Kofta Biryani

You can make the Koftas in Kofta Biryani with Chicken,lamb, or beef. Serve this delicious, hearty dish with a green salad and raita of your choice.
By Admin Tabu Hussain

Ingredients Of Kofta Biryani
For Making Kofta
Ingredients
Mutton 500 gms
Channa daal 1/4 cup
Oil 2 tbsp

Egg 1 
Coconut grated 4 tsp
Green cardamons 3 nos
Cloves 4
Cinnamon 1 sticks
Shahi jeera 1/2 tsp (Black cumin seeds)
Onion 1 chopped
Ginger garlic paste 2 tsp
Red chilly powder 1tsp
Turmeric 1/2 tsp
Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Oil to deep fry

Method
1. Heat oil in a Cooker. Add green cardamom, clove, cinnamon and royal
cumin seeds.
2. Stir over medium heat. Now onions and garlic. Saute till done.
3. Add the meat, channa daal, salt, red chilies and turmeric.
4.Now add the coriander, mint and green chilies.
5.Add 2 cups of water, closed the lid of cooker and let the meat cook and get

tender. The water should completely absorbed.
6.When the meat is cooked,remove,cool and transfer to a blender.add one beaten egg in meat while adding in blender (if u dnt like egg you can add 1tbsp flour paste) 
7.Now make meat balls.
8.Heat oil in a kadai and deep fry the kofta for 3-4 minutes, till they look brown.

For Making Biryani Gravy
Ingredients
Basmati Rice - 1 kilo
Onions - 2 large
Ginger Paste - 3 tbsp
Garlic chilli - 1 tbsp
Green Chilli - 3-4 nos
Cardamom- 2nos
Shahijeera 1/2 tbsp
Chilly powder - 1 tbsp
Cinnamon - 1/2 piece
Cloves - 2 nos
Curd - 1 cup
Coriander leaves - 1 bunch chopped
Mint leaves - 1/2 leaves chopped
Garam masala powde - 1 tbsp
Big black cardamom 1
Star aniseed (karan phool) 1 flower
Jaifal 1
Javitri 1
Ghee
Oil - 100 gms
Saffron threads dissolved in milk.
Salt to taste
Lemon

Method
Make Onion Birasta (see note on how Birasta)
Add curd,onion birasta, chilly powder, ginger and garlic paste,
Green chilli, garam whole garam masala spices coriander leaves, mint, salt,
Check for salt and lemon because you cannot alter them after you keep in

steam(dum).
Marinate kofta for at least 1/2 hour in refrigerator.
Wash the rice twice and soak for 30 minutes.
In a large vessel boil enough water with salt, 1 tbsp oil, cardamon, 1 bay leaf.
Add the rice and parboil. The rice should be only 50% cooked. Drain them.
Retain the hot water to keep dum.
Once the rice is cooked start making the biryani.
In a heavy bottomed and wide mouthed pan add layer of boiled ricr first then layer with koftas again add the parboiled rice and spread them to cover the koftas.
Sprinkle saffron milk. Dissolve a small pinch of yellow and red food coloring in 1 tsp water and sprinkel.
You can also cover them with tight Aluminium foil and place the cover. keep a heavy pan on top,
If you are not using heavy bottomed pan place a iron tawa on the stove and keep the pan on top.
Keep the stove on high heat for 10 minutes and then in simmer to the lowest heat and cook on steam(dum) for 15 minutes approx.
Always try the biryani in small batch.
Do not mix the rice as this will break the rice grains.
Yummy and delicious Biryani is now ready to eat.

Note :-  Birasta
Thinly slice the onions dry them in the sun for 2 days, turning them over 2-3 times a day.
Alternatively you can place them on an absorbent paper and remove the moisture.
Heat oil in a kadai, the oil should be smoking hot.
Lower the flame and add the onions, increase the heat and add 1/2 ts salt.
fry the onions golden brown, Drain them. Birasta can be made and stored in an airtight container.