Awadhi Dum Biryani Vegetable Kofta UP

Method

1. 1

   Make the kofta: Mix grated paneer, mashed potato, gram flour, ginger paste, green chilli paste, garam masala and salt. Shape into small smooth balls about 3 cm. Fry in hot oil for 3 minutes until golden. Keep aside.

2. 2

   Make the birista onion: Fry sliced onions in 3 tbsp ghee for 18 minutes until very deep golden. Remove and reserve. Keep the ghee.

3. 3

   Make the yogurt gravy: Beat yogurt smooth. Add ginger paste, garlic paste, red chilli powder, turmeric and salt. In the reserved ghee add whole spices — sizzle. Pour the yogurt mixture. Cook on low heat stirring for 5 minutes until thick.

4. 4

   Add kofta to the gravy: Gently add the fried kofta to the yogurt gravy. Simmer on low heat for 5 minutes.

5. 5

   Par-boil the rice: Boil rice in generously salted water for 7 minutes until 70% cooked. Drain.

6. 6

   Layer: In a heavy pot, spread the kofta gravy as the base. Spread par-boiled rice over the top.

7. 7

   Add toppings: Scatter birista onion. Pour saffron milk, kewra water and rose water over the rice. Add 1 tbsp ghee.

8. 8

   Seal with dough: Press wheat flour dough around the rim to seal airtight.

9. 9

   Dum cook: Cook on lowest heat for 20 minutes.

10. 10

    Open and serve: Break the seal at the table. Serve with raita and salad.

11. 11

    Note: Vegetable Kofta Biryani was developed in the kitchens of Awadh for courtiers and guests who did not eat meat. The Awadhi dum technique — sealing the pot with dough and slow-cooking — is the same whether the biryani contains meat or vegetables. The fragrance from the kewra, rose water and saffron is what defines this as Awadhi rather than any other regional biryani style.