Kofta Biryani Recipe-Vegetarian-Sunday Lunch Recipes Series 25

Sorry for this late posting.There were unexpected disturbances in my routine and I couldn’t make any biryani last weekend.So I made this biryani recipe today morning especially for making this post.This week’s Sunday Lunch Recipes Series is somewhat special.Yes,this is my Silver jubilee post(25th post) in this biryani series.When I started this series,I never expected that I would be able to share 25 biryani varieties and that too in vegetarian version.I am really happy and proud that I did it.I have planned to continue this series for another few weeks as some interesting biryani recipes are in queue.To make this 25th post more special,I tried this rich & flavorful kofta biryani recipe.I referred this space for the biryani procedure but I made kofta following Malai kofta recipe from my handwritten cook book.I am yet to share Malai kofta gravy in my blog.Hopefully I will do it next week.As per the original kofta biryani recipe,koftas are made out of minced meat balls.But here I used paneer & potatoes to make it.It turned out really well and got a big thumbs up from my family members.I shallow fried the balls to reduce the calorie but still the taste was awesome.You can also try cooking in Appe/Paniyaram pan or bake in oven/air fryer.Friends,you can try this biryani for your guests and to celebrate special occasions like birthday,anniversary to impress your family and enjoy the day!!Kofta mixture can be prepared well in advance and refrigerated to make your job simple.Ok,Lets see how to make this awesome kofta biryani recipe with step by step pictures.

Kofta biryani recipe-Vegetarian version

How to make Vegetarian Kofta Biryani Recipe

Cuisine: North Indian

Category: Rice Varieties

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For kofta Boiled potato - 2 nos (medium size) Grated paneer - 1/2 cup Bread crumbs - 1/2 cup Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Dhania powder - 1/2 tsp Nuts - Cashews & Badam ( 2 tbsp) Salt - as needed Sugar - 1/4 tsp Chopped coriander leaves - few ( optional) For gravy Cooking oil - 2 tbsp + ghee 1 tbsp Tomato - 2 nos ( big,pureed) Cumin seeds/Jeera - 1/2 tsp G&G paste - 1/2 tsp Green chilli – 1 no (big,slitted) Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Garam masala powder - 1/2tsp Sugar - a pinch Salt & water - as needed Yogurt mixture Fresh Curd/yogurt - 3/4 cup Kewra essence - few drops Rose water - few drops Crushed cardamom or cardamom essence - 1 no/ 2 drops Yellow food color - 2 pinches For Rice Basmati rice - 1 cup ( India Gate) Cinnamon - 1 inch piece Cloves - 2 nos Black stone flower - 1 no Cardamom - 1 no Salt - as reqd Water - 6 cups To garnish Fried onions - 1/4 cup Mint + coriander leaves - 2-3 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes minimum.Heat 6 cups of water adding the whole spices.When the water boils,add the washed rice by draining the soaked water.Cook the rice for 5-7 minutes in medium flame till the rice is 3/4 th done.Remove the rice in a bowl and allow it to cool down completely. Boil potatoes & peel the skin. Mash it well and add the grated paneer,bread crumbs,chopped nuts,spice powders and salt.DO NOT ADD WATER.Reserve some bread crumbs for coating the kofta balls.Make small balls using the dough & coat it in bread crumbs.Arrange them in a plate. Heat oil in a pan to shallow fry the balls.Put the kofta and cook all the sides by turning them whenever needed.Cook the balls until they turn golden brown.Remove in a plate.In the remaining oil,fry the sliced onions & set aside. In a bowl whisk the curd and add the essences,food color.Mix well. Heat oil in a kadai and splutter cumin seeds. Add the g&g paste and saute well.Careful it splashes.Add the slitted green chilli & tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread the rice Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Cook the rice till 3/4 th done else rice will become mushy after DUM. Adding kewra water gives a nice flavor.So try to use it if you have. Koftas can be baked in air fryer.For that preheat airfryer for 6 minutes in 180 c and bake the koftas brushed with oil for 25-30 minutes by turning them twice in the middle. You can also cook the kofta in paniyaram pan adding little oil.

Try this flavorful and rich Kofta biryani recipe.Enjoy your weekend !

