Kofta Biryani

kofta biryani

Eid ul Adha or the more common Bakri Eid is here and we are celebrating with some Kofta Biryani.

Kofta Biryani is a biryani that uses minced meat balls or koftas instead of meat pieces. Mince can be of any meat of your choice; however, mutton is the most commonly used meat for this biryani.

I made this special biryani for the main Eid that marks the end of Ramzaan, Eid ul Fitr and had documented the recipe then to be shared specially around Bakri Eid as that is when most people stock up on mutton and are looking for new ways to convert it into a lip smacking dish.

As exotic as it sounds, the biryani has many steps to it but is not difficult to prepare at all. Try is to treat your friends and family this Eid.

Eid Mubarak!

chicken kofta biryani

Kofta Biryani Recipe
Makes a pot enough for 4 to 6 people

Ingredients

For Koftas
250gms fine minced meat (chicken / mutton)
1/4th cup chopped onion
½ teaspoon chopped green chillies
2 tablespoon chopped coriander
1 bread slice (soaked in water for 5minutes)
1 tablespoon besan (gram flour)
1 teaspoon ginger – garlic paste
½ teaspoon turmeric powder (haldi)
½ teaspoon red cilli powder
½ teaspoon coriander seeds powder (dhania powder)
Salt
½ cup refined wheat flour (maida) for dusting the koftas
Oil for frying koftas

For the Kofta gravy
1 cup sliced onions
2 tablespoons oil
2 nos. Bayleaf (tejpatta)
2 nos. Green cardamom (elaichi)
1 inch stick of Cinnamon (dalchini)
3 nos. Peppercorns (kali mirch)
2 nos. cloves (laung)
1 teaspoon Cumin seeds (jeera)
2 green chillies slit
1 cup chopped tomatoes
3 teaspoon Biryani masala
½ cup curd (yoghurt / dahi), whisked
1.5 cups water
Salt

500 gms Basmati rice or any long grain rice meant for Pulaos & Biryanis
½ cup chopped coriander leaves
½ cup chopped mint leaves
1/4th teaspoon saffron (kesar) mixed with 2 teaspoon milk

Method

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Step 1 – To make the koftas, mix all the ingredients except the refined wheat flour and oil. Keep the mince mixture in the fridge overnight or at least for 8 hours.

 

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Step 2 – Divide the mixture in 10 portions and roll into smooth koftas.

 

IMG_20170623_105106Step 3 – Coat the koftas with refined wheat flour.

 

Step 4 – Heat enough oil in a kadhai and fry the koftas on medium heat till they are golden in colour. It’s not necessary to cook the koftas completely, they will simmer in the gravy eventually.

 

Step 5 – To make the kofta gravy, fry the sliced onions in hot oil (one used to fry koftas) till slightly brown. Remove immediately on an absorbent paper and keep aside to cool. Crush once cooled.

 

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Step 6 – In a thick bottomed pan, heat the 2 tablespoons oil and crackle bayleaf, green cardamom (elaichi), cinnamon (dalchini), peppercorns (kali mirch), cloves (laung), cumin seeds (jeera) and green chillies.

 

Step 7 – Add in the tomatoes, salt, biryani masala and crushed fried onions. Cook well till mixture leaves oil from the sides.

 

IMG_20170624_121124Step 8 – Add in the whisked curd and cook gravy for 5 minutes.

 

IMG_20170624_131828Step 9 – Mix in water and gently place the koftas in the pan. Simmer the gravy for 15 minutes. Remove from flame and keep aside.

 

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Step 10 – To prepare the rice, wash well and soak it for 30minutes. Then boil in 3 times the water with salt till the grains are almost cooked (around 80%). Do not overcook the rice. Drain and keep aside.

 

Step 11 – To layer the biryani, take a deep,wide and thick bottomed pan. Put in 1 tablespoon of oil and spread ½ the quantity of rice over it.

 

Step 12 – Spread the entire kofta gravy over the rice. Top with chopped coriander and mint leaves.

IMG_20170624_134428Step 13 – Spread other half of rice over the gravy and sprinkle the soaked saffron evenly.

 

Step 14 – Pour ½ cup water from sides and place the pan over low heat. Keep on flame till you get the Biryani aroma, it should be approximately 20 to 25 minutes.

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Kalamro – Eid e Milad

Eid e Milad or Milad un Nabi is Prophet Mohammed’s birthday. It is an occasion of mixed emotions, as on this day Prophet Mohammed was not only born but he also passed away after a few years. The Milad falls on 12th of Rabi ul Awwal, an Islamic month and mostly its a joyous affair than a mourning period. Throughout the month Bohras celebrate by making a special sweet called Kalamro.

eid e milad recipe

Kalamro is a rice and curd based dish which is served chilled topped with a variety of nuts and garnished typically with pomegranate seeds and rose petals.  In my opinion, it is the most humble of all the celebration desserts which is so easy to make and that lends ample of nutrition at the same time. Nabeel likes eating curd and so Kalamro is made often at home. This is one sweet which you shouldn’t shy away from making and serving your kids. It is lip-smacking and given its goodness is highly recommended for children.

