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Kofta Biryani

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the koftas

  2. 3/4 cup soaked kabuli chana (white chick peas)

  3. 1 onion

  4. 1 green chilli

  5. 2 tbsp chopped coriander (dhania)

  6. 3 cloves of garlic (lehsun)

  7. 1/2 tbsp lemon juice

  8. oil for cooking

  9. For the gravy

  10. 1 onion, finely chopped

  11. 2 tomatoes , pureed

  12. 1 tsp grated ginger (adrak)

  13. 1/2 tsp turmeric powder (haldi)

  14. 1 tsp chilli powder

  15. 3/4 tsp garam masala

  16. 2 cups chopped spinach (palak)

  17. 1/3 cup fresh cream

  18. 2 tbsp oil

  19. For the rice

  20. 1 cup long grained rice (basmati)

  21. 2 cloves (laung / lavang)

  22. 2 bayleaves (tejpatta)

  23. salt to taste

  24. Other ingredients

  25. 1/2 cup mint leaves (phudina), chopped

  26. 1/3 cup milk

  27. 1 tbsp butter

  28. 1/4 tsp cardamom (elaichi) powder

  29. a few strands of saffron (kesar) strands

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients except the oil in a blender and grind to a smooth paste.

  2. Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

  3. Heat the oil in a pan and saute the onion till translucent.

  4. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.

  5. Add the garam masala and spinach and saute for a further 2 minutes.

  6. Add the cream and salt and mix well. Keep aside.

  7. Clean and wash the rice.

  8. In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.

  9. Bring to a boil and simmer till the rice is almost cooked. Keep aside.

  10. In a greased bowl, spread the half the rice to form one even layer.

  11. Arrange all the koftas over the rice.

  12. Spoon the gravy on top and sprinkle the mint leaves.

  13. Spread another layer of rice.

  14. In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.

  15. Pour over the layered biryani.

  16. Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.

  17. Serve hot.

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