Bread Kofta Biryani ( Chawal)
by Tarla Dalal
20 Sep 2014
This recipe has been viewed 35784 times
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!
Bread Kofta Biryani ( Chawal) recipe - How to make Bread Kofta Biryani ( Chawal)
Soaking time: 15 minutes Preparation Time: Cooking Time: Baking Time: 25 minutes Baking Temperature: 200°C (400°F). Total Time:
Makes 4 servings
For The Bread Koftas
4 bread slices , torn into pieces
2 tbsp finely chopped onions
2 tsp finely chopped green chillies
1 tsp curds (dahi)
a pinch of baking soda
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
oil for deep-frying
For The Rice
1 cup long grained rice (basmati) , soaked for 15 minutes and drained
1 bayleaf (tejpatta)
25 mm (1”) stick cinnamon (dalchini)
2 cardamoms
2 cloves (laung / lavang)
salt to taste
For The Gravy
3 tbsp oil
2 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
1/4 cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup sliced tomatoes
salt to taste
1/2 cup curds (dahi)
1/4 cup boiled green peas
To Be Mixed Together For The Curds Mixture
4 tbsp curds (dahi)
2 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
2 tbsp water
Method
For the bread koftas
For the rice
For the gravy
How to proceed
For the bread koftas
- For the bread koftas
- Combine 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 rice
- For the rice
- Boil 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 gravy
- For the gravy
- Heat 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 proceed
- How to proceed
- Spread 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 serving
| Energy | 302 cal |
| Protein | 4.5 g |
| Carbohydrates | 16.3 g |
| Fiber | 1.5 g |
| Fat | 23.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 494.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 12.7 mg |
| Folic Acid | 14.6 mcg |
| Calcium | 113.8 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 13.3 mg |
| Potassium | 101.7 mg |
| Zinc | 0.1 mg |
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