Ingredients

The following ingredients have 6 Servings
  • 500 gm dawaat basmati rice
  • FOR THE KOFTA
  • 1 kilo lamb (chicken mince)
  • 3 large onions very fine chopped
  • 2 tsp. garlic paste
  • 1 tsp. Ginger paste
  • 2 tsp. garam masala
  • 3 tsp tomato paste
  • 1/2 cup coriander leaves chopped fine
  • 1 pinch nutmeg & mace poweder
  • 10 small cubes of cheese
  • 1 tsp. green chillies
  • Salt
  • FOR THE COOKING GRAVY
  • 4 large tomatoes sliced
  • 2 tsp. coriander powder
  • 1 tsp.cumin powder
  • 1/2 tsp. turmeric
  • 1 tsp. garam masala
  • 1 tsp.chilli powder (optinal as per your required taste)
  • 5 tbsp.vegetable oil
  • 2 tbsp.garlic paste
  • 1 tbsp. Ginger paste
  • TO GARNISH
  • 1 large onions thinly sliced
  • 1 tbsp. saffron strands
  • 3 tbsp. warm milk
  • 3 to 4 tbsp. fresh coriander chopped

Instruction

  • wash the rice , then soak it in warm water for 30 minutes. add salt ,cook the rice until almost done. drain remaining water (if any) and set aside.
  • put the minced meat , 2 of the chopped onions , 2 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp garam masala tomoto puree and corinder leaves in large bowl mix it well by adding salt and pepper , dash of nutmeg & mace powder, keep aside
  • form the eqully sized balls and rolled by adding cheese cube in center ans roll, keep on plate
  • heat the oil in a pan and fry the sliced onions in it until crispy and golden. when done , drain and remove from the oil ans set aside on kitchen towel to garnish biryani later
  • in the same oil, add the reamaining chopped onions . fry till they are light brown then add ginger & garlic paste . fry for few minutes , add all spices -coriander, cumin, red chilli powder, garam masala,turmeric & fry for 2-3 minutes
  • add tomatoes and mix well. fry the gravy until oil begins to rise the top.
  • add 1 cup of warm water to the gravy and season with salt to taste. gently add meat balls now. do not stir for atlest the next 5 minutes.
  • stire gently so as not to break the koftas
  • cook uncovered until the meat balls are done. there should not be more than 1 to 11/2 cups of gravy left at the end of the stage, so continue to reduce it as nedeed.
  • soak the safrron strands in a warm milk for 2-3 minute
  • take a large deep oven proof or dutch oven with its lead ,grease with some oil in the bottom . layer with rice kofta as follows rice=koftas=rice with sprinkle of coriander leaves in every step
  • pour saffron infused milk all over the top of the last layer of rice with half of barista ( fried onions)
  • cover the dish and seal it tightly
  • bake it or put it on in a low flame for about 30 minutes
  • serve hot with a boondi or vegetable raita of your choice and enjoy