Ingredients:
Minced meat: 1.3 lb ,Chicken stock, Basmati rice: 1.5 cup, bay leaves: 2, Ginger: 2 inch, whisked yogurt: 1.5 cup, chopped cilantro, chopped mint leaves, chili powder: 1 tsp, turmeric powder: 1/2 tsp, green chilli (chopped), saffron: pinch, warm milk: 1/2 cup, cumin seeds: 1 tsp, mace: 2 petals, green cardamom: 8, cloves: 8, chopped onion: 2, garlic (paste): 8, coriander powder: 2 tbsp, garam masala: 2 tbsp, oil to saute
Method:
1) Boil the rice in chicken stock with bay leaves and salt till almost done. Drain excess water and set aside
2) Julienne half of the ginger and make a paste of the rest
3) Mix 2 tbsp each of cilantro and mint leaves to half cup of yogurt. Add chili powder and turmeric powder to the remaining yogurt.
4) Mix minced meat with salt, 2 tbsp cilantro, green chili and chopped ginger. Mix well and refrigerate for 30 mins
5) Make koftas of the meat mixture and cook in oil to only sear the edges.
6) Dissolve saffron in warm milk and keep aside
7) Heat oil in a pan and season with cumin seeds. Add mace, green cardamom and cloves. Add onion and saute till golden brown.
8) Add ginger paste, garlic paste and green chili. Add coriander powder.
9) Stir in the chili-turmeric yogurt mixture
10) Add koftas, 1 cup chicken stock and salt
11) Cook till done and gravy tickens
12) In a pan, put half of the kofta gravy to form a layer. Cover with a layer of rice.
13) sprinkle cilantro-mint yogurt mixture. Sprinkle half of the garam masala, ginger julienne and dissolved saffron
14) Repeat layers, finishing off with a layer of rice.
15) Sprinkle garam masala powder, ginger julienne and salffron milk over the rice
16) Cover with a moist cloth and seal the pan with a lid. Cook in a pre-heated oven for 15-20 mins
Server hot with a cold Raita
Minced meat: 1.3 lb ,Chicken stock, Basmati rice: 1.5 cup, bay leaves: 2, Ginger: 2 inch, whisked yogurt: 1.5 cup, chopped cilantro, chopped mint leaves, chili powder: 1 tsp, turmeric powder: 1/2 tsp, green chilli (chopped), saffron: pinch, warm milk: 1/2 cup, cumin seeds: 1 tsp, mace: 2 petals, green cardamom: 8, cloves: 8, chopped onion: 2, garlic (paste): 8, coriander powder: 2 tbsp, garam masala: 2 tbsp, oil to saute
Method:
1) Boil the rice in chicken stock with bay leaves and salt till almost done. Drain excess water and set aside
2) Julienne half of the ginger and make a paste of the rest
3) Mix 2 tbsp each of cilantro and mint leaves to half cup of yogurt. Add chili powder and turmeric powder to the remaining yogurt.
4) Mix minced meat with salt, 2 tbsp cilantro, green chili and chopped ginger. Mix well and refrigerate for 30 mins
5) Make koftas of the meat mixture and cook in oil to only sear the edges.
6) Dissolve saffron in warm milk and keep aside
7) Heat oil in a pan and season with cumin seeds. Add mace, green cardamom and cloves. Add onion and saute till golden brown.
8) Add ginger paste, garlic paste and green chili. Add coriander powder.
9) Stir in the chili-turmeric yogurt mixture
10) Add koftas, 1 cup chicken stock and salt
11) Cook till done and gravy tickens
12) In a pan, put half of the kofta gravy to form a layer. Cover with a layer of rice.
13) sprinkle cilantro-mint yogurt mixture. Sprinkle half of the garam masala, ginger julienne and dissolved saffron
14) Repeat layers, finishing off with a layer of rice.
15) Sprinkle garam masala powder, ginger julienne and salffron milk over the rice
16) Cover with a moist cloth and seal the pan with a lid. Cook in a pre-heated oven for 15-20 mins
Server hot with a cold Raita
