Kofta Biryani & Ketchup Recipe | Aaj Ka Tarka | Chef Gulzar | Aaj Entertainment

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

In a large bowl, mix the minced meat with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it marinate for at least 30 minutes.

Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and sauté until golden brown.

Stir in the marinated meat and cook until browned and cooked through, about 10-15 minutes.

Add the chopped tomatoes and green chilies, cooking until the tomatoes soften.

In a separate pot, bring 3 cups of water to a boil. Add the soaked and drained rice, cooking until it's 70% done. Drain the rice.

Layer the partially cooked rice over the meat mixture in the pot. Sprinkle mint and coriander leaves on top.

Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

Remove from heat and let it rest for 10 minutes before serving. Fluff the biryani gently with a fork before serving.

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