kofta biryani recipe | veg kofta biriyani | kofte ki biryani

Method9 steps

1. 1

   Step 1: Rinse and soak the 1½ cups basmati rice in separate water for 20 minutes. Meanwhile, mix the grated paneer (1 cup), 2 boiled mashed potatoes, ½ tsp ginger-garlic paste, chopped chilli (1), ½ tsp chilli powder, ½ tsp garam masala, roasted besan and kofta ½ tsp salt into a soft dough.

   Soak kofta biryani rice · 20 minUses 1 cup paneer · 2 potatoes · ½ tsp ginger garlic paste · 1 chilli (finely chopped) · ½ tsp kashmiri red chilli powder · ½ tsp garam masala · 0.25 cup gram flour (besan) · ½ tsp salt

2. 2

   Step 2: If the kofta dough is too wet, mix in a small piece of bread. Shape small balls and roast in an appe pan with oil as needed, turning until uniformly golden. Set aside.

   Uses oil · a small piece of bread if kofta dough is too moist · paneer, mashed potato, ginger-garlic, chilli, spices, roasted besan and salt mixed into soft dough

3. 3

   Step 3: Bring the 8 cups rice-boiling water to a boil with its 2 bay leaves, 1 tsp cumin, 1-inch cinnamon piece, 2 green cardamom pods, 5 whole cloves, pepper (½ tsp) and 1 tsp salt. Add the drained soaked rice and 1 tbsp rice oil. Boil about 10 minutes until almost cooked, then drain and rinse with cold water to stop cooking.

   Parboil kofta biryani rice · 10 minUses 8 cup water · 2 bay leaf · 1 tsp cumin seeds · 1 piece cinnamon stick · 2 pods green cardamom · 5 whole cloves · ½ tsp pepper · 1 tsp salt

4. 4

   Step 4: For the curry, heat 2 tbsp ghee with its bay leaf (1), 1-inch cinnamon piece, 3 green cardamom pods, black cardamom (1), 7 whole cloves and 1 tsp cumin. Add the sliced onion (1), slit chilli (1) and 1 tsp ginger-garlic paste and saute until the onion is golden.

   Uses 2 tbsp ghee / clarified butter · 1 bay leaf · 1 piece cinnamon stick · 3 pods green cardamom · 1 pod black cardamom · 7 whole cloves · 1 tsp cumin seeds · 1 onion (sliced)

5. 5

   Step 5: Add the tomato (1) and saute until soft. Over low heat, add the curry ¾ tsp chilli powder and 1 tsp biryani masala and saute. Stir in the whisked yogurt (1 cup) and cook gently until oil separates at the sides.

   Uses 1 tomato (finely chopped) · ¾ tsp kashmiri red chilli powder · 1 tsp biryani masala · 1 cup plain yogurt · onion chilli ginger-garlic sauteed golden in ghee and whole spices

6. 6

   Step 6: Stir the curry 2 tbsp mint, 2 tbsp coriander and ½ tsp salt into the yogurt gravy. Add its ½ cup water and gently fold in the roasted kofta. In a thick-bottomed pot, spread half this curry, then half the drained rice. Scatter 2 tbsp each layering coriander, mint and fried onions.

   Uses 2 tbsp mint leaves · 2 tbsp fresh coriander · ½ tsp salt · ½ cup water · 2 tbsp layering coriander · 2 tbsp layering mint · 2 tbsp fried onions · tomato and ground spices cooked with yogurt until oil separates

7. 7

   Step 7: Repeat with the remaining curry and rice. Top with the remaining 2 tbsp each layering coriander, mint and fried onions, the 2 tbsp saffron water, final ½ cup water around the sides and 1 tsp ghee. Add the optional saffron food colour (¼ tsp) and a little additional biryani masala if desired. Seal with foil and a tight lid.

   Uses remaining 2 tbsp layering coriander · remaining 2 tbsp layering mint · remaining 2 tbsp fried onions · 2 tbsp saffron water · ½ cup water · 1 tsp ghee / clarified butter · ¼ tsp saffron food colour (optional) · a little additional biryani masala for optional final sprinkle

8. 8

   Step 8: Cook over low heat for 15–20 minutes, until the rice is completely cooked by the steam inside the sealed pot.

   Dum steam cook · 20 minUses two complete curry/rice layers topped with saffron liquids and ghee, sealed with foil/lid

9. 9

   Step 9: Serve the cooked paneer kofta biryani with raita or mirchi ka salan if desired.

   Uses biryani low cooked fifteen to twenty minutes until rice fully done