- For Kofta
- Beef Mince (lean) : 500 gm
- Green Chili (fine paste) : 1 tablespoon
- Fresh Coriander (finely chopped) : 2 tablespoons
- National Kofta Masala : 2 tablespoons
- Fried Onion Paste : 3 tablespoons
- For Biryani Masala
- National Basmati Rice : 3 cups
- Oil : 1 cup
- Koftas (as explained) : 10-12 balls
- Onion (thinly sliced) : 2 medium
- National Ginger & Garlic Paste : 1 tablespoon each
- National Sindhi Biryani Mix : 1 packet
- Tomatoes (chopped) : 4 medium
- Yogurt : 1 cup
- Fresh Mint : 1/2 cup
- Fresh Coriander : 1 cup
- Green Chili : 6
- Ghee : 2 tablespoons
- Kewra Essence : 1/2 teaspoon
- Zarda Food Color: pinch
• In a food processor combine all the ingredients and make a smooth mixture. Wet your palms to make 10 -12 balls and keep aside to be used as directed in the recipe.
For Biryani Masala
Wash and soak National Basmati Rice for at least 15 minutes.
Heat oil and fry the koftas gently for 2-3 minutes till they are light brown. Remove koftas from the pan. Place on absorbent paper and keep aside.
Using the same oil, fry onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Sindhi Biryani Masala, and tomatoes. Cook until tomatoes soften; do bhunai.
Gently place the cooked koftas in the gravy and give dum for 2-3 minutes.
While the kofta gravy is on dum, in a food processor blend yogurt, fresh mint, fresh coriander and green chilies to a smooth paste.
Prepare National Basmati Rice by adding 3 tbsp of National Iodized Salt to boiling water and boil the rice till it reaches do kanni stage. Strain.
Keeping the gravy at the bottom, pour yogurt mixture over and layer with the rice.
Sprinkle a pinch of food color on the top and put it on dum.