Delicious Awadhi Chickpea Kofta Biryani: A Flavorful Vegetarian Delight

Awadhi Style Chickpea Kofta Biryani Recipe

Dive into the culinary elegance of Awadhi cuisine with this delightful Awadhi Style Chickpea Kofta Biryani, a dish that promises to transport your taste buds to the royal kitchens of India. This aromatic biryani is a perfect blend of flavored basmati rice layered with crispy chickpea koftas and rich, spiced gravy, making it an excellent choice for a comforting lunch or an impressive dinner.

Ingredients

Nutritional Information (per serving)

Preparation Steps

1. Prepare the Flavored Rice:
   Begin by heating a pressure cooker over medium heat and adding 1 tablespoon of sunflower oil. Once the oil is hot, toss in the whole spices: cloves, bay leaves, cinnamon sticks, cardamom, and mace. Sauté them briefly until fragrant, allowing the aromas to escape and infuse the oil.

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   Add the soaked basmati rice to the cooker along with 3 cups of water. Close the lid and pressure cook for 2 whistles. After 2 whistles, lower the heat and let it simmer for an additional 5 minutes. Turn off the heat, and allow the pressure to release naturally. Once released, set the rice aside.

2. Make the Koftas:
   In a pressure cooker, boil the soaked kala chana (brown chickpeas) for just 1 whistle. Strain the water and transfer the chickpeas to a blender. Add the chopped onion, green chili, garlic, coriander leaves, and salt to taste. Blend this mixture until it reaches a coarse consistency. Adjust the seasoning if necessary.

   Heat a paniyaram pan or any non-stick skillet and add oil. Once hot, scoop about a tablespoon of the chickpea mixture into each cavity or shape them into small balls and shallow fry them until golden brown on all sides. Flip the koftas frequently to ensure even cooking. Once done, remove them from the pan and set aside.

3. Prepare the Gravy:
   In a separate saucepan, heat some sunflower oil over medium heat. Add the grated ginger and minced garlic, sautéing until the garlic turns a lovely golden brown. Add the chopped onions and green chilies, cooking until the onions are translucent.

   Next, pour in the pureed tomatoes along with the red chili powder, turmeric powder, garam masala, and salt. Stir the mixture well and cook for several minutes until the oil starts to separate from the gravy. Finally, add the curd and chopped coriander leaves, cooking for an additional 5 minutes. Set this gravy aside.

4. Layering the Biryani:
   In a large, deep saucepan or casserole, start layering the biryani. Spread a layer of the prepared gravy at the bottom. Next, gently place the koftas on top and allow them to soak in the flavors. Follow this with a layer of the flavored rice. Repeat this process with any remaining gravy and rice layers.

   Drizzle 1/4 cup of milk over the top layer of rice, cover the pot with a lid, and cook on low heat for about 5 minutes, allowing the flavors to meld beautifully.

5. Final Touches:
   After the cooking time, turn off the heat and let the biryani rest for an additional 5 minutes without lifting the lid. This resting time is crucial as it helps the rice and koftas absorb the delicious aromas.

6. Serving:
   Once ready, gently fluff the Awadhi Style Chickpea Kofta Biryani with a fork. Transfer it to a serving dish and enjoy it hot, ideally paired with Mirchi Ka Salan (a spicy chili curry) and Tomato Onion Cucumber Raita for a refreshing contrast. This combination makes for a comforting Sunday lunch that will surely impress your family and friends!

Enjoy your culinary journey with this exquisite dish that showcases the depth and richness of Awadhi cuisine, bringing a taste of royalty right to your dining table!