Jheengay Aloo K Kofta With Rice Recipe

Welcome your guests to the dining table with this amazing Jheengay Aloo K Kofta With Rice. It is prepared with mere dedication and can definitely please your taste buds. Find the required ingredients and method to prepare it online on this page.

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mehnaz from karachi
Ingredients
  1. • 6 potatoes, boiled
  2. • 20 baby prawns, shelled and deveined
  3. • 250 gm refined flour (maida)
  4. • 2 eggs
  5. • 2 Tbsp parmesan cheese
  6. • Salt to taste
  7. • 1 tsp black pepper powder
  8. • 2 Tbsp brown elephant garlic, chopped
  9. • 1 tsp red chilli, crushed
  10. • 1 tsp coriander powder
  11. • 2 Tbsp chaat masala
  12. • 1 tsp green cardamom powder
  13. For Sauce:
  14. • 2 onions
  15. • 2 Tbsp ginger paste
  16. • 1 ltr prawn stock
  17. • Salt to taste
  18. • 1 tsp coriander powder
  19. • 10 medium prawns (40-50g per prawn)
  20. For Tamarind Rice:
  21. • 1 onion
  22. • 1 Tbsp cumin seeds
  23. • 5 Tbsp tamarind paste
  24. • 300 gm basmati rice, soaked beforehand
  25. • 5 large lemons
  26. • 1/2 bunch fresh soya (dill)
  27. • 6 thai red chillies
Method
  • 1. Mash the boiled potatoes, and chop the baby prawns.
  • 2. Add these two, refined flour, eggs, brown garlic, parmesan cheese, salt, black pepper, red chilli powder, coriander powder, chaat masala, green cardamom powder and make a dough.
  • 3. Make koftas of this mixture. Serve with tamarind rice.
  • For Sauce:
  • 1. Put oil in a saucepan and saute onion, ginger paste, prawn stock, salt, coriander and reduce.
  • 2. Then saute the medium size prawns in it.
  • For Rice:
  • 1. Saute onion, then put cumin and tamarind paste and soaked rice.
  • 2. Saute and then put water and leave till cooked.
  • 3. Add lemon juice for tanginess and dill leaves for flavour.
  • 4. Add a few chopped thai red chillies.
Reviews & Discussions

It becomes the way which I make kabab normally. I like prouns but in the summer it is not suitable.

  • Junaid, Lahore
  • Wed 15 Apr, 2015