My homemade Veg Paneer Kofta Biryani! It's got that authentic restaurant taste I crave, but with the comfort of my own kitchen. Have you tried making Biryani at home yet?
PANEER KOFTA BIRYANI
CHEF AANAL KOTAK
INGREDIENTS FOR THE KOFTA:
• 1 cup paneer (Indian cottage cheese), grated
• ½ cup boiled potato, mashed
• 1 tbsp garlic, finely chopped
• ¼ cup green chilies, finely chopped
• 1 cup fried onions
• ½ cup fresh coriander leaves, chopped
• ½ cup fresh mint leaves, chopped
• Salt, to taste
• 1 tbsp gram flour (besan)
• 1 tsp garam masala
• Oil, for frying
INGREDIENTS FOR THE RICE BASE:
• 2 tbsp oil
• 2 tbsp ghee
• 2-3 cardamom pods
• 2 bay leaves
• 2 cinnamon sticks
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp green chilies, chopped
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• Salt, to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp biryani masala
• Water, as required
• 1 cup yogurt
• ½ cup fried onions
• 2 tbsp tomato ketchup
INGREDIENTS FOR ASSEMBLY:
• 1 bowl cooked rice (80% cooked)
• ¼ cup saffron-infused milk
• ½ cup fresh coriander leaves, chopped
• ½ cup fried onions
• ¼ cup fried cashews
• Coal and ghee (for smoking)
INSTRUCTIONS FOR THE KOFTA:
• In a bowl, mash the paneer and boiled potatoes until smooth.
• Add the chopped garlic, green chilies, fried onions, coriander leaves, mint leaves, salt, garam masala, and gram flour. Mix well until all the ingredients are combined.
• Divide the mixture into equal portions and shape them into small balls (koftas).
• Heat oil in a pan and fry the koftas until they turn golden brown on all sides. Set aside.
INSTRUCTIONS FOR THE RICE BASE:
• In a large pot, heat the oil and ghee. Add the cardamom pods, bay leaves, and cinnamon sticks.
• Add the ginger paste, garlic paste, green chilies, chopped onions, and tomatoes. Sauté until the onions are golden brown and the tomatoes soften.
• Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and biryani masala. Cook for a minute until the spices become fragrant.
• Add water as needed and bring the mixture to a boil. Stir in the yogurt, reduce the heat to a simmer, and let it cook for 10-15 minutes until the flavors meld. Add tomato ketchup and mix in the fried koftas.
ASSEMBLING THE BIRYANI:
• In the same pot, layer the 80% cooked rice over the spiced gravy with koftas.
• Drizzle with saffron-infused milk and sprinkle mint leaves, coriander leaves, fried onions, and fried cashews. Break 2-3 koftas into small pieces and scatter them on top.
• Heat a piece of coal until red-hot. Place it in a small dish on top of the biryani. Pour a few drops of ghee over the coal and quickly cover the pot with a lid to trap the smoke. Let the biryani absorb the smoky flavors for 5-10 minutes.
• Remove the coal, garnish the biryani with more coriander leaves, fried onions, and fried cashews. Let the biryani rest for a few minutes before serving.
• Enjoy your delicious Paneer Kofta Biryani!
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