Biryani layered with chicken mince koftas
Time required: Two hours plus refrigerating time
- 1 kg chicken bones
- 1Â½ cups (300 g) basmati rice
- 2 bay leaves
- Salt to taste
- 5cm ginger
- 1Â½ cups (360ml) curd, beaten
- 40g coriander leaves, chopped
- 40g mint leaves, chopped
- 1 tsp (5g) chilli powder
- Â½ tsp (2g) turmeric powder
- 600g chicken mince
- 4 green chillies, chopped
- Â½ cup (100g) ghee
- A generous pinch of saffron
- Â½ cup (120ml) warm milk
- 1 tsp (5g) cumin seeds
- 2 petals mace
- 8 green cardamoms
- 8 cloves
- 2 (100g) onions, chopped
- 8 flakes (16g) garlic, ground to a paste
- 2 tbsp (30g) coriander powder
- 2 tsp (10g) garam masala powder
- Wash and boil the chicken bones in 1 1/2 litres of water for 20 minutes. Drain and discard the bones. Reserve the stock. Boil the rice in chicken stock A with bay leaves and salt till almost done. Drain the excess stock and set the rice aside.
- Julienne half of the ginger and grind the rest to a paste.
- Take half cup of curd and mix two tbsp coriander leaves and two tbsp mint leaves into it. Add chilli powder and turmeric powder to the remaining curd.
- Mix the chicken mince, salt, two tbsp coriander leaves, half of the green chillies and chopped ginger. Mix well and refrigerate the mixture for 30 minutes. Divide it into walnut sized portions and roll into koftas. Melt two tbsp ghee in a pan, add the koftas and cook only to sear the edges. Drain and keep aside. Dissolve saffron in warm milk and keep aside.
- Heat the remaining ghee in a pan and season with cumin seeds. Add mace, green cardamom and cloves. After one minute, add sliced onions and sautÃ© till golden brown. Add ginger paste, garlic paste and the remaining green chillies. Add coriander powder. Stir in the remaining curd with chilli powder and turmeric powder. Add the chicken balls, one cup chicken stock and salt. Cook till done and the gravy is thick.
- In a narrow mouthed vessel, put half of the chicken koftas to form a layer. Cover with a layer of the cooked rice, using half of it, and sprinkle a little of the curd- coriander-mint leaves mixture. Sprinkle half of the garam masala powder, ginger juliennes and saffron dissolved in hot milk. Repeat the layers, finishing off with a layer of rice. Sprinkle garam masala powder, ginger juliennes and saffron milk over the rice layer. Cover with a moist doth and seal the vessel with a lid. Cook in a pre-heated oven for 15 to 20 minutes. Serve hot with raita of your choice.
- Alternatively, cook and serve the biryani in an oven proof dish. If using the microwave oven, cook covered on micro high for four minutes.