Paneer Kofta Biryani

For kofta
Boiled potato	2 nos (medium size)
Grated paneer	1/2 cup
Bread crumbs	1/2 cup
Red chilli powder	1/2 tsp
On1y All Purpose Seasoning	1 tbsp
Nuts	Cashews &Badam( 2tbsp)
Salt	as needed
Chopped coriander leaves	1 tbsp
For gravy
Cooking oil/ghee	2 tbsp
Tomato, pureed	2 nos
Cumin seeds	1/2 tsp
G&G paste	1/2 tsp
Green chilli	1 no
On1yAll Purpose Seasoning	1 tbsp
Red chilli powder	1/2 tsp
Sugar	a pinch
Salt & water	as needed
Yogurt mixture
Fresh yogurt	3/4 cup
Rose water	few drops
Crushed cardamom	2 no
Saffron	1 gms
Basmati rice, cooked (half done)	2 Cups
Garnish
Fried Onion	¼ cup
Handful coriander and mint leaves

For Kofta mix all ingredients in mixing bowl and make lemon size balls. Keep in refrigerator for 30 minutes.
Heat oil in a pan; shallow fry the balls. Put the kofta and cook all the sides by turning them whenever needed. Cook the balls until they turn golden brown. Remove in a plate.
In a bowl whisk the curd and add the essences; Mix well.
Heat oil in a kadai and splutter cumin seeds. Add the ginger &garlic paste and saute well.Add the slitted green chilli& tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread over the rice
Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low. Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita

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