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Kabuli Chana Kofta Biryani recipe | Vegetarian Kofta Biryani (with Chickpea Kofta) |
Tarla Dalal
05 February, 2019
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Kabuli Chana Kofta Biryani recipe | Vegetarian Kofta Biryani (with Chickpea Kofta) |
Kabuli Chana Kofta Biryani, a true testament to the opulence of the Nawabs, is a luxurious and flavorsome dish that promises to pamper your palate with every mouthful. Also known as Vegetarian Kofta Biryani (with Chickpea Kofta), this elaborate preparation layers perfectly cooked long-grain rice with a richly flavored tomato gravy, generously studded with scrumptious Kabuli Chana Koftas. The intricate dance of textures and aromas makes it a truly memorable vegetarian feast, perfect for special occasions or when you simply crave something extraordinary.
The heart of this biryani lies in its unique Kabuli Chana Koftas. These delectable dumplings are crafted from 3/4 cup of soaked Kabuli Chana (white chickpeas), combined with roughly 1/2 cup of chopped onion, 2 tbsp of chopped coriander (dhania), 1 tsp of roughly chopped green chillies, 1 tbsp of roughly chopped garlic (lehsun), 1/2 tbsp of lemon juice, and salt to taste. All these ingredients are blended in a mixer to a coarse mixture using just 2 tbsp of water. Small spoonfuls of this mixture are then deep-fried in oil until they turn a beautiful golden brown on all sides, ensuring they are firm and flavorful, ready to absorb the rich gravy.
Complementing the koftas is the fragrant rice, which forms the foundation of the biryani. 1 cup of long grain rice (basmati chawal), after being washed and drained, is cooked with 2 bay leaves (tejpatta), 2 cloves (laung/lavang), and salt to taste in 2 cups of water. This is typically done in a deep non-stick pan, covered and cooked on a medium flame for about 10 minutes until the rice is perfectly done. Once cooked, the rice is strained to ensure individual, fluffy grains, and then divided into two equal portions, ready for layering.
The rich and intense flavor of the biryani is largely attributed to its tomato gravy. This starts with 2 cups of roughly chopped tomato cooked with 1/2 cup of water for 3 minutes in a broad non-stick pan, then cooled slightly and blended into a smooth purée, which is then strained. In another broad non-stick pan, 2 tbsp of oilis heated, and 1/2 cup of finely chopped onion is sautéed for 2 minutes. To this, the prepared tomato purée is added along with 1 tsp each of ginger (adrak) paste and garlic (lehsun) paste, 1/2 tsp of turmeric powder (haldi), 1 tsp of chilli powder, 1 tsp of garam masala, salt to taste, and 1/2 tsp of sugar. This vibrant mixture is cooked for 2 minutes while stirring continuously. Finally, 2 tbsp of fresh cream is stirred in and cooked for another minute, resulting in a velvety, deeply flavorful gravy.
The assembly of the biryani is where the magic truly unfolds. The prepared koftas are gently added to the rich tomato gravy and mixed to ensure they are well-coated. For the aromatic final touch, a few saffron (kesar) strands are dissolved in 2 tbsp of warm milk. In a greased baking dish, one portion of the cooked rice is spread to form an even layer. Over this, the kofta-laden tomato gravy is spread evenly. The remaining portion of the rice then forms the final layer on top.
The finishing touches elevate this dish to a culinary masterpiece. The prepared milk-saffron mixture is poured evenly over the top layer of rice, infusing it with a delicate aroma and beautiful color. Finally, 1 tbsp of chopped mint leaves (phudina) are sprinkled generously for freshness. The dish is then covered with aluminum foil and baked in a pre-heated oven at 200°C (400°F) for 10 minutes, allowing all the flavors to meld beautifully. Serve this luxurious Kabuli Chana Kofta Biryani immediately, ideally with a refreshing Mint Raita and crisp papad, for a truly regal dining experience.
Tags
Preparation Time
30 Mins
Cooking Time
30 Mins
Total Time
60 Mins
Makes
3 servings
Ingredients
For The Koftas (makes 12 Koftas)
3/4 cup soaked kabuli chana (white chick peas)
1/2 cup roughly chopped onion
2 tbsp chopped coriander (dhania)
1 tsp roughly chopped green chillies
1 tbsp roughly chopped garlic (lehsun)
1/2 tbsp lemon juice
salt to taste
oil for deep-frying
For The Rice
1 cup long grain rice (basmati chawal) , washed and drained
salt to taste
For The Tomato Gravy
2 cups roughly chopped tomato
2 tbsp oil
1/2 cup finely chopped onion
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
salt to taste
1/2 tsp sugar
2 tbsp fresh cream
Other Ingredients
2 tbsp warm milk
a few saffron (kesar) strands
Method
For the koftas
- Combine all the ingredients in a mixer and blend it to a coarse mixture using 2 tbsp of water.
- Heat the oil in a non-stick kadhai and drop small spoonfuls of the mixture in it, a few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
For the rice
- Combine all the ingredients along with 2 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked, while stirring occasionally.
- Strain the rice using a strainer.
- Divide the rice into 2 equal portions and keep aside.
For the tomato gravy
- Combine the tomatoes and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside to cool slightly.
- Blend it in a mixer to a smooth purée and strain it using a strainer. Keep aside.
- Heat the oil in a other broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the prepared tomato purée, ginger paste, garlic paste, turmeric powder, chilli powder, garam masala, salt and sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
How to proceed
- Add the koftas to the tomato gravy and mix gently. Keep aside.
- Combine the milk and saffron in a small bowl, mix well and keep aside.
- Spread a portion of the rice in a greased baking dish to form an even layer.
- Spread the tomato gravy with the koftas evenly over it.
- Finally spread the other portion of the rice evenly over it.
- Pour the prepared milk-saffron mixture and sprinkle the mint leaves evenly over it.
- Cover with an aluminium foil and bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
Kabuli Chana Kofta Biryani recipe | Vegetarian Kofta Biryani (with Chickpea Kofta) | Video by Tarla Dalal
Kabuli Chana Kofta Biryani recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 453 cal |
| Protein | 9.7 g |
| Carbohydrates | 68.3 g |
| Fiber | 10.5 g |
| Fat | 15.5 g |
| Cholesterol | 1.6 mg |
| Sodium | 29.6 mg |
Click here to view Calories for Kabuli Chana Kofta Biryani
The Nutrient info is complete
Foodie #648366
Jan. 12, 2021, 9:31 a.m.
Love this recipe.
Vegilicious
Nov. 24, 2019, 6:09 p.m.
Mansi J
Feb. 10, 2016, 4:56 p.m.
lovely recipe..
Archana M
Dec. 26, 2015, 1:42 p.m.
Kabuli chana biryani.. it sounds so different. i tried this recipe.. the kofta is made from soaked chana.. with flavour of garlic and onion. And a delicious tomato gravy.. with perfect sourness and creamy texture.. the kofta gravy blends very well with the rice when baked.. and the aroma was so strong once opened the foil.. every body loved this biryani.. little effort.. but worth it..
Foodie #592119
Oct. 4, 2013, 4:33 p.m.
My husband loved the recipe sooo much that he almost kissed the container and clicked the pic n post it on WhatsApp to our group!
Foodie #1
Jan. 17, 2011, 7:13 p.m.
Quick question, is the Chana cooked after soaking or is raw soaked Chana ground directly in the blender?
Tarla Dalal
Jan. 17, 2011, 7:13 p.m.
Hi, The kabuli chana is only soaked and not cooked....
