Awadhi Style Chickpea Kofta Biryani Recipe
A vegetarian Awadhi recipe with onion - finely chopped, tomatoes - pureed, ginger - grated. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
25 steps- 1
To begin making the Awadhi Style Chickpea Kofta Biryani Recipe we will first make the flavoured rice
/2 basmati rice(1 cup) - 2
To make the flavored riceInto a preheated pressure cooker add a tablespoon of oil, add all the whole spices like the cloves, bayleaves, cinnamon stick, cardamom, mace, and let the aromas come out
mint leaves (pudina) - chopped(1/2 cup)sprig coriander (dhania) leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)cloves garlic(3)/2 basmati rice(1 cup)cloves (laung)(2)bay leaves (tej patta)(2)cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(2)mace (javitri)(1) - 3
After the aromas from the spices have released add in the soaked rice with 3 cups water and pressure cook for 2 whistle
kala chana (brown chickpeas) - soaked for overnight(3/4 cup)/2 basmati rice(1 cup) - 4
After 2 whistles reduce the heat and simmer for 5 more minutes
- 5
After 5 minutes turn off the heat and let the pressure release naturally
- 6
Keep it aside
- 7
To make the Koftas for the biryaniBoil the chickpeas, in a pressure cook for just 1 whistle, strain the water and add it to a blender with the remaining ingredients like the onions, green chillies, garlic, coriander leaves and salt to taste
onion - finely chopped(2)red chilli powder(1 teaspoon)mint leaves (pudina) - chopped(1/2 cup)sprig coriander (dhania) leaves - chopped(2)salt - to tasteonion(1)green chilli(1)tablespoons coriander (dhania) leaves - chopped(2)cloves garlic(3)salt - to tastebay leaves (tej patta)(2)salt - to taste - 8
Blend to make a coarse mixture
- 9
Check for seasoning if required
- 10
Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea mixture into each cavity and shallow fry till it is brown and on either side
- 11
Keep flipping the koftas so that it does not get burnt
- 12
Keep them aside
- 13
To make the gravyHeat a saucepan with oil, add ginger and garlic, sauté till the garlic turns golden brown
ginger - grated(1 teaspoon)cloves garlic(3) - 14
Once done add the onion and chilies and saute till the onions are translucent
onion - finely chopped(2)onion(1) - 15
Once the onions turn translucent add the tomato puree and all the spice powders like the red chilli powder, turmeric powder and the garam masala powder
onion - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(3/4 teaspoon)onion(1)green chilli(1) - 16
Season with salt and cook this mixture for some more time
salt - to tastesalt - to tastesalt - to taste - 17
Finally add the curd and coriander leaves and saute for 5 minutes
curd (dahi / yogurt)(1/2 cup)mint leaves (pudina) - chopped(1/2 cup)sprig coriander (dhania) leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)bay leaves (tej patta)(2) - 18
Keep it aside
- 19
To layer the rice
/2 basmati rice(1 cup) - 20
Into a saucepan add some gravy and spread it over, add the koftas and let it soak
- 21
Then later add the rice, Repeat the process with the leftover gravy and rice
/2 basmati rice(1 cup) - 22
Add some milk to the rice preparation and cook in low heat by covering it with a lid for 5 minutes
/2 basmati rice(1 cup)milk(1/4 cup) - 23
Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani
- 24
Transfer the Awadhi Style Chickpea Kofta Biryani into a serving dish and serve hot
- 25
Serve the Awadhi Style Chickpea Kofta Biryani Recipe along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a comforting Sunday Lunch
onion - finely chopped(2)onion(1)
Rate this recipe
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Awadhi Style Chickpea Kofta Biryani Recipe
A vegetarian Awadhi recipe with onion - finely chopped, tomatoes - pureed, ginger - grated. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
25 steps- 1
To begin making the Awadhi Style Chickpea Kofta Biryani Recipe we will first make the flavoured rice
/2 basmati rice(1 cup) - 2
To make the flavored riceInto a preheated pressure cooker add a tablespoon of oil, add all the whole spices like the cloves, bayleaves, cinnamon stick, cardamom, mace, and let the aromas come out
mint leaves (pudina) - chopped(1/2 cup)sprig coriander (dhania) leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)cloves garlic(3)/2 basmati rice(1 cup)cloves (laung)(2)bay leaves (tej patta)(2)cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(2)mace (javitri)(1) - 3
After the aromas from the spices have released add in the soaked rice with 3 cups water and pressure cook for 2 whistle
kala chana (brown chickpeas) - soaked for overnight(3/4 cup)/2 basmati rice(1 cup) - 4
After 2 whistles reduce the heat and simmer for 5 more minutes
- 5
After 5 minutes turn off the heat and let the pressure release naturally
- 6
Keep it aside
- 7
To make the Koftas for the biryaniBoil the chickpeas, in a pressure cook for just 1 whistle, strain the water and add it to a blender with the remaining ingredients like the onions, green chillies, garlic, coriander leaves and salt to taste
onion - finely chopped(2)red chilli powder(1 teaspoon)mint leaves (pudina) - chopped(1/2 cup)sprig coriander (dhania) leaves - chopped(2)salt - to tasteonion(1)green chilli(1)tablespoons coriander (dhania) leaves - chopped(2)cloves garlic(3)salt - to tastebay leaves (tej patta)(2)salt - to taste - 8
Blend to make a coarse mixture
- 9
Check for seasoning if required
- 10
Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea mixture into each cavity and shallow fry till it is brown and on either side
- 11
Keep flipping the koftas so that it does not get burnt
- 12
Keep them aside
- 13
To make the gravyHeat a saucepan with oil, add ginger and garlic, sauté till the garlic turns golden brown
ginger - grated(1 teaspoon)cloves garlic(3) - 14
Once done add the onion and chilies and saute till the onions are translucent
onion - finely chopped(2)onion(1) - 15
Once the onions turn translucent add the tomato puree and all the spice powders like the red chilli powder, turmeric powder and the garam masala powder
onion - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(3/4 teaspoon)onion(1)green chilli(1) - 16
Season with salt and cook this mixture for some more time
salt - to tastesalt - to tastesalt - to taste - 17
Finally add the curd and coriander leaves and saute for 5 minutes
curd (dahi / yogurt)(1/2 cup)mint leaves (pudina) - chopped(1/2 cup)sprig coriander (dhania) leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)bay leaves (tej patta)(2) - 18
Keep it aside
- 19
To layer the rice
/2 basmati rice(1 cup) - 20
Into a saucepan add some gravy and spread it over, add the koftas and let it soak
- 21
Then later add the rice, Repeat the process with the leftover gravy and rice
/2 basmati rice(1 cup) - 22
Add some milk to the rice preparation and cook in low heat by covering it with a lid for 5 minutes
/2 basmati rice(1 cup)milk(1/4 cup) - 23
Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani
- 24
Transfer the Awadhi Style Chickpea Kofta Biryani into a serving dish and serve hot
- 25
Serve the Awadhi Style Chickpea Kofta Biryani Recipe along with Mirchi Ka Salan and Tomato Onion Cucumber Raita for a comforting Sunday Lunch
onion - finely chopped(2)onion(1)
Rate this recipe
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