Awadhi Style Chickpea Kofta Biryani

• Produce

  • 2 Bay leaves
  • 1 tsp Chilli, red powder
  • 1 Chilli, green
  • 2 sprig Coriander
  • 2 tbsp Coriander
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 1/2 Lemon, Juice of
  • 1/2 cup Mint
  • 3 Onion
  • 4 Tomatoes

• Pasta & Grains

  • 1 1/2 cup Basmati rice

• Baking & Spices

  • 2 Cardamom pods
  • 2 Cinnamon stick
  • 2 Cloves
  • 3/4 tsp Garam masala, powder
  • 1 Mace
  • 2 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 Vegetable oil

• Dairy

  • 1/2 cup Yogurt

• Other

  • 3/4 cup Desi chana (brown chickpeas , soaked for overnight

Found on archanaskitchen.com

Description

Ingredients

• 2 Onion , finely chopped
• 4 Tomatoes , pureed
• 1 teaspoon Ginger , grated
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Red chilli powder
• 3/4 teaspoon Garam masala powder
• 1/2 cup Yogurt (Curd)
• 1/2 cup Mint Leaves (Pudina) , chopped
• 2 sprig Coriander leaves (Dhania) , chopped
• Salt , to taste
• 3/4 cup Desi Chana (Brown Chickpeas) , soaked for overnight
• 1 Onion
• 1 Green Chilli
• 2 tablespoons Coriander leaves (Dhania) , chopped
• 3 cloves Garlic
• juice of 1/2 lemon
• Cooking oil , for cooking
• 1 1/2 cup Basmati rice
• 2 Cloves
• 2 Bay leaves (tej patta)
• 2 Cinnamon Stick
• 2 Cardamom pods
• 1 Mace
• Salt , to taste
• Cooking oil , for cooking

Directions

• We begin making the Awadhi Style Chickpea Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out.
• Then add in the soaked rice with 3 cups water and pressure cook for 2 whistle, and reduce the heat and cook it in the simmer for 5 more minutes. Release the pressure naturally. Keep it aside.
• Boil the chickpeas, in a pressure cook for just 1 whistle, strain the water and add it to a blender with the remaining ingredients listed to make the kofta. Blend it till it is coarse and too smooth. Check for seasoning if required.
• Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea mixture into each holes and shallow fry till it is brown and charred on either side. Keep flipping the koftas so that it does not get burnt. Keep them aside.
• Heat a sauce pan, with oil add ginger and garlic, sauté till it is brown. Later add the onion and chilies give it a stir and cook till the onions are translucent.
• Add the tomato puree, and all the spice powders and season it with salt, cook this mixture for some more time.
• Finally add the curd and herbs, saute for 5 minutes. Keep it aside for layering.
• In the same sauce pan, keep some gravy and spread it over, add the koftas and let it soak. Then later add the rice, repeat the process till the gravy is layered on top and place the koftas.
• Add some milk to the rice preparation and cook in low heat by covering it with a lid for 5 minutes.
• Serve the Awadhi Style Chickpea Kofta Biryani Recipe along with Raitha for a comforting Sunday Lunch.