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Kofta Biriyani

3.54 from 32 votes
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Ingredients Method

Ingredients
  

Rice
  • 2 cups Basmati Rice
  • 4 cups Water
  • Salt to taste
  • 1/2 cup mixed whole Ppices - Star Anise Black and Green Cardamoms, Cloves, & Cinnamon
  • 1 green Chilli
  • 3 Bay leaves
Meatballs
  • 1 lb lean ground Beef here - of course you can also add Lamb or Mutton
  • 1 tsp Garam Masala
  • 1/2 tsp red Chilli powder
  • 1/2 tsp red Turmeric
  • 1/2 tsp Cumin powder
  • 1/4 cup finely minced Onion
  • 1 tbsp minced green Chilli
  • 1 tsp Ginger & Garlic paste
  • 1 tsp crushed black Pepper
  • Salt to taste
  • 2 tbsps chopped Coriander
  • 1 tbsp chopped fresh Mint
  • 1 Egg
  • 1 tbsp soaked Semolina
Gravy
  • 1/2 cup Oil
  • 1 cup diced Onion
  • 2 tbsps sliced green Chillies
  • 1 tsp Ginger & Garlic paste
  • 1 cup fried Onions
  • 1/2 tsp Cumin powder
  • 1 tsp red Chilli powder
  • 1/2 tsp Turmeric
  • 1 tsp Garam Masala
  • Salt to taste
  • 1 tsp crushed Pepper
  • 2 cups pureed Tomatoes
  • 2 cups Water
  • Salt to taste
  • 1/4 cup Mint & Coriander leaves
  • 10 half cooked small Potatoes - 400 gms or 14 oz
Finishing
  • 1/4 cup Mint & Coriander leaves
  • 1/4 cup melted Ghee
  • 1/2 cup warm Milk infused with saffron strands
  • Sprinkling of powder food colouring
  • 1 cup Fried Onions
  • 1/4 cup fried Almonds & Cashews

Method
 

  1. Soak the rice for 30 mins and rinse a few times to remove excess starch
  2. To make the meatballs, mix together all the ingredients under meatballs and form the into golf sized balls
  3. Heat the oil under ‘Gravy’ and saute the meatballs on all sides so they are brown but don’t have to be fully cooked
  4. Remove and keep aside
  5. Add the diced onion, green chillies and ginger & garlic paste
  6. Add the fried onions and all the spice powders, salt and pepper
  7. Before the spices start to burn add the pureed tomato and the water
  8. Add the mint and coriander leaves
  9. Mix well
  10. Nestle in the meatballs, followed by the potatoes
  11. Cover and cool for 15 to 20 mins till the gravy thickens
  12. Now to work on the rice, boil the water and add salt, the whole spices, chillies and bay leaves
  13. Add the rinsed rice and cook covered for 15 - 20 mins till half cooked and drain
  14. Add more mint and coriander leaves over the gravy and add all the rice on top
  15. Add the melted ghee, the saffron milk, food colouring, fried onions and nuts
  16. Seal the top with foil and add the lid
  17. Cook in a preheated oven at 350 degrees for 20-30 mins till cooked