Quasi meatball biryani. The secret to making very soft meatballs is mixing in some bread soaked in milk. My Meatball Biryani is the perfect combination of a rich meatball curry serv. This rice pilaf called biryani is popular all over the Middle-East, especially in the Gulf countries and Iraq.

Serve this delicious, hearty dish with a green salad and raita of your choice. In a non-stick deep pan, put a layer of the meatball gravy, without the meatballs. Now add a layer of rice, topped with a layer of meatballs. You can cook Quasi meatball biryani using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Quasi meatball biryani

You need 250 gms of Cottage cheese (paneer).
You need of Boiled potato 1 large.
Prepare 1 cup of Chickpea flour (besan).
You need 2 cups of Basmati rice.
Prepare 2 of onions.
Prepare 3/4 cup of Diced vegetables (beans, carrots, potatoes).
It's 2 tbsp of Hung curd.
You need 2 tbsp of ghee.
You need 1 cup of oil.
Prepare 1 tsp of Khada Masala (bay leaves, cinnamon stick, stone, cloves, cardoman, star anise, shah jeera).
It's 10-12 piece of Cashews nut.
You need 2 tsp of chilli powder.
It's 1 tsp of turmeric powder.
It's 3 tsp of coriander powder.
It's 1/2 tsp of garam masala.
Prepare 1/2 tsp of saunf.
It's to taste of Salt.
You need as needed of Water.
Prepare of Wheat dough to seal the vessel and lid (optional).

Alternate layers of gravy, rice and meatball until everything is used up. Make sure that the top most layer is rice. If you are looking for a variety in Biryani, you have come to the right place. Kofta biryani is a bit contemporary food item I would say.

Quasi meatball biryani step by step

Soak basmati rice for an hour.
Add salt, half tsp chilli powder, turmeric powder, coriander powder, saunf and little oil to besan. Mix well, add some water to knead a tight dough..
Mash boiled potatoes, add around 150 gms of shredded cottage cheese. Add salt as per taste and mix well. Grease palm, take a small ball of besan dough. Flat it and put a smaller ball of potato-paneer mixture on it.
Cover it to form a ball, such that the filling is inside and besan dough forms the outer cover. Make as many balls.
Deep fry all the balls in oil.
In a separate vessel cook basmati rice Al-dente. Take out all the half cooked rice in a muslin cloth. Run over called cold water so that rice doesn't stick..
In a thick bottomed vessel, put ghee, once heated add khada Masala and let it crackle. Add cashew nuts. Let in turn Pinkish, add chopped onions..
Once the onion turned Pinkish, add chopped vegetables and rest of spices. Add Hung curd and mix well. Add besan balls to it. Add 1. 5 cup of water and salt to taste. Put a lid and let it cook on simmer on 5-7 mins, so that balls become a little tender. Add cubes of the rest of paneer..
Open the lid, take out half of the preparation in a bowl. Make a bed of half of the rice on the vessel..
Cover the rice with the gravy and balls which we have taken out in a bowl (in step 9). Now meticulously put the rest half rice to it to make a bed. Cover the vessel with lid. Seal it with wheat dough and let the biryani cook on simmer for 10 mins. Close the stove. Let the juices mix.
Your yummy quasi meatball biryani is ready. Serve with dahi tadka or mirchi ka salan.

It is served as a main dish, and the meat balls or "koftas" are layered with the biryani rice to make a sumptuous combination. You can make the Koftas in Kofta Biryani with chicken, lamb or beef. Pakistani Kofta Biryani recipe or the meatball biryani can be made with any kind of mutton mince. You can try with chicken, lamb or even beef. For more similar recipes try the following, Soft and saucy kababs/meatballs and potatoes cooked in a special spicy biryani masala, served on a bed of saffron-scented, delicious basmati rice.