Kabuli Channa Kofta Biryani
Kabuli Channa Kofta Biryani is a Biryani made with koftas made with chickpeas . The rice is layered with koftas , gravy and mint leaves and cooked on dum .
Ingredients
For the Koftas
- 3/4 cup soaked kabuli chana white chick peas
- 1/2 cup roughly chopped onions
- 2 tbsp chopped coriander
- 1 tsp roughly chopped green chillies
- 1 tbsp roughly chopped garlic
- 1/2 tbsp lemon juice
- Salt to taste
- oil for deep-frying
For The Tomato Gravy
- 2 cups roughly chopped tomatoes
- 2 tbsp oil
- 1/2 cup finely chopped onions
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp garam masala
- Salt to taste
- 1/2 tsp sugar
- 2 tbsp fresh cream
For The Rice
- 1 cup long grained rice basmati
- 2 bayleaves
- 1 stick cinnamon
- 2 big cardamom
- 2 small cardamom
- Few peppercorns
- Salt to taste
Other Ingredients
- 2 tbsp warm milk
- a few saffron strands
- 1 tbsp chopped mint leaves
Instructions
For the Koftas
- Combine all the ingredients in a mixer and blend it to a coarse mixture using 2 tbsp of water.
- Heat the oil in a deep pan .
- Make lemon sized balls of the batter .
- Drop few at a time in the hot oil and fry these kofta till golden .
- Drain on absorbent paper and keep aside.
For the tomato gravy
- Combine the tomatoes and ½ cup of water in a pan .
- Cook on a medium flame for about 5 minutes, stirring occasionally. Keep aside to cool .
- Blend it in a mixer to a smooth purée and strain it using a strainer. Keep aside.
- Heat the oil in a other nonstick pan.
- Add the onions and sauté on a medium flame for till golden .
- Add the prepared tomato purée, ginger paste, garlic paste.
- Now add the turmeric powder, chilli powder, garam masala and salt . Mix well and cook on a medium flame for 2-3minutes, or till the moisture evaporates .
- Add the fresh cream, mix well and add some milk to adjust the gravy consistency .
- Cook for about 2 minutes . Keep aside.
Rice
- Cook the rice with How to cook rice for Biryani Method.
- After draining the water add the dissolved saffron to the rice. Mix gently .
Assembling the Biryani
- Add the koftas to the tomato gravy and mix lightly . Keep aside.
- Spread of the rice in a greased pan or a baking dish to form an even layer.
- Spread the tomato gravy with the koftas evenly over it.
- Spread a few torn mint leaves .
- Spread the rice and the gravy all over again .
- Finally spread all the rice evenly over it.
- Place some koftas on the top .
- Cover with an aluminium foil and bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
