Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kofta biryani. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kofta Biryani is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Kofta Biryani is something which I’ve loved my entire life.
This decadent recipe for kofta biryani, or Indian meatballs cooked with seasoned rice, can be made with the meat of your choice. Kofta Biryani served with green salad and raita makes way for an exotic dinner. Learn how to make/prepare kofta biryani by following this easy recipe.
To begin with this recipe, we have to prepare a few components. You can have kofta biryani using 50 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Kofta Biryani:
- Make ready Making Kofta
- Get 4 slices brown bread or white bread grind into crumbs
- Prepare 100 g paneer grated
- Make ready 1 small onion finely chopped
- Make ready 2 green chilies finely chopped
- Take 1 tbsp yogurt fresh
- Take 1/8 tsp soda bi carbonate or a pinch
- Make ready 1 tbsp coriander washed and finely chopped
- Prepare to taste salt
- Take as needed oil to grease palm and fry kofta
- Take For Rice
- Get 1 cup basmati rice long grained rice
- Take 1 bay leaf
- Prepare 1 cinnamon stick
- Take 2 cardamom pods elaichi
- Make ready 2 clove laung
- Prepare 1 tsp oil
- Prepare as needed water to cook
- Prepare to taste salt
- Get For Gravy
- Get 2 tbsp oil
- Take 1 tbsp ghee clarified butter
- Get 2 cloves laung
- Get 1 cinnamon
- Prepare 1 medium onion washed and sliced
- Make ready 2 tsp ginger garlic paste
- Get 1 tsp cumin seeds
- Make ready 1 tsp red chilli powder
- Get 2 tsp coriander cumin powder dhania jeera powder
- Prepare 1/4 tsp turmeric powder
- Take 1 green capsicum washed and chopped
- Make ready 4 tomato washed and chopped
- Make ready 1/2 cup yogurt it should be fresh and not sour
- Make ready 1/4 cup green peas boiled
- Make ready 1 tsp garam masala
- Get 1 tbsp kasuri methi crushed between palms
- Prepare 1 tbsp mint leaves washed and chopped
- Make ready 1 tbsp coriander leaves washed and chopped
- Prepare to taste salt
- Prepare For Garnishing
- Take 1/2 cup yogurt fresh
- Get 2 tbsp coriander washed and chopped
- Prepare 2 tbsp mint leaves washed and chopped
- Make ready For Assembling
- Take as needed ghee
- Make ready 1 green chilli
- Get 1/2 cup coriander washed and finely chopped
- Get as needed mint washed and finely chopped
- Prepare 1 tsp garam masala
- Get to taste salt
A fragrant, delicious biryani that will leave you asking for more. potato koftas a spicy gravy and steamed rice are layered in a dish that is topped with. Kofta biryani is a delicious and fun to eat version of your typical biryani dish. Biryani is a spicy rice dish popular throughout Asia. Typically, biryani calls for some type of meat like chicken and pork.
Steps to make Kofta Biryani:
- Making Kofta - In a mixing bowl, add bread crumbs, ginger garlic paste and salt. Add chopped onions, grated paneer, chopped coriander, green chilies and soda bicarbonate. Mix well and knead into a dough.
- Grease your palms with oil and take small portion from the dough and make small size balls. Keep them in a plate. You can deep fry the kofta at this stage. But I have avoided deep frying and have cooked them in a paniyaram pan using little oil. Heat the paniyaram pan. Add oil in the indent of the pan. Put the kofta in it and cook on medium heat till golden. Flip the kofta after 2-3 minutes and cook from all the sides in the same way till they are golden.
- Cook all the kofta in the same way. Remove in a dish and keep it aside.
- For Rice - Wash and soak the basmati (long grained rice) for 30 minutes. Put the rice in the pressure cooker with 3 cups of water. Add bayleaf, cinnamon stick, cardamom pod, cloves, oil, and salt. Mix well. Put the pressure cooker lid with the whistle on and cook the rice for 3-4 whistles on high heat.
- Immediately take the cooker off the heat after 3-4 whistles and put it under the tap of running cold water to cool down. Remove the whistle and open the lid. Drain the rice in a sieve and remove water. Pour cold water over the cooked rice to stop the further process of cooking. Keep it aside on a bowl to remove excess of water. Then spread the grains of cooked rice on a cotton cloth. (The cloth will absorb excess water). Cover the rice with other cloth to prevent from drying.
- For Gravy - Heat oil and ghee in a pan. Add cumin seeds. When they crackle add cloves and cinnamon stick. Add the sliced onions and mix well.
- Add the chopped capsicum and cover and cook on low heat till the onions and capsicum get translucent and soft. Add the ginger garlic paste and saute for a minute. Add the chopped tomatoes and cover and cook till the tomatoes get soften.
- Add the spices - turmeric powder, coriander cumin powder, red chilli powder, and salt. Mix well. Lower the heat and add the fresh yogurt. Cook on low heat to prevent from curdling. Mix well and cook on low heat.
- Add garam masala powder and mix well. Add kasuri methi (crushed between palms) and Mix well. Simmer for a minute and then add the boiled peas.
- Simmer for 5-6 minute or till the oil floats on the top. Add the chopped coriander and mint leaves and mix well. The gravy is ready. Remove it in a bowl and keep aside.
- For Garnishing - In a mixer grinder add washed and chopped coriander and mint leaves. Add yogurt and blend them. The mint coriander yogurt mixture is ready.
- Remove in a bowl.
- Assembling the Biryani - Grease a heavy bottom pan or a bowl. Put half of the prepared gravy at the bottom of the pan. (I have used two small bowls around 9 inches). Add the prepared rice. Spread it evenly on the gravy. Put the koftas on the rice. Put ghee and slit green chilies. Sprinkle salt and garam masala. Put remaining half of the gravy on top of the rice kofta layer. Add more kofta and put ghee, slit green chilies. Sprinkle garam masala and salt.
- Top the prepared layers with the yogurt, mint and coriander mixture. (keep aside some mixture for garnishing while serving the biryani). Cover the bowl with aluminium foil and bake in a preheated oven for 20 minutes at 200 C.
- Remove the bowl from the oven. Remove the foil and relish the delicious Kofta biryani with sliced onions and papad. Serve the biryani hot.
Take a serving bowl, then spread a layer of rice, followed by a layer of gravy, which in turn followed by a layer of kofta. Pakistani Kofta Biryani recipe or the meatball biryani can be made with any kind of mutton mince. You can try with chicken, lamb or even beef. Put onion, cilantro, ginger, kofta masala, salt, chilies, and bread slice in food processer. Spinach Kofta Biryani is a highly seasoned dish which is layered with fragrant long-grained rice.
So that’s going to wrap this up with this exceptional food kofta biryani recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
