Kofta Biryani

Kofta Biryani | Tags:

Ingredients -

    Ingredients for Kofta biryani

     

    • Boiled potato – 2(medium size)
    • Grated paneer – 1/2 cup
    • Bread crumbs – 1/2 cup
    • Red chilli powder – 1/2 tsp
    • On1y All Purpose Seasoning – 1 tbsp (crushed chilly, black pepper, garlic, black salt, coriander, lemon zest)
    • Nuts – Cashews and Badam (2 tbsp)
    • Salt – as needed
    • Chopped coriander leaves – 1 tbsp

     

    Ingredients for gravy

     

    • Cooking oil/ghee – 2 tbsp
    • Pureed tomatoes – 2
    • Cumin seeds – 1/2 tsp
    • Ginger and Garlic paste – 1/2 tsp
    • Green chilli – 1
    • On1y All Purpose Seasoning – 1 tbsp
    • Red chilli powder – 1/2 tsp
    • Sugar – a pinch
    • Salt and water – as needed

     

    Ingredients for Yoghurt mixture

     

    • Fresh yoghurt – 3/4 cup
    • Rose water – few drops
    • Crushed cardamom – 2
    • Saffron – 1g
    • Basmati rice cooked (half done) – 2 cups

     

    Garnish

     

    • ¼ cup Fried Onion
    • A handful of coriander and mint leaves

Procedure -

    Kofta Biryani | Preperation Steps

    • For kofta, mix all ingredients in mixing bowl and make Lemon-size kofta balls. Keep in refrigerator for 30 minutes.
    • Heat oil in a pan; Shallow-fry the kofta balls. Put the kofta and cook all the sides by turning them whenever needed. Cook the kofta balls until they turn golden brown. Remove on to a plate.
    • In a bowl, whisk the curd and add the essences. Mix well.
    • Heat oil in a kadhai and splutter cumin seeds. Add the ginger and garlic paste and sauté well. Add the slitted green chilli and tomato puree. Mix well and add the spice powders and On1y All Purpose Seasoning. Sauté until the raw smell is gone and paste becomes thick by leaving oil. Add the fried kofta balls and half of the fried onion slices to the gravy. Mix well and spread over the rice.
    • Sprinkle the yoghurt mixture all over the rice. Garnish with the remaining fried onions, chopped mint and coriander leaves. Close the kadhai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork. Remove in a plate and serve hot with raita.

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