Kofta Biryani

A fragrant, delicious biryani that will leave you asking for more. Crisp bread koftas, a spicy gravy and steamed rice are layered in a dish that is topped with thick curd whisked with mint and coriander. This is baked until the flavors seep into one another. Serve hot! 

For the bread koftas
4 bread slices
2 tbsp finely chopped onions
2 green chillies - finely chopped
1 tbsp curds 
a pinch soda bi-carb
1 tsp garlic paste
salt to taste

For the rice
1 cup long grained basmati rice 
1 bayleaf 
1 stick cinnamon 
2 cardamoms 
2 cloves
salt to taste

For the gravy
2 cloves 
1 stick cinnamon 
1/2 cup sliced onions
2 tsp garlic paste
1 tsp chilli powder
2 tsp cumin seeds powder
1/4 tsp turmeric powder 
4 sliced tomatoes
1/2 cup curds 
1/4 cup boiled green peas
3 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

For the garnish
4 tbsp curds 
2 tbsp chopped corriander 
2 tbsp chopped mint leaves 

For the bread koftas
   1. Combine all the ingredients except the oil with a little of water if required. Mash well.
   2. Divide the mixture in 15 to 20 portions. Shape into even-sized rounds.
   3. Deep-fry in hot oil till they are golden brown in colour.
   4. Drain on absorbent paper. Keep aside.

For the rice
   1. Cook the rice in 2 cups of hot water with the bayleaf, cinnamon, cardamoms, cloves and salt. Ensure that each grain of rice is separate. Keep aside.

For the gravy
   1. Heat the oil in a pan and add the cloves and cinnamon.
   2. Add the onions and sauté till they turn translucent.
   3. Add the ginger-garlic paste, chilli powder, coriander-cumin seed powder and turmeric powder (haldi) sauté for 1 minute.
   4. Add the tomatoes and salt and cook till the oil separates.
   5. Add the curds and mix well, simmer for another 5 minutes.
   6. Add the green peas and mix well. Keep aside.

How to proceed
   1. Whisk the curds, coriander and mint with 4 tablespoon of water. Keep aside.
   2. Arrange the gravy at the bottom of a baking dish.
   3. Top with the bread koftas and cover with the cooked rice.
   4. Top with the curds mixture.
   5. Cover with a lid and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes.
   6. Serve hot.

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