Preparation Time : 35 minutes
Cooking Time : 40 minutes
Serving : 6 members
Description
Chicken kofta biriyani . A recipe I came across in a cook book but can’t remember exactly where and when . At home hubby is very fussy about new styles or recipes of biriyani experimented . He sticks on to the old school cooking recipe of biriyani and pulao’s is a big no from his side . But my daughter ANISHA and my son – in – law Riyaz like a variety of biriyani’s ,pulao’s and not so regular dishes . Only in the recent have I started my kitchen experimenting with different types of biriyani’s and pulao’s . My first kofta biriyani i had was in tanjore . the koftas were made with mutton and were a bit firm . this recipe demands For chicken koftas And to be cooked in mutton stock . the chicken koftas are soft , Moist and burst with flavours . This kofta biriyani is absolutely rich , best had once in a year . ( or else you will be killed due to the fat content in the dish ) .the mild succulent flavours of the spices that is infused along with the Mutton stock and is high lighted with ghee and saffron . The rice is cooked in subtle clever flavoured combo of stock which elevate’s dum cooking . this is enough for us to abandon our doubts about taste . This dish lends a deep understanding of flavours as well as techniques and presentation . After all … One cannot think well , love well , sleep well , if one has not dined well … Isn’t it .
Ingredients
Ingredients | Quantity |
|---|---|
| boneless chicken | 1/2 kg , ( blitz in a food processor with out adding water to a smooth paste ) |
| green chilli chopped | 2 teaspoons |
| onions chopped | 3 big |
| ginger chopped | 1 inch piece |
| coriander chopped | 2 tablespoons |
| egg | 2 |
| Bread crumbs | 2 tablespoons |
| Nutmeg powder | a pinch |
| mace powder | a pinch |
| mutton fat | 100 grams chopped |
| Chilli flakes | to taste |
| Salt | to taste |
| mutton stock | 1/2 litter ( made with pressure cooking mutton bones and fat with water and strained ) |
| green cardamom | 8 |
| black cardamom | 4 |
| bay leaves | 5 |
| cinnamon sticks | 3 |
| cumin seeds | 1 teaspoon |
| deep fried brown onion | 1 cup |
| mint, chopped | 1 1/2 tablespoons |
| green chillies | as needed |
| slit / julienne | 10 or to taste |
| yogurt | 2 cups |
| saffron | 1/2 teaspoon |
| fennel seeds (saunf) | 1 teaspoon |
| basmati rice, soaked | 400 grams |
| ghee | 1 cup |
| Fresh cream | 1 cup |
| milk | 1/4 cup |
Method
- Add boneless chicken , chopped green chilli, onion, ginger, coriander, egg, bread crumbs , nutmeg powder, chilli flakes , mace powder, mutton fat , salt and mix well.
- In another pan, take the mutton stock. Add whole spices, ( cinnamon , cloves , green and brown cardamom , cumin seeds , fennel seeds and bay leaf ) half of brown onion, mint, slit/ julienne green chillies and salt. Simmer till all the flavours infuse together .
- Make small balls with the chicken mince and blanch in the stock for half an hour In medium heat .Strain the chicken balls and Keep aside.
- In the remaining stock, add yogurt, half the saffron, and salt.
- Simmer it nicely and add the soaked basmati rice. Cook for 10 -12 minutes .
- Add ghee, cream, milk, mint, remaining brown onion , blanched chicken balls and remaining saffron.
- Cook rice in dum . Serve hot with the onion raitha .
