Meatball Biryani (Kofta Biryani)

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

  • 500 g

For the Kofta #

  • 1 kg lamb or chicken mince
  • 3 large onions (very finely chopped)
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp garam masala
  • 3 tbsp tomato ketchup
  • ½ cup coriander leaves (finely chopped)
  • Salt to taste

For the Kofta Curry #

  • 4 large tomatoes (diced)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp chilli powder
  • 5 tbsp vegetable/canola/sunflower oil
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • Salt to taste

For Garnish #

  • 1 large onion (finely sliced)
  • 1 tbsp saffron strands
  • 3 tbsp warm milk
  • 3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.

In a large bowl, mix the minced lamb or chicken with 2 of the chopped onions, 2 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp garam masala, tomato ketchup, coriander leaves, and salt.
Form the mixture into equal-sized meatballs and set aside on a plate.

Heat oil in a pan and fry the sliced onion until crispy and golden. Drain on paper towels and keep aside for garnish.

In the same oil, add 1 finely chopped onion and fry until light brown.
Add ginger and garlic pastes, frying for a minute.

Add coriander, cumin, chilli powder, garam masala, and turmeric, and fry for 2–3 minutes.
Add tomatoes and cook until the oil separates from the masala.

Add 1 cup of warm water and season with salt.
Gently add the meatballs without stirring for 5 minutes.
Then stir gently to avoid breaking the meatballs.

Cook uncovered until the meatballs are fully cooked and the gravy is reduced to about 1 to 1½ cups.

Soak the saffron strands in 2–3 tbsp warm milk.

Grease a large, deep ovenproof dish lightly with cooking oil.
Layer the rice and koftas as follows: rice - koftas - rice.

Drizzle the saffron-infused milk over the top layer of rice.
Garnish with crispy fried onions and chopped coriander leaves.

Cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.

Serve hot with raita and a fresh green salad of your choice.