Kofta Biriyani

Wash the basmati rice thoroughly and soak in water for 30 minutes. Drain before cooking.

Prepare the kofta: In a mixing bowl, combine the ground meat, half of the sliced onions, ginger-garlic paste, finely chopped green chilies, gram flour, half of the chopped coriander leaves, salt, turmeric powder, red chili powder, and garam masala. Mix well until combined.

Shape the mixture into small round balls (koftas). Heat 2 tablespoons of oil in a frying pan and shallow fry the koftas until golden brown on all sides. Remove and set aside.

In a heavy-bottomed pan, heat the remaining oil. Add the whole spices (bay leaf, cinnamon, cloves, cardamoms) and sauté for 1-2 minutes until fragrant.

Add the remaining sliced onions and sauté until golden brown.

Add ginger-garlic paste and green chilies, cooking for another 2 minutes.

Stir in the tomato puree, biryani masala powder, and salt. Cook the mixture until the oil begins to separate from the masala, about 10-12 minutes.

Add the yogurt and mix well. Cook for 5 more minutes on low heat.

Gently place the fried koftas into the gravy, cover, and simmer for 15 minutes on low heat to allow flavors to meld.

In a separate pot, bring water to a boil with a pinch of salt. Add the soaked and drained basmati rice and cook until 70% done. Drain the rice.

Layering: In a heavy-bottomed pot, spread half the cooked rice. Sprinkle half the chopped mint and coriander leaves. Then add the kofta gravy layer and finally the remaining rice on top. Sprinkle the remaining herbs and drizzle the saffron milk over the top layer of rice.

Cover the pot tightly with a lid, seal with dough if available, and cook on the lowest heat for 20-25 minutes (dum cooking) to let flavors fully blend.

Turn off heat and let it rest for 10 minutes before opening the lid.

Gently fluff the biryani with a fork before serving.