Chicken Kofta Biryani
Chicken kofta biryani is a bit contemporary food item I would say. It is served as a main dish, and the meat balls or "koftas" are layered with the biryani rice to make a sumptuous combination. Enjoy with chutney or raita.
2 people made this
Ingredients
- 1 egg
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala powder
- A pinch of black pepper powder
- 3 teaspoons of ginger paste
- 3 teaspoons of garlic paste
- a pinch of red chili powder
- 2 pinches of turmeric powder
- 3 tablespoon of lemon juice salt as needed
- 500 g of minced chicken
- Soybean oil as needed
- 100 g of onion slices
- 2 cloves
- 2 cardamoms
- 5 cinnamon sticks
- 200 ml of milk
- 600 g of basmati rice
- 50 ml of ghee
- cashew nuts, sliced, as preferred
- grated cheese-as preferred
Directions
- Beat the egg using a fork. Add the coriander, garam masala and black pepper powders, 1 teaspoon each of ginger and garlic pastes, red chili and turmeric powders, lemon juice, salt and minced chicken with the egg and mix well.
- Make small balls or ‘kofta” (s) out of the meat mixture.
- Heat a deep frying pan with 1 cup of soybean oil. Deep fry the koftas until they turn golden brown. Set aside.
- Heat another pan with 2-3 tablespoons of soybean oil. Fry the onion slices until they turn golden. Add the cloves, cardamoms, cinnamon sticks, and rest of the ginger and garlic pastes. Stir and fry for a bit.
- Pour the milk and basmati rice on to the mixture. Stir and add 600 ml of water. Add the ghee as well.
- Cook until the rice has boiled and the water has dried up.
- Mix the fried koftas with the rice. Sprinkle the cashew nuts and grated cheese.
- Serve.
