You are here: Home > Course > Main Course > One Dish Vegetarian Meals > Bread Kofta Biryani ( Chawal) Bread Kofta Biryani ( Chawal) by Tarla Dalal Wanna be ‘the’ culinary goddess? This Bread Kofta Biryani helps you bag the crown. Please everyone with this exquisite dish that has glorious layers of rice, gravy and sizzling golden koftas baked to perfection. Sit back and enjoy the attention! 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Close 20 Sep 2014 This recipe has been viewed 35762 times ब्रेड कोफ्ता बिरयानी - हिन्दी में पढ़ें (Bread Kofta Biryani ( Chawal) in Hindi) બ્રેડ કોફ્તા બિરયાની - ગુજરાતી માં વાંચો (Bread Kofta Biryani ( Chawal) in Gujarati) Bread Kofta Biryani ( Chawal) recipe - How to make Bread Kofta Biryani ( Chawal) Tags One Dish Vegetarian Mealsbiryani recipes across India BakedOven Soaking time: 15 minutes Preparation Time: 30 mins Cooking Time: 20 mins Baking Time: 25 minutes Baking Temperature: 200°C (400°F). Total Time: 901 hours 30 minutes 4Makes 4 servings Show me for servings Ingredients For The Bread Koftas4 bread slices , torn into pieces2 tbsp finely chopped onions2 tsp finely chopped green chillies1 tsp curds (dahi) a pinch of baking soda1 tsp ginger-garlic (adrak-lehsun) paste salt to taste oil for deep-fryingFor The Rice1 cup long grained rice (basmati) , soaked for 15 minutes and drained1 bayleaf (tejpatta)25 mm (1”) stick cinnamon (dalchini)2 cardamoms2 cloves (laung / lavang) salt to tasteFor The Gravy3 tbsp oil2 cloves (laung / lavang)25 mm (1”) stick cinnamon (dalchini)1/4 cup sliced onions2 tsp ginger-garlic (adrak-lehsun) paste1 tsp chilli powder2 tsp coriander-cumin seeds (dhania-jeera) powder1/4 tsp turmeric powder (haldi)1 cup sliced tomatoes salt to taste1/2 cup curds (dahi)1/4 cup boiled green peasTo Be Mixed Together For The Curds Mixture4 tbsp curds (dahi)2 tbsp finely chopped mint leaves (phudina)2 tbsp finely chopped coriander (dhania)2 tbsp water Method For the bread koftasFor the bread koftasCombine all the ingredients along with 2 tbsp of water in a bowl, and mix well.Divide the mixture in 15 equal portions and shape each portion into a round ball.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.Drain on an absorbent paper and keep aside.For the riceFor the riceBoil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt and mix well.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.For the gravyFor the gravyHeat the oil in a broad non-stick pan, add the cloves and cinnamon and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for another 1 to 2 minutes.Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 more minute.Add the tomatoes and salt and cook on a medium flame for 5 to 7 minutes, or till the oil separates, while stirring occasionally.Add the curds, mix well and cook on a slow flame for 2 minutes, while stirring continuously.Add the green peas, mix well and cook on a medium flame for 1 more minute. Keep aside.How to proceedHow to proceedSpread the rice evenly in a greased baking dish with the back of the spoon.Pour the gravy evenly over it and arrange the bread koftas evenly over it.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.Serve hot. Nutrient values per servingEnergy302 calProtein4.5 gCarbohydrates16.3 gFiber1.5 gFat23.4 gCholesterol0 mgVitamin A494.1 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.4 mgVitamin C12.7 mgFolic Acid14.6 mcgCalcium113.8 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium13.3 mgPotassium101.7 mgZinc0.1 mg