|Kofta Alu Biryani|
2 cups Basmati rice, rinsed and drained
1 (14 oz.) can beef broth, simmering
2 cups water, simmering
12 meatballs, store-bought or home-made
12 Yukon gold whole baby potatoes, boiled and peeled
1 (6 oz.) Greek yogurt, whipped
1 + 1 Tbsp. Shan pulao biryani masala
2 + 4 Tbsp. vegetable oil
1 tsp. ghee
1 tsp. sugar or to taste
4 medium onions, sliced fine
2 medium onions, peeled, quartered, blanched and blended to a paste
2 Roma tomatoes, diced
2 serrano peppers, diced
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. Kashmiri mirch/paprika/chili powder
1/2 tsp. turmeric
1 cup mint & cilantro, minced
1 cup deep-fried onions/birista
- Wash, drain and air-dry rice and set aside.
- Combine beef broth and water, place meatballs in it and simmer for 10 minutes until meatballs are soft and fluffy.
- Remove meatballs and set aside; add more broth to the simmering broth to make 3-1/2 cups and set aside.
- Whip greek yogurt with half the biryani masala and set aside.
- Heat oil, ghee and sugar in a large saucepan, add sliced onions and fry until onions turn translucent.
- Add onion, ginger and garlic pastes, remaining biryani masala, turmeric and paprika.
- Add meatballs and boiled potatoes, stir well and simmer until oil resurfaces.
- Turn stove off and stir the whipped yogurt into the meatball mixture along with mint and cilantro, mix well and set aside.
- In the bottom of the same saucepan, layer half the meatballs and potatoes, scatter rice over, top with another layer of meatballs and potatoes, scatter remaining rice over top.
- Pour simmering broth around edges of saucepan and make sure rice is submerged, but do not mix and adjust salt to taste.
- Place over high heat and bring to a boil, cover tightly, lower heat to medium-low and simmer for 25 minutes.
- Turn heat off and leave cover on for another 10 minutes.
- Scatter deep-fried onions over biryani and serve with a salad or as part of a more festive meal.