Kofta Biryani

• Mince meat .1/2 kg
• Red chillie powder 2 teaspoon
• Salt two teaspoons or to taste
• Garam masala 4 teaspoons
• Ginger garlic paste 5 teaspoons
• Oil 2 1/2 cup.Use only one for cooking biryani.Rest for frying koftas.
• 3 onions, thinly sliced,
• 1tablespoon crushed red chilee flakes
• 1 teaspoon turmeric or haldee
• 10 black peppers whole
• 6 black cardamom
• 12green cardamom /elaichi
• 4 cinnamon sticks
• 8 tomatoes, cored and minced
• 2 inches piece gingersliced
• Dahi or yoghurt 2 cups
• 8 cloves
• zafran or saffron 6 strands soaked in water for 1/2 hour
• peeled orange skin 2 tablespoons in thin slices
• zeera 1 yablespoon
• dhania powder 1 teaspoon
• green chillies 6 .Yake seeds out and chopped
• green coriander / dhania 1/2 cup chopped
• podeena or mint 1/4 cup chopped
• 4 dried bay leaves
• Rose water or kewra 1.2 teaspoon [optional]
• Almonds 12 peeled and halved
• Casahew nuts halved 12 [ Almonds and cashews are optional]
• Kofta masala 2 tablespoons
• Sliced lemon one

METHOD:

• Fry onions in oil to a golden brown color and keep aside.
• Soak zafran and keep aside.
• Boil rice to one kani [parboil] and keep aside after straining.
For koftas:
1. Take mince meat and add garam masala powder, ginger garlic paste,half of onion,haldi,salt and red chilies and kofta masala. Mix all together and knead well.Make equal round balls and keep aside.
2. Now add oil to a fry pan and place koftas two by two and gently fry to a light golden color.
3. Remove and keep aside.
4. Now take a thick based pan and put one cup oil.
5. Put fried onions,1/2 of ginger garlic paste,sliced ginger, all garam masala[cinamon, elaichi green and black, bay leaves, black pepper. dhania powder, dahi ,tomatoes chopped and keep . frying. When oil comes out add 2 cups water and place koftas and let them cook on medium heat and till tender and water has dried.
6. Now remove from flame.
7. Take an oven pan or a thick based pan.
8. Add slight oil to base so it does not stick.
9. Put rice and layer with koftas, then layer of rice, saffron, fried onion 1, fresh dhania and mint.
10. Put a layer of koftas on top.
11. Sprinkle some more green dhania, mint and green chilies orange skin peels along with almonds and cashew nuts[optional]
12. You may now sprinkle kewra water[optional]
13. Now cook on very low flame for 15-20 minutes.
14. You can use the oven at 200 degrees C for 15 minutes.
15. Remove and serve after taking out layers in pan. Garnish with sliced lemon.
16. This will be the finest aromatic kofta biryani.