Yogurt Marination: Mix yogurt, garam masala, cumin powder, crushed red chili and slit green chilies in a bowl and keep aside for later use.

Kofta Marination: Dry roast the gram flour until fragrant. Keep aside to cool down to room temperature.

Chop onion, green chilies and fresh coriander in a chopper. The mixture should be chopped and not blended into a paste.

Transfer to a mixing bowl.

To the same bowl, add chicken mince, ginger paste, garlic paste, salt, red chili powder, garam masala, coriander powder, cumin powder and the roasted gram flour.

Mix well, cover and allow to marinate for 30 minutes.

After 30 minutes, shallow fry on high flame until the meatballs are cooked on the outside (2-3 minutes). Take out and keep aside. We will cook them later with rice.

To cook the rice, heat oil in a pot and add onions.

Fry until golden brown. Take half of the onions out on a plate and keep aside.

To the remaining onions, add ginger and garlic paste. Sauté until raw smell is gone.

Now add tomatoes, cumin seeds, black peppers, cinnamon sticks, bay leaves, cloves, green cardamoms, black cardamoms and salt. Mix, cover and cook on low until the tomatoes are soft and mushy.

Add “yogurt marination” and mix. Cover and cook until the gravy is thick again and oil is released from the gravy.

Add fried koftay, mix and add 6 cups of water.

Allow to boil for 5 minutes or until the koftas are fully cooked.

Add the drained rice, coriander leaves and mint leaves.

Cover and cook the rice on high until all the water has evaporated.

Top with fried onions.

Put on dum for 10-12 minutes.

Pulao is ready. Enjoy!