KOFTA BIRYANI
Fragrant long-grained rice interleced with a spinach gravy and chick pea koftas.
Preparation Time : 20 mins.
Cooking Time : 60 mins.
Serves 4 to 6.
For the koftas
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3/4 cup soaked chick peas (Kabuli chana) |
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1 onion |
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1 green chilli |
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2 tablespoons chopped coriander |
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3 cloves garlic |
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juice of 1/2 lemon |
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salt to taste |
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oil for cooking |
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For the gravy
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1 onion, finely chopped |
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2 tomatoes, pureed |
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1 teaspoon grated ginger |
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1/2 teaspoon turmeric powder (haldi) |
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1 teaspoon chilli powder |
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3/4 teaspoon garam masala |
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2 cups chopped spinach (palak) |
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1/3 cup cream |
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2 tablespoons oil |
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salt to taste |
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For the rice
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1 cup long grained rice |
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2 cloves |
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2 bay leaves |
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salt to taste |
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Other ingredients
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1/2 cup mint leaves, chopped |
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1/3 cup milk |
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1 tablespoon butter |
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1/4 teaspoon cardamom powder |
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a few strands of saffron |
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For the koftas
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| 1. |
Combine all the ingredients except the oil in a blender and grind to a smooth paste. |
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| 2. |
Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside. |
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For the gravy
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| 1. |
Heat the oil in a pan and saute the onion till translucent. |
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| 2. |
Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates. |
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| 3. |
Add the garam masala and spinach and saute for a further 2 minutes. |
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| 4. |
Add the cream and salt and mix well. Keep aside. |
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For the rice
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| 1. |
Clean and wash the rice. |
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| 2. |
In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water. |
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| 3. |
Bring to a boil and simmer till the rice is almost cooked. Keep aside. |
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How to proceed
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| 1. |
In a greased bowl, spread the half the rice to form one even layer. |
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| 2. |
Arrange all the koftas over the rice. |
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| 3. |
Spoon the gravy on top and sprinkle the mint leaves. |
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| 4. |
Spread another layer of rice. |
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| 5. |
In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil. |
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| 6. |
Pour over the layered biryani. |
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| 7. |
Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. |
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| 8. |
Serve hot. |
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Tips
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| The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas. |
