Spinach Kofta Biryani

Here's a delicious recipe for Spinach Kofta Biryani:

Ingredients:

For the Spinach Koftas:

• 2 cups spinach leaves, finely chopped
• 1 cup paneer, grated (or you can use boiled potatoes, mashed)
• 2 tablespoons besan (gram flour)
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for frying

For the Biryani:

• 1 1/2 cups basmati rice, soaked for 30 minutes and drained
• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Making Spinach Koftas:

1. Prepare the Kofta Mixture:

   • In a bowl, combine the finely chopped spinach leaves, grated paneer (or mashed boiled potatoes), besan, ginger-garlic paste, chopped green chili, garam masala, and salt. Mix well to form a dough-like consistency.

2. Form the Koftas:

   • Divide the mixture into small portions and shape them into round koftas.

3. Fry the Koftas:

   • Heat oil in a deep pan over medium heat. Fry the koftas until they are golden brown and crispy. Remove and drain on paper towels. Set aside.

Making the Biryani:

1. Cook the Rice:

   • Boil the soaked rice in plenty of water until it’s 70-80% cooked. Drain and set aside.

2. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

3. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown.

4. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

5. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.

6. Adding Yogurt:

   • Stir in the yogurt and cook for another 2-3 minutes.

7. Layering Rice and Koftas:

   • Spread half of the partially cooked rice evenly over the spice mixture in the pot. Arrange the spinach koftas on top of the rice layer. Spread the remaining rice over the koftas.

8. Adding Water:

   • Pour 1 cup of water (adjust as needed based on rice quantity). Ensure that the water level is just below the rice surface. Bring to a boil.

9. Simmering:

   • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20 minutes, or until the rice is fully cooked and tender. Ensure the rice absorbs all the moisture.

10. Resting:

    • Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

11. Garnish and Serve:

    • Garnish with fresh chopped coriander leaves, mint leaves (if using), fried onions (if using), and saffron-soaked milk (if using) for added flavor and color. Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Spinach Kofta Biryani!