1st Step – for the Koftas/Meatballs :
-750 grams mince meat (Either chicken or beef), double minced, washed and drained dry of all water.
-1 teaspoon garam masala
-1-1/2 teaspoon poppy seeds (substitute with 8 cashewnuts if not available)
-1 tablespoon desiccated coconut
-1 tablespoon gram –roasted and ground
-1 large onion ground
Add above to the meatballs and marinate for 15-20 minutes. Then add 2 bread slices soaked in 2 tbsps of milk, squeezed dry and added to meatballs. Add 1-1/2 teaspoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon chilly powder, 1 teaspoon all spice powder, 1 tablespoon curd, chopped green coriander, 2/3 green chillies chopped very fine, chopped mint leaves. Mix and form balls.
Take a pan that will accommodate all the meat balls in one layer. From the above mix -I got about 42 meatballs.
In the pan add little oil and add the ginger garlic paste and fry for a minute or two. Then add 1-1/2 teaspoon chilly powder, 1-1/2 teaspoon coriander powder, 1 teaspoon roasted jeera powder, ½ cup fried onions (slice onions and deep fry till brown), 3-4 tomatoes chopped fine. Fry all till you get a thick masala. Season with salt and add any other spices if you need it more spicy. Add the meat balls in a single layer, cover and let the balls cook till they are done. Say 15-20 minutes. Do not stir the meatballs or they will break. When done garnish with garam masala powder (1 teaspoon) and keep aside.
2nd Step – for the Curd Mixture :
-Take 1-1/2 cup thick curds. Add a pinch of yellow colour, ¼ teaspoon nutmeg powder, ¼ teaspoon mace, ¼ teaspoon cardamom powder, a handful of plump currants, a small bunch of green coriander leaves and mint leaves, chopped fine, few green chillies, salt to taste. Mix and keep aside.
3rd Step – for the Rice
½ Kg rice – boil with salt, bay leaves, few cardamoms. Boil till ¾ done…. drain in a colander, fluff it up and keep aside.
In a large pan add a layer of rice, top with the meatballs (which will have a thick masala by now); layer with curds mixture, then some fried onions and another layer of rice. Add little ghee or butter, dotted here and there on the top layer of rice. Keep on a slow simmer for ½ an hour on a tava or keep in a hot oven for 30 minutes, till the rice grains are cooked. Garnish with the crispy fried onions, chopped coriander/mint leaves and serve hot with a raita and green salad of your choice.