BREAD BALLS BIRIYANI
I had this recipe written in my diary for over a year now but never made this. I cant remember where i got this recipe from..:(
My husband is a person who normally doesnt order a veg. biriyani because of the excess flavours present. When i made this recipe, he just couldnt stop eating after the first bite.. Our dinner got over at around 9 p.m and then around 11.30 p.m, he's asking me whether some more is left..:P
Because it has a layer of gravy, it doesnt need any dish as an accompaniement.. Its a complete meal..:)
Ingredients:
For bread balls-

• Bread slices- 3
• Finely chopped onions- 2 tbsp
• Finely chopped green chillies- 1
• Fresh curd- 1 1/2 tbsp
• Grated ginger-garlic- 1 tsp
• Soda bicarbonate- 1 pinch
• Salt to taste
• Oil for deep frying

For rice-

• Long grained rice- 1 cup
• Bay leaf- 1
• Cinnamon- 1" stick
• Green cardamom- 2
• Clove- 2
• Salt to taste

For gravy-

• Finely sliced onions- 3/4 cup
• Finely chopped large tomatoes- 3
• Clove- 2
• Cinnamon- 1/2" stick
• Grated ginger garlic- 2 tsp
• Sugar- 1/2 tsp
• Red chilli powder- 1 tsp or as per taste
• Cumin coriander powder- 2 tsp
• Turmeric powder- 1/4 tsp
• Fresh curd- 3/4 cup
• Oil- 3 tbsp
• Salt to taste

For garnish-

• Fresh curd- 4 tbsp
• Chopped coriander- 3 tbsp
• Mint leaves- 2 tbsp
• Water- 2 tbsp

Method:
For bread balls-

• Cut the bread into pieces and then combine all the ingredients and add little water if required.
• Mah the mixtue well and divide into 12 portions.
• Apply oil on palms and roll these into even sized rounds.
• Deep fry in hot oil till they are golden brown in colour.
• Drain on an absorbent paper. Keep aside.

For rice-

• Soak the rice in 2 cups water for half an hour.
• Cook the rice with all the ingredients till done but make sure that each grain is separate.
• Keep aside.

For gravy-

• Heat oil in a pan. Add the cloves, cinnamon and ginger garlic.
• Add the onions and sugar and saute till they are translucent.
• Add all the dry powders and saute for another 5 minutes on low heat.
• Mix the chopped tomatoes and salt and cook on slow flame till the oil separates, stirring once in a while.
• Add beaten curd and mix well.
• Let it simmer on low heat for 5-8 minutes. Keep aside.

For garnish-

• Whisk the curd with water.
• Add the chopped coriander and mint leaves and keep aside.

Then,

• Arrange the gravy at the bottom of a microwave proof dish.
• Top with a layer of the bread balls.
• Cover it with the cooked rice evenly.
• Top with the curds mixture and cover with a lid.
• Microwave on 100% for 5 minutes.
• Serve hot!!

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