26 Jan

kofta biryani


serves 4-6
cooking time :- 1 hr

  • ½ kg basmati rice
  • 50-75 grm. Yogurt
  • shahi zeera – 1 tsp
  • 1 tbls salt
  •  2 large onions(fried)
  • 7-8 green cardamom
  • 2 tbs. garlic-ginger paste paste
  • 5-6 cloves
  • 1/3 cup oil
  • 1 tbs. Kewra essence
  • 1 pinch saffron (Zafran)
  • ½ tbs. lemon juice
  • 1cup pureed tomato


For meatballs:

  • 400 gms finely minced mutton or beef
  • 1 tsp. ginger-garlic (Adrak) paste
  • 1-2 green chilies coarsely chopped
  • 1 medium onion coarsely chopped
  • 1 tsp – besan
  • Handful fresh coriander (Dhaniya) leaves
  • ½ tsp  garam masala
  • 1 slice of bread soaked and squeezed to remove water
  • 1 tsp. salt

kofta biryani@
To make the meatballs:

Grind all the ingredients together and make lemon sized balls. Deep fry in hot oil till golden brown. Drain onto an absorbent paper and keep aside.

kofta- biryani

For the Masala

Heat oil and add the cumin seeds and the whole garam masala. When they star to splutter, add the ginger-garlic paste and saute till raw smell goes. Add the green chilli(slit or chopped), coriander powder and chilli powder and stri for a minute. Add the pureed tomato,yoghrt, salt and saute till oil separates. Add the garam masala and crushed fried onion and kofta into it. Add water and cook on low flame till the gravy turn thick. Switch off heat.

arbi gosht khatta

For Assembling Rice

Take a utensil and lightly grease the bottom and sides with ghee. Tip half of the cooked rice and spread evenly. Spread the kofta mixture over the layer of rice. and sprinkle the chopped coriander and mint leaves. Spread the remaining rice over this evely. Drop a dolop of butter or ghee over the rice layer. Cover the utensil with aluminium foil and place a lid on top of it. Place the utensil on top of a griddle and cook on low flame for about 15-20 minutes. Transfer the rice to a serving plate and serve with raita.

Note:- I usually cook half the koftas with the masala and keep the other half as a  garnish for my kids,without the spice and chili.



serves 2
cooking time:25-30 minutes

  • 1″ cinnamon stick
  • 3 cloves
  • 3  green cardamoms
  • 2 star anise
  • 1 tbsp espresso/ nescafe cofee powder
  • 1 tsp  Nestle- Coffee mate creamer(optional)
  • 1-2 tbsp palm sugar
  • 1 cup hazelnut milk
  • 1/2 cup water



Put water and the spices in a saucepan and gently bring to a boil, then reduce the heat and let simmer for 10 minutes. Remove from heat, Strain out the spices and discared.  Add the coffee powder,creamer, sugar and steep for 5 more minutes along with the spice infused water. Add the hazel nut milk and stir well. Let it come to a boil. Serve hot with a sprinkle of cinnamon powder(optional).



To make your own homemade fresh hazelnut milk –

Soak a handful of hazelnuts in a cup of warm water ina  bowl overnight or 5-6 hrs. Rinse well in a fine sieve. Place nuts in a high-quality blender along with 2 cups of water and blend for at least one minute, or until nuts are well blended. Cover a fine sieve with a layer of cheesecloth, and place over a bowl. Pour the hazelnut milk through, and then made a little “bag” of the cheesecloth by gather the corners together and gently squeeze the rest of the liquid out of the nut mixture.You can make a second, weaker batch of hazelnut milk by re-blending it with another 2 cups of water. You can use the second batch separate, or you can mix it with the first batch. This keeps for about 5 days, refrigerated.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


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