Post by Sayyad Ayaz on Aug 26, 2009 12:45:59 GMT
Paneer Kofta And Kabab Biryani
Ingredients:
For rice:
1& ½ cup ghee,
1& ½ 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,
1&½ tsp. red chillies,
1&½ tsp. turmeric
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.
For the curry :
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.
Note :
Drain water before preparing kababs.
For Rice :
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.
Final Stage :
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:
1& ½ cup ghee,
1& ½ 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,
1&½ tsp. red chillies,
1&½ tsp. turmeric
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.
For the curry :
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.
Note :
Drain water before preparing kababs.
For Rice :
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.
Final Stage :
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.
;D
