Gulabari Kofta Biryani

Ingredients list for Gulabari Kofta Biryani

• 2 tablespoons Rose water
• for garnishing Rose petals
• 1 1/2 cups Basmati rice soaked
• 4-5 Cloves
• 1 teaspoon Black peppercorns
• 3-5 Green cardamoms
• 1 inch Cinnamon
• 2 tablespoons Red chilli powder
• 1 tablespoon Turmeric powder
• 2 tablespoons Garam masala powder
• 3 tablespoons Ghee
• 1 medium Onion sliced
• 1 cup Yogurt
• 2 teaspoons Ginger-garlic paste
• 1-2 Green chillies chopped
• 2 tablespoons Fresh coriander leaves chopped
• Kofta
• 250 grams Mutton mince (keema)
• 2 medium Onions chopped
• 2 Green chillies chopped
• 2 tablespoons Ginger chopped
• 2 tablespoons Fresh coriander leaves chopped
• to taste Salt
• 1 Egg

Method

1. Place cloves, peppercorns, cardamoms, cinnamon in a mortar and grind into a coarse powder with a pestle. Divide the mixture into two parts and keep one part in the mortar. Add red chilli powder, turmeric powder and garam masala powder to mortar and grind further till well mixed.
2. Transfer the other half of the coarse powder in a grinder jar and grind into a fine powder. Set aside.
3. Heat ghee in a non-stick pan. Add half the coarse spice powder and onion. Mix well and sauté till the onions turn brown.
4. To make koftas, combine mutton mince, chopped onions, green chillies, ginger, chopped coriander, salt, fine spice powder and egg in a blender jar and blend well. Transfer the mixture into a bowl.
5. Remove the pan from heat and add yogurt and mix well. Add ginger-garlic paste, chopped green chillies, chopped coriander and remaining coarse spice powder and mix well. Place the pan back on heat.
6. Divide the mutton mince mixture into equal portions shaped into small balls and place the balls in the pan. Mix lightly and simmer for a few seconds till the koftas retain their shape.
7. Add rice, stir gently and add 3 cups water. Stir again, cover and cook for 20 minutes.
8. Drizzle rose water and garnish with rose petals.
9. Serve hot.