Oven-Baked Kofta and Rice Casserole
Ingredients
- 3 cups short-grain rice
- 2 cups broth
- 2 cups milk
- 500 grams kofta meat
- 2 tablespoons corn oil
- 1/4 cup vinegar
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cardamom
- 1 cup clotted cream or kaymak
Preparation
Wash the rice and soak it in water for 15 minutes then prepare a suitable baking dish
Shape the kofta into medium-sized balls
In a skillet heat the oil sear the kofta then add vinegar tomato paste cardamom salt and black pepper and let it boil to make a very light sauce
Drain the rice and put one-third of the rice amount in the baking dish
Place the kofta with its light sauce then add the remaining rice to cover the kofta
Add the milk and broth
Spread the clotted cream and do not stir
Cover the baking dish and place it in the oven at 180°C for one hour until the rice is cooked then open the lid and leave it for 10 minutes to become golden brown
