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For murg kofta
- 400g chicken mince
- 15g garam masala powder
- 150g broken cashew nuts
- 1/2 tsp turmeric powder
- 2 onions, finely chopped
- 1/2 cup sultanas
- 1/2 cup coriander, chopped
- A pinch saffron, dissolved in 3 tbsp of hot milk
- 1 tbsp lemon juice
- Salt and pepper
- 150g whole garam masala
- 100g ginger, julienned
- 100g green chillies, julienned
- 600g basmati rice, washed and soaked in water for 10 minutes
- 4 tbsp ghee (clarified butter)
- 300g onion
- 300g yogurt
- 250ml fresh cream
- 200ml milk
- 150g coriander, chopped
- 50g mint, chopped
- 25g garam masala powder
- 1 tsp saffron, dissolved in 2 tbsp hot milk
- 2 tbsp lemon juice
- 50g onions, thinly sliced and fried until crispy
- 3 tbsp cashews, fried until golden brown
For the biryani
- To prepare koftas or meatballs, preheat oven to 180°C. Mix together all kofta ingredients and divide into lime-size portions. Shape each portion into small balls and place in a single layer on a baking tray. Bake in the preheated oven for 2-3 minutes.
- To prepare biryani, in a pan, bring 3 litres of water to a boil. Add salt and half the garam masala, ginger and green chillies. Strain rice from soaking water and add to water. Cook until par boiled.
- Meanwhile, in a separate large pan, heat ghee and add remaining whole garam masala, ginger, green chillies along with onion.
- Sauté until onion is golden brown, then add yogurt, cream, milk and salt. Keep stirring until gravy thickens. Add koftas and stir in half the coriander and mint.
- Cover and simmer on low heat until koftas are completely cooked and oil begins to appear on the side of the pan.
- Strain rice and add to pan with koftas. Sprinkle remaining coriander and mint along with garam masala powder, saffron infused milk and lemon juice. Mix gently, cover with a tight lid and let it cook on low heat for 10 minutes.
- Garnish with fried onions and cashews. Serve with raita.