Kofta Tomato Biryani
Ingredients
Meatballs
• Chicken mince 500 grams
• Bread slices 1- 1.5
• Egg 1
• Salt to taste
• Red chili powder to taste
• Turmeric powder 3/4 tsp
• Garam masala 3/4 tsp
• Cumin powder 3/4 tsp
• Fresh coriander chopped
• Green chili chopped 1 tsp
Biryani Rice
• Oil 1/4 cup
• Bay leaves 2
• Cinnamon stick 1 big
• Mace (javitri) 1
• Black cardamoms 2
• Green cardamoms 4
• Star anise 1
• Cloves 6
• Black peppercorns 10
• Salt 1/2 tsp
• Rice 2 cups, soaked for 1-2 hours at least
Gravy
• Oil 4-5 tbsp
• Onion 1 big, chopped
• Cumin seeds 3/4 tsp
• Fennel seeds (saunf) 3/4 tsp
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomatoes 4 big
• Salt to taste
• Red chili powder to taste
• Turmeric powder 1/2 tsp
• Tomato paste 3 tbsp (optional)
• Garam masala 1 tsp
• Coriander powder 1.5 tsp
• Cumin powder 1 tsp
Layering
• Yellow food color
• Lemon slices of 1 lemon
• Green chilies chopped 2-3
• Fresh coriander a handful
• Fresh mint 1/2 handful
• Ginger, julienne cut 1 tsp
• Fried onion 1 tbsp
Preparation:
1. Meatballs: Grind bread and add to the chicken mince along with all the other ingredients under “meatballs”. Mix and allow to marinate for 10 minutes.
2. Shape the meatballs. Shallow fry on both sides until golden. No need to cook meatballs at this stage. Take out for later use.
3. Biryani Rice: In a pot add oil and the whole spices. Sauté on low flame for a minute and add well drained rice.
4. Sauté on medium to high flame until the moisture and oil is absorbed by the rice.
5. Add 1.5 cups of water and cook on medium to high flame until water has been absorbed by rice and rice feel dry. Turn the flame off.
6. Gravy: In another pot add 4-5 tbsp oil and chopped onions, cumin and fennel seeds. Sauté until onions start to turn golden.
7. Add ginger and garlic paste and saute for a minute.
8. Blend tomatoes with a little water into a paste and add to the onions.
9. Add salt, red chili, turmeric, garam masala, coriander powder and cumin powder. Add tomato paste and mix well.
10. Cover and cook until the gravy is cooked and oil is separated from the gravy.
11. Add 1 cup of water. Mix and add meatballs to the gravy.
12. Cover and cook on low for 15-20 minutes until the meatballs are ready.
13. Turn the flame high and cook the gravy until thick and no water left in the gravy.
14. Layering: to the rice, drizzle some liquid yellow food color. Top with all the ingredients listed under “layering” and finally top with meatballs.
15. Simmer (put on dum) for 10-12 minutes.
16. Enjoy!


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