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.
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.