Bread Kofta Biryani (Chawal) Recipe

Ingredients

• 4 bread slices, torn into pieces
• 2 tbsp finely chopped onion
• 2 tsp finely chopped green chillies
• 1 tsp dahi (curd)
• a pinch of baking soda
• 1 tsp ginger-garlic (adrak-lehsun) paste
• salt (namak) to taste
• oil for deep-frying
• 1 cup long grain rice (basmati chawal), soaked for 15 minutes and drained
• 1 bay leaf (tejpatta)
• 25 mm (1?) stick dalchini (cinnamon)
• 2 elaichi (green cardamom)
• 2 clove (laung / lavang)
• salt (namak) to taste
• 3 tbsp oil
• 2 clove (laung / lavang)
• 25 mm (1?) stick dalchini (cinnamon)
• 1/4 cup sliced onions
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp red chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp haldi powder (turmeric powder)
• 1 cup sliced tomatoes
• salt (namak) to taste
• 1/2 cup dahi (curd)
• 1/4 cup boiled green peas
• 4 tbsp dahi (curd)
• 2 tbsp finely chopped mint leaves (phudina)
• 2 tbsp finely chopped coriander (dhania)
• 2 tbsp water

Steps

1. Combine all the ingredients along with 2 tbsp of water in a bowl, and mix well.
2. Divide the mixture in 15 equal portions and shape each portion into a round ball.
3. Heat the oil in a deep kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all the sides.
4. Drain on an absorbent paper and keep aside.
5. Heat the oil in a broad non-stick pan, add the cloves and cinnamon and sauté on a medium flame for a few seconds.
6. Add the onions and sauté on a medium flame for another 1 to 2 minutes.
7. Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 more minute.
8. Add the tomatoes and salt and cook on a medium flame for 5 to 7 minutes, or till the oil separates, while stirring occasionally.
9. Add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
10. Add the green peas, mix well and cook on a medium flame for 1 more minute. Keep aside.
11. Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt and mix well.
12. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the rice is cooked. Separate each grain of rice lightly with a fork. Keep aside.
13. Spread the rice evenly in a greased baking dish with the back of the spoon.
14. Pour the gravy evenly over it and arrange the bread koftas evenly over it.
15. Finally spread the curds mixture evenly over it, cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or microwave on high for 2 minutes.
16. Serve hot.