Kofta Biryani
Kofta Biryani, a delectable dish combining spiced lamb meatballs with fragrant basmati rice, offers a delightful blend of flavours and aromas. This dish, rooted in rich culinary traditions, presents a harmonious mix of spices and textures.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- 3
Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
- 4
Add the koftas to the pan and cook until they are browned on all sides. Remove the koftas and set them aside.
- 5
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.
- 6
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.
- 7
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.
- 8
Remove from heat, garnish with fresh coriander leaves, and serve hot.