Kabuli Chana Kofta Biryani

Kabuli Chana Kofta Biryani

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A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

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Kabuli Chana Kofta Biryani recipe - How to make Kabuli Chana Kofta Biryani

Preparation Time:    Cooking Time:    Baking Time:  10 minutes   Baking Temperature:  200°C (400°F)   Total Time:     3Makes 3 servings
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For The Koftas (makes 12 Koftas)
3/4 cup soaked kabuli chana (white chick peas)
1/2 cup roughly chopped onions
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 grained rice (basmati) , washed and drained
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
salt to taste

For The Tomato Gravy
2 cups roughly chopped tomatoes
2 tbsp oil
1/2 cup finely chopped onions
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
1 tbsp chopped mint leaves (phudina)

For the koftas

    For the koftas
  1. Combine all the ingredients in a mixer and blend it to a coarse mixture using 2 tbsp of water.
  2. 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

    For the rice
  1. 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.
  2. Strain the rice using a strainer.
  3. Divide the rice into 2 equal portions and keep aside.

For the tomato gravy

    For the tomato gravy
  1. 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.
  2. Blend it in a mixer to a smooth purée and strain it using a strainer. Keep aside.
  3. Heat the oil in a other broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  4. 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.
  5. Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Add the koftas to the tomato gravy and mix gently. Keep aside.
  2. Combine the milk and saffron in a small bowl, mix well and keep aside.
  3. Spread a portion of the rice in a greased baking dish to form an even layer.
  4. Spread the tomato gravy with the koftas evenly over it.
  5. Finally spread the other portion of the rice evenly over it.
  6. Pour the prepared milk-saffron mixture and sprinkle the mint leaves evenly over it.
  7. Cover with an aluminium foil and bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
  8. Serve immediately.

Kabuli Chana Kofta Biryani Video

Nutrient values (Abbrv) per serving
Energy453 cal
Protein9.7 g
Carbohydrates68.3 g
Fiber10.5 g
Fat15.5 g
Cholesterol1.6 mg
Sodium29.6 mg

RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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Kabuli Chana Kofta Biryani
 on 26 Mar 18 11:19 AM

Quick question, is the Chana cooked after soaking or is raw soaked Chana ground directly in the blender?
| Hide Replies
Tarla Dalal    Hi, The kabuli chana is only soaked and not cooked....
26 Mar 18 11:22 AM
Kabuli Chana Kofta Biryani
 on 16 Jun 17 02:55 PM

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!
Kabuli Chana Kofta Biryani
 on 26 Jan 16 02:56 PM

Love this recipe.
Kabuli Chana Kofta Biryani
 on 24 Sep 15 01:35 PM

lovely recipe..
Kofta Biryani
 on 28 Jul 15 05:09 PM

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..
Kofta Biryani
 on 20 Aug 12 11:16 AM