Tabriz Koftey | How to make Tabriz Koftey

By Fairmont Jaipur  |  14th Jan 2016  |  
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  • Tabriz Koftey, How to make Tabriz Koftey
Tabriz Kofteyby Fairmont Jaipur
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Video for key ingredients

  • Homemade Chicken Stock

About Tabriz Koftey Recipe

A beautiful looking kofta dish that is a little time consuming but definitely worth the effort due to its varied textures and flavours.

Tabriz Koftey is a delicious dish which is enjoyed by the people of every age group. The recipe by Fairmont Jaipur teaches how to make Tabriz Koftey step by step in detail. This makes it easy to cook Tabriz Koftey in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Tabriz Koftey at home. This amazing and mouthwatering Tabriz Koftey takes 30 minutes for the preparation and 20 minutes for cooking. The aroma of this Tabriz Koftey is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Tabriz Koftey is a good option for you. The flavour of Tabriz Koftey is palatable and you will enjoy each and every bite of this. Try this Tabriz Koftey and impress your family and friends.

Tabriz Koftey

Ingredients to make Tabriz Koftey

  • chicken mince 500 gm
  • Boiled chana dal 50 gm
  • Boiled rice 50 gm
  • salt 20 gm
  • saffron 10 ml
  • Chopped chili 10 gms
  • Boiled egg 3
  • Prunes 20 gm
  • walnuts 10 gm
  • Raw egg 1
  • Black pepper powder 10 gm
  • Dry apricot 20 gm
  • Sliced onion 300 gm
  • olive oil 200 ml
  • tomatos puree 500 ml
  • salt 20 gm
  • chicken Stock 1 liter
  • Dhegi chili powder 30 gm
  • cashew nut 100 gm
  • ginger 20 gm
  • garlic 40 gm
  • Basil leaves 5 gm

How to make Tabriz Koftey

  1. Make kofta with chicken mince, boiled lentil and boiled rice. Stuff the boiled egg and all dry fruits.
  2. Cook by poached method.
  3. To make the gravy, heat olive oil. Add slice onion sauté till golden brown add ginger garlic paste.
  4. Then add tomato puree, salt and powder masalas. Finish with cashew nut paste and chicken stock.
  5. Strain the gravy and serve along kofta 1 by 2.
  6. Garnish with basil leaves and serve hot.

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