Layered Bread Kofta Biryani Video by Tarla Dalal

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The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

Recipe Description for Layered Bread Kofta Biryani

Soaking Time: 15 minutes.
Preparation Time: 25 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

For The Bread Koftas
4 bread slices , torn into pieces
2 tbsp finely chopped onions
1 1/2 tsp finely chopped green chillies
1 tbsp curds (dahi)
a pinch of soda bi-carb
1 tsp garlic (lehsun) paste
salt to taste
oil for deep-frying

For The Rice
1 cup long grained rice (basmati)
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamoms
2 cloves (laung / lavang)
salt to taste

For The Gravy
3 tbsp oil
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/2 cup sliced tomatoes
salt to taste
1/2 cup whisked fresh curds
1/4 cup boiled green peas

To Be Mixed Into A Curd Dressing
1/4 cup whisked fresh curds
2 tbsp finely chopped mint leaves (phudina) leaves
2 tbsp finely chopped coriander (dhania)
salt to taste

Method

For the bread koftas

Combine all the remaining ingredients with 2 tsp of water in a deep bowl and mix till the mixture binds well.
Divide the mixture into 12 equal portions and shape each portion into a round ball.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the rice

Soak the rice in enough water in a deep bowl for 15 minutes. Drain well and keep aside.
Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is well cooked and all the moisture has evaporated, while stirring occasionally. Keep aside.

For the gravy

Heat the oil in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 minute.
Add the tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the tomatoes turn soft and the oil separates, while stirring occasionally.
Lower the flame, add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.

How to proceed