Kofta Biryani by Zubaida Tariq

Ingredients:

For Kofta:

• Beef or Chicken mince 1/2 kg
• Bread slices 2
• Lemons 2
• Onion finely chopped 3
• Black pepper 4
• Green chilies 4
• Green cardamoms 6
  
• Yellow food color 1 pinch
• Oil 1 cup
• Fresh milk 1 cup
• Rice 2 cups
• Yogurt 1/2 cup
• Mint leaves 1/2 bunch
• Cumin seeds 1 tsp
• Turmeric 1 tsp
• All spice ground 1 tsp
• Red chili powder 1 tbsp
• Coriander ground 1 tbsp
• Chickpeas roasted 1 tbsp
• Poppy seeds 1 tbsp
• Ginger garlic paste 1 tbsp
• Salt to taste

For Kofta Green Masala:

• Mint leaves 1/2 bunch
• Green chilies finely chopped 4
  

Method:

1. Mix chickpeas, poppy seeds, cumin and black pepper in chicken or beef mince and grind it.
2. Then cut bread slices into 2 pieces from center and add in mince.
3. Now mix mince, grinded masala and bread slice and grind in chopper.
4. Then mix salt, green chilies and mint leaves, make small small koftay and shallow fry in hot oil in frying pan.
5. Then heat oil in pot, fry onion until golden brown, take it out, spread on paper and do crisp.
6. Now crush with hands and mix in yogurt.
7. Also mix red chili, coriander, turmeric and salt, put in oil and roast it lightly.
8. Then put fried koftay and simmer it for 5 minutes.
9. Then boil rice in pot.
10. Also put salt, 2 green chilies, some mint leaves and green cardamoms and boil 2/4.
11. Then drain rice, grease rice pot and make layer of rice.
12. Then separate koftay from masalay and spread masalay on rice.
13. Now put mint leaves and green chilies.
14. Then make layer of half rice, mix yellow food color in milk and add it.
15. Then put 2 lemon juice, spread fried koftay and simmer it.
16. When steams comes, biryani is ready.
17. When to take out in dish, separate fried koftay.
18. Then mix rice and take it out.
19. Now keep koftay on dish, put mint leaves and onion and serve biryani with yogurt raita.