Name: Double Decker Onion Fiesta recipe by Neha Pahilwani at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: For Brown Pulao:; Rice 1 cup washed and soaked; Onion 1 medium thinly sliced; Green chillies 1-2 finely chopped; Bay leaf 1; Black Cardamom 1; Cinnamon 1/2"; turmeric a pinch; coriander powder 1 tsp; Garam masala powder 1/4 tsp; Salt to taste; Water 2 cups or more depending on the rice quality; oil for cooking; For minceballs (koftas):; Onion small 1/2 finely chopped; 250g mutton mince finely ground; Turmeric 1/2 tsp; Coriander powder 2tsp; Red chilli powder 1/4 to 1/2tsp; Garam masala powder 1/2 tsp; Garlic ginger paste 2 tsp; A few sprigs of coriander leaves; Salt to taste; A little oil as well as water to apply on hands; For kofta gravy :; Onions 2 medium size thinly sliced; Tomato medium size chopped; Green chillies 1 to 2 chopped; Bay leaf 1; Green cardamom 2

ABOUT Double Decker Onion Fiesta RECIPE

This is a two in one dish involving two stages. First stage is to cook the onion pulao and second stage involves preparing mince meat balls(koftas) and its onion based gravy. Though a lot of hard work but the grandeur of this dish is unbeatable.

Ingredients Serving: 4

For Brown Pulao:
Rice 1 cup washed and soaked
Onion 1 medium thinly sliced
Green chillies 1-2 finely chopped
Bay leaf 1
Black Cardamom 1
Cinnamon 1/2"
turmeric a pinch
coriander powder 1 tsp
Garam masala powder 1/4 tsp
Salt to taste
Water 2 cups or more depending on the rice quality
oil for cooking
For minceballs (koftas):
Onion small 1/2 finely chopped
250g mutton mince finely ground
Turmeric 1/2 tsp
Coriander powder 2tsp
Red chilli powder 1/4 to 1/2tsp
Garam masala powder 1/2 tsp
Garlic ginger paste 2 tsp
A few sprigs of coriander leaves
Salt to taste
A little oil as well as water to apply on hands
For kofta gravy :
Onions 2 medium size thinly sliced
Tomato medium size chopped
Green chillies 1 to 2 chopped
Bay leaf 1
Green cardamom 2
Cinnamon 1/2" piece
Turmeric 1/4 tsp
coriander powder 1 tsp
Red chilli powder 1/4 to 1/2 tsp
Garam masala powder 1/4 tsp
Salt to taste
oil for cooking
Water around 2 cups
chopped coriander leaves for garnishing

Instructions

For Brown Pulao--
Take a vessel and heat around 3 tbsp oil
Tip in whole spices- bay leaf, cardamom and cinnamon.
Add the sliced onions and saute on medium flame till onions turn brown.
Once onions are brown, add required amount of water. Be very careful at this stage. Even a few seconds delay can burn the onions
Then add green chillies, coriander powder, garam masala and salt according to taste.
Lastly add the rice and cook on medium to slow flame till rice is cooked.
Keep on dum for ten minutes
For the Gravy:
Heat a little oil in a cook pot.
Tip in the whole spices.
Saute onions till pinkish and add a quarter cup of water Put off flame and set aside for the koftas.
For Koftas:
Clean and drain water from mince.
Make a smooth paste of onions, chilli and coriander leaves.
Add this paste and dry spices mentioned to the mince and mix nicely.
Dab hands with oil and a little water and quickly form round smooth balls
Final Stage:
Add these koftas into the onions gravy along with chilli and a little ginger garlic paste.
Add the spice powders except garam masala powder
Add the tomatoes too.
Saute the koftas with onions till brown adding a little water time to time
Handle koftas gently lest they might split.
Once koftas are nicely browned add around a a cup and a half of water.
Sprinkle garam masala powder.
Simmer on medium to low flame for around 40 minutes
Serve the koftas with onion pulao and onions kachumar.
Enjoy.

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