Kabuli Chana Kofta Biryani Recipe – A Flavorful North Indian Delight
Kabuli Chana Kofta Biryani is a decadent and delightful vegetarian main course that brings together the aromatic goodness of a classic biryani with the rich, creamy texture of chickpea koftas. Perfect for special occasions or weekend gatherings, this biryani consists of crispy and flavorful kabuli chana (chickpea) koftas, simmered in a luscious tomato-based gravy, and layered with fragrant basmati rice. All of this is then cooked to perfection on dum, creating a party of flavors in every bite. Whether you’re hosting a dinner party or preparing a comforting meal for your loved ones, this recipe is sure to impress!
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Ingredients
Below are the ingredients for making the Kabuli Chana Kofta Biryani, divided into the sections for the koftas, tomato gravy, rice, and other garnishing ingredients.
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1-1/2 cups (soaked for 8 hours) |
| Onion | 1, chopped |
| Green Chilli | 1 tablespoon, chopped |
| Garlic | 1 tablespoon, chopped |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Mint Leaves (Pudina) | 1 tablespoon, chopped |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Salt | To taste |
For the Tomato Gravy:
| Ingredient | Quantity |
|---|---|
| Onion | 2, finely chopped |
| Ginger | 1 teaspoon, finely chopped |
| Garlic | 1 teaspoon, finely chopped |
| Homemade Tomato Puree | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Cream | 1/4 cup |
| Salt | To taste |
| Oil | 1 tablespoon |
For the Rice:
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Bay Leaf (Tej Patta) | 2 leaves |
| Cloves (Laung) | 4 cloves |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Salt | To taste |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1/4 cup, warm |
| Saffron Strands | A generous pinch |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Mint Leaves (Pudina) | 1 tablespoon, chopped |
| Ghee | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
Step 1: Preparing the Koftas
- Grind the Kabuli Chana: Drain the soaked kabuli chana and pulse it in a mixer grinder until you achieve a coarse mixture. Do not grind it into a smooth paste.
- Mix the Kofta Ingredients: Transfer the pulsed kabuli chana to a bowl and add chopped onions, green chillies, coriander leaves, mint leaves, fennel seeds, red chilli powder, and salt. Mix everything thoroughly to form a dough-like mixture.
- Cook the Koftas: Heat a Kuzhi Paniyaram pan (or any pan with small cavities) on medium heat. Add 1/4 teaspoon of oil in each cavity. Spoon about a tablespoon of the kabuli chana mixture into each cavity. Cook until they are golden brown on one side, then flip them and cook the other side until crispy and golden as well. This should take about 3 minutes per side.
- Drain the Koftas: Once cooked, drain the koftas on absorbent paper to remove excess oil. Keep them aside for later use.
Step 2: Making the Tomato Gravy
- Fry the Onions: Heat a kadai (wok) and add 1 tablespoon of oil. Once the oil is hot, add the finely chopped onions and sauté them until they turn golden brown.
- Add Ginger and Garlic: Add the finely chopped ginger and garlic to the onions and sauté for 2 minutes until their raw smell dissipates (do not let them brown).
- Add the Spices: Add the turmeric powder, red chilli powder, coriander powder, and garam masala powder to the pan. Stir to coat the onions and garlic evenly with the spices.
- Cook the Tomato Puree: Add the homemade tomato puree and cook for 5 minutes on medium heat, stirring occasionally, until the raw smell of the tomato puree fades.
- Simmer the Gravy: Add half a glass of water to the mixture, bring to a boil, and then add the kabuli chana koftas. Let it simmer for 5 minutes, allowing the koftas to absorb the gravy’s flavors.
- Finish the Gravy: Stir in the fresh cream to make the gravy thick and creamy. Let the gravy simmer for another minute before turning off the heat. Set aside.
Step 3: Preparing the Rice
- Cook the Rice: Heat a pressure cooker and add a tablespoon of oil. Add the whole spices (bay leaves, cloves, and cardamom pods) and sauté for 1-2 minutes until fragrant.
- Add the Rice: Add the soaked basmati rice to the cooker and sauté for another 2 minutes to coat the rice with the oil and spices.
- Cook the Rice: Add 2 cups of water and pressure cook for 2 whistles. Once done, reduce the heat and cook for another 5 minutes on simmer. Release the pressure naturally. Set the rice aside.
Step 4: Assembling the Biryani
- Prepare the Saffron Milk: In a small bowl, add the saffron strands to the warm milk and let it soak for 5 minutes.
- Layer the Biryani: In a large saucepan or another pressure cooker, start by greasing the bottom with ghee. Layer the kofta gravy on the bottom, then add half of the cooked rice on top.
- Add Garnishes: Sprinkle chopped coriander and mint leaves over the rice. Pour half of the saffron milk over the rice for added flavor and color.
- Repeat Layers: Layer the remaining kofta gravy, followed by the remaining rice. Finish with the remaining saffron milk and a sprinkle of chopped coriander and mint leaves.
- Cook on Dum: Cover the saucepan tightly and place it on low heat. Let it cook on dum (steamed cooking) for 5 minutes to allow the flavors to meld together.
Step 5: Serve and Enjoy
Once the biryani is done, turn off the heat and let it sit for 5 minutes before gently fluffing the rice. Serve the Kabuli Chana Kofta Biryani hot, garnished with fresh coriander and mint leaves.
Serving Suggestions
Pair this delicious biryani with Mirchi Ka Salan, Tomato Onion Cucumber Raita, and Ragi Malpua with Rabri for an extraordinary meal. This combination makes it a perfect dish for a party or a festive occasion, and your guests will surely be impressed by the delightful flavors and textures.
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 380 |
| Carbohydrates | 55 g |
| Protein | 12 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sodium | 500 mg |
| Potassium | 300 mg |
| Vitamin A | 15% of DV |
| Vitamin C | 20% of DV |
Enjoy making this hearty and flavorful Kabuli Chana Kofta Biryani at your next get-together, and watch how it becomes the star of your dining table! Whether you’re craving a vegetarian biryani or looking to try something new, this dish will surely become a favorite.
