Keema Kofta Biryani in Urdu

Ingredients
3 cups – Rice
1/2 tsp – Caraway seeds
For Kofta:
500g – minced Meat
1 tsp – Garam Masala powder
1.5 tsp – Poppy Seeds ground
National Salt, to taste
1.5 tsp – National Ginger Garlic paste
1 tbsp – fresh Cream
1 tsp – grated Coconut
1.5 tsp – National chilli powder
1 tbsp – gram flour/besan
1 ms ground Onion
1 slice – bread soaked in Milk
2 tbsp – chopped Coriander leaves
2 – chopped Green chillies
For Masala:
Oil, as required
Green chillies
2 – tomatoes, pureed
1 tsp – Cumin seeds
1.5 tsp – Ginger Garlic paste
1/2 tsp – National Garam Masala powder
2 tsp – National chilli powder
Salt, to taste
2 tsp – coriander powder
1/2 cup – fried onion, crushed
For Yoghurt Mixture:
1.5 cups – yogurt whipped
1 pinch – yellow color
1 tbsp – kewra water
1/4 tsp – green Cardamom
1/4 tsp – Nutmeg powder
2 tbsp – chopped coriander and Mint leaves
1/4 tsp – Mace ground
How to Make Keema Kofta Biryani
Mix the yoghurt with rest of the ingredients except the coriander and mint leaves. Keep aside.
For the Rice:
Soak the rice for at least 30 minutes. Boil water with salt and caraway seeds. Add the rice and cook till 3/4th done. Drain the rice and keep aside.
For the Kofta:
Grind all the ingredients together and make lemon sized balls. Deep fry in hot oil till golden brown. Drain onto an absorbent paper and keep aside.
For the Masala:
Heat oil and add the cumin seeds. When they start to splutter, add the National ginger-garlic paste and saute till raw smell goes.
Add the green chilli (slit or chopped), National coriander powder and chilli powder and stir for a minute.
Add the pureed tomato and salt and saute till oil separates.
Add the garam masala and crushed fried onion and kofta into it. Add water and cook on low flame till the gravy turn thick. Switch off heat.
For Assembling Rice:
Take a utensil and lightly grease the bottom and sides with ghee. Tip half of the cooked rice and spread evenly. Spread the kofta mixture over the layer of rice. Now spread the yoghurt mixture evenly on top of the kofta mixture and sprinkle the chopped coriander and mint leaves. Spread the remaining rice over this evenly. Drop a dollop of butter or ghee over the rice layer.
Cover the utensil with aluminium foil and place a lid on top of it. Place the utensil on top of a griddle and cook on low flame for about 15-20 minutes.
Transfer the rice to a serving plate and serve with raita.