Kofta Biryani

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Kofta Biryani. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kofta Biryani is one of the most well liked of current trending meals in the world. It's easy, it's fast, it tastes delicious. It is appreciated by millions every day. Kofta Biryani is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Kofta Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kofta Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kofta Biryani is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kofta Biryani estimated approx 100 minutes.

To begin with this particular recipe, we have to prepare a few components. You can have Kofta Biryani using 50 ingredients and 15 steps. Here is how you can achieve it.

#goldenapron 8
Kofta Biryani is a variation of a biryani where kofta made from paneer and bread is layered with the gravy and rice with spices and then it is cooked on a slow flame (dum) before serving. It is a one meal dish and can be enjoyed on different occasions and potluck.
https://pepkitchen.com/recipe/kofta-biryani/

Ingredients and spices that need to be Take to make Kofta Biryani:

1. Making Kofta
2. 4 slices brown bread or white bread grind into crumbs
3. 100 g paneer grated
4. 1 small onion finely chopped
5. 2 green chilies finely chopped
6. 1 tbsp yogurt fresh
7. 1/8 tsp soda bi carbonate or a pinch
8. 1 tbsp coriander washed and finely chopped
9. to taste salt
10. as needed oil to grease palm and fry kofta
11. For Rice
12. 1 cup basmati rice long grained rice
13. 1 bay leaf
14. 1 cinnamon stick
15. 2 cardamom pods elaichi
16. 2 clove laung
17. 1 tsp oil
18. as needed water to cook
19. to taste salt
20. For Gravy
21. 2 tbsp oil
22. 1 tbsp ghee clarified butter
23. 2 cloves laung
24. 1 cinnamon
25. 1 medium onion washed and sliced
26. 2 tsp ginger garlic paste
27. 1 tsp cumin seeds
28. 1 tsp red chilli powder
29. 2 tsp coriander cumin powder dhania jeera powder
30. 1/4 tsp turmeric powder
31. 1 green capsicum washed and chopped
32. 4 tomato washed and chopped
33. 1/2 cup yogurt it should be fresh and not sour
34. 1/4 cup green peas boiled
35. 1 tsp garam masala
36. 1 tbsp kasuri methi crushed between palms
37. 1 tbsp mint leaves washed and chopped
38. 1 tbsp coriander leaves washed and chopped
39. to taste salt
40. For Garnishing
41. 1/2 cup yogurt fresh
42. 2 tbsp coriander washed and chopped
43. 2 tbsp mint leaves washed and chopped
44. For Assembling
45. as needed ghee
46. 1 green chilli
47. 1/2 cup coriander washed and finely chopped
48. as needed mint washed and finely chopped
49. 1 tsp garam masala
50. to taste salt

Steps to make to make Kofta Biryani

1. Making Kofta
   In a mixing bowl, add bread crumbs, ginger garlic paste and salt. Add chopped onions, grated paneer, chopped coriander, green chilies and soda bicarbonate. Mix well and knead into a dough.
2. Grease your palms with oil and take small portion from the dough and make small size balls. Keep them in a plate. You can deep fry the kofta at this stage. But I have avoided deep frying and have cooked them in a paniyaram pan using little oil. Heat the paniyaram pan. Add oil in the indent of the pan. Put the kofta in it and cook on medium heat till golden. Flip the kofta after 2-3 minutes and cook from all the sides in the same way till they are golden.
3. Cook all the kofta in the same way. Remove in a dish and keep it aside.
4. For Rice
   Wash and soak the basmati (long grained rice) for 30 minutes. Put the rice in the pressure cooker with 3 cups of water. Add bayleaf, cinnamon stick, cardamom pod, cloves, oil, and salt. Mix well. Put the pressure cooker lid with the whistle on and cook the rice for 3-4 whistles on high heat.
5. Immediately take the cooker off the heat after 3-4 whistles and put it under the tap of running cold water to cool down. Remove the whistle and open the lid. Drain the rice in a sieve and remove water. Pour cold water over the cooked rice to stop the further process of cooking. Keep it aside on a bowl to remove excess of water. Then spread the grains of cooked rice on a cotton cloth. (The cloth will absorb excess water). Cover the rice with other cloth to prevent from drying.
6. For Gravy
   Heat oil and ghee in a pan. Add cumin seeds. When they crackle add cloves and cinnamon stick. Add the sliced onions and mix well.
7. Add the chopped capsicum and cover and cook on low heat till the onions and capsicum get translucent and soft. Add the ginger garlic paste and saute for a minute. Add the chopped tomatoes and cover and cook till the tomatoes get soften.
8. Add the spices - turmeric powder, coriander cumin powder, red chilli powder, and salt. Mix well. Lower the heat and add the fresh yogurt. Cook on low heat to prevent from curdling. Mix well and cook on low heat.
9. Add garam masala powder and mix well. Add kasuri methi (crushed between palms) and Mix well. Simmer for a minute and then add the boiled peas.
10. Simmer for 5-6 minute or till the oil floats on the top. Add the chopped coriander and mint leaves and mix well. The gravy is ready. Remove it in a bowl and keep aside.
11. For Garnishing
    In a mixer grinder add washed and chopped coriander and mint leaves. Add yogurt and blend them. The mint coriander yogurt mixture is ready.
12. Remove in a bowl.
13. Assembling the Biryani
    Grease a heavy bottom pan or a bowl. Put half of the prepared gravy at the bottom of the pan. (I have used two small bowls around 9 inches). Add the prepared rice. Spread it evenly on the gravy. Put the koftas on the rice. Put ghee and slit green chilies. Sprinkle salt and garam masala. Put remaining half of the gravy on top of the rice kofta layer. Add more kofta and put ghee, slit green chilies. Sprinkle garam masala and salt.
14. Top the prepared layers with the yogurt, mint and coriander mixture. (keep aside some mixture for garnishing while serving the biryani). Cover the bowl with aluminium foil and bake in a preheated oven for 20 minutes at 200 C.
15. Remove the bowl from the oven. Remove the foil and relish the delicious Kofta biryani with sliced onions and papad. Serve the biryani hot.

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Perfect Kofta Biryani. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!