Chicken Kofta Biryani / Murg Kofta Biryani / Flavoured Rice with MeatBalls

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My Pressure is increasing as the days falls off, I am actually not sure what to do, what has to be done. Everything looks so blank. I am certainly feeling the pressure inside me. I don’t if this is natural, But i am loving this at the same time. I have few more post left in the drafts to post for you guys, I think i will be posting for 5 more days. Then leave you all guys with my blog and will be back within a few weeks. I think in a couple of weeks. I think i will post a special meal when i am back with a special post which i will cook in my very own house (Your House – This is the term which my mother is using a lot nowadays). Hmm, Friends Just a Reminder for me ” ONLY 7 More Days to go”…

Now lets talk something about the recipe. This is a briyani which i made a few weeks back along with shahi kofta korma..I was not sure how the meatballs will turn out..I was afraid that the meatballs will turn so hard..But as a surprise it turned out so mouthwatering melting. It just melted in my mouth. My sisters loved it so much, they asked me to make this again very soon. The rice is so flavourful and it catched up all the flavours which we add in here. This is definetly a masterpiece, moreover a party piece. I hope you will try this and tell me how it turned out.

Ingrediants:

For Chicken Kofta:

Minced Chicken – 300 gms
Onion – 1 small finely chopped
Coriander leaves – 4 tblspn finely chopped
Chilli powder – 1 tsp
Coriander powder / Malli podi – 1 tsp
Cumin powder / Jeera podi – 1 tsp
Garam Masala Powder – 1 tsp
Salt to taste
Corn Flour / Corn Starch – as needed
Oil for Shallow frying
For Briyani:

Basmati Rice – 2 cups ( Soaked & Cooked – Click here to know how to cook rice)
Onion – 1 large sliced thinly + 1 onion sliced thinly & deep fried

Ginger Garlic Paste – 2 tblspn
Green Chilli – 2
Tomatoes -3 chopped
Curd / Thick yogurt – 1 cup
Coriander leaves a handful
Mint Leaves a handful
Chilli powder – 1 tsp
Coriander powder / Malli podi – 1 tblspn
Cumin powder / Jeera podi – 1 tsp
Garam Masala Powder – 2 tsp
Salt to taste
Ghee – 2 tblspn
Oil – 5 tblspn
Saffron soaked in 1/2 cup of milk (I used yellow food colouring)

Method:

Soak rice in water for 30 mins. And cook it as per this method. Spread on a plate and allow it cool down.

Start by making the koftas. Take all the ingrediants given for the kofta in a bowl except cornflour and oil and mix well. Make small balls out of it. Roll it in cornflour and shallow fry them in oil till they are golden and seared. Remove them to a plate.

Deep fry sliced onions in oil till they turn golden. Drain them in a paper towel. Set this aside.

Heat oil in a kadai and add in onions, green chilli and ginger garlic paste and mix well. Cook till they turn golden.

Add in all the spice powders and salt and mix well.

Add in tomatoes and cook till they turn mushy. Add in curd and mix well.

Pour some water and bring it to boil. Add in the fried koftas and mix well. Cover it with a lid and let it cook for 15-20 mins on a low flame till done.

Preheat the oven to 160 Degree C / 320 Degree F.

Now time to assemble. Take a deep oven proof dish. Spread all the kofta masala in the bottom, Add half of the rice on top, Pour half of the saffron milk, Sprinkle half of the fried onions , coriander and mint. Now layer the remaining rice on top, pour the remaining saffron milk, sprinkle the remaining fried onions, coriander and mint. Now spoon some ghee on top and cover the bowl.

Put this in the oven and bake it for 30 mins.

Remove from the oven and mix it well genty.

Serve with raita.