Lotus Stem Kofta With Vegetable Biriyani (lotus Stem Dumplings With Vegetable Biryani)

This dish is my mom's special recipe. It is a healthy and a scrumptious dish that brings smile on my face. It is loved by everyone at my home.

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Total votes: 790

Sarika Kumar's Secret Indian Recipe !

Preparation Time: 
1/2 hour
Cooking Time: 
1 hour


250gm lotus Stem
2 tbsp Besan(Gram flour)
A pinch of Meetha Soda
1 tea spoon Ginger Garlic paste
1/4 tsp Ajwain(Carrom)
Red chilli powder (according to taste)
Salt to taste
Oil for frying
1 chopped Onion
6 Tomatoes
1 small stick of Dal cheeni(Cinnamon)
1/4 tsp Jeera(Cumin)
1-2 Green chillies
1 tsp Kasoori methi(Dry Fenugreek)
1 tea spoon chopped Garlic
1 tea spoon chopped Ginger
1/2 tsp Garam masala
A pinch of Turmeric powder
1 tsp Red chilli powder
1 tbsp Tomato ketchup
1 -1/2 glass of Milk
50 gm Butter
1 tbsp fresh Cream
Coriander for garnishing
1 tbsp Ghee
1 glass Rice
All seasonal Vegetables
1 tsp Jeera(Cumin)
2 tbsp Ghee
1-2 Tej patta(Bay leaf)
1 stick of Dal cheeni (Cinnamon)
2-3 Cloves
1-2 Elaichi
Few strands of Saffron
2 glasses of Water
1 tbsp Milk
1 spoon Biryani masala
For Kofta, cut the lotus stem vertically into two equal halves. Boil then for 5 mins. After that , wash them in tap water in order to remove the dust, Keep some of the pieces aside and peel and grate the rest.In a bowl.
Add besan, ginger garlic paste, salt, ajwain,1 teaspoon hot oil, red chilli powder and using water prepare a thick paste. Take some batter put a dry plum in it and give it a lollipop shape using the lotus stem aside. Like this prepare and fry all the koftas.
For Gravy:-Take a big wok and put some oil in it. Add jeera, dalcheeni sticks, ginger garlic pieces. Add onions cook it on a medium flame. Let them became golden brown in colour. Keep it aside so that it cools down. Take tomatoes boil and churn them in a grinder and sieve the batter to prepare a thick tomato puree. Now churn the tomato puree and cooked onions together in the mixture grinder to get a smooth paste .
Take a wok add the prepared grounded masala, add milk, turmeric powder, red chilli powder and salt. Cook it for half an hour on a low flame. Add tomato ketchup and garam masala. Add koftas to this gravy. Garnish with fresh cream and kasoori methi.
BIRYANI RECIPE:- Soak the rice in water for an hour. Meanwhile mix milk and saffron in a small bowl and keep it aside.
Take a big wok add ghee and all the dry masalas and add biryani masala. Add all the chopped vegetables cook it for 10 minutes.
Now add soaked rice and water . Cook it on a low flame for 15 minutes . Cover it When the rice is cooked add milk and saffron cover it for few more minutes till rice is cooked well.
Serve the lotus stem kofta curry and biryani with lachcha paranthas.
While inserting plum in the koftas make sure to remove the seed