A Healthy and Delicious Kofta Biryani Recipe

The Kofta Biryani Recipe is for those biryani lovers who are looking for new ways to cook biryani. Kofta Biryani is an infamous Indian and Pakistani-based rice dish that combines spiced koftas made either of potatoes, paneer, or a mix of different vegetables, mixed with flavorful spices and other ingredients, and shaped into balls and cooked separately before being added to the rice. 

The rice is cooked with a blend of spices, including saffron, cumin, and cardamom, along with a mix of vegetables and sometimes yogurt or cream. The koftas are then layered on top of the rice, and the dish is cooked on low heat until the flavors have melded together. Kofta biryani is often served with raita, a yogurt-based side dish, or a spicy curry sauce. 

In this article, we will cover the recipe for paneer kofta biryani.

Ingredients needed for Paneer Kofta Biryani: 

For Kofta

• 1 cup paneer, grated
• 2 medium-boiled potatoes, boiled and mashed
• ½ tsp. ginger-garlic paste 
• 1 chili, finely chopped
• ½ tsp. Kashmiri chili powder
• ½ tsp. garam masala powder
• ¼ cup besan, roasted 
• ½ tsp salt 
• Oil for frying 

For Curry

• 2 tbsp. ghee 
• 1 inch cinnamon stick
• 1 bay leaf
• 1 pod black cardamom 
• 3 pods cardamom 
• 7 cloves
• 1 tsp. jeera
• 1 onion, thinly sliced
• 1 chili, slit
• 1 tsp. ginger-garlic paste
• 1 tomato, finely chopped
• ¾ tsp. red chili powder 
• 1 tsp. biryani masala 
• 1 cup curd, whisked 
• 2 tbsp mint, finely chopped
• 2 tbsp. chopped coriander leaves 
• ½ tsp salt 
• ½ cup water 

For Rice

• 8 cups water
• 2 bay leaves
• 1 tsp. jeera
• 1 inch cinnamon stick
• 2 pods cardamom 
• 5 cloves
• ½ tsp. pepper
• 1 tsp. salt 
• 1 ½ cup Barkat Magic Rice, soaked for 30 minutes 
• 1 tbsp. oil 

For Layering

• 4 tbsp. coriander, finely chopped
• 4 tbsp mint, finely chopped
• 4 tbsp. fried onions
• ½ cup water
• 1 tsp. ghee 
• ¼ tsp. saffron food color or saffron soaked in warm milk 

Instructions to make Kofta

1. In a large mixing bowl, combine 1 cup of paneer, 2 potatoes, ½ tsp of ginger-garlic paste, 1 chili, ½ tsp of chili powder, ½ tsp of garam masala, ¼ cup of besan, and ½ tsp of salt.

2. Mix thoroughly to achieve a well-combined mixture of all the ingredients.

3. Knead the blended ingredients into a soft and pliable dough.

4. Shape the dough into small-sized balls, preparing them for the next step.

5. Fry the formed paneer kofta balls in a pan until they attain a delightful golden brown color.

6. Once perfectly cooked, set aside the appetizing paneer kofta balls for further use.

Biryani Rice Preparation

1. In a large vessel, combine 8 cups of water with 2 bay leaves, 1 tsp of cumin, 1-inch cinnamon, 2 pods of cardamom, 5 cloves, ½ tsp of pepper powder, and 1 tsp of salt.

2. Bring the water to a vigorous boil, then introduce ½ cup of Barkat basmati rice.

3. Add 1 tablespoon of oil to the boiling water, and stir the mixture thoroughly.

4. Boil the rice for approximately 10 minutes or until it reaches an al-dente consistency. Ensure not to cook the rice entirely, as it will undergo further cooking in the dum process.

5. Drain off the water and rinse the partially cooked rice with cold water to halt the cooking process.

Kofta Curry Preparation

1. In a large kadai or deep vessel, heat 2 tbsp of ghee and sauté 1 bay leaf, 1-inch cinnamon, 3 pods of cardamom, 1 pod of black cardamom, 7 cloves, and 1 tsp of cumin.

2. Next, introduce 1 finely chopped onion, 1 chili, and 1 tsp. of ginger-garlic paste. Sauté the ingredients until the onions achieve a rich golden brown hue.

3. Add 1 diced tomato and sauté until the tomatoes become soft and mushy.

4. Maintain the flame on low, and sprinkle ¾ tsp of chili powder and 1 tsp of biryani masala into the mixture. Continue sautéing over low heat.

5. Pour in 1 cup of curd, stirring the mixture gently over a low flame. Cook until the oil begins to separate from the sides.

6. Add 2 tbsp of mint, 2 tbsp of coriander, and ½ tsp of salt to the flavorful mix. Ensure thorough mixing.

7. Add ½ cup of water to adjust the consistency as needed.

8. Gently drop in the prepared paneer kofta balls, ensuring they are evenly coated with the aromatic mixture.

Layering to Create the Kofta Biryani 

1. In a thick-bottomed pan, create the first layer by spreading a generous portion of the prepared kofta curry. Follow this with a layer of perfectly cooked rice.

2. For the third layer, once again spread the flavorful kofta curry evenly. Enhance the aromatic layers by sprinkling chopped mint, coriander, and fried onions.

3. Continue the tantalizing layering process by adding cooked rice, fresh coriander, mint leaves, more fried onions, and a drizzle of the 2 tbsp saffron mixture.

4. To elevate the flavors further, top the layers with ½ cup of water poured along the sides, 1 tsp of ghee, a sprinkle of the saffron mixture, and a dash of biryani masala.

5. Seal the pan by covering it with a lid or aluminum foil. Alternatively, you can use wheat dough to ensure a tight seal.

6. Over a low flame, let the biryani cook for 15-20 minutes, allowing the rice to fully cook through the steaming process or dum.

7. Serve the delectable Paneer Kofta Biryani with your choice of accompaniment, whether it be boondi raita or mirchi ka saalan.

Kofta Biryani Notes

1. You can cook the koftas in an appam maker with minimal oil for a healthier variant of this biryani. 

2. You can also prepare vegetable kofta instead of paneer kofta for variation. 

3. Kofta biryani tastes great when served after 2-3 hours of preparation.