• For Koftas • ¾ cup Chick Peas (Kabuli Chana), soaked overnight
• 1 Onion, chopped
• 3 cloves of Garlic
• 2 tbsp Coriander Leaves, chopped
• 1 Green Chili, chopped
• Juice of half Lemon
• Salt to taste
• Oil (as required)
For Gravy • 1 Onion, finely chopped
• 2 Tomatoes, pureed
• 1 tsp Ginger, grated
• 1/2 tsp Turmeric Powder
• 1 tsp Chili Powder
• 3/4 tsp Garam Masala
• 2 cups Spinach, chopped
• 1/3 cup Cream
• 2 tbsp Oil
• Salt to taste
For Rice • 1 cup Long-grained Rice, soaked
• 2 Cloves
• 2 Bay Leaves
• Salt to taste
Other Ingredients • 1/2 cup Mint Leaves, chopped
• 1/3 cup Milk
• 1 tbsp Butter
• 1/4 tsp Cardamom Powder
• Few Strands Of Saffron
How to make Kofta Biryani:
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For the kofta, first blend Kabuli chana, onion, green chilli, chopped coriander, garlic, half lemon juice and salt in a mixer into a thick paste.
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Heat oil in a pan and fry spoonfuls of this paste over medium flame.
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Fry till the kofta balls turn golden brown.
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Keep aside the kofta balls.
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To make the gravy, heat some oil in a pan. Sauté the onion till it turns pink. Now, add tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
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Thereafter, add water and bring it to boil.
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Now, put the already prepared kofta balls into it and cook for a few minutes.
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Remove from the flame and pour the fresh cream over it.
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For making the rice, in a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
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Bring the mixture to a boil and then simmer till the rice is almost cooked. Keep aside.
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Now, take a baking dish and grease it with ghee.
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Evenly spread a layer of rice on the baking dish and arrange over it a layer of kofta with the gravy. Again, spread another layer of rice.
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Now, in a separate pan, combine milk, butter, cardamom powder and saffron. Bring the mixture to a boil.
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Once the mixture is boiled, pour it over the layered biryani and cover the dish with an aluminum foil.
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Bake the dish in a pre heated oven for about 20 minutes at 200 degrees C.
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