Kheema Kofta Biryani(Spicy Meat Balls and Rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
FOR THE KOFTAS750gms.Minced Meat(Goat Meat Kheema) 250gms.Shallots(Red Onions)50gms.Ginger Root50gms.Garlic Flakes10-15 hot Green Chillies1small bunch fresh Coriander (Cilantro)Leaves15sprigs fresh Mint3 Raw EggsSalt to tasteSunflower Oil for deep fryingFOR THE CURRY200gms.Shallots(Red Onions)100gms.Plain Yoghurt5tsps.Kashmiri Garam Masala(See'Komal53's Indian Spice Powders,pickles and Chutneys Cook Book')3tsps.Red Chillie Powder(MDH Degi Mirch Powder)2tsps.Turmeric PowderSalt to taste3tbsps.Sunflower OilRICE500gms.Basmati Rice(Old Lal Quila brand)2"piece Cinnamon Bark(Daalchini/Taj)2 Black Cardamoms(Kali/Masala Velchi/Badi/Doda ilaichi)5 whole Cloves(Lavang/Laung)10-15 whole Black Pepper Corns(Kaali Miri/Kaali mirch)1.5tsp.Carraway Seeds(Shahi Jeera/Kaala Jeera)2-3 Bay Leaves(Tamaal Patra/Tez Patta)0.5tsp.Salt2tbsps.Ghee(Clarified Butter)Water for cooking Rice2tbsps.Saffron Threads3tbsps.Plain MilkRAITA150gms.Shallots150gms.Cucumbers100gms.ripe Tomatoes5-8 hot Green ChilliesSalt to taste1.5tsp.Sugar1.5tsp.Chaat Masala(Any Brand)1 small bunch fresh Coriander(Cilantro)Leaves 15 sprigs fresh Mint Leaves400gms.fresh Plain Yoghurt
PREPARATION
RICE
Pick and wash Rice clean.Soak in 1.5liters of Water.Tie up all the Spices in a thin Muslin cloth in a bundle.Add the Spices bundle to the Rice.
KOFTAS
Wash the Kheema clean and drain all the Water from it.Grind drained Kheema with the Salt, Shallots , Ginger, Garlic, Green Chillies,Coriander and Mint Leaves to coarse paste.
Whisk the Eggs till smooth and blend in with the Meat mixture.Form into small even sized balls.
CURRY
Grind the shallots and yoghurt together to a fine paste.Keep all the other Ingredients ready.
METHOD
Heat the Oil and when hot deep fry the Balls till golden brown.Drain on paper towels to remove excess Oil.
Boil the soaked Rice with Salt and Ghee in the same Water it is soaked in till half cooked.Drain in a colander to remove the gruel.Sprinkle with Saffron Thread milk to season all the Rice and set aside till needed.
Heat Sunflower Oil in a wok and fry the Shallot-Yoghurt Paste on medium heat in it till well browned.The Oil should show at the edges.Lower flame and add the Turmeric Powder and fry for a minute.Add Red Chillie and Garam Masala Powders and fry for 2 minutes more till the aromas waft up.Add just sufficient Salt for the Curry and stir in the Koftas.Add 1.5cups of Water and cook covered on low flame till most of the Water is absorbed and a thick Curry is formed.
TO ASSEMBLE
Take a heavy bottomed Pan with a tight fitting lid. Lay half the Saffron seasoned Rice at the bottom Place the Kofta Curry over 6the Rice and layer with the remaining Rice. Pour 2 cups of Plain Milk over the Layered Rice.Cover with the tight-fitting lid and bake for 25-30minutes in a pre-heated Oven at 180 Degrees Celsius till cooked through.
Just before serving stir lightly to break the layers gently. Serve with Tomato,Cucumber and Shallot Raita for a meal.Arrange the Koftas on top and layer the remaining Rice over the Koftas.
RAITA
Chop the shallots,Tomatoes and Cucumbers in small even pieces.Season with Salt,Chaat Masala Powder,Sugarfinely chopped Green Chillies, Coriander and Mint Leaves.Leave aside for 10 minutes for the juices to flow and then add the plain Yoghurt.Mix well and serve with the Biryani.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
RICE
Pick and wash Rice clean.Soak in 1.5liters of Water.Tie up all the Spices in a thin Muslin cloth in a bundle.Add the Spices bundle to the Rice.
KOFTAS
Wash the Kheema clean and drain all the Water from it.Grind drained Kheema with the Salt, Shallots , Ginger, Garlic, Green Chillies,Coriander and Mint Leaves to coarse paste.
Whisk the Eggs till smooth and blend in with the Meat mixture.Form into small even sized balls.
CURRY
Grind the shallots and yoghurt together to a fine paste.Keep all the other Ingredients ready.
METHOD
Heat the Oil and when hot deep fry the Balls till golden brown.Drain on paper towels to remove excess Oil.
Boil the soaked Rice with Salt and Ghee in the same Water it is soaked in till half cooked.Drain in a colander to remove the gruel.Sprinkle with Saffron Thread milk to season all the Rice and set aside till needed.
Heat Sunflower Oil in a wok and fry the Shallot-Yoghurt Paste on medium heat in it till well browned.The Oil should show at the edges.Lower flame and add the Turmeric Powder and fry for a minute.Add Red Chillie and Garam Masala Powders and fry for 2 minutes more till the aromas waft up.Add just sufficient Salt for the Curry and stir in the Koftas.Add 1.5cups of Water and cook covered on low flame till most of the Water is absorbed and a thick Curry is formed.
TO ASSEMBLE
Take a heavy bottomed Pan with a tight fitting lid. Lay half the Saffron seasoned Rice at the bottom Place the Kofta Curry over 6the Rice and layer with the remaining Rice. Pour 2 cups of Plain Milk over the Layered Rice.Cover with the tight-fitting lid and bake for 25-30minutes in a pre-heated Oven at 180 Degrees Celsius till cooked through.
Just before serving stir lightly to break the layers gently. Serve with Tomato,Cucumber and Shallot Raita for a meal.Arrange the Koftas on top and layer the remaining Rice over the Koftas.
RAITA
Chop the shallots,Tomatoes and Cucumbers in small even pieces.Season with Salt,Chaat Masala Powder,Sugarfinely chopped Green Chillies, Coriander and Mint Leaves.Leave aside for 10 minutes for the juices to flow and then add the plain Yoghurt.Mix well and serve with the Biryani.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 555.6
- Total Fat: 39.6 g
- Cholesterol: 116.0 mg
- Sodium: 609.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 1.2 g
- Protein: 19.3 g
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