Ingredients
For the bread koftas
4 bread slices
2 tbsp finely chopped onions
2 green chillies - finely chopped
1 tbsp curds
a pinch soda bi-carb
1 tsp garlic paste
salt to taste
For the rice
1 cup long grained basmati rice
1 bayleaf
1 stick cinnamon
2 cardamoms
2 cloves
salt to taste
For the gravy
2 cloves
1 stick cinnamon
1/2 cup sliced onions
2 tsp garlic paste
1 tsp chilli powder
2 tsp cumin seeds powder
1/4 tsp turmeric powder
4 sliced tomatoes
1/2 cup curds
1/4 cup boiled green peas
3 tbsp oil
salt to taste
Other ingredients
oil for deep-frying
For the garnish
4 tbsp curds
2 tbsp chopped corriander
2 tbsp chopped mint leaves
Method
For the bread koftas
1. Combine all the ingredients except the oil with a little of water if required. Mash well.
2. Divide the mixture in 15 to 20 portions. Shape into even-sized rounds.
3. Deep-fry in hot oil till they are golden brown in colour.
4. Drain on absorbent paper. Keep aside.
For the rice
1. Cook the rice in 2 cups of hot water with the bayleaf, cinnamon, cardamoms, cloves and salt. Ensure that each grain of rice is separate. Keep aside.
For the gravy
1. Heat the oil in a pan and add the cloves and cinnamon.
2. Add the onions and sauté till they turn translucent.
3. Add the ginger-garlic paste, chilli powder, coriander-cumin seed powder and turmeric powder (haldi) sauté for 1 minute.
4. Add the tomatoes and salt and cook till the oil separates.
5. Add the curds and mix well, simmer for another 5 minutes.
6. Add the green peas and mix well. Keep aside.
How to proceed
1. Whisk the curds, coriander and mint with 4 tablespoon of water. Keep aside.
2. Arrange the gravy at the bottom of a baking dish.
3. Top with the bread koftas and cover with the cooked rice.
4. Top with the curds mixture.
5. Cover with a lid and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes.
6. Serve hot.
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