Tasty Kofta Biryani
Ingredients
Meatballs
- Chicken mince (or mutton mince) 1 kg
- Chopped coriander 4 tbsp
- Chopped green chilies 3-4
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Salt to taste (1-1.5 tsp)
- Chili flakes 2 tbsp
- Turmeric powder 1tsp
- Cumin powder 1 tbsp
- Garam masala 1 tbsp
- Black pepper powder 2 tsp
- Yogurt 2 tbsp
- Bread slice 1-2 if needed, ground into crumbs
Boiled Rice
- Long grain basmati rice 3 cups
- Black Peppercorns 10-12
- Cinnamon 1 big (or 2-3 medium sticks)
- Star anise 2
- Cloves 5-6
- Bay Leaf 2-3
- Green Cardamom 4
- Black Cardamom 2
Biryani Masala Gravy
- 2 cup fried onions (use 3-4 very big sized onions)
- 2-3 potatoes, cut into wedges
- 1/2 teaspoon saffron
- 1/4 cup oil or as needed
- Cinnamon sticks 2 medium sized
- Bay leaf 2
- Green Cardamom 4
- Cloves 6
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 cups chopped tomatoes
- 2-3 green chillies, chopped
- 1.5 cups yogurt
- 4 teaspoons tomato paste/puree
- 1 teaspoon sugar (to cut down the acidity from the tomatoes. Use only if the gravy is a bit sour)
- salt to taste
- Red chili powder (add if the spice from the green chilies is not enough)
Biryani Layers
- Fresh coriander chopped
- Fresh Mint leaves chopped
- Green Chilies chopped
- Ginger julienne cut
- Lemon slices
- 1/2 cup fried onions
- Potato wedges
- Saffron water/yellow food color
Preparation
- MEATBALLS: Mix all the ingredients with the minced meat mixture and chop in a food processor.
- Cover and refrigerate the mixture overnight.
- Next day, shape the mixture into balls and shallow fry them on medium to high flame until browned from the outside (no need to cook completely at this stage).
- RICE: Soak the rice for half an hour. Boil them with whole spices until completely cooked but not overdone.
- BIRYANI MASALA GRAVY: Thinly slice the onions and fry them until golden brown.
- Fry the potato wedges.
- Put saffron in a cup and add 3-4 tablespoons of warm water and keep aside.
- Heat oil in a pot and add whole spices to it and fry a little until aromatic.
- Add ginger and garlic paste and fry until it starts to turn golden.
- Now add tomatoes and green chilies. Add ¼ cup of water to it and cover and cook until the tomatoes and all mushy and the oil has separated from the tomatoes.
- In a separate bowl, add yogurt and whisk until smooth. Add tomato paste/puree and 1.5 cups of fried onions. Mix until combined well.
- Add this yogurt mixture to the gravy and cook on a low flame giving it an occasional stir until the gravy thickens and darkens slightly in colour.
- Add salt and red chili powder according to taste. Mix and taste the biryani masala. If it is a bit sour due to tomatoes, add 1 teaspoon (or less) sugar to neutralize the acidity.
- Add meatballs to the biryani masala. Be careful not to break the meatballs. If you think the biryani masala is dry you can add a little water according to your liking. Turn the flame very low and let it cook on dum (steam) for 5-10 minutes.
- LAYERING THE BIRYANI: Take a large pan and start layering. Put half of the rice into it, followed by kebab biryani masala. Sprinkle some saffron water on it. Top with fried onions, lemon slices, coriander, green chilies, mint leaves and potato wedges. Repeat for second layer.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!
Marination Video
Cooking Video
Tasty Kofta Biryani
Ingredients
Meatballs
- Chicken mince (or mutton mince) 1 kg
- Chopped coriander 4 tbsp
- Chopped green chilies 3-4
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Salt to taste
- Chili flakes 2 tbsp
- Turmeric powder 1tsp
- Cumin powder 1 tbsp
- Garam masala 1 tbsp
- Black pepper powder 2 tsp
- Yogurt 2 tbsp
- Bread slice 1-2 if needed ground into crumbs
Boiled Rice
- Long grain basmati rice 3 cups
- Black Peppercorns 10-12
- Cinnamon 1 big or 2-3 medium sticks
- Star anise 2
- Cloves 5-6
- Bay Leaf 2-3
- Green Cardamom 4
- Black Cardamom 2
Biryani Masala Gravy
- Onions 3-4 very big sized
- Potatoes 2-3, cut into wedges
- Oil 1/4 cup or as needed
- Cinnamon sticks 2 medium sized
- Bay leaves 2
- Green Cardamoms 4
- Cloves 6
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 3-4, chopped
- Green chillies 2-3 chopped
- 1 yogurt 1.5 cups
- Tomato paste/puree 4 tsp
- sugar 1 tsp to cut down the acidity from the tomatoes. Use only if the gravy is a bit sour
- salt to taste
- Red chili powder add if the spice from the green chilies is not enough
Ingredients for Layering the Biryani
- Fresh coriander chopped
- Fresh Mint leaves chopped
- Green Chilies chopped
- Ginger julienne cut
- Lemon slices
- Fried onions 1/2 cup
- Potato wedges
- Saffron water/yellow food color
Instructions
- MEATBALLS: Mix all the ingredients with the minced meat mixture and chop in a food processor.
- Cover and refrigerate the mixture overnight.
- Next day, shape the mixture into balls and shallow fry them on medium to high flame until browned from the outside (no need to cook completely at this stage).
- RICE: Soak the rice for half an hour. Boil them with whole spices until completely cooked but not overdone.
- BIRYANI MASALA GRAVY: Thinly slice the onions and fry them until golden brown.
- Fry the potato wedges.
- Put saffron in a cup and add 3-4 tablespoons of warm water and keep aside.
- Heat oil in a pot and add whole spices to it and fry a little until aromatic.
- Add ginger and garlic paste and fry until it starts to turn golden.
- Now add tomatoes and green chilies. Add ¼ cup of water to it and cover and cook until the tomatoes and all mushy and the oil has separated from the tomatoes.
- In a separate bowl, add yogurt and whisk until smooth. Add tomato paste/puree and 1.5 cups of fried onions. Mix until combined well.
- Add this yogurt mixture to the gravy and cook on a low flame giving it an occasional stir until the gravy thickens and darkens slightly in colour.
- Add salt and red chili powder according to taste. Mix and taste the biryani masala. If it is a bit sour due to tomatoes, add 1 teaspoon (or less) sugar to neutralize the acidity.
- Add meatballs to the biryani masala. Be careful not to break the meatballs. If you think the biryani masala is dry you can add a little water according to your liking. Turn the flame very low and let it cook on dum (steam) for 5-10 minutes.
- LAYERING THE BIRYANI: Take a large pan and start layering. Put half of the rice into it, followed by kebab biryani masala. Sprinkle some saffron water on it. Top with fried onions, lemon slices, coriander, green chilies, mint leaves and potato wedges. Repeat for second layer.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!