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Kabuli Chana Kofta Biryani Recipe - Chickpea Kofta Biryani

Kabuli Chana Kofta Biryani Recipe - Chickpea Kofta Biryani

By Admin
Prep Time Total in 60 M
Course Main Course
Cuisine North Indian Recipes
Diet Vegetarian

Kabuli Chana Kofta Biryani Recipe is a perfect recipe to make on a weekend or for a party. In this biryani first kabuli chana koftas are made in a paniyaram pan and then added to a rich creamy tomato gravy and then this is layered with cooked rice and cooked on dum to give you a delightful biryani what creates a party in your mouth.

Ingredients

  • For the Koftas
  • 1-1/2 cup Kabuli Chana (White Chickpeas)
  • soaked for 8 hours
  • 1 Onion
  • chopped
  • 1 tablespoon Green Chilli
  • chopped
  • 1 tablespoon Garlic
  • chopped
  • 1 tablespoon Coriander (Dhania) Leaves
  • chopped
  • 1 tablespoon Mint Leaves (Pudina)
  • chopped
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1/4 teaspoon Fennel seeds (Saunf)
  • Salt
  • to taste
  • For the tomato gravy
  • 2 Onions
  • finely chopped
  • 1 teaspoon Ginger
  • finely chopped
  • 1 teaspoon Garlic
  • finely chopped
  • 1 cup Homemade tomato puree
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • 1/4 cup Fresh cream
  • Salt
  • to taste
  • 1 tablespoon Oil
  • For the Rice
  • 1 cup Basmati rice
  • 2 Bay leaf (tej patta)
  • 4 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • Salt
  • to taste
  • Other Ingredients
  • 1/4 cup Milk
  • warm
  • Saffron strands
  • a generous pinch
  • 1 tablespoon Coriander (Dhania) Leaves
  • chopped
  • 1 tablespoon Mint Leaves (Pudina)
  • chopped
  • 1 tablespoon Ghee

Instructions

Step 1

To begin making  Kabuli Chana Kofta Biryani  first prep all the ingredients and keep aside

Step 2

Take the soaked kabuli chana, drain the water and pulse it in the mixer grinder until you get a coarse mixture

Step 3

Make sure that you do not grind it into a smooth paste

Step 4

 Remove the pulsed kabuli chana in a bowl and add in all the other ingredients like chopped onions, green chillies, coriander and mint leaves, fennel seeds, chilli powder and salt

Step 5

  Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan

Step 6

Spoon a tablespoon of Kabuli Chana Pakora mixture into each of the cavities of the pan

Step 7

Cook Kabuli Chana Pakora on medium high heat and turn them once they turn golden brown on one side

Step 8

This will take about three minutes

Step 9

Cook the other side of the pakoras till they turn golden brown as well

Step 10

Make sure the inside of the Kabuli Chana Pakora is well cooked and the outer covering is nice and crisp

Step 11

Drain the well fried Kabuli Chana Pakoras on an absorbent paper and keep aside

Step 12

Next make the gravy for Kabuli Chana Kofta Biryani

Step 13

Heat a kadai and add oil, once hot add the chopped onions and fry till they start become golden brown

Step 14

Next add the chopped ginger and garlic and fry till the raw smell goes off

Step 15

Do not brown the garlic and ginger

Step 16

 Add all the dry masalas now, like the turmeric powder, chilli powder, coriander powder and garam masala powder

Step 17

Add the tomato puree and saute till the raw smell goes off and saute on medium heat for five minutes

Step 18

Add half a glass of water and boil for five minutes

Step 19

Then add the koftas in the gravy and simmer for another five minutes

Step 20

 Finally add fresh cream and stir to make the gravy thick and creamy, simmer for a minute and stir continuously

Step 21

Switch off and keep aside

Step 22

To make the flavored riceWe begin making the Kabuli Chana Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out

Step 23

Then add in the soaked rice with 2 cups water and pressure cook for 2 whistles, and reduce the heat and cook it in the simmer for 5 more minutes

Step 24

Release the pressure naturally

Step 25

Keep it aside

Step 26

Add saffron strand in warm milk and keep aside

Step 27

Assembling the biryaniTake a deep saucepan or another pressure cooker big enough to hold both the gravy and the rice

Step 28

First add ghee at the bottom

Step 29

Layer the bottom of the pan with half the kofta gravy, add half the rice over this kofta layer

Step 31

Sprinkle chopped coriander leaves, mint leaves and half of the saffron milk

Step 32

Repeat the process with the leftover gravy and rice and saffron milk

Step 33

Cover the saucepan and place it on low it and simmer for 5 minutes until the flavours go into the rice

Step 34

Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani

Step 35

Serve the Kabuli Chana Kofta Biryani along with Mirchi Ka Salan and Tomato Onion Cucumber Raita and  Ragi Malpua With Rabri for your next party

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