Biryani is a dish which is common in India as every state has its own style of cooking. If I can say forcefully that every house would have its own recipe, it’s that a great food. It’s filling, extremely tasty, comfort, exotic and lavish depending upon how it’s made. I have made and eaten many styles and love each one of them that I cook. I cannot say that any one particular style is my favourite. I was wanting to do a Kofta meaning Mine meat balls and came across a classic one which is based on Delhi style. So the moment I got it, I made it for dinner for Sunday. My evening was made and I enjoyed so much.

Course – Main meal

Cuisine – Indian (Delhi style)

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -6-8 people

Preparation time -40 mins, Cooking time-60 mins

Ingredients

300 gms mutton mince

250 gms long grain rice

For the Kofta

1 large onion chopped

6-8 green chillies chopped

1 tsp red chilli powder

2-3 sprigs of coriander leaves chopped

Salt

Oil to fry

2 Tbsp unskinned gram roasted and powdered

For Biryani

3-4 onions chopped fine

1 bay leaf

6-8 cardamoms

4 cloves

1” cinnamon

1 Tbsp ghee

Salt to taste

3-3 1/2 cups mutton stock

1/2 tsp saffron

Method

In a blender blend the mutton mince and set aside. Add chopped onions, chopped green chillies, coriander leaves, salt, red chilli powder and gram powder to it. Mix well and make balls and set aside. Wash the rice and soak for 30 mins. Drain and set aside. In a wok heat oil and fry the koftas golden in colour and do in batches. Set aside. Retain the oil and in a wok heat 50 gms oil. Add chopped onions and fry. Add cloves, cardamoms, bay leaf, ghee, saffron and mix well. Fry the onions till golden in colour. Add rice and fry for 7-8 mins covered. Add mutton stock so that it reaches 1/4” above the rice and the when it boils cover and cook until the rice is 2/3rd done. Add the koftas slowly and put in Dum for 10 mins covered. Serve hot