Kabuli Chana Kofta Biryani Recipe - Chickpea Kofta Biryani

Step 1: To begin making  Kabuli Chana Kofta Biryani  first prep all the ingredients and keep aside

Step 2: Take the soaked kabuli chana, drain the water and pulse it in the mixer grinder until you get a coarse mixture

Step 3: Make sure that you do not grind it into a smooth paste

Step 4: Remove the pulsed kabuli chana in a bowl and add in all the other ingredients like chopped onions, green chillies, coriander and mint leaves, fennel seeds, chilli powder and salt

Step 5: Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan

Step 6: Spoon a tablespoon of Kabuli Chana Pakora mixture into each of the cavities of the pan

Step 7: Cook Kabuli Chana Pakora on medium high heat and turn them once they turn golden brown on one side

Step 8: This will take about three minutes

Step 9: Cook the other side of the pakoras till they turn golden brown as well

Step 10: Make sure the inside of the Kabuli Chana Pakora is well cooked and the outer covering is nice and crisp

Step 11: Drain the well fried Kabuli Chana Pakoras on an absorbent paper and keep aside

Step 12: Next make the gravy for Kabuli Chana Kofta Biryani

Step 13: Heat a kadai and add oil, once hot add the chopped onions and fry till they start become golden brown

Step 14: Next add the chopped ginger and garlic and fry till the raw smell goes off

Step 15: Do not brown the garlic and ginger

Step 16: Add all the dry masalas now, like the turmeric powder, chilli powder, coriander powder and garam masala powder

Step 17: Add the tomato puree and saute till the raw smell goes off and saute on medium heat for five minutes

Step 18: Add half a glass of water and boil for five minutes

Step 19: Then add the koftas in the gravy and simmer for another five minutes

Step 20: Finally add fresh cream and stir to make the gravy thick and creamy, simmer for a minute and stir continuously

Step 21: Switch off and keep aside

Step 22: To make the flavored riceWe begin making the Kabuli Chana Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out

Step 23: Then add in the soaked rice with 2 cups water and pressure cook for 2 whistles, and reduce the heat and cook it in the simmer for 5 more minutes

Step 24: Release the pressure naturally

Step 25: Keep it aside

Step 26: Add saffron strand in warm milk and keep aside

Step 27: Assembling the biryaniTake a deep saucepan or another pressure cooker big enough to hold both the gravy and the rice

Step 28: First add ghee at the bottom

Step 29: Layer the bottom of the pan with half the kofta gravy, add half the rice over this kofta layer

Step 30: Sprinkle chopped coriander leaves, mint leaves and half of the saffron milk

Step 31: Repeat the process with the leftover gravy and rice and saffron milk

Step 32: Cover the saucepan and place it on low it and simmer for 5 minutes until the flavours go into the rice

Step 33: Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani

Step 34: Serve the Kabuli Chana Kofta Biryani along with Mirchi Ka Salan and Tomato Onion Cucumber Raita and  Ragi Malpua With Rabri for your next party