Assalamu’alaikum warahmatullahi wabarakatuh
Pakistani Kofta Biryani recipe or the meatball biryani can be made with any kind of mutton mince. You can try with chicken, lamb or even beef.
For more similar recipes try the following,
I have made this Pakistani Kofta Biryani recipe with chicken mince. You can even try with lamb or beef. I make with both chicken and lamb. But on this occasion, I have used chicken mince. It is not only easy to make the kofta, but a very tasty form of making biryani recipe.
Once you get the koftas or the meatballs ready, your Pakistani Kofta Biryani recipe will be ready in no time. You have to make the meatballs. Make the biryani base masala. Prepare the rice and leave everything on dum.
Like all other Pakistani recipes, this one was influenced after coming to Dubai. Though Ammi used to make the kofta curry. But this type of biryani was never made. We would have the kofta curry along with roti mostly. The koftas would just melt in the mouth.
This Pakistani Kofta Biryani recipe is really very easy to put together. And the best part is that it will be hit with kids if they love the koftas.
Don’t be alarmed by the list of ingredients and the length of preparation. If you have been making biryani, you will notice that these are the basic essential ingredients. That are used for making biryani. (Provigil) The whole spices that we use makes the list seem long.
And the biryani preparation is like any other biryani that we make. So just scan through the recipe card and you will realize how easy it is to make this Pakistani Kofta Biryani recipe or the meatball biryani
Let’s get started with the Pakistani Kofta Biryani recipe or the meatball biryani
Pakistani Kofta Biryani Recipe, Meatball Biryani
Ingredients for making the Kofta
- 500 gms chicken mince / chicken keema
- 1/2 tsp ginger garlic paste
- 1 green chili finely chopped
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 1/2 tbsp besan / gram flour
- salt to taste
- oil for frying
Ingredients for making the Biryani
- 750 gms basmati rice soaked for 30 minutes
- 1 cup ghee or oil
- 2 green chili slit
- 3 medium sized onions finely sliced
- 3 tsp ginger garlic paste
- 2 to matoes finely chopped
- 2 cup yogurt beaten
- 2 tsp red chili powder
- 2 tsp coriander powder
- 2 lemon juiced
- salt to taste
- 1 bay leaf
- 1 inch stick cinnamon
- 2 cardamom
- 2 cloves
- 1 tsp shahi jeera
- 1 tsp cumin seeds
- 4 tbsp coriander leaves/cilantro finely chopped
- 4 tbsp mint leaves/pudina
Making the Kofta Balls
Mix together all the ingredients under the “Kofta” list and knead well. Refrigerate this mixture for 1 hour. Remove from fridge and make small lemon – sized balls and deep fry them on medium low heat till golden brown. Drain from oil and set aside.
Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
Add onions and fry till golden brown. Add the ginger garlic paste and saute for another couple of minutes till the raw smell vanishes from it
Stir in the red chili powder, coriander powder, salt, tomato. Cook till the tomato is soft and pulpy and oil start leaving the sides of the pan.
Throw in the yogurt and stir well to prevent the yogurt from curdling. Toss in the prepared koftas at this point and give it a stir.
Cook on low heat till oil starts leaving the sides.
Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this gravy while you get the rice ready.
Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
Add rice to the gravy. Do not mix. Add a teaspoon of ghee on top of the rice.
Cover with foil and close the lid. The foil does not let the steam escape.
Place on a tawa and cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
Let it rest for another 15 to 30 minutes before opening the lid.
Finally open the lid, mix gently and serve hot with raita.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.
You can fry some potatoes like french fries and add them along with kofta.
Signing off until next time,
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