Kofta Biryani
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For Kofta
- Minced Meat - 1/2 kg
- Garlic paste - 1/2 tsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1/2 tsp, roasted
- Black pepper powder - a pinch
- Green chillies - 4, finely chopped and crushed
- Coriander leaves - 1 small bunch
- Salt - to taste
- Onion - 2 medium, thinly sliced and browned in oil and ghee and mixed with yoghurt below
- Yoghurt - 1/4 cup, beaten
- Tomatoes - 2, medium size, chopped
- Green cardamoms - 2
- Cloves -2
- Black peppercorns - 3
- Cinnamon - 1, small
- Ginger garlic paste - 1 tbsp
- Salt - to taste
- Green chillies - 3-4, chopped
- Biryani masala - 1 tbsp
- Oil and ghee
- Basmati rice - 1 1/2 cups, soaked in water for 30 minutes
- Green cardamom - 2
- Bay leaf - 1
- Salt - to taste, on the higher side
- Oil and ghee
- Milk - 1 tbsp
- Mix all the ingredients required for the koftas, make into balls and refrigerate for about 30 minutes
- Shallow fry them in a very little oil in a non-stick pan for around 2-3 minutes on each side
- In a kadhai, heat oil and ghee, add the cloves, cinnamon, cardamom and black peppercorns and saute till they are fragrant
- Add tomatoes and fry until a bit cooked and oil rises to the top
- Add the biryani masala, ginger garlic paste, salt and cook until the oil rises on top again
- Add the onion yoghurt mix, green chillies and stir. Add the koftas and cook until the gravy is thick and the oil rises to the top once again
- To make the rice, add ghee in a pot and crackle cardamom and bay leaves. Add water and bring to a boil, add salt and drained rice and cook till 90% done. Strain the water
- Now in a pot, layer the rice, then kofta gravy, sprinkle fried onions and coriander leaves and repeat till all rice and kofta gravy is used up
- Drizzle milk over the top and cover the pan with a tight fitting lid
- Simmer for 20 minutes and leave it to rest for another 5 minutes
- Serve hot!!!
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