Kofta Biryani

Kofta Biryani

 

Servings - 2 - 3

 

INGREDIENTS
Rice - 250 grams

Water - 1 litre

Milk - 40 milliliters

Saffron - 1/2 teaspoon

Ghee - 35 milliliters

Onions - 160 grams

Water - 1.5 litres

Bay leaf - 1

Cloves - 4 pods

Black cardamom - 1 pod

Mace - 1

Cinnamon stick - 1

Oil - 2 tablespoons

Boiled mashed potatoes - 180 grams

Grated paneer - 100 grams

Onions - 65 grams

Green chili - 1 tablespoon

Coriander - 2 tablespoons

Salt - 1/2 teaspoon

Red chili - 1/4 teaspoon

Gram flour - 35 grams

Carom seeds - 1/4 teaspoon

Oil - for frying

Oil - 2 tablespoons

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Onions - 190 grams

Green chili - 1 tablespoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1/4 teaspoon

Garam masala - 1 teaspoon

Tomato puree - 300 grams

Coriander - 2 tablespoons

Water - 250 milliliters

Biryani masala - 1/2 teaspoon

Coriander - to taste

Mint - to taste

 

PREPARATION

  1. In a bowl, add 250 grams rice, 1 litre water and soak for 30 minutes.
  2. In a another bowl, add 40 milliliters milk, 1/2 teaspoon saffron and mix it well.
  3. Soak for 30 minutes.
  4. Heat 35 milliliters ghee in a pan, add 160 grams onions and fry until it turns dark brown in color.
  5. Remove it from heat and keep aside.
  6. Take a heavy skillet, add 1.5 litres water, 1 bay leaf, 4 pods cloves, 1 pod black cardamom, 1 mace, 1 cinnamon stick, 2 tablespoons oil and stir well.
  7. Then, add the soaked rice and mix it well.
  8. Bring it to a boil.
  9. Boil for 8 - 10 minutes on medium heat.
  10. Remove it from heat and drain the rice. Keep aside.
  11. In a mixing bowl, add 180 grams boiled mashed potatoes, 100 grams grated paneer, 65 grams onions, 1 tablespoon green chili, 2 tablespoons coriander, 1/2 teaspoon salt, 1/4 teaspoon red chili, 35 grams gram flour, 1/4 teaspoon carom seeds and mix it well.
  12. Take some mixture in your hands and shape it into a ball.
  13. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
  14. Drain it on an absorbent paper and keep aside.
  15. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 2 - 3 minutes.
  16. Then, add 190 grams onions and fry till translucent or until it turns golden brown in color.
  17. Add 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon garam masala and mix it well.
  18. Cook for 3 - 5 minutes on medium heat.
  19. Now, add 300 grams tomato puree and mix it well.
  20. Cook for 5 - 7 minutes on medium heat.
  21. Add 2 tablespoons coriander and mix it well.
  22. Add 250 milliliters water and mix it again.
  23. Bring it to a boil.
  24. Add 1/2 teaspoon biryani masala and mix it well.
  25. Then, add the fried koftas in it and mix it well.
  26. Cook for 5 - 7 minutes on medium heat.
  27. Now, make a layer of boiled rice on it.
  28. Add the fried onion on top of it.
  29. Garnish with coriander and mint.
  30. Add the soaked saffron milk on it.
  31. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
  32. Serve hot.