Kofta Biriyani - Meatball Biriyani
Meatballs need no reason or explanation to exist. Koftas are spicy meatballs, these are then simmered in an earthy tomato gravy with potatoes and layered with semi cooked Basmati rice to make a stunning Biriyani. This is a great nouveau recipe when you want a change.
Ingredients
| Basmati rice | 2 Cup (32 tbs) | |
| Water | 4 Cup (64 tbs) | |
| Salt | To Taste | |
| Whole spice | 1/2 Cup (8 tbs) (Star Anise, Black and Green Cardamoms, Cloves, & Cinnamon) | |
| Green chilli | 1 | |
| Bay leaves | 3 | |
| For meatballs: | ||
| Lean ground beef/Lamb | 500 Gram (Mutton) | |
| Garam masala | 1 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Cumin powder | 1/2 Teaspoon | |
| Finely chopped onion | 1/4 Cup (4 tbs) | |
| Minced green chili | 1 Teaspoon | |
| Ginger garlic paste | 1 Teaspoon | |
| Crushed black pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Chopped coriander | 2 Tablespoon | |
| Chopped fresh mint | 1 Tablespoon | |
| Egg | 1 | |
| Semolina | 1 Tablespoon , soaked | |
| For gravy: | ||
| Oil | 1/2 Cup (8 tbs) | |
| Diced onions | 1 Cup (16 tbs) | |
| Sliced green chili | 1 Teaspoon | |
| Ginger garlic paste | 1 Teaspoon | |
| Fried onions | 1 Cup (16 tbs) | |
| Cumin powder | 1/2 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Salt | To Taste , divided | |
| Crushed pepper | 1 Teaspoon | |
| Tomato puree | 2 Cup (32 tbs) (fresh) | |
| Water | 2 Cup (32 tbs) | |
| Mint leaves | 1 Tablespoon | |
| Coriander leaves | 1 Tablespoon | |
| Small potatoes | 10 Small (cooked, about 400 gms or 14 oz) | |
| For finishing: | ||
| Mint leaves | 1 Tablespoon | |
| Coriander leaves | 1 Tablespoon | |
| Melted ghee | 1/4 Cup (4 tbs) | |
| Saffron strands | 10 | |
| Warm milk | 1/2 Cup (8 tbs) | |
| Fried onions | 1 Cup (16 tbs) | |
| Fried almonds | 1 Tablespoon | |
| Fried cashews | 1 Tablespoon |
Directions
GETTING READY:
1. Soak the rice for 30 mins and rinse a few times to remove excess starch.
MAKING:
2. To make the meatballs, mix together all the ingredients under meatballs and form the into golf sized balls.
3. Heat the oil under ‘Gravy’ and saute the meatballs on all sides so they are brown but don’t have to be fully cooked.
4. Remove and keep aside.
5. Add the diced onion, green chillies and ginger & garlic paste.
6. Add the fried onions and all the spice powders, salt and pepper.
7. Before the spices start to burn add the pureed tomato and the water.
8. Add the mint and coriander leaves.
9. Mix well.
10. Nestle in the meatballs, followed by the potatoes.
11. Cover and cool for 15 to 20 mins till the gravy thickens.
12. Now to work on the rice, boil the water and add salt, the whole spices, chillies and bay leaves.
13. Add the rinsed rice and cook covered for 15 - 20 mins till half cooked and drain.
14. Add more mint and coriander leaves over the gravy and add all the rice on top.
15. Add the melted ghee, the saffron milk, food colouring, fried onions and nuts.
16. Seal the top with foil and add the lid.
17. Cook in a preheated oven at 350 degrees for 20-30 mins till cooked.
SERVING:
18. Serve and enjoy!
Recipe Summary
