Kofta Biryani (Meatball Biryani)
If you are looking for a variety in Biryani, you have come to the right place. Kofta biryani is a bit contemporary food item I would say. It is served as a main dish, and the meat balls or “koftas” are layered with the biryani rice to make a sumptuous combination. You can make the Koftas in Kofta Biryani with chicken, lamb or beef.
Today I am sharing with you a new recipe, Keema Kofta Biryani recipe. Instead of always making koftas in curry, I thought i will just use them in Biryani.
Serve this delicious, hearty dish with a green salad and raita of your choice. Try this Kofta Biryani Recipe, and don’t forget to share your experience with us.
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
For the Koftas:
- 750 gm minced meat ( keema)
- 250 gm red onions
- 50 gm ginger Root
- 50 gm garlic Flakes
- 10 hot Green Chillies
- 1 small bunch fresh coriander leaves
- 15 sprigs fresh mint
- 3 raw eggs
- salt to taste
- Oil for deep frying
For The Curry:
- 200 gms red onions
- 100 gm Plain Yogurt
- 1 teaspoon Garam masala
- 2 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 3 tbsp cooking oil
- 500 gm basmati rice
- 2 inch cinnamon bark
- 2 black cardamoms
- 5 whole cloves
- 10-15 whole black pepper corns
- 1-1/2 teaspoon carraway seeds
- 2-3 bay leaves
- 2 tablespoon ghee or butter
- 1 teaspoon salt
- Water for cooking Rice
- 2 tablespoon saffron threads
- 3 tablespoon plain milk
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
For Rice: Pick and wash Rice clean. Soak in the water. Tie up all the spices in a thin Muslin cloth in a bundle. Add the Spices bundle to the Rice.
For Koftas: Wash the Keema clean and drain all the water from it. Grind drained Keema with the Salt, red onions , ginger-garlic paste, green chilies, coriander and mint leaves to coarse paste. Whisk the eggs until smooth and blend in with the meat mixture. Shape into small even sized balls.
For Curry: Grind the red onion and yogurt together to a fine paste. Keep all the other Ingredients ready.
Heat the Oil and when hot deep fry the balls for 10-15 minutes or until golden brown. Drain on paper towels to remove excess Oil.
Boil the soaked rice with salt and ghee in the same water it is soaked in till half cooked.
Drain in a colander to remove the gruel. Sprinkle with Saffron thread milk to season all the rice and set aside till needed.
Heat oil in a wok and fry the onion-yogurt paste on medium heat until well browned. The oil should show at the edges.
Lower flame and add the turmeric powder and fry for a minute. Add red chili and garam masala powders and fry for 2 minutes more till the aromas waft up.
Add just sufficient salt for the curry and stir in the Koftas. Add 1-1/2 cups of water and cook covered on low flame until most of the water is absorbed and a thick Curry is formed.
Take a heavy bottomed Pan with a tight fitting lid. Lay half the saffron seasoned rice at the bottom. Place the Kofta Curry over 6th rice and layer with the remaining Rice.
Preheat the oven at 180 degree C. Pour 2 cups of Plain Milk over the Layered Rice. Cover with the tight-fitting lid. and bake for 30minutes in the pre-heated oven until cooked through.
Just before serving stir lightly to break the layers gently. Arrange the Koftas on top and layer the remaining Rice over the Koftas. Keema Kofta Biryani is ready to serve.
- Serve with Cucumber Raita.