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
Time in minutes: 65 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Awadhi Style Chickpea Kofta Biryani Recipe we will first make the flavoured rice.To make the flavored riceInto a preheated pressure cooker add a tablespoon of oil, add 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 add in the soaked rice with 3 cups water and pressure cook for 2 whistle. After 2 whistles reduce the heat and simmer for 5 more minutes. After 5 minutes turn off the heat and let the pressure release naturally. Keep it aside.To make the Koftas for the biryaniBoil the chickpeas, in a pressure cook for just 1 whistle, strain the water and add it to a blender with the remaining ingredients like the onions, green chillies, garlic, coriander leaves and salt to taste. Blend to make a coarse mixture. Check for seasoning if required.Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea mixture into each cavity and shallow fry till it is brown and on either side. Keep flipping the koftas so that it does not get burnt. Keep them aside.To make the gravyHeat a saucepan with oil, add ginger and garlic, sauté till the garlic turns golden brown. Once done add the onion and chilies and saute till the onions are translucent.Once the onions turn translucent add the tomato puree and all the spice powders like the red chilli powder, turmeric powder and the garam masala powder. Season with salt and cook this mixture for some more time.Finally add the curd and coriander leaves and saute for 5 minutes. Keep it aside.To layer the rice.Into a saucepan add some gravy and spread it over, add the koftas and let it soak. Then later add the rice, Repeat the process with the leftover gravy and rice.Add some milk to the rice preparation and cook in low heat by covering it with a lid for 5 minutes.Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani. Transfer the Awadhi Style Chickpea Kofta Biryani into a serving dish and serve hot.Serve the Awadhi Style Chickpea Kofta Biryani Recipe along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a comforting Sunday Lunch.