Chicken kofta biryani

Introduce

Chef :

Rupali Kolvekar

Chicken kofta biryani

#cookpadturns2

Ingredient

2 cup

chicken keema (minced chicken)

1 cup

Cooking instructions

* Step 1

Prepare rice : place rice in a bowl and wash under running water, gently stirring & mixing the rice with ur hands, draining each time the bowl fills up. Do this 2-3times till the waters runs clear, then let it soak in fresh water for 1 hr.

* Step 2

Place a seprate saucepan over medium heat and add 6 cups water, let water come to boil then add whole garam masala, 2 tsp water, add drained rice and cook for 10 - 12 mins dont over cook rice, drain and keep aside

* Step 3

For koftas : place chicken keema in a large mixing bowl and add all ingredients listed below koftas,except cornflour, knead with your hands

* Step 4

Oil your hands so that u can work with the keema mixture. Form into small koftas and set on an oiled plate

* Step 5

Roll koftas in cornflour one by one, shake excess flour.

* Step 6

Heat oil in kadai and fry koftas till golden brown,dont over crowd koftas, repeat in batches for all koftas, once done keep aside

* Step 7

For kofta masala : place a heavy pan on medium flame pour in oil, when oil is hot toss in onion, fry till translucent then add ginger garlic paste now fry this till onion becomes slight brown,now add chopped tomatoes, coriander powder, turmeric, chilli powder, garam masala powder, green chilli paste, and cook this till oil seprates from masala

* Step 8

Now add chicken pcs, salt, coriander leaves and mint leaves add some water, cover and cook till chicken is fully cooked

* Step 9

Now keep flame on low and add yogurt cook for 5 mins now add koftas carefully (without breaking koftas) now cook for 10 mins on low flame and switch off flame

* Step 10

For layer & assembling :divide rice in two parts,add saffron to milk, keep aside

* Step 11

In a deep pan add 1 tbsp ghee, layer one part of rice into a pan, add some deep fried onions, coriander leaves, mint and some saffron milk,now add kofta masala, now top with remaining rice and add mint, coriander leaves, saffron milk and brown onion