Shahi Chicken Kofta Biryani

Add the chopped tomatoes and green chilies, and cook until the tomatoes break down. Stir in the turmeric, red chili powder, coriander powder, yogurt, and salt. Cook for 2 to 3 minutes, stirring well, until the masala looks glossy and fragrant.

Add the mixed vegetables, garam masala, and biryani masala. Cook for a few minutes until the vegetables are lightly coated and the spices are evenly distributed.

Gently fold the fried kofta into the masala. Add the chopped coriander and mint leaves, and simmer briefly so the flavors come together. If you like, add the fried potato at this stage. Reserve a little spiced oil from the pot for layering.

Cook the rice. Bring 8 cups of water to a boil with salt and the whole spices for the rice. Add the soaked basmati rice and cook until it is about 70 to 80% done. Drain the rice immediately so it does not overcook.

Layer the biryani in a heavy pot. Spread a layer of rice, then a layer of kofta masala, and repeat until everything is used, finishing with rice on top. Drizzle over the reserved oil, saffron water, and a few drops of yellow and green food coloring. Add the reserved kofta and silver leaf on top if using.

Cover the pot tightly, sealing the lid with a clean kitchen cloth if needed. Cook on high heat for 5 minutes, then on low heat for 10 minutes. Let the biryani rest for 5 minutes before opening. Garnish with fried onions, fried cashews, and the reserved kofta, then serve hot with yogurt salad or raita.