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You are here: Home / Main Ingredients / Pakistani Kofta Biryani Recipe, Meatball Biryani

Pakistani Kofta Biryani Recipe, Meatball Biryani

By Fareeha 7 Comments July 26, 2016

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.

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,

Mutton Keema Biryani Recipe

Pakistani Chicken Biryani Recipe

Hyderabadi Mutton Dum Biryani recipe

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

Table of Contents

  • Let’s get started with the Pakistani Kofta Biryani recipe or the meatball biryani
  • Pakistani Kofta Biryani Recipe, Meatball Biryani
    • Ingredients  
      • Ingredients for making the Kofta
      • Ingredients for making the Biryani
    • Instructions 
      • Making the Kofta Balls
      • Making Biryani
    • Notes

Let’s get started with the Pakistani Kofta Biryani recipe or the meatball biryani

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.

Pakistani Kofta Biryani Recipe, Meatball Biryani

Fareeha

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.

5 from 1 vote
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Course Rice recipe
Cuisine Pakistani

Ingredients

  

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

Instructions

 

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.

Making Biryani

  • 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.

Notes

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
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,

Fareeha.

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Tagged With: chicken recipes, pakistani recipe categoriesFiled Under: Main Ingredients, Chicken recipes, Rice Recipes July 26, 2016

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Comments

  1. Eva canola oil says

    August 17, 2016 at 1:56 pm

    I have just started learning cooking and blessed with your blog. Thank you for sharing delicious recipes. I make them and get praised. Thank you

    Reply
    • Fa's Kitchen says

      August 18, 2016 at 12:16 pm

      Hi Eva,
      Awww, that’s so sweet of you. I am so glad you are getting all the adulation. Wish you all the best on your cooking adventure. I have quite a few memories when I started to learn and most of my cooking experiments were done on my poor bro. I am super happy that your family is enjoying your cooking.

      Reply
  2. Raghu Kumar says

    September 12, 2016 at 2:44 pm

    Good recipes. I like to try new recipes from different countries. Just like to know about their food habits and ingredients. Your recipe looks quite tasty to me. Will try and update you with feedback.

    Reply
    • Fa's Kitchen says

      September 30, 2016 at 8:08 pm

      Thank you Raghu. I will be waiting for your feedback. I hope you try and enjoy the recipes.

      Reply
  3. Amrutha Jathanna says

    February 24, 2019 at 11:48 pm

    Hi I’m looking to try this next week. Does the steam cook the rice from 70% to well cooked ?? We needn’t add water right?

    Reply
  4. Sonia Naz says

    January 2, 2022 at 11:05 am

    My mouth really watered to see your recipe. I’ll try it myself tomorrow. Is it really tasty in real?

    Reply
  5. Lori says

    February 21, 2023 at 6:08 am

    This is a fabulous recipe, thanks! I made it today and while it’s time consuming, it’s worth it!

    Reply

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