isn't available, firm tofu works wonderfully for the koftas. If you want a nut-free option for the gravy, swap the cashews for soaked melon seeds (magaz) or poppy seeds (khas khas) to maintain that rich, thick texture. |
