Raw banana kofta Coconut milk Biryani

Hello everyone!

Hope you are all doing well and staying safe.After quite sometime, I made biryani at home, Raw banana kofta Coconut milk biryani. The recipe is my own, little bit elaborate, but like all my recipes, very easy to make. I really enjoyed making this. No need for any special ingredients. Basic masalas were only used to make this biryani. It did take some time, but it’s totally worth it. My family really enjoyed this biryani. I am really excited to share my new recipe with you all. Hope you all would like it too:) 


For the rice
Basmati rice – 1&1/2 cups

Water – 3 & 1/2 cups 

Coconut milk powder – 4 tbsps

Cardamom- 4

Cloves – 6

Cinnamon stick – 1 inch

Bay leaf – 1

Butter – 1 tbsp

Salt to taste 

For the kofta

Raw banana- 2

Turmeric powder- 1/4th tsp

Red chilli powder- 1 tsp

Cumin powder- 1 tsp

Asafoetida- 1/4th tsp

Grated ginger – 1 tsp

Chopped green chillies- 2 tsp

Dry mango powder – 1/2 tsp

Garam masala powder – 1/4th tsp

Gram flour ( kadala maavu) – 1 tbsp 

Salt to taste

Oil – as much required to deep fry

For the gravy 

Finely chopped onion- 1 cup

Finely chopped tomato- 1&1/2 cups

Chopped Green chillies- 2 tsps

Turmeric powder- 1/2 tsp

Red chilli powder- 1 tsp

Coriander powder – 2 tsps

Cumin powder- 1 tsp

Garam masala – 1/2 tsp

Sesame oil – 2 tsps

Salt to taste 

For garnish 

Finely sliced onions – 3/4th cup

Chopped mint leaves – 1/2 cup

Chopped coriander leaves – 1/2 cup


To make the coconut milk rice

1. Wash the basmati rice well. Soak the washed rice in 2&1/2 cups of water for 15-20 mins.

2. To one cup of water, add the coconut milk powder and mix it till it dissolves completely.

3. Heat a heavy bottomed pan. Add butter. Once the butter melts, add the whole spices and sauté for few seconds.

4. Now, add the rice with the water and the coconut milk and salt and mix it well.

5. Once it starts boiling, reduce the flame, cover the pan with a lid and cook till it’s 3/4th done.

To make the gravy

1. Heat a pan. Add sesame oil.

2. Once the oil heats up, add  chopped green chillies and sauté for few seconds and add the finely chopped onion. Sauté till it turns pink.

3. Now add the chopped tomatoes, turmeric powder, chilli powder, cumin and coriander powder, garam masala powder and salt that is required for the gravy.

4. Mix well, sauté for few seconds and then add 1 cup of water.

5. Let it cook till the gravy thickens. 

To make the kofta

1. Wash and cut the raw banana into 2 and boil it with the skin till it becomes soft.

2. Drain and cool the bananas, peel and grate it. 

3. To the grated bananas, add gram flour, salt required, grated ginger, asafoetida, turmeric powder, cumin, chilli and dry mango powder and mix well.

4. Divide into equal portions ( around 18-20), and shape it into smooth balls. Ensure that there are no cracks. 

5. Deep fry the koftas on a medium flame till it becomes golden and crisp. 

To make the brown onions

1. Deep fry the onions till it turns crisp and brown.

2. Add a pinch of sugar while frying the onions this will hasten the frying of onions.

To Make the Biriyani

1. Spread the rice in the pan, just gently flatten it.

2. Now spread the gravy uniformly over the rice.

3. Now arrange the koftas over  the gravy.

4. Sprinkle the browned onions and chopped mint leaves and coriander leaves uniformly over the arranged koftas.

5. Close the pan with a lid and cook the biryani on a low flame for 10 minutes.

6. The Biriyani is ready to be served now.

7. Serve the  hot biriyani with any raita of your choice.