Description

Ingredients:

For Chicken Koftas:

– 500 grams ground chicken

– 1 onion, finely chopped

– 2 tablespoons chopped coriander leaves

– 2 tablespoons chopped mint leaves

– 1 teaspoon ginger paste

– 1 teaspoon garlic paste

– 1 teaspoon red chili powder

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon garam masala powder

– Salt to taste

– Oil for frying

For Rice:

– 2 cups basmati rice

– 2 onions, thinly sliced

– 4 tomatoes, chopped

– 2 tablespoons ginger-garlic paste

– 4 green chilies, slit

– 1 teaspoon turmeric powder

– 1 teaspoon red chili powder

– 1 teaspoon biryani masala powder

– 1 teaspoon cumin seeds

– 4 tablespoons ghee or oil

– 4 cups water

– Salt to taste

– Fresh coriander leaves, for garnish

Instructions:

1. In a bowl, combine ground chicken, chopped onion, coriander leaves, mint leaves, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
2. Shape the chicken mixture into small kofta balls.
3. Heat oil in a deep pan and fry the koftas until golden brown. Remove from oil and set aside.
4. Wash the rice and soak it in water for 30 minutes. Drain the water and set aside.
5. Heat ghee or oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside for garnish.
6. In the same pot, add ginger-garlic paste and sauté for a minute. Add tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
7. Add soaked rice to the pot and stir gently to combine with the tomato mixture.
8. Add water and bring it to a boil. Reduce the heat, cover the pot with a tight lid, and cook for 15-20 minutes, or until the rice is 70% done.
9. Layer the fried koftas over the partially cooked rice in the pot. Sprinkle biryani masala powder over the koftas.
10. Cover the pot with a tight lid and cook on low heat for another 10-15 minutes, or until the rice is fully cooked and the flavors are infused.
11. Fluff the rice with a fork. Garnish with fried onions and fresh coriander leaves. Serve hot.