Kofta Biryani
Kofta Biryani
5 from 1 vote
Prep: 15 minutes
Cook: 45 minutes
Total Time 1 hour
Servings: 4
Delve into the rich flavours of Kofta Biryani, a delightful blend of spiced meatballs and fragrant basmati rice, layered and cooked to perfection. This recipe promises a feast for the senses, offering a step-by-step guide to creating a mouth-watering dish.

Nutrition: per serving



  • 500 g Minced Meat Lamb
  • 1 Onion Finely chopped
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 2 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilli powder
  • Salt To taste
  • 200 g Rice
  • 2 tbsp Oil
  • 1 Cinnamon Stick
  • 3 Cardamom Pods
  • 3 Cloves
  • 1 Bay Leaf
  • Saffron Soaked in 2 tbsp warm milk
  • Coriander For garnish


  • In a mixing bowl, combine the minced lamb, chopped onion, ginger paste, garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder, and a pinch of salt. Mix well and form small meatballs (koftas) from this mixture. Set aside.
  • Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
  • Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Saut√© for a minute until fragrant.
  • Add the koftas to the pan and cook until they are browned on all sides. Remove the koftas and set them aside.
  • In the same pan, add the soaked and drained rice. Stir-fry the rice for a few minutes until it’s well-coated with the spices and oil.
  • Pour in 1 litre of water and bring it to a boil. Reduce the heat, cover, and simmer until the rice is almost cooked, about 10 minutes.
  • Place the koftas on top of the partially cooked rice. Drizzle the saffron-infused milk over the rice and cover the pan. Cook on low heat for another 10-15 minutes or until the rice is fully cooked and the koftas are tender.
  • Remove from heat, garnish with fresh coriander leaves, and serve hot.

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