Entrees, Rice dishes

Kofta Biryani

0 comments

Kofta Biryani

0 from 0 votes
Course: MainDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

265

kcal

Ingredients

  • 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.

Leave a Comment

Your email address will not be published.

*