Kalamro Recipe

Makes 2 servings

Ingredients

50grams Basmati Tukda

150ml Cow/Toned Milk

50grams Powdered Sugar

100grams Curd

1 tablespoon Pomegranate

1 tablespoon Raisinis / Kishmish

1 tablespoon Charoli

Red Rose Petals – for garnish

Kalamro

Method

Step 1 – Wash and soak the rice grains for 30 minutes.

Step 2 – Cook the rice on slow flame in enough water to cover it.

Step 3 – Once the water starts to dry out pour the milk in 2 turns, stirring continuously.

Step 4 – Once cooked, add sugar and mash the rice while it is still hot.

Step 5 – Completely cool the rice and then mix in curd. Whip well and refrigerate the kalamro for at least 20 minutes before serving.

Step 6 – Top with Charoli, Raisins, Pomegranate seeds and Rose petals before serving.

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Bohri Cuisine – Home Chef Event at The Resort, Mumbai

Me with the GM, Mr.Satyajit Kotwal

Me with the GM, Mr.Satyajit Kotwal

Last month, a wonderful opportunity came my way when I was invited to be a part of a home chef event by the 5* hotel The Resort at Malad, Mumbai. The proposal required me to cook up a few Bohri delicacies as part of their Sunday Lunch buffet for 2 consecutive weekends.

I belong to the Dawoodi Bohra sect of Shia Muslims who are known for their lip-smacking food which is very different from the other popular Muslim curries and gravies. Bohris not only love eating but also hosting and treating others to their food. Besides non-vegetarian dishes, Bohra cuisine also boasts of certain vegetarian preparations that are whipped on auspicious days.

I chose to prepare a non-veg main course and a sweet on each day. Day 1 dishes were Dabba Gosht and Kalamro. Day 2 dishes were Kari Chawal & Malida. An impromptu drink called Gol Paani was also served on both the days.

bohri dishes

Description of the Bohri Dishes at the event.

I started to prepare for the event a day in advance as the expected number of guests was around 100. I was assigned a section of their main kitchen and a hardworking Chef trainee to help me around. The feeling of stepping into a professional kitchen after almost a decade was nostalgic. Dressed in our traditional outfit – Rida, a colourful 2 piece burkha I interacted with the guests while they sampled my food. Recipes were also handed out to guests who requested for them. All in the entire event went off well and the final seal of approval came from a visiting Bohra family who appreciated the food and my effort to popularize the cuisine. The event was also well covered before and after by media houses and bloggers who were specially invited.

dabba gosht

kalamro

kaari chawal

malida

I am really thankful to the staff and General Manager of the hotel to give me this brilliant opportunity that let me experience the joy of cooking and serving Bohri dishes to an enthusiastic crowd that had never tried them before. It was a wonderful experience which I shall cherish lifelong.

P.S : I have already posted the recipe of Malida & Kalamro on my blog. The other recipes will be up real soon.

Till then, Love Being a Mommy!

Media Coverage

Malida – Bakri Eid Special

Malida is a famous Bohri sweet made on the occasion of Eid ul Adha or Bakri Eid. It is a healthy concoction of whole wheat flour, jaggery, ghee and of course dry fruits.
Dumplings or as we call it “muthias” made from whole wheat dough are deep fried, powdered and mixed with remaining ingredients which yields a healthy “sand” like sweet.
Bohris enhance their malida with “gundar” i.e. edible gum or gond, charoli and some dry coconut.

Commonly, leftover rotis are powdered and used instead of kneading dough as it is faster and a good way to use leftover rotis. A healthier version calls for making thick rotis of the prepared dough which is roasted on the griddle and then powdered. Ingredients remain same, the method might vary and surprisingly the final result turns out the same so it’s all about how you choose to prepare Malida. There are many ways of preparing this dish but the authentic way of “frying the dough” is the one I have shared in my post today.

The recipe shared is also the one I prepared for my Bohri Home Chef event at The Resort, Madh-Marve. Images of Malida are from the event itself.

Malida
Malida Recipe
Serves 6

Ingredients
Whole wheat flour (atta) – 1 cup
Semolina (rawa) – 2tbsp
A pinch of salt
Water – 1/2 cup
Ghee – 50grams
Mawa – 150grams
Jaggery – 120grams
Dink / Gundar / Edible Gum – 15grams
Charoli – for garnish
Oil for deep frying

Method
Step 1 – Make a tough hard dough using flour, semolina, salt and water.
Step 2 – Make balls with finger impressions (muthias) and deep fry them in hot oil over medium flame.
Step 3 – Once fried, leave the balls to cool. Meanwhile melt ghee in a pan and fry the edible gum till it puffs up well. Remove and keep aside.
Step 4 – In the same ghee melt jaggery and let the entire mixture bubble up.
Step 5 – Immediately add the crushed mawa and mix well. Remove from flame.
Step 6 – Crush or grind the deep fried muthias and add to the jaggery mixture. Work fast with warm mixture to achieve the right malida consistency.
Step 7 – Serve the malida hot garnished with lots of charoli and fried gum.

Till then, Love Being a Mommy!