For kofta and kofta khorma/curry, check out this detailed post, Mom’s Special – Koftoh ka Khorma. Now coming to Biryani, this biryani is made by layering rice, gravy from kofta’s and kofta’s. So be careful to adjust salt, as you have salt in the kofta, gravy and in rice. The best thing is to check for salt in between.
- ¾ kg. Basmati Rice, wash and soak for ½ hr
- 1½ tbsp. Ginger-Garlic paste
- 5 Cardamom, 5 Cloves and 2 1” inch pieces of Cinnamon
- 1 Badi Elaichi/Black Cardamom, 1 Star Anise and 1 Bay leaf
- ½ tbsp. Saffron
- 3 tbsp. lukewarm Milk
- 3 tbsp. minced Coriander leaves
- 2 tbsp. minced Mint leaves
- ¾ cup Ghee
- 2 Onions, sliced
- 1 Cardamom, 1 Clove and 1 1’inch piece of Cinnamon
- 4 tbsp. fresh Lemon juice/3 tbsp.Vinegar
- 1 tbsp. Garam Masala
- Prepare Kofta and Kofta Khorma. Set aside.
- In a heavy bottom cooking vessel, add ghee along with cardamom, clove and cinnamon. When the spices start to leave aroma, add in finely sliced onions.
- Fry till crisp and nice brown. (Be careful, fry on low flame, stirring frequently). Now carefully using a slotted spatula separate fried onion slices from ghee. Collect ghee in
a cup and set aside.
- Ina heavy bottom cooking vessel (used for cooking rice) add 10-12 cups of water (if more also no problem, as we will drain off the water), salt, ginger-garlic paste, 3 cardamom’s, 3 cloves, 2 sticks of cinnamon, black cardamom, star anise and bay leaf. Bring water to boil. When the water starts to boil add soaked basmati rice and cook till rice is just done.
- Drain and collect the water using a sieve in a cooking vessel. Drain well and set aside.
- Now in a heavy bottom cooking vessel add little ghee (the one which we fried onions) and on this layer half of cooked basmati rice. On this, layer khorma (only gravy not the kofta’s), ghee, garam masala, kesar (soaked in lukewarm milk), deep fried onions, 2 tbsp. lemon juice, fresh minced coriander and mint leaves.
- Cover it up with another layer of basmati rice. If you have more khorma then layer them on rice and so on.
- Now add remaining ghee, kesar, fried onions, garam masala, 2 tbsp. lemon juice, fresh coriander and mint leaves. Arrange the kofta’s on top delicately in a circle leaving little gap in between each kofta. Cook on a low flame by covering with a lid. Keep the strained water on top of the lid or seal with foil.
- Cook for nearly 20-25 minutes on low flame. Turn off the flame and leave the vessel on the stove for another half an hour. Alternatively you can bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
- When you are ready to serve, very gently take out the kofta’s in a bowl. Mix in the biryani slowly and gently. Take biryani in a serving plate and top with kofta’s, minced fresh coriander and mint leaves.
- If you want you can add fried cashews on top. Serve hot and serve with love.
If you are looking out for flavoursome and yummy recipes which are mostly made during Eid-ul-Adha or Bakrid or Bakreed then click on this link Eid-ul-Adha Recipes to check out the page loaded with delicious meat recipes….