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Chicken Kofta Biryani Recipe | How To Make Kofta Dum Chicken Biryani
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RECIPE
INGREDIENTS
Chicken Kofta
500 grams chicken keema (minced chicken)
75 grams 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 tablespoons coriander leaves, finely chopped
4 tablespoons cornflour, for dredging
emami rice bran oil, for shallow frying
Masala
3 tablespoons emami rice bran oil
150 grams onions, finely chopped
1 1⁄2 teaspoons garlic paste
1 1⁄2 teaspoons ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
2 teaspoons red chilli powder, mild
1 teaspoon garam masala
salt, to taste
150 grams tomato, finely chopped
2 tablespoons mint leaves, chopped
2 tablespoons coriander leaves, chopped
1 cup yogurt
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100 grams onions, sliced, fried till brown and crisp
1 pinch saffron
2 tablespoons milk
2 tablespoons ghee
Rice
350 grams 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 teaspoons sea salt, or to taste
COOKING METHOD
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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