Layered Bread Kofta Biryani Recipe (Dinner Recipes)

Ingredients

• 4 bread slices, torn into pieces
• 2 tbsp finely chopped onion
• 1 1/2 tsp finely chopped green chillies
• 1 tbsp dahi (curd)
• a pinch of baking soda
• 1 tsp garlic (lehsun) paste
• salt (namak) to taste
• oil for deep-frying
• 1 cup long grain rice (basmati chawal)
• 1 bay leaf (tejpatta)
• 1 small stick dalchini (cinnamon)
• 2 elaichi (green cardamom)
• 2 clove (laung / lavang)
• salt (namak) to taste
• 3 tbsp oil
• 1 small stick dalchini (cinnamon)
• 2 clove (laung / lavang)
• 1/2 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)
• 1/2 cup sliced tomatoes
• salt (namak) to taste
• 1/2 cup whisked curds (dahi)
• 1/4 cup boiled green peas
• 1/4 cup whisked curds (dahi)
• 2 tbsp finely chopped mint leaves (phudina) leaves
• 2 tbsp finely chopped coriander (dhania)
• salt (namak) to taste

Steps

1. Combine all the remaining ingredients with 2 tsp of water in a deep bowl and mix till the mixture binds well.
2. Divide the mixture into 12 equal portions and shape each portion into a round ball.
3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside.
4. Heat the oil in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
5. Add the onions and sauté on a medium flame for 1 to 2 minutes.
6. Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 minute.
7. Add the tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the tomatoes turn soft and the oil separates, while stirring occasionally.
8. Lower the flame, add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
9. Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
10. Soak the rice in enough water in a deep bowl for 15 minutes. Drain well and keep aside.
11. Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is well cooked and all the moisture has evaporated, while stirring occasionally. Keep aside.
12. Put the rice in a greased microwave-safe bowl and spread it evenly.
13. Pour the prepared gravy over it and spread it evenly.
14. Arrange the koftas over the gravy at regular intervals and press them lightly.
15. Finally top it with the prepared curd dressing evenly over it.
16. Cover it with a microwave-safe lid and microwave on high for 2 minutes.
17. Serve immediately.