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Tuesday, March 11, 2014

Chicken Kofta Biriyani

Sorry about not being able to share any special non-vegetarian recipe on Sunday. To make up for it, I am posting one mid-week.

So, here I am with yet another Biryani recipe. This time it is a special biryani from Awadh. Also known as the 'Pearl Biriyani', this has chicken koftas mixed with flavorful Basmati rice. Read on for the recipe:






Preparation Time -40 mins

Ingredients - Chicken breast ( 1 no), basmati rice (2 cups), onion (2 large, finely sliced), tomato (1 large + 1 medium, finely chopped), GG paste ( 2 tbsp ), yogurt ( 1/2 cup), whole spices ( 4 cloves, 1 1/2 inch cinnamon stick, 1 star anise, 2 cardamom, 1 bay leaf, 2 mace), kashmiri chilli powder ( 1/2 tsp ), chilli powder ( 1/2 tsp ), 1 tsp coriander powder, 1/2 tsp cumin powder, turmeric powder (1/2 tsp), a handful of mint leaves, 3-4 tbsp chopped coriander leaves, oil (2 tbsp), ghee (2tbsp), a generous pinch of saffron, 1/4 cup milk, 1 cup caramelized onions, salt to taste.

For the kofta - 1 tsp cornflour, 1 egg white, 1 small onion (finely chopped), 1-2 green chillis (finely chopped), 3 garlic cloves (finely chopped), 1-2 tsp coriander leaves (finely chopped), a pinch of garam masala, salt to taste, oil for deep frying.

Preparation - Cut the chicken breast into small pieces. Boil with 2 cups water and a little salt till tender. Remove, strain and keep aside to cool. (do not throw away the water)

Shred the chicken breast and transfer it to a mixing bowl. Add all other ingredients mentioned under 'For  the Kofta' except for the oil and egg white. Mix together and add the egg white little by little, taking care to prevent it from getting too watery. Make small balls out of the mixture and keep aside.

Soak the saffron in warm milk.

Cooking - Heat oil in a wok for deep frying. Add the koftas in small batches. Fry evenly till golden, remove and keep aside.

Add 2 tbsp oil and 2 tbsp ghee in a thick bottomed vessel. Add the whole spices and fry till fragrant. (Do NOT burn)

Add the sliced onions and fry till translucent. Add GG paste and cook for till raw smell goes away.

Add all the powdered masalas and fry for 1 minute.

Add the finely chopped tomatoes and cook for 5 minutes or till tender. Oil should start leaving the sides of the vessel by now. Add the mint and coriander leaves and just mix in.

Add the yogurt and cook for another 3 minutes.

Add the washed and drained rice. Add 2 cups of warm water, and close the lid. Cook for 1 whistle.

-Remove and keep aside for 10 minutes. Open the lid.

Meanwhile grease a thick bottomed vessel with ghee. Add 1/3 of the cooked rice to it and spread evenly with a spatula. Add 1/3 of the koftas, some caramelized onion and a little of the saffron milk.

Repeat with the remaining rice, koftas, caramelized onions and saffron milk. Put a thick cloth over the mouth of the vessel and then cover with a heavy lid.

Heat a heavy tawa on a low flame. Place the vessel over the tawa and allow to stand for 10-15 minutes.

Remove and open the lid. Fluff up and mix the layers with a fork.

Serve hot with raita.




4 comments:

  1. Dont make me hungry, just had my lunch and u r tempting me again..Delicious kofta briyani.

    ReplyDelete
  2. Thanks for visiting my space Sweta. biryani looks yum

    ReplyDelete
  3. Thanks for visiting my space Sweta, biryani looks yum

    ReplyDelete
  4. Delicious kofta biryani. Looks yumm..

    ReplyDelete

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