Chicken Kofta with Fluffy Rice, White Sauce, and Hot Sauce

Mix the chicken with the onion, red bell pepper, parsley, garlic, breadcrumbs, smoked paprika, cumin, ground coriander seeds, salt, and black pepper until evenly combined.

With water-moistened hands, shape the chicken mixture into small patties of similar size and thickness so they cook evenly.

Refrigerate the chicken kofta patties for 30 minutes to firm them up and help them hold their shape during cooking.

Sauté the onion, cardamom, and cloves in the vegetable oil and butter over medium heat until the onion softens and the spices become fragrant.

Stir the garlic, turmeric, and curry powder into the onion mixture over medium heat until fragrant, taking care not to burn the garlic.

Stir the basmati rice, salt, stock powder, bay leaf, chili pepper, and bell pepper into the spice mixture over medium heat until the grains are thoroughly coated.

Add the hot water, cover the pot, and cook the rice mixture over medium heat until the water begins to boil.

Cook the rice, covered, over low heat for 25 minutes, until tender and all the water is absorbed, with the grains remaining separate.

Remove the cardamom, cloves, bay leaf, chili pepper, and any visible bell pepper from the cooked rice before serving.

Using a fork, gently fold the fresh cilantro into the rice until evenly distributed, keeping the grains separate and fluffy.

Mix the mayonnaise, sour cream, garlic, parsley, black pepper, sumac, vinegar, salt, and sugar until the white sauce is smooth and evenly combined.

Cover and refrigerate the white sauce until ready to serve so it retains its creamy consistency.

. Allow 10 minutes.

Blend the soaked chili flakes with the tomato, garlic, onion, mayonnaise, soy sauce, and vegetable oil until the hot sauce is smooth and evenly combined.

Cover and refrigerate the hot sauce until ready to serve, allowing the flavors to meld.

Heat a skillet or griddle greased with vegetable oil over medium heat until the surface is evenly hot.

Cook a batch of chicken kofta patties in the pan over medium heat until golden on both sides and cooked through.

Cook the remaining chicken kofta patties in the same way over medium heat until golden on both sides and cooked through.

Serve the chicken kofta hot with the fluffy rice, with the white sauce and hot sauce on the side.