by Tarla Dalal
4/5 stars 75% LIKED IT
3 GOOD - 1 BAD
Added to 184 cookbooks
This recipe has been viewed 30390 times
A fragrant, delicious biryani that will leave you asking for more. Crisp bread koftas, a spicy gravy and steamed rice are layered in a dish that is topped with thick curd whisked with mint and coriander. This is baked until the flavors seep into one another. Serve hot!
- Combine all the ingredients except the oil with a little of water if required. Mash well.
- Divide the mixture in 15 to 20 portions. Shape into even-sized rounds.
- Deep-fry in hot oil till they are golden brown in colour.
- Drain on absorbent paper. Keep aside.
- Cook the rice in 2 cups of hot water with the bayleaf, cinnamon, cardamoms, cloves and salt. Ensure that each grain of rice is separate. Keep aside.
- Heat the oil in a pan and add the cloves and cinnamon.
- Add the onions and sauté till they turn translucent.
- Add the ginger-garlic paste, chilli powder, coriander-cumin seed powder and turmeric powder (haldi) sauté for 1 minute.
- Add the tomatoes and salt and cook till the oil separates.
- Add the curds and mix well, simmer for another 5 minutes.
- Add the green peas and mix well. Keep aside.
- Whisk the curds, coriander and mint with 4 tablespoon of water. Keep aside.
- Arrange the gravy at the bottom of a baking dish.
- Top with the bread koftas and cover with the cooked rice.
- Top with the curds mixture.
- Cover with a lid and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes.
- Serve hot.
- You could use a heavy bottom pan and cook on the gas on a very low flame if you do not want to use the oven.
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