Chicken Kofta Laidam
1 hour 10 Minutes
Middle East/Mediterranean
Serves: 4-5
Chicken Kofta Laidam is a comforting, aromatic dish where tender spiced chicken kofta simmer in a saffron-kissed sauce and are layered with fragrant Royal Basmati Rice. Finished on dum, the rice absorbs the rich flavors of the kofta and broth, creating a beautifully layered dish that’s hearty, flavorful, and perfect for sharing.
Ingredients
For Chicken Meatballs
- Ground chicken – 2 lbs
- Onion (pureed) – 1
- Cilantro (chopped) – ½ cup
- Garlic (minced) – 1 tbsp
- Ground coriander – 2 tsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Salt – 1 tsp
- Dried mint – 1 tsp
- Black pepper – ½ tsp
- Paprika – ½ tsp
For Sauce / Cooking Meatballs
- Oil – ⅓ cup
- Onion (pureed) – 1
- Garlic (minced) – 1 tsp
- Bouillon – 1 tbsp
- Ground coriander – 2 tsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ½ tsp
- Liquid saffron – 1 tbsp
- Water – 1⅓ cup
- Plain labneh – ½ cup
- Lemon juice – ½ lemon
- Fresh cilantro or fresh dill – for garnish
- Sweet peppers (optional)
For Rice
- Authentic Royal Basmati Rice – 3 cups
- Salt – 2 tbsp (for boiling water)
Preparation
- Wash and soak 3 cups of Royal Basmati rice and set aside.
Chicken:
- To 2 lbs of ground chicken add:
- 1 pureed onion, ½ cup chopped cilantro, 1 tbsp minced garlic. 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp salt, 1 tsp dried mint, ½ tsp black pepper, and ½ tsp paprika.
- Mix well and form into meatballs. Set aside.
- To a pan over medium heat add ⅓ cup oil, 1 pureed onion, and 1 tsp minced garlic. Saute 3-5 minutes.
Then add Spices:
- 1 tbsp bouillon, 2 tsp ground coriander, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ½ tsp black pepper. Mix well and add 1 tbsp liquid saffron.
- Place meatballs in and without touching let them sear for 2-3 minutes. Flip them over and let them sear another 2-3 minutes. Until golden on both sides.
- Add 1 ⅓ cup water, bring to a boil.
- Remove ½ cup of the liquid and place into a bowl with ½ cup plain labneh. Mix well. And add back into pan with meatballs with ½ lemon juiced.. Close the lid, place on medium to low heat and let this simmer for 20 minutes.
- Once done finish with fresh cilantro or fresh dill- or both! Optional- some sweet peppers.
Rice:
- To a pot of boiling water add in the drained- washed and soaked rice.
- Add 2 tbsp salt.
- Cook until par-boiled. Not fully soft and grains still intact.
- Strain out the liquid once ready. Set aside in the strainer.
Assemble:
- To the bottom of the pot add sauce from the meatballs, rice, meatballs, and more sauce.
- Top with more rice, sauce, and meatballs. Work your way up.
- The final layer should be just rice. Add more sauce, liquid saffron for color, fresh cilantro and optional- fried onions.
- Close the lid lined with a towel and bake on medium to low heat for 30 minutes.
- Once done give it a gentle toss and SERVE!
