काबुली चना कोफ्ता बिरयानी रेसिपी | शाकाहारी बिरयानी - Kabuli Chana Kofta Biryani by Tarla Dalal

Recipe Link :- https://www.tarladalal.com/Kabuli-Chana-Kofta-Biryani-1970r

#biryani#mughlai#bakedisc

----------------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

Kabuli Chana Kofta Biryani

A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

Kabuli Chana Kofta Biryani

Preparation Time: 30 Minutes.
Cooking Time: 30 Minutes.
Baking Time: 10 Minutes
Baking Temperature: 200°C (400°F)
Serves 3.

Kabuli Chana Kofta Biryani

For The Koftas (makes 12 Koftas)
3/4 cup soaked kabuli chana (white chick peas)
½ cup roughly chopped onions
2 tbsp chopped coriander (dhania)
1 tsp roughly chopped green chillies
1 tbsp roughly chopped garlic (lehsun)
½ tbsp lemon juice
Salt to taste
Oil for deep-frying

For The Rice
1 cup long grained rice (basmati), washed and drained
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
Salt to taste

For The Tomato Gravy
2 cups roughly chopped tomatoes
2 tbsp oil
½ cup finely chopped onions
1 tsp ginger paste (adrak)
1 tsp garlic paste (lehsun)
½ tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
Salt to taste
½ tsp sugar
2 tbsp fresh cream

Other Ingredients
2 tbsp warm milk
A few saffron (kesar) strands
1 tbsp chopped mint leaves (phudina)

For the koftas
1. Combine all the ingredients in a mixer and blend it to a coarse
mixture using 2 tbsp of water.
2. Heat the oil in a non-stick kadhai and drop small spoonful's of
the mixture in it, a few at a time, and deep-fry till they turn golden
brown in color from all the sides. Drain on absorbent paper and
keep aside.

For the rice
1. Combine all the ingredients along with 2 cups of water in a deep
non-stick pan and mix well. Cover with a lid and cook on a
medium flame for 10 minutes or till the rice is cooked, while
stirring occasionally.
2. Strain the rice using a strainer.
3. Divide the rice into 2 equal portions and keep aside.

For the tomato gravy
1. Combine the tomatoes and ½ cup of water in a broad non-stick
pan, mix well and cook on a medium flame for 3 minutes, while
stirring occasionally. Keep aside to cool slightly.
2. Blend it in a mixer to a smooth purée and strain it using a
strainer. Keep aside.
3. Heat the oil in a other broad non-stick pan, add the onions and
sauté on a medium flame for 2 minutes.
4. Add the prepared tomato purée, ginger paste, garlic paste,
turmeric powder, chilli powder, garam masala, salt and sugar,
mix well and cook on a medium flame for 2 minutes, while
stirring continuously.
5. Add the fresh cream, mix well and cook on a medium flame for 1
minute, while stirring occasionally. Keep aside.

How to proceed
1. Add the koftas to the tomato gravy and mix gently. Keep aside.
2. Combine the milk and saffron in a small bowl, mix well and keep
aside.
3. Spread a portion of the rice in a greased baking dish to form an
even layer.
4. Spread the tomato gravy with the koftas evenly over it.
5. Finally spread the other portion of the rice evenly over it.
6. Pour the prepared milk-saffron mixture and sprinkle the mint
leaves evenly over it.
7. Cover with an aluminum foil and bake it in a pre-heated oven at
200°C (400°F) for 10 minutes.
8. Serve immediately.