Petitchef

Paneer kofta biryani

Main Dish
6 servings
45 min
30 min
Very Easy

Ingredients

Number of serving: 6

For the rice:

Basmati rice 1.25 cups

Jeera 1 teaspoon


Salt 1/2 teaspoon

Cardamom 2-3 pods

Clove 2 sticks

Butter 1 tablespoon


For the marinade:

Finely chopped tomatoes 1 cup

Well beaten yogurt 1 cup

Ginger garlic paster 1 teaspoon

Red chili powder1/2 teaspoon

Garam Masala powder 1/2 teaspoon

Turmeric powder 1/4 teaspoon

Salt- 1teaspoon

Finely chopped green chilies 3 numbers

Finely chopped coriander leaves 1/4 bunch

Finely chopped mint leaves 1/4 bunch

Cardamom pods 2 numbers

Finely Chopped Onion 1/4 cup


For the Koftas:

Grated Paneer 1/2 cup

Potatoes 4 numbers

Carrot 2 numbers

Peas 1/4 cup

Beans a few well chopped

Salt to taste

Garam Masala Powder 1/2 teaspoon

Kofta Masala Powder 1/2teaspoon

Coriander leaves 2 tablespoons

Oil 2 tablespoons

Preparation

  • Wash and soak basmati rice in water for 10 minutes. Heat a pan and add butter to it.
  • When the butter melts add cumin seeds, bay leaf, cardamom, clove and the drained rice.Fry well till the sizzling sound of the soaked rice disappears.
  • Transfer to a cooking vessel, add 2 parts water to one part rice and cook like normal rice in a pressure cooker. When cool, fluff up the rice with a fork.
  • Preparing the marinade:

    Mix everything under the marinade list except onions and let the marinade sit inside refridgerator for at least 30 mins. The more time it sits, the more it absorbs the flavors.Repare it ahead of time and let it sit overnight sometimes.
  • Preparing the marinade:

    Mix everything under the marinade list except onions and let the marinade sit inside refridgerator for at least 30 mins. The more time it sits, the more it absorbs the flavors.Repare it ahead of time and let it sit overnight sometimes.
  • Preparing the koftas:

    Boil and mash potatoes and peas. Grate carrots. In a pan, add oil and saute mashed potatoes, peas, grated carrots,beans and grated paneer with garam masala powder, salt , kofta masala powder. Cook till there is no raw smell. Add coriander leaves and let it slightly cool.
  • When cool enough to handle, make lemon sized balls out of the mixture. Do not deep fry koftas, but fry them in my appam pan. When both sides of the kofta turns brown remove and keep aside.

Photos

Paneer Kofta Biryani, photo 1Paneer Kofta Biryani, photo 2




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