Sorry for this late posting.There were unexpected disturbances in my routine and I couldn’t make any biryani last weekend.So I made this biryani recipe today morning especially for making this post.This week’s Sunday Lunch Recipes Series is somewhat special.Yes,this is my Silver jubilee post(25th post) in this biryani series
.When I started this series,I never expected that I would be able to share
25 biryani varieties and that too in vegetarian version.I am really happy and proud that I did it
.I have planned to continue this series for another few weeks as some interesting biryani recipes are in queue
.To make this 25th post more special,I tried this rich & flavorful kofta biryani recipe.I referred
this space for the biryani procedure but I made kofta following Malai kofta recipe from my handwritten cook book.I am yet to share Malai kofta gravy in my blog.Hopefully I will do it next week.As per the original kofta biryani recipe,koftas are made out of minced meat balls.But here I used paneer & potatoes to make it.It turned out really well and got a big thumbs up from my family members.I shallow fried the balls to reduce the calorie but still the taste was awesome.You can also try cooking in Appe/Paniyaram pan or bake in oven/air fryer.Friends,you can try this biryani for your guests and to celebrate special occasions like birthday,anniversary to impress your family and enjoy the day!!Kofta mixture can be prepared well in advance and refrigerated to make your job simple.Ok,Lets see how to make this awesome kofta biryani recipe with step by step pictures.
Kofta biryani recipe-Vegetarian version
How to make Vegetarian Kofta Biryani Recipe Cuisine: North Indian
Category: Rice Varieties
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes
INGREDIENTS
For kofta
- Boiled potato - 2 nos (medium size)
- Grated paneer - 1/2 cup
- Bread crumbs - 1/2 cup
- Red chilli powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Dhania powder - 1/2 tsp
- Nuts - Cashews & Badam ( 2 tbsp)
- Salt - as needed
- Sugar - 1/4 tsp
- Chopped coriander leaves - few ( optional)
For gravy
- Cooking oil - 2 tbsp + ghee 1 tbsp
- Tomato - 2 nos ( big,pureed)
- Cumin seeds/Jeera - 1/2 tsp
- G&G paste - 1/2 tsp
- Green chilli – 1 no (big,slitted)
- Red chilli powder - 1/2 tsp
- Dhania powder - 1 tsp
- Garam masala powder - 1/2tsp
- Sugar - a pinch
- Salt & water - as needed
Yogurt mixture
- Fresh Curd/yogurt - 3/4 cup
- Kewra essence - few drops
- Rose water - few drops
- Crushed cardamom or cardamom essence - 1 no/ 2 drops
- Yellow food color - 2 pinches
For Rice
- Basmati rice - 1 cup ( India Gate)
- Cinnamon - 1 inch piece
- Cloves - 2 nos
- Black stone flower - 1 no
- Cardamom - 1 no
- Salt - as reqd
- Water - 6 cups
To garnish
- Fried onions - 1/4 cup
- Mint + coriander leaves - 2-3 tbsp
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METHOD
- Wash and soak the basmati rice for 30 minutes minimum.Heat 6 cups of water adding the whole spices.When the water boils,add the washed rice by draining the soaked water.Cook the rice for 5-7 minutes in medium flame till the rice is 3/4 th done.Remove the rice in a bowl and allow it to cool down completely.
- Boil potatoes & peel the skin. Mash it well and add the grated paneer,bread crumbs,chopped nuts,spice powders and salt.DO NOT ADD WATER.Reserve some bread crumbs for coating the kofta balls.Make small balls using the dough & coat it in bread crumbs.Arrange them in a plate.
- Heat oil in a pan to shallow fry the balls.Put the kofta and cook all the sides by turning them whenever needed.Cook the balls until they turn golden brown.Remove in a plate.In the remaining oil,fry the sliced onions & set aside.
- In a bowl whisk the curd and add the essences,food color.Mix well.
- Heat oil in a kadai and splutter cumin seeds. Add the g&g paste and saute well.Careful it splashes.Add the slitted green chilli & tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread the rice
- Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita !
 Enjoy ! |
Note
- Adjust the quantity of spice powders as per your taste.
- Cook the rice till 3/4 th done else rice will become mushy after DUM.
- Adding kewra water gives a nice flavor.So try to use it if you have.
- Koftas can be baked in air fryer.For that preheat airfryer for 6 minutes in 180 c and bake the koftas brushed with oil for 25-30 minutes by turning them twice in the middle.
- You can also cook the kofta in paniyaram pan adding little oil.
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Try this flavorful and rich Kofta biryani recipe.Enjoy your weekend !
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