Very Good Recipes Tags: Kofta biryani recipe, Kofta biryani vegetarian, Birayni recipes, Rice varieties, Sunday recipes, Lunch menu, North Indian recipes

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Pakistan Biryani Recipe-Ramzan Special Mushroom Biryani Recipe-Sunday Lunch Recipes Series 24

  

I tried Pakistani style biryani recipe for the first time on account of Ramzan festival.I hope all my Muslim friends and readers had a great Ramadan celebration by relishing chicken & mutton biryani feast.Actually I had planned to make this post on Ramzan day but I couldn’t do it as I had an unexpected guest at home for lunch.So I made this biryani yesterday to share it here.I have tried and shared many non-veg biryani recipes replacing chicken or mutton with soya chunks/meal maker,potato and other vegetables.Its been years since i shared mushroom recipes in my blog.So I took this as a chance and tried Pakistan Chicken biryani using mushrooms.I referred this recipe and made it..It came out really well.I loved it to the core.The procedure and the masala used in this biryani is very similar to Hyderabad DUM biryani  but with a small twist.Just scroll through the ingredients list to see it.It would be unique & interesting. 

Please check my other Sunday Lunch Recipes Series recipes here.

Pakistan Biryani Recipe

Pakistani style biryani using mushrooms - Vegetarian version

Cuisine: North Indian

Category: Lunch Recipes

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup ( 200 gms,India Gate) Water -  6 cups Whole garam masala – 1 each(cinnamon,cloves,cardamom & black stone flower) For marination Mushroom – 6 nos  Fried big onion slices- few Raw Papaya paste – 1 tbsp( I used fruit paste) Curd – 1/4 cup G&G paste – 1/2 tsp  Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Salt - as needed For the gravy Cooking oil -  3 tbsp 1 cinnamom,2 cloves,1 cardamom,1 bayleaf Big onion - 2 no ( 1 to fry) Tomato - 1 no G&G paste - 1 tsp Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Garam masala powder – 1/2 tsp Sugar – 1/2 tsp Salt & water - as needed Saffron soaked Milk - 1/4 cup Coriander leaves & mint leaves – 2 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes.Cook the rice in 6 cups of water adding whole garam masala,a drop of oil and salt.Remove the rice when it is cooked 3/4 th.Keep in a plate and let it cool. Wash and clean the mushroom.Please check this link for cleaning procedure.Chop into cubes.Marinate the mushrooms using all the ingredients given under”to marinate”. Mix well and set aside for 30 minutes.Slice the big onion and fry using 3 tbsp of oil in a kadai.Remove when it is roasted well.Add few onions to the marination mixture and keep the remaining aside in a plate.   For the gravy,use the onion roasted oil. Saute the whole garam masala and onion.Add g&g paste and mix till raw smell leaves.Lastly add the tomato and saute until mushy.Add the red chilli,dhania,garam masala powder.Mix well.Add the marinated mushroom mixture and add a cup of water.Let it boil till mushroom cooks well. After the mushroom cooked well,boil the mixture till gravy becomes thick.Make sure there is very less water in the gravy.Now spread the cooked basmati rice and sprinkle the roasted onions,soaked saffron milk and chopped mint+coriander leaves. Add a tbsp of oil. around the sides of kadai.Close the kadai with the lid tightly and simmer the flame completely.Let it be under DUM for 15 minutes till u get a nice masala smell. Remove the lid and fluff the rice with a fork. Serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Adding papaya paste gives a nice flavor. You can also replace garam masala powder with biryani masala powder.

Try this Pakistani style biryani for a change.U will love it.

I served with raita and desserts

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Tawa Pulao Recipe-Mumbai Street Food-Sunday Lunch Recipes Series 23

Tawa Pulao is a most popular Indian street food in Mumbai, Maharashtra. It’s a very easy and quick rice dish with the goodness of mixed vegetables. Yesterday I wanted to make a quick biryani recipe for our lunch as we had plans for shopping.

