Instructions

Combine all the ingredients in a blender and grind to a smooth paste.
Divide the mixture into equal portions and shape them into small round balls.
Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper and keep aside.

For the gravy
Heat the oil in a broad pan, add the onions and saute till translucent.
Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
Add the garam masala and spinach and saute for more 2 minutes.
Add the cream and salt, mix well and keep aside.

For the rice
Clean and wash the rice.
Combine the rice, cloves, bay leaves, salt and 2 cups of water in a deep pan and bring to a boil and simmer till the rice is almost cooked.
Keep aside.

How to proceed
In a greased bowl, spread the half the rice to form one even layer.
Arrange all the koftas over the rice.
Spoon the gravy on top and sprinkle the mint leaves.
Spread another layer of rice evenly on top.
In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
Pour over the layered biryani.
Cover with a tight lid and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
Serve hot.