- K&N's Kofta - 8 koftas
- Basmati rice - 400 grams
- Food colour (red and yellow) - 1 pinch each
- Milk - 2 tbsp
- Potato - 1; sliced and deep fried like fries
- Yogurt - 1 cup
- Onions - 1 cup; finely chopped
- Fried onions - 1 cup; sliced and fried to golden brown
- Turmeric powder - 1 tsp
- Red chili powder - 2 tsp
- Coriander powder - 1 tsp
- Cinnamon - 6-8 pieces
- Whole black pepper - 6-8
- Cloves - 4-6
- Cumin seeds - 1 tsp
- Ginger Garlic paste - 1 tbsp
- Tomatoes - 2; sliced
- Salt - to taste
- Curry leaves - 1 tbsp; chopped
- Mint leaves- 2 tbsp; chopped
- Cilantro leaves - 2 tbsp; chopped
- Tomatoes - 2; julienned
- Lemon - 1; sliced
For Rice Preparation:
Par-cook rice in a rice cooker or otherwise.
Divide the par-cooked rice into three equal portions. Add a pinch of red food colour/tandoori colour to one rice portion.
Mix a pinch of yellow food colour in 2 tbsp of milk and add this to the second rice portion. Leave the third portion white.
For Kofta Masala and Biryani:
Heat oil in a pan; add K&N's Koftas for five minutes or until fully cooked. Remove from pan.
In the same pan, add whole spices (cloves, cinnamon and whole black pepper) and cumin seeds in it.
When the cumin seeds are roasted, add finely chopped onions and fry them for some time.
Add ginger-garlic paste, sliced lemon and tomatoes.
Add turmeric, red chili powder, coriander powder and salt. Mix well.
Cook for few minutes, add yogurt and Koftas and cook for another 10 minutes.
Take a heavy bottom pot with a lid. Grease the bottom with oil. Put a layer of all colored cooked rice, then a layer of Kofta to make two layers of all colored cooked rice and Kofta.
Add in fried potatoes and fried onions, chopped fresh mint, cilantro and julienned tomatoes, and cook the Biryani tightly covered for 15 - 20 minutes over a very low heat.
Serve with yogurt raita.
