Mix the yoghurt with rest of the ingredients except the coriander and mint leaves. Keep aside.
For the Rice:
Soak the rice for at least 30 minutes. Boil water with salt and caraway seeds. Add the rice and cook till 3/4th done. Drain the rice and keep aside.
For the Kofta:
Grind all the ingredients together and make lemon sized balls. Deep fry in hot oil till golden brown. Drain onto an absorbent paper and keep aside.
For the Masala:
Heat oil and add the cumin seeds. When they start to splutter, add the ginger-garlic paste and saute till raw smell goes.
Add the green chilli (slit or chopped), coriander powder and chilli powder and stir for a minute.
Add the pureed tomato and salt and saute till oil separates.
Add the garam masala and crushed fried onion and kofta into it. Add water and cook on low flame till the gravy turn thick. Switch off heat.
For Assembling Rice:
Take a utensil and lightly grease the bottom and sides with ghee. Tip half of the cooked rice and spread evenly. Spread the kofta mixture over the layer of rice. Now spread the yoghurt mixture evenly on top of the kofta mixture and sprinkle the chopped coriander and mint leaves. Spread the remaining rice over this evenly. Drop a dollop of butter or ghee over the rice layer.
Cover the utensil with aluminium foil and place a lid on top of it. Place the utensil on top of a griddle and cook on low flame for about 15-20 minutes.
Transfer the rice to a serving plate and serve with raita.
Recipe Courtesy: Mareena's Recipe Collections
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Subbalakshmi Renganathan is an expert in traditional Tamil cooking who inspires everyone through her simple, innovative blog.