What Is Kofta ?
Kofta is a family of meatball dishes found in many countries including the Indian subcontinent. In the simplest form, koftas consist of balls of minced orcground meat , usually chicken, lamb, beef or pork , mixed with different kinds of spices.
In India , non-vegetarian koftas are usually made from mutton or chicken and vegetarian varieties include koftas made from potato, paneer, or raw banana.
Shrimp and fish koftas are found in South India and West Bengal.
In India , non-vegetarian koftas are usually made from mutton or chicken and vegetarian varieties include koftas made from potato, paneer, or raw banana.
Shrimp and fish koftas are found in South India and West Bengal.
Ingredients
For the Koftas
- Chicken Keema (minced meat) – 1/2 lb
- Onion – 1 , medium , chopped
- Ginger Garlic paste – 1 1/2 tbsp
- Red chili powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Green chili – 2
- Coriander leaves – 1/4 cup , chopped
- Bread slice – 1
- bread crumb – 1/2 cup
- Salt to taste
- Oil to fry
For the gravy
- Oil/Ghee – 2-3 tbsp
- Ginger garlic paste – 2 tbsp
- Tomato – 1 , medium , chopped
- Yoghurt – 1/4 cup , whisked
- Turmeric Powder – 1/4 tsp
- Red Chili Powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Salt to taste
For The Rice
- Basmati Rice – 1 cup
- Bay leaves – 1
- Green cardamom – 4
- Cinnamon sticks – 1 (2 inch)
- Cloves – 4
- Salt to taste
Other
- Kewra Water
- Essence
- Fried Onion – 1/4 cup (Heat the oil in a pan and fry the sliced onion in it until crispy and golden)
- Biryani Masala (Garam Masala+Jaiphal Powder+Javitri Powder) – 1 1/2 tsp
- Saffron strands (soaked in 2-3 tbsp warm milk)
- Potato – 1 medium (optional) , cut into 4 pieces , fried
- Ghee
Instructions
Mix all ingredients for koftas except breadcrumbs.
Now grind this mixture to make a fine paste using grinder or food processor. Do not add any extra water.
Now add the breadcrumb, mix well and keep it refrigerated for 20-30 minutes.
Grease your palms with little oil. Take minced meat in your palm and make equal size (6) balls.
Heat oil in a heavy bottomed pan. When oil is hot, transfer meatballs in it and fry till golden brown. Keep aside.
For the kofta gravy, heat 2-3 tbsp ghee or oil in a thick-bottomed pan add ginger garlic paste and fry for 2 – 3 minutes.
Add tomato , salt, red chili powder, garam masala powder , cook till soft.
Remove the pan from heat , add yoghurt , mix well. now add the koftas. Mix well. Turn off heat.
Meanwhile take a large cooking pot, add water and salt. Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water. Bring it to boil.
When the water boils add soaked (soaked for 30 mins) rice into it.
Cook the rice until it is 70% (parboil) done. Strain the rice completely.
Now add the parboiled rice over koftas.
Top it with potatoes, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , soaked saffron and fried onions. Add salt if required.
Seal the pan with flour dough or aluminium foil, then put the lid.
Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 20 minutes. Turn off the heat and let it rest for another 10 mins.
Chicken Kofta Biryani is ready to serve.
OVEN METHOD
- Preheat oven 300F.
- Add rice over koftas in a oven safe bowl.
- Seal the bowl with aluminium foil.
- Cook the Biryani in this ‘Dum’ process for about 20 minutes. Let it rest for another 10 mins.
- Chicken Kofta Biryani is ready to serve.