Kofta Biryani

1. Wash the rice and soak it in warm water for 30 minutes.
   1. Cook the rice until almost done.
   2. Drain remaining water (if any) and set aside.
2. Combine minced meat, 2 of the chopped onions, garlic paste, ginger paste, garam masala, tomato ketchup, and coriander leaves in a large bowl.
   1. Make lemon-sized balls from the mixture and arrange the balls on a plate.
3. Heat the oil in a pan and fry sliced onions until crispy and golden.
   1. Drain and remove from the oil and set aside on a paper towel to garnish the biryani later.
   2. In the same oil, add the remaining chopped onions.
   3. Sauté till they are light brown then add the ginger and garlic pastes.
   4. Cook for another minute.
   5. Add all the spice powders, including turmeric and Sauté for 2-3 minutes.
   6. Add the tomatoes and mix well.

Cook the gravy until the oil begins to rise to the top.

1. Add a cup of warm water to the gravy and season with salt.
2. Gently add the meatballs.
3. Do not stir for at least the next 5 minutes.

4. Once 5 minutes are over, gently stir the mixture so as not to break the meatballs.
5. Cook uncovered until the meatballs are done.

Note: There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so let the mixture continue to reduce accordingly.

7. Soak saffron strands in 2-3 tbsp of warm milk.
8. Grease a large, deep ovenproof dish or dutch oven with cooking oil.

Note: The dish has to have a cover. 

9. Layer the rice and koftas as follows:
   1. Rice
   2. Koftas
   3. End with a layer of rice.
10. Pour the saffron infused milk over the last layer of rice.
11. Garnish with the crispy fried onions and chopped coriander leaves.
12. Cover the dish and seal tightly with wheat flour dough.
13. Bake for 30 minutes.
14. Serve and enjoy!

Trivia

There are 27 types of onion.