Kofta Biryani is a delicious fusion of succulent meatballs (kofta) and fragrant, spiced rice. It blends rich Indian spices with tender, juicy meatballs, creating an irresistible dish that’s perfect for any special occasion or family meal. The combination of flavorful kofta and long-grain basmati rice cooked with aromatic spices like cinnamon, cardamom, and saffron makes this biryani stand out. Easy to make, it’s a satisfying meal that brings the best of biryani and meat together in one pot.
Ingredients
For Kofta (Meatballs):
- 500g ground meat (beef, lamb, or chicken)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- 1 egg (for binding)
- 2 tbsp bread crumbs
For Biryani Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 4 cloves
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
- 1 tsp cumin seeds
- 1/2 cup yogurt
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp saffron (soaked in 2 tbsp warm milk)
- 4 cups water
- Salt to taste
- Fresh cilantro and mint for garnish
Steps
- Prepare the Kofta
- In a large mixing bowl, combine ground meat, onions, garlic, ginger, green chilies, cilantro, mint, cumin, coriander, garam masala, red chili powder, salt, egg, and bread crumbs. Mix everything thoroughly until well combined. Shape the mixture into small, even-sized meatballs. Heat oil in a pan and gently fry the koftas until golden brown on all sides. Once cooked, set them aside for later use.
- Cook the Rice
- In a large pot, heat oil and add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves. Sauté for a minute until fragrant. Add the thinly sliced onions and cook until golden brown. Then, add the chopped tomatoes, turmeric, and garam masala. Stir well and cook until the tomatoes break down into a smooth paste. Add yogurt and stir again, cooking for another few minutes.
- Next, drain the soaked basmati rice and add it to the pot, mixing gently to coat the rice with the spice mixture. Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook the rice until it’s about 80% done, which takes about 10 minutes.
- Layer the Biryani:
- Once the rice is almost done, it’s time to layer the biryani. Gently spread half of the cooked rice in a large, deep pot. Place the fried koftas evenly over the rice. Sprinkle some of the soaked saffron milk over the top, followed by a handful of chopped mint and cilantro. Finally, cover the koftas with the remaining rice, adding the rest of the saffron milk on top. Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes, allowing the flavors to meld together.
- Serve:
- Once done, fluff the rice gently with a fork, making sure not to break the koftas. Serve the Kofta Biryani hot, garnished with more fresh cilantro and mint. It pairs perfectly with raita or a side salad.
Tips For Variation
- Change the Protein: Try making kofta with chicken or lamb for a different flavor. Vegetarian options like paneer or chickpea koftas also work well.
- Add Vegetables: For a heartier meal, add cooked peas, carrots, or bell peppers to the biryani while layering.
- Spice Levels: Adjust the chili powder and green chilies to suit your preferred spice level, making it milder or spicier as needed.
- Fry the Koftas: For a healthier version, bake the koftas instead of frying them. Preheat your oven to 375°F and bake for 15-20 minutes.
- Try Different Rice: Swap basmati rice with brown rice or quinoa for a healthier alternative.
- Coconut Milk Addition: For a rich, creamy flavor, replace yogurt with coconut milk while preparing the rice.
- Herb Infusion: Add a handful of fresh dill or parsley to the biryani for an extra burst of freshness.
- Saffron Substitute: If saffron is unavailable, a pinch of turmeric in milk will provide a similar color and subtle flavor.
Macros
- Calories: 520 kcal
- Protein: 26g
- Fat: 18g
- Carbohydrates: 65g
Frequently Asked Questions
- Can I make Kofta Biryani ahead of time?
- Yes! You can prepare the koftas and partially cook the rice ahead of time. When ready to serve, layer the biryani and finish cooking.
- How do I store leftovers?
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
- Can I freeze Kofta Biryani?
- Yes, Kofta Biryani freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- What can I serve with Kofta Biryani?
- Kofta Biryani pairs wonderfully with raita, a fresh cucumber salad, or a side of naan. You can also serve it with pickles or papadum for extra crunch.
- Can I use pre-cooked rice?
- While using freshly cooked rice is ideal, you can use pre-cooked rice in a pinch. Just make sure it’s slightly undercooked so it doesn’t get mushy during the layering process.
Kofta Biryani Recipe: A Flavorful Twist on a Classic Dish
Kofta Biryani combines spiced meatballs with fragrant basmati rice, infused with Indian spices like garam masala and saffron. This flavorful dish is easy to make and perfect for special occasions, offering a delicious twist on traditional biryani with tender, juicy meatballs and aromatic rice.
Ingredients
For Kofta (Meatballs):
- 500 g ground meat beef, lamb, or chicken
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1- inch ginger grated
- 2 green chilies finely chopped
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp red chili powder
- Salt to taste
- 1 egg for binding
- 2 tbsp bread crumbs
For Biryani Rice:
- 2 cups basmati rice rinsed and soaked for 30 minutes
- 1 large onion thinly sliced
- 2 tomatoes chopped
- 4 cloves
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
- 1 tsp cumin seeds
- ½ cup yogurt
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp saffron soaked in 2 tbsp warm milk
- 4 cups water
- Salt to taste
- Fresh cilantro and mint for garnish
Instructions
Prepare the Kofta:
- Combine ground meat, onions, garlic, ginger, green chilies, cilantro, mint, cumin, coriander, garam masala, red chili powder, salt, egg, and bread crumbs in a large bowl.
- Mix thoroughly and shape into small meatballs.
- Heat oil in a pan and fry the koftas until golden brown.
- Set aside for later use.
Cook the Rice:
- Heat oil in a pot and add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves.
- Sauté until fragrant, then add sliced onions and cook until golden.
- Add tomatoes, turmeric, and garam masala, and cook until the tomatoes soften into a paste.
- Stir in yogurt and cook for a few more minutes.
- Add soaked basmati rice, stir, and pour in 4 cups of water with salt.
- Bring to a boil, then simmer and cook rice until 80% done (about 10 minutes).
Layer the Biryani:
- Spread half of the cooked rice in a deep pot.
- Evenly place fried koftas on top.
- Sprinkle saffron milk, chopped mint, and cilantro.
- Add the remaining rice and more saffron milk on top.
- Cover with a tight lid and cook on low heat for 10-15 minutes.
Serve:
- Fluff the rice gently with a fork, being careful not to break the koftas.
- Serve hot, garnished with fresh cilantro and mint.
- Enjoy with raita or a side salad.