Kofta Biryani Recipe

Preparation time : 20 minutes. cooking time : 1 hour . serves 4 to 6.

For the koftas

  • 3/4 cup soaked chick peas ( kabuli chana)
  • 1 onion
  • 1 green chilli
  • 2 tbsp chopped coriander
  • 3 cloves garlic
  • juice of 1/2 lemon
  • salt to taste
  • oil for cooking

For the gravy

  • 1 onion finely chopped
  • 2 tomatoes, pureed
  • 1 tsp grated ginger
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 3/4 tsp garam masala
  • 2 cups chopped spinach (palak)
  • 1/3 cup cream
  • 2 tbsp oil
  • salt to taste

for the rice 

1 cup long grained rice

2 cloves (laung)

2 bay leaves (tejpatta)

salt to taste

other ingredients

1/2 cup chopped mint leaves

1/3 cup milk

1 tbsp butter

1/4 tsp cardamom(elaichi) powder

saffron

MAKING :

for the koftas 

  1. Combine all the ingredients except the oil in a blender and grind to a smooth paste.
  2. Shallow fry spoonfuls of the mixture using oil on a non-stick pan over a medium flame ,on both side ,
  3. Till golden brown. Drain and keep aside .

for the gravy

  1. Heat the oil a pan and saute the onions till they turn translucent.
  2. Add the tomato puree, ginger ,turmeric powder and chilli powder and cook till the oil separates .
  3. Add the garam masala and spinach and saute for a further 2 minutes.
  4. Add the cream and salt and mix well. keep aside.

for the rice

  1. Clean and wash the rice.
  2. In a large pan , add the rice , cloves , bay leaves , salt and 2 cups of water.
  3. Bring to boil and simmer till the rice is almost cooked.

How to proceed

In a greasad bowl, spread the half the rice to form one even layer. Arrange all the koftas over the rice .

Spoon the gravy on top and safforn and bring to a boil. Pour over the layered biryani.

Cover with a tight lid and bake on a pre-heated oven at 200c for 20 min. serve hot.

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