Preparation Time : 35 minutes
Cooking Time : 40 minutes
Serving : 6 members
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 .
|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|
|Bread crumbs||2 tablespoons|
|Nutmeg powder||a pinch|
|mace powder||a pinch|
|mutton fat||100 grams chopped|
|Chilli flakes||to taste|
|mutton stock||1/2 litter ( made with pressure cooking mutton bones and fat with water and strained )|
|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|
|fennel seeds (saunf)||1 teaspoon|
|basmati rice, soaked||400 grams|
|Fresh cream||1 cup|
- 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 .