Kofta Biryani


Mint Raita 

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Fragrant long-grained rice interleced with a spinach gravy and chick pea koftas.

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Serves 4 to 6.
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    For the koftas

    1. Combine all the ingredients except the oil in a blender and grind to a smooth paste.
    2. Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

    For the gravy

    1. Heat the oil in a pan and saute the onion till translucent.
    2. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
    3. Add the garam masala and spinach and saute for a further 2 minutes.
    4. Add the cream and salt and mix well. Keep aside.

    For the rice

    1. Clean and wash the rice.
    2. In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
    3. Bring to a boil and simmer till the rice is almost cooked. Keep aside.

    How to proceed

    1. In a greased bowl, spread the half the rice to form one even layer.
    2. Arrange all the koftas over the rice.
    3. Spoon the gravy on top and sprinkle the mint leaves.
    4. Spread another layer of rice.
    5. In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
    6. Pour over the layered biryani.
    7. Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
    8. Serve hot.

    1. The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.
    RECIPE SOURCE : Roz ka KhanaBuy this cookbook
    1 review received for Kofta Biryani

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     Reviewed By
    VegiliciousAugust 20, 2012

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    Reviewed August 20, 2012by Vegilicious


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