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  • Chicken Kofta Biryani Recipe | How To Make Kofta Dum Chicken Biryani

    🍗 Chicken Kofta Biryani - mouth-watering dum biryani with succulent chicken koftas, slow-cooked to aromatic perfection. Will leave you satiated and satisfied 💕

    Or go directly to our Rice Recipes page to see all our rice recipes!

     

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  • RECIPE

    INGREDIENTS

    Rice
    350 gram rice, (about 2 cups), preferably a long grain aromatic like basmati
    1 piece cinnamon, 2-inches
    1 bay leaf (tej patta)
    3 green cardamom pods
    3 cloves (laung)
    1 1/4 teaspoon sea salt, or to taste

    Chicken Kofta
    500 gram chicken keema (minced chicken)
    75 gram onions, finely chopped
    1 teaspoon garlic paste
    1 teaspoon ginger paste
    1/2 teaspoon black pepper powder
    1/2 teaspoon garam masala
    1/2 teaspoon turmeric powder (haldi)
    1 green chilli, deseeded, finely chopped
    salt, to taste
    2 tablespoon coriander leaves, finely chopped
    4 tablespoon cornflour, for dredging
    emami rice bran oil, for shallow frying

    Masala
    3 tablespoon emami rice bran oil
    150 gram onions, finely chopped
    1 1/2 teaspoon garlic paste
    1 1/2 teaspoon ginger paste
    2 teaspoon coriander powder
    1 teaspoon cumin powder
    2 teaspoon red chilli powder, mild
    1 teaspoon garam masala
    salt, to taste
    150 gram tomato, finely chopped
    2 tablespoon mint leaves, chopped
    2 tablespoon coriander leaves, chopped
    1 cup yogurt

    -
    100 gram onions, sliced, fried till brown and crisp
    1 pinch saffron
    2 tablespoon milk
    2 tablespoon ghee

    COOKING METHOD

    1. Prepare rice: Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.
       
    2. Place a separate saucepan over medium heat and add 6 cups water. Let water come to a boil, then add cinnamon, bay leaf, green cardamoms, cloves, and 1¼ teaspoon sea salt. Add drained rice and cook for 10 to 11 minutes; rice should be soft but not overcooked. Drain and set aside.
       
    3. Make koftas: Place chicken keema in a large bowl, and add onion, garlic paste, ginger paste, black pepper powder, garam masala, turmeric powder, chopped green chilli, salt, and green coriander leaves. Knead with your hands or use a fork to mix well.
       
    4. Oil your hands so that you can work with the keema mixture. Form into small balls (koftas) and set on an oiled plate. Should yield 22 to 24 koftas.  
       
    5. Place a heavy kadhai or wok on medium heat and pour in enough oil to shallow fry koftas. When oil is hot but not smoking, roll koftas in corn flour on by one, shake off excess, and then carefully place in hot oil, ensuring the kadhai is not overcrowded.  Fry till golden brown all over. Repeat in batches for all koftas.  Set aside.
       
    6. Make kofta masala: Place a heavy pan on medium heat; pour in oil. When oil is hot but not smoking, toss in onion, garlic paste and ginger paste; stir continuously for 3 to 5 minutes or till lightly browned. Add coriander powder, cumin powder, red chilli powder, and garam masala; stir well. Add salt, followed by tomatoes, and cook for a couple of minutes.  Toss in mint, coriander leaves, and sauté till oil leaves the masala, about 5 minutes.
       
    7. Pour in ¼ cup water; stir. Add koftas and cook, stirring carefully (without breaking the koftas) for 5 minutes. Add yogurt and gently mix; continue to cook for an additional 5 minutes. Remove from heat.
       
    8. Layer and assemble biryani: Divide rice in two parts. Layer one part of the rice into a pan / dish, spreading it across the bottom.  Sprinkle half quantity fried onion onto the rice, followed by koftas. Top with remaining rice. Pour on saffron with milk, and ghee, then sprinkle remaining fried onion and fresh coriander leaves. Cover with a tight-fitting lid and place on dum for 10 minutes. Remove from heat and let biryani rest, sealed, for 10 minutes. Serve hot.
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