Kofta Vegetarian Biryani Recipe

Ingredients:

* 1 cup basmati rice
* 2 cloves
* 1 cardamom
* 1 bay leaf
* Ghee/Oil
* Salt

For Gravy:

* 1 cup spinach
* 1 big tomato
* 1 tea spn chopped ginger
* 1 tea spn chopped garlic
* 1 tea spn biryani masala (homemade or store bought)
* 4 green chillies
* 1/2 tea spn cumin seeds
* 1/2 cup onion
* Oil
* Salt

For Koftas:

* 1 cup boiled and mashed potatoes (about 2 potatoes)
* 1/4 cup grated carrot
* 1/4 cup finely chopped capsicum
* 1/4 cup finely chopped onion
* 1/2 tea spn red chilli powder
* 1/2 tea spn amchoor powder
* 1 tea spn coriander-cumin powder
* 1 tbl spn rice flour(helps in binding, optional)
* 2 tbl spn chopped coriander leaves
* Oil
* Salt

For Extra flavor:

* 1 tbl spn milk
* 6-7 strands saffron

Method:

In a shallow pan, heat about 3 cups of water (to be used for layering Biryani same pan, then use a flat-bottomed pan). When it starts boiling, salt, spinach, and tomato. Close lid. 30seconds switch the stove. It rest for a few seconds. With a spoon, blender or mixer to get all the spinach and tomatoes. Save water. Green pepper, ginger, add garlic and grind to a smooth paste.
In the same pan, heat ghee / oil and add cloves, cardamom, bayleaf. Rice and fry for a few minutes. Transfer the rice cooker or a cooker vessel. Was used to cook the spinach and tomatoes in water 1 and 4 / 3 cup add. Cook the rice in a pressure cooker. (On the stove top rice can be cooked, but I cook in the cooker to save time). Vessel using the cooker, cooker place potatoes in a separate pot. So at the same time to get cooked rice and potatoes.
While the rice is cooked, heat the pan to get the oil and cumin, add sliced ​​onions. Add biryani masala and fry for few minutes. Spinach - Pour in tomato paste. Add salt if necessary and cook until the gravy thickens. (Gravy splatters everywhere, so be careful).
Fake carrots, capsicum, onion and chop coriander leaves. Peel the boiled potatoes. Rice flour, coriander, cumin powder, dried mango powder, chili powder, salt. Mix everything well and make small balls of mixture. Deep fry or shallow fry them. I used the frying pan for my appe.
A separate bowl (or a vessel / mixer blender that was used to foster the use of grinding, washing vessels, save some time) in the thickened juice. Heat milk until it is hot. Saffron strands to it.
Just before serving, spread a layer of rice in the pan. This is a layer of juice and then top with some koftas. Layer of rice, gravy layer, koftas with a repeat. The remaining rice, saffron milk, after the mess.