Kofta Biryani

2012-07-03
Average Member Rating

forkforkforkforkfork (4.5 / 5)

4.5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Related Recipes:
  • Red Beans and Rice

  • Barley and honey roast pumpkin salad

  • Kachoris

  • Crispy Fried Tofu With Sweet Chille Sauce

  • Crispy Potatoes And Chicken Patties

Kofta Biryani Recipe is a contribution of “Amna Yousafzai” for Food Recipe Contest on Den of Delights.

Ingredients

  • Rice 1 ½ cups
  • Black Cardamom (Bari Illaichi) 1 piece
  • Clove (Long) 2 – 4 pieces
  • Yogurt 3 tbspns
  • Yellow Colour Few drops
  • Bay Leaf (Taiz Pattay) 1 piece
  • Cumin Seeds Few seeds
  • Red Chili 1 piece (dried)
  • Cinnamon 1 piece
  • Curry Leaves Few leaves
  • Saffron Few strands
  • Green Cardamom 1 piece
  • Water to soak and boil
  • Tomatoes Chopped 1 piece
  • Cooking Oil for frying
  • Onion Chopped 1 piece
  • Black Peppercorns 4 pcs
  • Biryani Masala 4 – 6 tbspns
  • Meatballs 6 - 7 pcs

Method

Step 1

Boil salted water and add soaked rice.

Step 2

When they are 80 – 90 % cooked drain them and keep aside.

Step 3

Heat oil and add whole garam masala along with some cumin seeds.

Step 4

When they begin to splatter and onions and fry on low medium heat until they lose their stiffness. Add tomatoes and mix. When tomatoes are cooked add 1 tbspn of Biryani masala and mix.

Step 5

Add yogurt and rest of the Biryani masala and cook on low heat for 2 minutes.

Step 6

Heat oil for frying and fry meatballs until they are slightly golden.

Step 7

Take them out on an absorbent paper and then add them to the curry.

Step 8

Do not use water in your curry.

Step 9

Mix and let them simmer. When gravy is pretty thick add rice and add few drops of yellow food colour and a pinch of saffron strands and cover your dish with an airtight lid.

Step 10

Let it cook for another 5 minutes on very low heat.

Step 11

Lift and serve.