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We hope you got insight from reading it, now let’s go back to quasi meatball biryani recipe. You can cook quasi meatball biryani using 19 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to make Quasi meatball biryani:
- Provide 250 gms Cottage cheese (paneer)
- You need Boiled potato 1 large
- You need 1 cup Chickpea flour (besan)
- Prepare 2 cups Basmati rice
- Take 2 onions
- Provide 3/4 cup Diced vegetables (beans, carrots, potatoes)
- Get 2 tbsp Hung curd
- Use 2 tbsp ghee
- Get 1 cup oil
- Use 1 tsp Khada Masala (bay leaves, cinnamon stick, stone, cloves, cardoman, star anise, shah jeera)
- You need 10-12 piece Cashews nut
- Use 2 tsp chilli powder
- Prepare 1 tsp turmeric powder
- Get 3 tsp coriander powder
- Provide 1/2 tsp garam masala
- Take 1/2 tsp saunf
- Provide to taste Salt
- Prepare as needed Water
- Get Wheat dough to seal the vessel and lid (optional)
Steps to make Quasi meatball biryani:
- 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
Kofta Biryani is a customised version of Biryani, mostly in Pakistan you get mutton biryani, beef biryani and chicken biryani, so I tried to make something innovative, so here is Kofta Biryani that can also be called meatball biryani. Kufteh bozbash (stuffed meatball) This recipe is a kind of Azerbaijani kufteh or stuffed meatballs. The word kufteh is derived from Persian. Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. It's a one-dish meal that is delicious served with yogurt raita and kachumber salad.
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