Awadhi Style Chickpea Kofta Biryani Recipe
Aromatic, hearty, and bursting with rich flavors, the Awadhi Style Chickpea Kofta Biryani is an unforgettable dish. It combines the magic of soft, crispy koftas, fragrant basmati rice, and a luscious gravy, making it a perfect vegetarian alternative for biryani lovers. The koftas, made from brown chickpeas (Kala Chana), are gently soaked in a delicate gravy, and then carefully layered with rice, bringing together flavors that are nothing short of divine. Ideal for lunch or dinner, this dish will captivate your taste buds and transport you straight to the heart of Awadhi cuisine.
Recipe Overview
- Cuisine: Awadhi
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Servings: 4
Ingredients
| For the Gravy | Quantity |
|---|---|
| Onion | 2, finely chopped |
| Tomatoes | 4, pureed |
| Ginger | 1 teaspoon, grated |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 3/4 teaspoon |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Mint Leaves (Pudina) | 1/2 cup, chopped |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
| Salt | To taste |
| For the Koftas | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 3/4 cup, soaked overnight |
| Onion | 1, finely chopped |
| Green Chilli | 1, chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Garlic | 3 cloves, minced |
| Salt | To taste |
| Oil | For cooking |
| For the Rice | Quantity |
|---|---|
| Basmati Rice | 1 1/2 cups |
| Cloves (Laung) | 2, whole |
| Bay Leaves (Tej Patta) | 2, whole |
| Cinnamon Stick (Dalchini) | 2 pieces |
| Cardamom (Elaichi) Pods/Seeds | 2, whole |
| Mace (Javitri) | 1 piece |
| Salt | To taste |
| Oil | For cooking |
| Milk | 1/4 cup |
Instructions
Step 1: Preparing the Rice
- Cook the Rice: Start by preparing the rice. Rinse the basmati rice thoroughly and soak it for about 10 minutes. In a large pot, bring water to a boil and add the soaked rice along with cloves, bay leaves, cinnamon sticks, cardamom pods, mace, and a pinch of salt. Cook the rice on medium heat until it’s 90% done (the grains should still be a bit firm). Drain the excess water and set the rice aside.
Step 2: Making the Koftas
- Prepare the Kofta Mixture: In a blender or food processor, grind the soaked Kala Chana into a coarse paste. In a mixing bowl, combine the ground chickpeas with finely chopped onions, green chili, coriander leaves, minced garlic, and salt to taste. Mix well until the ingredients are fully incorporated.
- Shape the Koftas: Heat oil in a frying pan over medium heat. Take small portions of the mixture and shape them into round balls (koftas). Carefully fry them in the hot oil until golden brown and crispy on all sides. Remove the koftas from the oil and set them aside.
Step 3: Preparing the Gravy
- Make the Gravy: In a large pan, heat a little oil and sauté the chopped onions until they turn golden brown. Add the grated ginger and sauté for another 2 minutes. Next, add the pureed tomatoes, turmeric powder, red chili powder, and garam masala powder. Cook for 5–7 minutes until the oil separates from the masala.
- Add Yogurt and Herbs: Reduce the heat and add the yogurt, chopped mint leaves, and coriander leaves to the masala. Stir well and cook for an additional 3–4 minutes, ensuring all the flavors are blended together. Season with salt to taste.
Step 4: Assembling the Biryani
- Layer the Biryani: In a large pot or biryani vessel, begin by layering half of the cooked rice. Spoon some of the prepared gravy over the rice. Then, gently place the fried koftas on top of the rice and pour the remaining gravy over them. Top with the rest of the rice, ensuring the koftas and gravy are evenly distributed.
- Steam the Biryani: Heat a little oil and milk in a small pan, then pour it over the top of the biryani for a richer flavor. Cover the pot tightly with a lid, and allow the biryani to cook on low heat for about 10–15 minutes to let all the flavors meld together.
Serving Suggestions
Serve the Awadhi Style Chickpea Kofta Biryani with a side of cool raita or a crisp salad to balance the richness of the dish. This biryani is perfect for a festive lunch or special occasions, offering a satisfying vegetarian alternative to the classic biryani.
Nutritional Information (Approx.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 11g |
| Carbohydrates | 58g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 500mg |
Tips & Variations:
- Make-Ahead: You can prepare the koftas and gravy a day in advance, storing them separately in the refrigerator. When ready to serve, simply layer and steam the biryani as directed.
- For a Spicier Version: Add more green chilies or a pinch of red chili flakes to the kofta mixture or the gravy to enhance the heat.
- Add Vegetables: You can also include vegetables like peas, carrots, or potatoes in the gravy for a more hearty and diverse dish.
The Awadhi Style Chickpea Kofta Biryani is a deliciously rich and flavorful dish, perfect for those seeking to enjoy the traditional flavors of Awadhi cuisine. With its aromatic spices, delicate koftas, and fragrant rice, it is sure to become a cherished recipe in your culinary repertoire!
