Kheema Kofta Biryani(Spicy Meat Balls and Rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Kheema Kofta Biryani(Spicy Meat Balls and Rice) calories by ingredient
Introduction
This recipe is great for a layered Rice dish and makes a great one dish meal for either Lunch or Dinner with a Salad or a Raita.I personally prefer a Raita as it is the traditional accompaniment with a Biryani. This recipe is great for a layered Rice dish and makes a great one dish meal for either Lunch or Dinner with a Salad or a Raita.I personally prefer a Raita as it is the traditional accompaniment with a Biryani.Number of Servings: 12
Ingredients
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FOR THE KOFTAS
750gms.Minced Meat(Goat Meat Kheema)
250gms.Shallots(Red Onions)
50gms.Ginger Root
50gms.Garlic Flakes
10-15 hot Green Chillies
1small bunch fresh Coriander (Cilantro)Leaves
15sprigs fresh Mint
3 Raw Eggs
Salt to taste
Sunflower Oil for deep frying
FOR THE CURRY
200gms.Shallots(Red Onions)
100gms.Plain Yoghurt
5tsps.Kashmiri Garam Masala(See'Komal53's Indian Spice Powders,pickles and Chutneys Cook Book')
3tsps.Red Chillie Powder(MDH Degi Mirch Powder)
2tsps.Turmeric Powder
Salt to taste
3tbsps.Sunflower Oil
RICE
500gms.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.Salt
2tbsps.Ghee(Clarified Butter)
Water for cooking Rice
2tbsps.Saffron Threads
3tbsps.Plain Milk
RAITA
150gms.Shallots
150gms.Cucumbers
100gms.ripe Tomatoes
5-8 hot Green Chillies
Salt to taste
1.5tsp.Sugar
1.5tsp.Chaat Masala(Any Brand)
1 small bunch fresh Coriander(Cilantro)Leaves
15 sprigs fresh Mint Leaves
400gms.fresh Plain Yoghurt
Directions
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.