Paneer Kofta Biryani
By: Ruchikacooks
Website: http://ruchikacooks.com
Rating
Rating: 4.5 / 5 stars - 2 vote(s).
Category: Vegetarian
Dish type: Main Dish
Key ingredients: Paneer, Vegetables, Rice, Yogurt, Masalas
Time: Less than 2 hours
Procedure:
Measurements are for 2-3 people: Ingredients: For the rice: Basmati rice- 1.25 cups Jeera- 1 tsp Bay leaf-1 Salt- 1/2 tsp Cardamom- 2-3 pods Clove- 2 sticks Butter- 1 tbsp For the marinade: Finely chopped tomatoes- 1 cup Well beaten yogurt(without lumps)- 1 cup Ginger garlic paster- 1 tsp Red chili powder-1/2 tsp Garam Masala powder- 1/2 tsp Turmeric powder- 1/4 tsp Salt- 1 tsp Finely chopped green chilies- 3 numbers Finely chopped coriander leaves- 1/4 bunch Finely chopped mint leaves-1/4 bunch Cardamom pods-2 numbers Finely Chopped Onion- 1/4 cup For the Koftas:(makes 14 koftas) Grated Paneer- 1/2 cup Potatoes- 4 numbers Carrot- 2 numbers Peas- 1/4 cup Beans-a few well chopped Salt- to taste Garam Masala Powder- 1/2 tsp Kofta Masala Powder- 1/2 tsp Coriander leaves- 2 tbsp Oil- 2 tbsp Method: To make the rice: Wash and soak basmati rice in water for 10 minutes. Heat a pan and add butter to it. When the butter melts add cumin seeds, bay leaf, cardamom, clove and the drained rice. Fry well till the sizzling sound of the soaked rice disappears. Transfer to a cooking vessel, add 2 parts water to one part rice(I added 2.5 cups) and cook like normal rice in a pressure cooker. When cool, fluff up the rice with a fork. Preparing the marinade: Mix everything under the marinade list except onions and let the marinade sit inside refridgerator for at least 30 mins. The more time it sits, the more it absorbs the flavors. I prepare it ahead of time and let it sit overnight sometimes. Preparing the koftas: Boil and mash potatoes and peas. Grate carrots. In a pan, add oil and saute mashed potatoes, peas, grated carrots,beans and grated paneer with garam masala powder, salt , kofta masala powder. Cook till there is no raw smell(7-8 mins). Add coriander leaves and let it slightly cool. When cool enough to handle, make lemon sized balls out of the mixture. I do not deep fry koftas, but I fry them in my appam pan. When both sides of the kofta turns brown remove and keep aside. Putting it all together: Heat oil in a pan(again) and add the chopped onions that we didnt use for the marinade. When onion turns brown, pour the marinade to the pan and let all the water from the yogurt evaporate. Do not add additional water to cook. Just let the water from the yogurt sizzle away, and reduce, wait till the oil separates(12- 15 minutes). Keep aside. Now is the time for our clay pot. Pour out all the water we used to soak the pot in. Slightly smear the inside of the pot with ghee. Always fill the bottom layer with jeera rice. Pour a ladleful of cooked marinade on top and add a couple of cooked koftas then start another layer of rice,cooked marinade and finish the top layer as rice later. Pour some lemon juice on top if desired. Garnish with cilantro,mint leaves. Wrap the top completely with a foil. Keep the pot inside oven and then start the oven to pre heat. Never preheat the oven for clay pots as it may break. Bake at 350 for 40 minutes. A similar procedure can also be followed for baking any biryani in a baking tray. Remove the foil and serve hot with raithas. Enjoy!!
