Ingredients
For the Koftas
- Chicken Keema (minced meat) – 1/2 lb
- Onion – 1 , medium , chopped
- Ginger Garlic paste – 1 1/2 tbsp
- Red chili powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Green chili – 2
- Coriander leaves – 1/4 cup , chopped
- Bread slice – 1
- bread crumb – 1/2 cup
- Salt to taste
- Oil to fry
For the gravy
- Oil/Ghee – 2-3 tbsp
- Ginger garlic paste – 2 tbsp
- Tomato – 1 , medium , chopped
- Yoghurt – 1/4 cup , whisked
- Turmeric Powder – 1/4 tsp
- Red Chili Powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Salt to taste
For The Rice
- Basmati Rice – 1 cup
- Bay leaves – 1
- Green cardamom – 4
- Cinnamon sticks – 1 (2 inch)
- Cloves – 4
- Salt to taste
Other
- Kewra Water
- Essence
- Fried Onion – 1/4 cup (Heat the oil in a pan and fry the sliced onion in it until crispy and golden)
- Biryani Masala (Garam Masala+Jaiphal Powder+Javitri Powder) – 1 1/2 tsp
- Saffron strands (soaked in 2-3 tbsp warm milk)
- Potato – 1 medium (optional) , cut into 4 pieces , fried
- Ghee
Method
- Mix all ingredients for koftas except breadcrumbs.
- Now grind this mixture to make a fine paste using grinder or food processor. Do not add any extra water.
- Now add the breadcrumb, mix well and keep it refrigerated for 20-30 minutes.
- Grease your palms with little oil. Take minced meat in your palm and make equal size (6) balls.
- Heat oil in a heavy bottomed pan. When oil is hot, transfer meatballs in it and fry till golden brown. Keep aside.
- For the kofta gravy, heat 2-3 tbsp ghee or oil in a thick-bottomed pan add ginger garlic paste and fry for 2 – 3 minutes.
- Add tomato , salt, red chili powder, garam masala powder , cook till soft.
- Remove the pan from heat , add yoghurt , mix well. now add the koftas. Mix well. Turn off heat.
- Meanwhile take a large cooking pot, add water and salt. Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water. Bring it to boil.
- When the water boils add soaked (soaked for 30 mins) rice into it.
- Cook the rice until it is 70% (parboil) done. Strain the rice completely.
- Now add the parboiled rice over koftas.
- Top it with potatoes, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , soaked saffron and fried onions. Add salt if required.
- Seal the pan with flour dough or aluminium foil, then put the lid.
- Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
- Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 20 minutes. Turn off the heat and let it rest for another 10 mins.
- Chicken Kofta Biryani is ready to serve.
OVEN METHOD
- Preheat oven 300F.
- Add rice over koftas in a oven safe bowl.
- Seal the bowl with aluminium foil.
- Cook the Biryani in this ‘Dum’ process for about 20 minutes. Let it rest for another 10 mins.
- Chicken Kofta Biryani is ready to serve.