Kofta Biryani

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A scrumptious six layer Indian casserole.  Fragrant basmati rice interlaced with a spinach gravy and chick pea koftas.
Olive oil for cooking
1 can chick peas, drained
1 small onion, finely chopped
1 tspn green chillies, diced
1 tspn garlic, minced
1 Tbs lemon juice
2 Tbs cilantro
1/2 tsp salt
1 Tbs flour
Flour for dipping
2 Tbs olive oil
1 small onion, sliced thin
1 can tomatos, pureed
1 tspn ginger, minced
1/2 tspn turmeric
1/2 tspn chilli powder
3/4 tspn garam masala
2 cups spinach, chopped
1/3 cup light cream
1/2 tspn salt
1 cup basmati rice
2 cloves
2 bay leaves
1/2 tspn salt
2 cups water
1/4 cup mint leaves, finely chopped
1/3 cup milk
1 Tbs butter
1/4 tspn cardamom powder
1. RICE:
* Put all ingredients in pot and mix
* Cover and bring to a boil
* Reduce heat to medium-low and boil until you can no longer see any water
* Remove from heat and set aside
* Mash chick peas in large bowl
* Heat skillet over medium heat
* Add all remaining ingredients except oil and dipping flour and mash together well
* Add enough oil to the skillet for shallow-frying
* Form a couple balls about 1" in diameter
* Dip or roll each ball in flour, then place in pan to fry.  It works best if you roll the ball in oil when you first put it in the pan, then leave it until one side is slightly brown, then roll it over and cook till the other side is brown
* If your balls are falling apart, add 1 Tbs flour to the mixture you haven't formed balls out of yet and mix well
* When balls are done cooking, set on a strainer to allow excess oil to drip off
* Repeat until all the koftas are cooked
* Heat skillet over medium-low heat
* Add oil
* When oil is hot, saute onion till translucent
* Add tomato puree, ginger, turmeric, and chilli powder and cook about 3 minutes
* Add garam masala and spinach and cook for 2 more minutes
* Add the cream and salt and mix well.  Set aside.
4. Preheat oven to 400F
5. Grease half-size square casserole dish
6. Put half the rice into the casserole dish and spread evenly
7. Evenly distribute the koftas over the rice
8. Spoon the gravy on top of the koftas evenly
9. Sprinkle mint leaves over gravy
10. In a small pan, combine milk ingredients and bring just to a boil
11. Sprinkle other half of rice on top of mint
12. When milk mixture is just boiling, spoon evenly over the rice
13. Cover and bake for 20 minutes.
14. Serve
Servings: 3
Origin: Modified from Roz Ka Khana cookbook

MMmm This is one of my favorite recipes!  It does take some time to make, but it's so fun and so worth it.
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Baked
Main Ingredient   Rice/GrainsStyle   One Dish Meals
Prep Time   15 to 30 minutesCooking Time   1 hour
Features   Diabetic-Friendly, Vegetarian

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