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Rinse and soak the rice for 30 minutes and drain. In a large pot bring water to a boil, add salt, cardamom, cinnamon, star-anis, and cloves. Add the drained rice and cook until 90-95 percent, drain and set aside.
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To make the koftas: In a large bowl add the ground chicken, salt, pepper, cumin, coriander, chilli, turmeric, gram flour, ginger, garlic, and egg. Using your hand or spoon mix until combined.
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Preheat oil in a large pan, fry the koftas using a ice cream scoop. It is the best option to drop the koftas in the oil. Fry for 8-10 minutes or until golden brown, remove on a plate with a paper towel and set aside.
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For the gravy: Peeled and cut the potatoes into small cubes, add pinch of salt and yellow food colour. In a large pot, heat oil and ghee over medium-high heat, fry the potatoes for 4-5 minutes, remove and set aside.
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To the same oil fry the onion until light brown. Add ginger and garlic, cook for a minute then add tomato paste, stir and cook until oil separates. Add all the spices along with salt mix and add about 1/2 cup of water and cook for another 3-4 minutes.
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Add 2 cups of water, cover the pan and let cook until onions softened 8-10 minutes. Add the green chillies, fried potatoes, and the koftas gently mix, add about 1/2 cup of water and let the potatoes and the koftas cook in the gravy for 5 minutes. Stir in the yogurt and gently mix.
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Spread the cooked rice over the koftas, drizzle with saffron, and sprinkle the fried onions. Cover and cook over medium-low heat for 15-20 minutes. Turn the heat off and let the kofta biryani rest for 5 minutes before serving.
Recipe by Laila
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