Kofta biryani

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Baking Tempearature : 200°C (400°F).
Preparation Time : 30 mins.
Cooking Time : 40 mins.
Baking Time : 20 to 25 mins.

Serves 4.

For the bread koftas
4 bread slices
2 tablespoons finely chopped onions
2 green chillies, finely chopped
1 tablespoon fresh curds (dahi)
A pinch soda bi-carb
1 teaspoon gingergarlic paste
Salt to taste
For the rice
1 cup long grained rice
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 cardamoms (elaichi)
2 cloves (laung/lavang)
Salt to taste
For the gravy
2 cloves (laung/lavang)
1 stick cinnamon (dalchini)
½ cup sliced onions
2 teaspoons gingergarlic paste
1 teaspoon chilli powder
2 teaspoons coriandercumin seed (dhania-jeera) powder
¼ teaspoon turmeric powder (haldi)
4 tomatoes, sliced
½ cup fresh curds (dahi)
¼ cup boiled green peas
3 tablespoons oil
Salt to taste
Other ingredients
Oil for deep-frying
For the garnish
4 tablespoon fresh curds (dahi)
2 tablespoons chopped coriander
2 tablespoons chopped mint (phudina) 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.
You could use a heavy bottom pan and cook on the gas on a very low flame if you do not want to use the oven.

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