Kofta Biryani
Indulge in the aromatic delight of Kofta Biryani, where tender, spiced meatballs (koftas) are layered with fragrant basmati rice and a rich, yogurt-based gravy, infused with classic Indian spices. This one-pot dish marries the bold flavors of cinnamon, cardamom, and cumin with the warmth of turmeric and Kashmiri chili powder, creating a symphony of taste in every bite. The saffron-scented top layer adds a luxurious touch to this hearty meal, making it perfect for festive occasions or a sumptuous dinner. Serve it with a refreshing cucumber raita or a crisp garden salad for a complete feast. Whether you're craving comfort or celebrating, Kofta Biryani brings royal elegance to your table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Ground meat (beef, lamb, or chicken)
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 pieces Green chilies (finely chopped)
- 2 tablespoons Fresh coriander leaves (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 1 cup Breadcrumbs
- 1 piece Egg
- 1 cup Yogurt
- 4 tablespoons Oil or ghee
- 2 pieces Bay leaf
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons Biryani masala
- 2 teaspoons Salt
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 4 cups Water
Instructions
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
In a large mixing bowl, combine ground meat, 1 chopped onion, 2 minced garlic cloves, half the grated ginger, green chilies, fresh coriander, mint leaves, breadcrumbs, egg, 1 teaspoon salt, and 1 teaspoon biryani masala. Mix well until all ingredients are evenly combined.
Shape the mixture into small meatballs (koftas) about 1 inch in diameter and set aside.
Heat 2 tablespoons of oil or ghee in a deep skillet over medium heat. Gently fry the koftas until they are golden brown on all sides. Remove and set aside.
In the same skillet, add an additional 2 tablespoons of oil or ghee. Add bay leaves, cinnamon stick, green cardamom pods, cloves, and cumin seeds. Saute for 1-2 minutes until aromatic.
Add the remaining chopped onion and saute until golden brown. Stir in the remaining garlic and ginger, and cook for another minute.
Add turmeric powder, Kashmiri red chili powder, and the remaining biryani masala. Mix well and cook for about 30 seconds.
Stir in the yogurt and cook for 2-3 minutes to form a rich gravy. Carefully add the fried koftas to the gravy and simmer for 5 minutes. Set aside.
In a large pot, bring 4 cups of water to a boil. Add the soaked rice, 1 teaspoon salt, and cook until the rice is 70% cooked. Drain and set aside.
In a small bowl, soak saffron strands in warm milk and set aside.
In a large, heavy-bottomed pot, layer half of the parboiled rice at the bottom. Add the kofta and gravy mixture as the next layer, followed by the remaining rice.
Drizzle the saffron-infused milk over the top layer of rice. Cover the pot with a tight-fitting lid.
Place the pot on low heat and cook for 20 minutes to allow the flavors to meld together and the rice to finish cooking.
Turn off the heat and let the biryani rest for 10 minutes before serving.
Gently fluff the rice with a fork to mix the layers. Serve hot with raita or a side salad.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
