Chickhen Cheese Kofta Biryani ___Bae-Yani

wash the rice , then soak it in warm water for 30 minutes. add salt ,cook the rice until almost done. drain remaining water (if any) and set aside.

put the minced meat , 2 of the chopped onions , 2 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp garam masala tomoto puree and corinder leaves in large bowl mix it well by adding salt and pepper , dash of nutmeg & mace powder, keep aside

form the eqully sized balls and rolled by adding cheese cube in center ans roll, keep on plate

heat the oil in a pan and fry the sliced onions in it until crispy and golden. when done , drain and remove from the oil ans set aside on kitchen towel to garnish biryani later

in the same oil, add the reamaining chopped onions . fry till they are light brown then add ginger & garlic paste . fry for few minutes , add all spices -coriander, cumin, red chilli powder, garam masala,turmeric & fry for 2-3 minutes

add tomatoes and mix well. fry the gravy until oil begins to rise the top.

add 1 cup of warm water to the gravy and season with salt to taste. gently add meat balls now. do not stir for atlest the next 5 minutes.

stire gently so as not to break the koftas

cook uncovered until the meat balls are done. there should not be more than 1 to 11/2 cups of gravy left at the end of the stage, so continue to reduce it as nedeed.

soak the safrron strands in a warm milk for 2-3 minute

take a large deep oven proof or dutch oven with its lead ,grease with some oil in the bottom . layer with rice kofta as follows rice=koftas=rice with sprinkle of coriander leaves in every step

pour saffron infused milk all over the top of the last layer of rice with half of barista ( fried onions)

cover the dish and seal it tightly

bake it or put it on in a low flame for about 30 minutes

serve hot with a boondi or vegetable raita of your choice and enjoy