Lunch
Best Awadhi Style Chickpea Kofta Biryani Recipe Recipe
Best Awadhi Style Chickpea Kofta Biryani Recipe Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
20 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
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 Curd (Dahi / Yogurt)
- 1/2 cup Mint Leaves (Pudina) - chopped
- 2 sprig Coriander (Dhania) Leaves - chopped
- Salt - to taste
- 3/4 cup Kala Chana (Brown Chickpeas) - soaked for overnight
- 1 Onion
- 1 Green Chilli
- 2 tablespoons Coriander (Dhania) Leaves - chopped
- 3 cloves Garlic
- Salt - to taste
- Sunflower Oil - for cooking
- 1 1/2 cup Basmati rice
- 2 Cloves (Laung)
- 2 Bay leaves (tej patta)
- 2 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Mace (Javitri)
- Salt - to taste
- Sunflower Oil - for cooking
- 1/4 cup Milk
Instructions
1
To begin making the Awadhi Style Chickpea Kofta Biryani preparation guide we will first make the flavoured rice.To make the flavored riceInto a preheated pressure cooker empty in a tablespoon of fat, empty in all the whole spices like the cloves, bayleaves, cinnamon stick, cardamom, mace, and let the aromas come out.After the aromas from the spices have released empty in in the soaked rice with 3 cups moisture and pressure prepare for 2 whistle.
2
After 2 whistles reduce the bring to temperature and low-boil for 5 more moments. After 5 moments turn off the bring to temperature and let the pressure release naturally.
3
Keep it aside.To make the Koftas for the biryaniBoil the chickpeas, in a pressure prepare for just 1 whistle, strain the moisture and empty in it to a blender with the remaining fixings like the onions, green chillies, garlic, coriander leaves and seasoning to savor.
4
purée to make a coarse mixture.
5
Check for seasoning if required.bring to temperature a paniyaram cooking vessel, empty in fat and then scoop a tablespoon of the chickpea mixture into each cavity and shallow sauté till it is brown and on either side.
6
Keep flipping the koftas so that it does not get burnt.
7
Keep them aside.To make the gravyHeat a saucepan with fat, empty in ginger and garlic, sauté till the garlic turns golden brown.
8
Once done empty in the shallot and chilies and saute till the onions are translucent.Once the onions turn translucent empty in the tomato puree and all the seasoning powders like the red chilli dusting seasoning, turmeric dusting seasoning and the garam masala dusting seasoning.
9
seasoning with seasoning and prepare this mixture for some more time.Finally empty in the curd and coriander leaves and saute for 5 moments.
10
Keep it aside.To layer the rice.Into a saucepan empty in some condiment dip and spread it over, empty in the koftas and let it soak.
11
Then later empty in the rice, Repeat the process with the leftover condiment dip and rice.empty in some dairy liquid to the rice preparation and prepare in low bring to temperature by covering it with a lid for 5 moments.Once done, turn off the bring to temperature and wait for 5 moments before fluffing up the Kofta biryani.
12
Transfer the Awadhi Style Chickpea Kofta Biryani into a serving dish and present burning.present the Awadhi Style Chickpea Kofta Biryani preparation guide along with Mirchi Ka Salan and Tomato shallot Cucumber Raita for a comforting Sunday Lunch.
Recipe Information
Cuisine
Awadhi
Awadhi
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
65 mins
65 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
45 minsTotal Time
65 minsMaster Chef
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