(Image source from: aapkadaawat.blogspot.com)
Want to try something unique and different rice dish recipe? Then try this Kabuli Chana Kofta Biryani which you can prepare for any occasions. The addition of the different spices makes this dish more flavorful and tempting. This dish is a simple, lip-smacking, and delicious which is prefect for a weekend lunch or dinner.
For The Koftas
- 3/4 cup soaked kabuli chana (white chick peas)
- 1/2 cup roughly chopped onions
- 2 tbsp chopped coriander (dhania)
- 1 tsp roughly chopped green chilies
- 1 tbsp roughly chopped garlic (lehsun)
- 1/2 tbsp lemon juice
- Salt to taste
- Oil for deep-frying
For The Tomato Gravy
- 2 cups roughly chopped tomatoes
- 2 tbsp oil
- 1/2 cup finely chopped onions
- 1 tsp ginger (adrak) paste
- 1 tsp garlic (lehsun) paste
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chili powder
- 1 tsp garam masala
- Salt to taste
- 1/2 tsp sugar
- 2 tbsp fresh cream
For The Rice
- 1 cup long grained rice (basmati)
- 2 bay leaves (tejpatta)
- 2 cloves (laung / lavang)
- Salt to taste
- 2 tbsp warm milk
- A few saffron (kesar) strands
- 1 tbsp chopped mint leaves (phudina)
For the koftas
1. In a blender, add kabuli chana, onions, coriander, green chilies, garlic, lemon juice, salt and blend it to a coarse mixture by using 2 tbsp of water.
2. Heat the oil in a non-stick kadhai and drop a small spoonful of the batter and fry a few at a time, and deep-fry till they turn golden brown in color from all the sides.
3. Drain on an absorbent paper and keep it aside.
For the tomato gravy
4. In a pan, add tomatoes and ½ cup of water, mix it well and cook on a medium flame for 3 minutes and stir occasionally and keep it aside to cool.
5. Blend it in a mixer to a smooth puree and strain it with a strainer and keep it aside.
6. Heat the oil in a broad non-stick pan, add the onions and fry on a medium flame for 2 minutes.
7. Add the prepared tomato puree, ginger paste, garlic paste, turmeric powder, chili powder, garam masala, salt and sugar, mix it well and cook on a medium flame for 2 minutes and stir continuously.
8. Add the fresh cream, mix it well and cook on a medium flame for 1 minute and stir occasionally and keep it aside.
For the rice
9. In a deep non-stick pan, add rice, bay leaves, cloves, salt and 2 cups of water and mix it well.
10. Cover with a lid and cook on a medium flame for 10 minutes or till the rice is 90% cooked and once done, drain the water from the rice and keep it aside.
11. Divide the rice into 2 equal portions and keep it aside.
How to proceed
12. In a pan, add the tomato gravy and once it starts to boil, add the fried koftas and mix it gently and switch off the flame and keep it aside.
13. In a bowl, add milk and saffron, mix it well and keep it aside.
14. Spread the a portion of the rice in a greased baking dish to form an even layer and then also spread the tomato gravy with the koftas evenly over it.
15. Finally, spread the other portion of the rice evenly over it and pour the prepared milk-saffron mixture and sprinkle the mint leaves evenly over it.
16. Cover it with an aluminum foil and bake it in a preheated oven at 200°c (400°f) for 10 minutes.
17. Once done, remove from the oven and serve it hot with any raita of your choice.
By Meghna Nath