Meatball Biryani

Recipe by Hooked on Heat

Ingredients Edit

Meatballs Edit

Directions Edit

  1. Mix all the ingredients for meatballs in a large bowl. Make mixture into bite-sized balls and fry in a little bit of oil until meatballs are brown on all sides. Set aside.
  2. Parboil rice and set aside. (You can use about 2 – 3 cups pf water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.)
  3. Heat oil and add cumin seeds. Add onions, garlic, ginger and green chillies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, peppercorn and cloves, and cook for about 2 minutes.
  4. Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add meatballs, then cover and cook for 5 – 6 minutes till it forms a thick, rich and dry gravy base.
  5. 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. Alternate layers of gravy, rice and meatball until everything is used up. Make sure that the top most layer is rice.
  6. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger until the water catches color. Pour the saffron water over the top layer of rice.
  7. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and boiled eggs and serve alongside minty yogurt chutney.

Recipe by Hooked on Heat Edit

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