Awadhi Style Chickpea Kofta Biryani Recipe

Archana's Kitchen
Awadhi Style Chickpea Kofta Biryani Recipe
142 ratings.

Awadhi Style Chickpea Kofta Biryani Recipe is a variation from the normal biryani made with assorted vegetables or different kinds of meat. These soft and crispy koftas are prepared separately and it then soaked with the 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.

Serve the Awadhi Style Chickpea Kofta Biryani Recipe along with Raitha for a comforting Sunday Lunch.

If you are looking for more Biriyani Recipes here are some :

  1. Layered Vegetable Tricolor Biryani Recipe
  2. Peppery Mushroom Biryani Recipe
  3. Arabian Chicken Mandi Recipe

Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

4 Servings

Ingredients

    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 (Black Chickpeas) , soaked for overnight
  • 1 Onion
  • 1 Green Chilli
  • 2 tablespoons Coriander (Dhania) Leaves , chopped
  • 3 cloves Garlic
  • Cooking 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
  • Cooking oil , for cooking

How to make Awadhi Style Chickpea Kofta Biryani Recipe

To make the flavored rice
  1. We begin making the Awadhi Style Chickpea Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out.

  2. Then add in the soaked rice with 3 cups water and pressure cook for 2 whistle, and reduce the heat and cook it in the simmer for 5 more minutes. Release the pressure naturally. Keep it aside.

To make the Koftas
  1. Boil the chickpeas, in a pressure cook for just 1 whistle, strain the water and add it to a blender with the remaining ingredients listed to make the kofta. Blend it till it is coarse and too smooth. Check for seasoning if required.

  2. Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea mixture into each holes and shallow fry till it is brown and charred on either side. Keep flipping the koftas so that it does not get burnt. Keep them aside.

To make the gravy
  1. Heat a sauce pan, with oil add ginger and garlic, sauté till it is brown. Later add the onion and chilies give it a stir and cook till the onions are translucent.

  2. Add the tomato puree, and all the spice powders and season it with salt, cook this mixture for some more time.

  3. Finally add the curd and herbs, saute for 5 minutes. Keep it aside for layering.

To layer the rice.
  1. In the same sauce pan, keep some gravy and spread it over, add the koftas and let it soak. Then later add the rice, repeat the process till the gravy is layered on top and place the koftas.

  2. Add some milk to the rice preparation and cook in low heat by covering it with a lid for 5 minutes.

  3. Serve the Awadhi Style Chickpea Kofta Biryani Recipe along with Raitha for a comforting Sunday Lunch.

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Last Modified On Friday, 11 November 2016 17:13
     
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