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Paneer Kofta And Kabab Biryani
By : Rehana KhambatyCategory : Paneer, Kebab Recipes, Rice, Lamb lunch
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Portion the kheema � for kababs and � for kabab curry. Boil kheema in ginger-garlic paste.
- Add green chillies and salt to it. Cook until it gets dry. Prepare balls and deep fry them.
- Take remaining kheema. Add green chillies paste, red chilli powder and keep it aside for 10-15 mins.
- Prepare balls. In a pan, put alittle oil, add jeera. Then add onions and fry them until pink.
- Then add tomatoes, red chilli powder and turmeric and cook until it leaves the edges of the pan.
- Then add water and cook masala. Then add prepared balls and cook until the gravy becomes thick.
- Drain water before preparing kababs.
- Grind onion, ginger and garlic to a paste. Heat ghee and add ground paste to it.
- Fry until it turns light brown. Add the spices. Fry for a minute and then the rice water and salt.
- Cover and cook till the rice is tender for the koftas. Roast gramflour to a golden brown.
- Knead paneer, gramflour, ginger and green chillies to a smooth dough. Make 20 equal sized koftas.
- Deep fry till light brown.
- Fluff the rice with a fork and remove whole spices. Add koftas and toss gently.
- Put gravy in the centre of the plate and garnish with koftas and fried kababs.
Ingredients:
For rice:
� cup ghee,
1� pce ginger,
1 medium onion chopped
6 cloves garlic,
8 cloves,
2 pcs cinnamon,
2 bay leaves,
8 cardinals,
2 cups basmati rice,
4 cups water,
2 � tsp. salt.
For koftas:
� tsp. gramflour,
1 � grated paneer,
1 tsp. grated ginger,
2 finely chopped
green chillies,
salt to taste and oil for frying.
For kabab:
1 kg. kheema,
10-12 green chillies,
2 tsp. ginger-garlic paste,
2 onions,
2 tomatoes,
� tsp. red chillies,
� tsp. turmeric.
For rice:
� cup ghee,
1� pce ginger,
1 medium onion chopped
6 cloves garlic,
8 cloves,
2 pcs cinnamon,
2 bay leaves,
8 cardinals,
2 cups basmati rice,
4 cups water,
2 � tsp. salt.
For koftas:
� tsp. gramflour,
1 � grated paneer,
1 tsp. grated ginger,
2 finely chopped
green chillies,
salt to taste and oil for frying.
For kabab:
1 kg. kheema,
10-12 green chillies,
2 tsp. ginger-garlic paste,
2 onions,
2 tomatoes,
� tsp. red chillies,
� tsp. turmeric.
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