When I was talking to my friend Megha, she suggested me to try Tawa pulao. I quickly browsed through few street food videos in you tube & referred some websites. I found Pav bhaji masala powder is the star ingredient of this recipe. I

n Mumbai street food shops, it is made instantly by mixing cooked rice with pav bhaji masala sauteed in a blob of butter. It is served with finely chopped onions, coriander leaves and a wedge of lemon. If you have some left over rice(need not be basmati) and some pav bhaji masala powder in hands, making this recipe would be a breeze. You can make this for your kids by adding paneer and extra butter.It’s a good lunch box and a bachelor friendly recipe too. The spice level of this pulao can be adjusted according to your taste buds.

So lets check out how to make this simple and easy Tava Pulao recipe in my Sunday lunch Recipes Series–23. If you are interested to see my other recipes in this series,please click this link.

Also check out my Pav bhaji and Mumbai Pav sandwich recipes.

Tawa pulao recipe

Tawa Pulao - Mumbai's most popular street food

Cuisine: North Indian

Category: Lunch box recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Basmati rice - 1 cup ( I used India gate) Water - 1.75 cups Salt - as needed Lemon juice - few drops Finely chopped mixed vegetables - 3/4 cup ( Carrot,beans,peas) Big onion - 1 no ( finely chopped) Ginger & Garlic paste - 1 tsp Capsicum - 1/4 no Tomato - 2 nos ( small) Red chilli powder - 1/2 tsp Pav bhaji masala powder - 1-1.5 tsp Coriander leaves - to garnish Lemon juice – few drops To temper Cooking oil or butter - 2 tbsp Cumin seeds/Jeera - 1/2 tsp

HOW TO MAKE TAWA PULAO - METHOD

Wash the basmati rice twice or thrice to remove the starch. Take the rice in a pressure cooker and add 1.75 cups of water, few drops of lemon juice ,oil and required salt. Switch on the stove and start to chop the vegetables( 1 small carrot, 5 beans, a handful of green peas). By the time, the water starts to boil, you can finish the chopping work. Take the veggies in a small bowl and add very little water ( say 3 tbsp). Keep this bowl inside the cooker and pressure cook the rice and vegetables together in low flame for one whistle. In the mean time, chop the onions, capsicum and tomato .Open the cooker after the steam is released. Remove the vegetable bowl and fluff the rice with a fork. Transfer it to a plate and let it cool down. Heat oil in a kadai and when it gets heated , splutter jeera. Add onions,g&g paste and mix well till raw smell leaves.Now add the capsicum and saute well. Lastly add the tomato and mix till it becomes mushy.Add the turmeric powder,salt,pav bhaji masala powder,red chilli powder.Mix well till oil leaves the kadai.Now add the cooked vegetables and mix well.Lastly all the cooked rice and mix well. Sprinkle few drops of lemon juice and garnish with lots of coriander leaves. Enjoy with finely chopped raw onions !  You can also keep some raita or papad as side dish.

Note

Increase the quantity of red chilli powder if you want more spicy rice or add some finely chopped green chillies while sauting onion. Here I did not soak the basmati rice.If u soak it for 30 minutes,use 1.5 cups of water for 1 cup of rice. Using butter instead of oil enhances the taste of this dish. Pav bhaji masala powder is the star of this dish.If you don’t have it in hand,replace it with garam masala or tandoori masala powder.But you have to compromise with the actual taste.

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Kathal Biryani-Raw Jackfruit biryani recipe-Sunday Lunch Recipes Series 22

I must thank a reader for making me try this biryani recipe.Unless she told,I would not have known about this tender jackfruit biryani popularly known as Kathal ki biryani in North India.It is also known as Jackfruit fried rice.Yesterday I bought a small sized raw jackfruit for the first time in my life.I did not even know how to cut this tender jackfruit.So I referred few sites and did it.Hence I have shared the cutting procedure with step by step pictures to help beginners like me.As far as the recipe is concerned,I browsed through Sanjeev Kapoor’s website,Dassana’s Veg Recipe of India and Sailu’s Kitchen.The making of this biryani was very similar in all these sites.It was more like my Hyderabad DUM biryani recipe.So I made a combo recipe based on my convenience and prepared it in a simple way.The taste and smell of kathal was very different than I expected.People who love the taste of Raw jackfruit will love this biryani recipe too.Soon I must try our South Indian style jackfruit kootu,stir fry with it.Lets see how to make this week’s Sunday Lunch Recipes Series 22-Kathal ki biryani recipe .

