Baked Potato Kofta Biryani

Biryani is one of the most famous rice dishes in the world. Not only the taste, it has lots of variety and different fragrances. In India itself, there are more than 25 to 30 different types of biryani available.

Biryani comes from Persian word "biryan," which means "fried or roasted" before cooking. I believe the first ever biryani was made in Lucknow.

The best way to make perfect biryani is by "Dum" or "Cooking in steam". Vegetarian Biryani is called Tahiri Biryani.

I know of a weird way to find if the Biryani is cooked perfectly. Throw handful of it on the floor, and if rice are separated from each other and from vegetables or meat, then it is perfect.

In this dish, it has potato Koftas which are usually used in Pulavs; other than that, its a regular method of cooking Biryani.

Ingredients:-

-- For Kofta

• 2 medium Potato Boiled potatoes, mashed
  
• 2 tbsp All Purpose Flour
  
• 1 Green Chili, chopped
  
• 2 tbsp Cilantro, chopped
  
• 3 cloves Garlic, chopped
  
• 1 tsp Chat Masala
  
• 1/2 Lemon Juice
  
• Salt to taste
  
• Oil for Shallow frying
  

-- For Gravy

• 1 Onion, finely chopped
  
• 2 Tomatoes, pureed
  
• 2 cups Mix Vegetables
  
• 1 tsp Ginger, grated
  
• 1 tbsp Garlic, chopped
  
• 1/2 tsp Turmeric powder
  
• 1 tbsp Chili powder
  
• 3/4 tsp Garam Masala
  
• 1 tbsp Biryani Masala
  
• 4 tbsp Milk
  
• 2 Cloves
  
• 1 Cinnamon Stick
  
• 1 Bay Leave
  
• 2 tbsp Oil
  
• 2 tsp Cilantro and Mint, chopped
  
• Salt to taste
  

-- For Rice

• 1 cup Basmati Rice
  
• 2 Cloves
  
• 2 Bay leaves
  
• Juice from half Lemon
  
• 1 tsp Oil
  
• Salt to taste
  

-- Other Ingredients

• 1/2 tbsp Mint Leaves, chopped
  
• 1/3 Cup Milk
  
• 1 tbsp Butter
  
• 1/4 tsp Cardamom Powder
  
• A few strands of Saffron (optional)
  

-- Prepare Koftas
1. Combine all the ingredients except oil and make Kofta.
2. Shallow fry koftas in a non-stick pan at little oil over medium flame, till both sides are golden brown. Drain and keep aside. Koftas can be deep fried as well.

-- Prepare Gravy
1. Heat oil in a pan and sauté the onion till they are translucent.
2. Add tomato puree, ginger, garlic, turmeric, and chili powder and cook till the oil
separates.
3. Add garam masala and biryani masala, and sauté for further 2 minutes.
4. Add all vegetables and cook for 3-4 minutes.
4. Add milk and salt. Mix well. Keep aside.

-- Prepare Rice
1. Clean and wash the rice.
2. In a large pan, add rice, cloves, bay leaves, salt, lemon juice, oil and 2 cups of
water.
3. Bring it to a boil and cook the rice is al dente (thoda kaccha). Keep aside.

Method:-
1. In a greased baking pan, spread the half the rice to form one even layer.
2. Arrange the Koftas over the rice. Keep aside some Koftas for garnish.
3. Spoon the gravy on top and sprinkle the mint leaves.
4. Spread another layer of rice.
5. In another pan, combine the milk, butter, cardamom powder, and saffron, and bring
to a boil.
6. Pour over the layered biryani.
7. Cover with a tight lid/aluminium foil, and bake in a pre-heated oven at 325 degree
for 25-30 minutes.
8. Serve hot. For the best side dish with Biryani, fry some onion rings and garnish it
with cilantro, mint leaves, and Kofta.

Enjoy...