Saturday, July 2, 2011

Nargisi Kofta Biryani

Boil and 1/2 cook 2-2.5 cups rice rice with shah zeera, choti elaichi, long, dal cheeni and safaid zeera, bay leaves, star anise, black pepper, cinnamon. Drain.

Make a keema(700-800 gms) out of chicken. S/B a paste.

Add cilantro, chopped chili, finely chopped onions, red chili pdr, dhaniya pd, garam masala pdr and garlic ginger paste, zeera pdr (1/4 tsp), Mix well. Everything should be dry. Cover with plastic wrap and set aside. Take some meat and flatte into a round on parchment paper, place egg in the middle and use the paper to shape around egg. Fry until sealed (not fully cooked).

Heat 1/4 tsp oil/ghee.


Red chili pdr, garlic paste, dhaniya pdr, salt, shah zeera, 3 small elaichi, bay leaves, jaifil, javetri and elaichi pdr (a pinch), haldi pdr 1/3 tsp, a little zeera (1/4 tsp). 3 good sized tomatoes.

1 tbsp dhaniya

1/2 tsp red chili pdr

1/2 tsp haldi

3 tomatoes

2 onions fried.

1 bay leaves

3 big elaichi

6-8 kali mirch

1 tsp shah zeera

1/2 white zeera

1 ts garam masala (afterwards)

1/4 tso jaifil, javetri and elaichi pdr

1/4 cup oil

make gravy out of this. Add fried onions which is crushed by hand. Add 1/4 cup yogurt. Add koftas in the gravy and don't stir.

Layer with rice, sprinkle with jaifil, javetri and elaichi pdr and food coloring. Put on dum.

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