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Healthy Pulses Biryani Recipe-Chana, Rajma, Kabuli Biryani Recipe-Sunday Lunch Recipes Series 21

Nowadays I am getting lots of biryani varieties ideas from my friends, relatives and even from my blogger friends. I am happy that my Sunday lunch Recipes-Biryani Series is reaching people and helping them too. In fact today's Multi pulses/legumes biryani was suggested by my blogger friend Aparna. Last week when we were chatting in FB, she suggested me to try Mixed pulses biryani and Mint biryani. I found Multi legumes biryani to be interesting and a healthy option to include the pulses in our diet.

For this recipe, I referred Viki's kitchen Chana pulao recipe and made some small changes in it. Few years ago, I had tried the same recipe and shared in my blog here. So I confidently made this biryani and as I expected the result was awesome. Everyone loved it at home. I was happy that I made a protein rich rice recipe for my family. My daughter Raksha had 2 servings. This biryani is a nice way to make the kids eat legumes/Pulses and stay healthy. Its an easy to make and good lunch box recipe too.

So try this biryani  at least once in a week for your family and  don't forget to share your feedback here if it works for you :)

Check out my Other Sunday Lunch Recipes posts HERE.

Multi Pulses biryani recipe

Mixed pulses biryani recipe- Sunday Lunch Recipes Series 21

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 4 hours

Cook time: 20 Minutes

Total time: 4H20Minutes

INGREDIENTS

Basmati rice-1 cup (I use India gate) Salt - as needed Water - 1.5 cups Mixed pulses- 3/4 cup(I used white chana,black chana,Green peas,Kashmiri Rajma and Kidney beans) Bayleaf,black stone flower - 1 each Big onion - 1 nos Garlic cloves - 5 nos Ghee - 2 tbsp Coriander leaves - 2tbsp(finely chopped) Mint leaves - 2 tbsp(finely chopped) Turmeric powder - 1/4 tsp Garam masala powder- 1/2 tsp Kasuri methi - 2 pinches Curd - 1 tbsp To saute and grind Cooking oil - 1 tbsp Tomato -2 nos(medium sized) Big onion - 2 nos(medium sized) Red chillies - 4-5 nos Whole garam masala - 1 cinnamon,2 cloves,1 cardamom Fennel seeds -1/2 tsp Ginger - 1 inch piece Garlic - 5 cloves

HOW TO MAKE CHANA BIRYANI - METHOD

Wash and soak the pulses overnight or for 8 hours. But I forgot to soak it. So I soaked the pulses at around 9am and made this biryani at 1pm. I soaked only for 4 hours following this technique. I boiled 3 cups of water in a bowl and poured the hot water in a hot pack/Casserole to retain the heat. I added a big pinch of cooking soda to it. Add the pulses, mix well using a ladle and close the hot pack tightly with a lid.Leave it for 4 hours. The pulses would turn soft and it is ready for pressure cooking. Before pressure cooking, drain the soaked water and wash the pulses twice to remove the cooking soda completely as you see in the picture. I hope this method works for you too to soak the pulses quickly. Do leave your feedback if it works. It would help others too! ( Beware : This method may not work for low quality pulses/Legumes. Thanks Sindhuja for mentioning this point) Chop the onions and tomatoes. Heat oil in a kadai and saute the whole garam masala, FENNEL seeds, ginger, garlic ,red chillies, big onions and tomatoes. Saute well till tomato turns mushy. Let it cool and then grind to a smooth paste.   Heat ghee in a cooker base and saute bayleaf, black stone flower. Add big onions and saute till it turns transparent. Add mint+coriander leaves. Mix well. Add the ground tomato paste, turmeric powder, garam masala powder, salt and saute until its raw smell goes off. Lastly add the soaked grains, water, curd and kasuri methi. Add the drained rice and pressure cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released completely.

Note

You can also add green gram dal. I din't have in hand. So I have not used it. Add more red chillies based on your spice level.

Make this healthy, protein rice biryani and enjoy with raita of your choice!

Technorati Tags: Multi grain biryani recipe,Briyani recipe vegetarian,Healthy biryani recipe,Lunch box recipes,Sunday lunch menu,Rice varieties,Variety rice recipe,rice recipes,Biryani,Sunday biryani

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