Kofta Biryani
Course: MainDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
265
kcalIngredients
0.5 kg. Basmati Rice-soaked in water for 30 minutes
0.5 cup Yogurt
2 tsp Salt
1 Onion (small)-sliced
12 Green Cardamom (Chhoti Ilaichi)
2 tbsp. Garlic (Lehsan)-paste
16 Cloves (Laung)
0.5 cup Oil (preferably ghee)
1 tbsp Kewra
0.5 tsp. Yellow Food Colour
0.5 tsp. Sugar
1 pinch Saffron (Zafran)
2 tsp. Lemon Juice
- Meatballs
250 grm. Beef (finely minced)
1 tsp Ginger (Adrak)-paste
1 Green Chilies-coarsely chopped
1 Onion (medium size)-coarsely chopped
0.25 cup Fresh Coriander (Dhaniya)-leaves
0.5 tsp. Garam Masala-ground
1 slice Bread- soaked and squeezed to remove water
2 tsp. Salt
Directions
- Meatballs
- Put the minced meat and all its spices to a grinder and grind well till all he ingredients are ground well.
- Form it into small meatballs and keep aside.
- Gravy
- In another pot heat the oil and sauté the onion till it starts to turn brown.
- Add all the spices along with a little water to prevent it from burning. Stir well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and cook for about 10 minutes on medium flame.
- Rice
- Boil the rice with 2 tsp.. of salt and 2 tsp. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
- Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
- Sprinkle on it a solution of Kewra, yellow food colour, sugar and saffron (zafran) soaked in 2 tablespoon of water.
- Keep it covered tightly and leave on a low flame for about 10 minutes to steam cook (dum).
- When the rice is done, the biryani is ready.
- Serve with Achaar or Raita.
