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Kofta Biriyani

2.95 from 20 votes

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

Instructions
 

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