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Kofta Biryani

User Rating 5 Star Rating (1 Review)


You can make the Koftas in Kofta Biryani with chicken, lamb or beef. Serve this delicious, hearty dish with a green salad and raita of your choice.


  • 500 gms Basmati rice
  • For the Kofta curry: 1 kg lamb/ beef or chicken mince
  • 3 large onions chopped very fine
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tbsps garam masala (to make your own, see recipe below)
  • 3 tbsps tomato ketchup
  • 1/2 cup coriander leaves chopped fine
  • Salt to taste
  • 4 large tomatoes cubed
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 bsp gaam masala
  • 1 tsp chilli powder (optional)
  • 5 tbsps vegetable/canola/sunflower cooking oil
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • To garnish: 1 large onion sliced finely
  • 1 tbsp saffron strands
  • 3 tbsps warm milk
  • 3-4 tbsps fresh chopped coriander


  • Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
  • Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
  • Form the mixture into equal sized balls and keep on a plate.
  • Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
  • In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.
  • Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
  • Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
  • Stir gently so as not to break the meatballs.
  • Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
  • Soak the saffron strands in 2-3 tbsps of warm milk.
  • Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice - Koftas - rice. End with a layer of rice.
  • Pour the saffron infused milk all over the top of the last layer of rice.
  • Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
  • Bake in a hot oven for 30 minutes.
  • Serve hot with a raita and green salad of your choice.
User Reviews

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 5 out of 5
nice recipe, Member mansoor.ayesha

good in taste and easy to make.we r lucky to have good recipes on net.

1 out of 2 people found this helpful.

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Lamb Kofta Curry
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