Awadhi Style Chickpea Kofta Biryani Recipe
Give this flavourful layered Awadhi Style Chickpeas Kofta Biryani a try. It is a vegetarian biryani where kala chana kofta are soaked in a luscious gravy and then layered with flavoured rice. Serve with a raita of your choice.
Awadhi Style Chickpea Kofta Biryani Recipe is a flavourful biryani recipe. Soft and crispy koftas are prepared separately and it then soaked in a luscious gravy. The gravy is then carefully layered between the rice and is simmered again for some more time to build in more flavor.
The koftas in Awadhi cuisine is usually made with minced chicken or mutton. But this recipe is made for vegetarian lovers where the koftas are made of kala chana or black chickpeas.
If you are looking for more Biryani Recipes here are some :
For the gravy
- 2 Onion , finely chopped
- 4 Tomatoes , pureed
- 1 teaspoon Ginger , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 3/4 teaspoon Garam masala powder
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 cup Mint Leaves (Pudina) , chopped
- 2 sprig Coriander (Dhania) Leaves , chopped
- Salt , to taste For the koftas
- 3/4 cup Kala Chana (Brown Chickpeas) , soaked for overnight
- 1 Onion
- 1 Green Chilli
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 3 cloves Garlic
- Salt , to taste
- Sunflower Oil , for cooking For the rice
- 1 1/2 cup Basmati rice
- 2 Cloves (Laung)
- 2 Bay leaves (tej patta)
- 2 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Mace (Javitri)
- Salt , to taste
- Sunflower Oil , for cooking
- 1/4 cup Milk
How to make Awadhi Style Chickpea Kofta Biryani Recipe
To begin making the Awadhi Style Chickpea Kofta Biryani Recipe we will first make the flavoured rice.
Into a preheated pressure cooker add a tablespoon of oil, add all the whole spices like the cloves, bayleaves, cinnamon stick, cardamom, mace, and let the aromas come out.
After the aromas from the spices have released add in the soaked rice with 3 cups water and pressure cook for 2 whistle. After 2 whistles reduce the heat and simmer for 5 more minutes.
After 5 minutes turn off the heat and let the pressure release naturally. Keep it aside.
Boil the chickpeas, in a pressure cook for just 1 whistle, strain the water and add it to a blender with the remaining ingredients like the onions, green chillies, garlic, coriander leaves and salt to taste. Blend to make a coarse mixture. Check for seasoning if required.
Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea mixture into each cavity and shallow fry till it is brown and on either side. Keep flipping the koftas so that it does not get burnt. Keep them aside.
Heat a saucepan with oil, add ginger and garlic, sauté till the garlic turns golden brown. Once done add the onion and chilies and saute till the onions are translucent.
Once the onions turn translucent add the tomato puree and all the spice powders like the red chilli powder, turmeric powder and the garam masala powder. Season with salt and cook this mixture for some more time.
Finally add the curd and coriander leaves and saute for 5 minutes. Keep it aside.
Into a saucepan add some gravy and spread it over, add the koftas and let it soak. Then later add the rice, Repeat the process with the leftover gravy and rice.
Add some milk to the rice preparation and cook in low heat by covering it with a lid for 5 minutes.
Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani. Transfer the Awadhi Style Chickpea Kofta Biryani into a serving dish and serve hot.