Indian Vegetable Rice with Kofta

Going Indian Today

You know that I love to cook! or in another phrase entering the kitchen and make any desserts I love and eat it all by myself! Sometimes this method could release all the anger within you (I mean doing the thing not eating it!), trust me, it’s just so relieving to smash 6 eggs all at once and beat it hard.

But now its Ramadan and if you didn’t make a mega meal when you break your fast, basically your mind will let you believe that you’ll die, it’s a culture in Egypt, you eat all what you can and can’t till the dawn of the next day.

It’s not the only reason to make a meal in Ramdan, it’s that month with the peaceful surrounding you know, like I could do a post, make food, go out at night all at one day, which happens every never! So I do love this month!

So yesterday I decided to go indie, I was about to make a whole table of indie theme (even with shabati bread!), but I ended up with vegetable indie rice with indie kofta, and my sister did a yogurt dipping to go with it, it’s a feast! no one can imagine that all of that was for two people (relax, there’s leftovers for today). It was surpassingly good, I made it from what I’ve on my refrigerator and couldn’t believe that it could turn out that good, there’s a few things I learned while I’m doing it and I’ll correct it in the recipe but the flavors will punch you in a face! And that’s exactly what I needed.

Indian Vegetable Rice with Kofta:

    Medium to fairly hot

For the Vegetable Rice:


1/2 cup basmati rice.
1 cup diced potato.
1/2 cup finally chopped carrot.
1 bay leaf.
1 red chilli pepper. Optional, I just took half of it.
2 cloves.
4 cardamom.
A zest of nutmeg.
2 tablespoon of oil.
1/8 teaspoon garam masala.
1/4 teaspoon turmeric powder.
2 teaspoon of ground ginger.
1 cup water.
1/2 teaspoon of salt or to taste.


Rinse the rice several times and soak it in water for 30 minutes then drain it.

On a medium pan, heat the cloves, cardamom, bay leaf and chili pepper all together, then add the oil on a medium heat, add vegetable and mix, stir fry it for about 2 minutes.

Add the drained rice with the salt, the garam masala, the ginger and turmeric powder and mix it all together, stir fry it for another 2 mins.

Add the water (add only the one cup, I added another quarter and that was so wrong), make sure it’s all mixed well, increase the heat to high and bring the mixture to boil, then reduce the heat to low, cover the pan and keep the rice covered at all times.

After 10 minutes, gently stir the rice (with a fork) to give it some air .

Cook for another 20 minutes or until all of the water has evaporated.

For the Kofta:


1/2 kilo ground beef.
1 teaspoon salt.
1/4 teaspoon black pepper.
1 big red grated onion.
1 egg.
2 tablespoon breadcrumbs.
1 teaspoon ground ginger.
3 tablespoons chopped fresh coriander.


Mix all the ingredients in a mixing bowl until well blended, form it to 6 big balls and flat it with your hand to oval shape and press on it with your fingers to give you the shape.

Place it into a baking sheet and you can refrigerated it for 30 minutes to be in a good form, I didn’t and turned out good!

Preheat the oven on 350°F, cook the kofta for 25 minutes or till its done.

Serve it together in a big bowl, add fresh coriander for garnish!

Bonne appetite! Try it and tell me what do you think!

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