Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf | How to make Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf

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By Lubna Karim
Created on 26th Jan 2016
  • Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf, How to make Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf
Kofta Biryani/Spicy Minced Lamb Meat Balls Pilafby Lubna Karim
  • Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf | How to make Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf (72 likes)

  • 1 review
    Rate It!
  • By Lubna Karim
    Created on 26th Jan 2016

About Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf

Soft and spicy meat balls are deep fried and cooked in rich and creamy yogurt gravy and then added to flavored rice with lots of masala and spices…..a one pot meal in itself.

Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf is delicious and authentic dish. Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf by Lubna Karim is a great option when you want something interesting to eat at home. Restaurant style Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf is liked by most people . The preparation time of this recipe is 30 minutes and it takes 60 minutes to cook it properly. Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf. Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf is an amazing dish which is perfectly appropriate for any occasion. Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf at your home.

  • Prep Time30mins
  • Cook Time60mins
  • Serves2People
Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf

Ingredients to make Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf

  • FOR KOFTA:
  • 1/2 cup Chana dal, wash and soak dal for 1 hour
  • 2 cup raw boneless Mutton pieces
  • + 3 raw Mutton pieces
  • 1 Onion, peeled and sliced
  • 1 Green chilli, deseeded and chopped
  • 1 tbsp Garam Masala
  • 2 tbsp Red chilli powder
  • 1/2 tbsp Turmeric powder
  • 3 tbsp dry Coconut powder
  • 1 tbsp ginger-garlic paste
  • 3-4 springs fresh Coriander leaves, chopped
  • 5-6 fresh Mint leaves, chopped
  • Salt
  • oil
  • FOR GRAVY:
  • 1 cup thick Curd, beaten
  • 1 tbsp red chilli powder
  • 1/4 tbsp Turmeric powder
  • 1 Green chilli, slit lengthwise and deseeded
  • 1 Onion, peeled and sliced
  • 2 Cardamons
  • 2 cloves
  • 1 1" piece Cinnamon
  • 1 Tomato, deseeded and chopped
  • 2-3 springs fresh Coiander leaves, chopped
  • Salt
  • For Rice:
  • ½ kg. Basmati Rice, wash and soak for ½ hr
  • 1 tbsp. Ginger-Garlic paste
  • 3 Cardamom, 3 Cloves
  • and 1 1” inch pieces of Cinnamon
  • 1 Badi Elaichi/Black Cardamom,
  • 1 Star Anise and 1 Bay leaf
  • Salt
  • TO SOAK:
  • ½ tbsp. Saffron
  • 3 tbsp. lukewarm Milk
  • FOR GARNISH:
  • 3 tbsp. minced Coriander leaves
  • 2 tbsp. minced Mint leaves
  • Other Ingredients:
  • ¾ cup Ghee
  • 2 sliced fried Onions
  • 4 tbsp. fresh Lemon juice
  • 1 tbsp. garam masala

How to make Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf

  1. MAKING KOFTA:
  2. In a bowl add curd, salt, red chilli powder and turmeric powder. Mix chana dal, raw mutton pieces, red chilli powder, turmeric powder, coconut powder, green chilli, ginger-garlic paste, garam masala and sliced onions.
  3. Add little water and pressure cook till dal is soft and mutton is tender. Leave it to cool.Meanwhile in a heavy bottom cooking vessel or kadai add oil and fry sliced onions along with cardamoms, cloves and cinnamon.
  4. When onions turn light golden brown add chopped tomatoes and fry till soft.
  5. Now add beaten curd and stir continuosly till the mixture starts to boil. Turn off the flame and set aside.Grind and make a smooth paste of pressure cooked mixture along with salt, coriander leaves, mint leaves and raw mutton.
  6. Apply oil to the palms and make small balls from the ground mixture. Add oil to a heavy bottom cooking vessel and deep fry the balls till they turn nice golden brown and lay them on tissue paper.
  7. Now add deep fried meat balls to the prepared curd gravy and cook for awhile.
  8. MEAN TIME:
  9. In a heavy bottom cooking vessel, add ghee along with cardamom, clove and cinnamon. When the spices start to leave aroma, add in finely sliced onions.
  10. Fry till crisp and nice brown. (Be careful, fry on low flame, stirring frequently). Now carefully using a slotted spatula separate fried onion slices from ghee. Collect ghee in a cup and set aside.
  11. COOKING RICE:
  12. In a heavy bottom cooking vessel add 10-12 cups of water (if more also no problem, as we will drain off the water), salt, ginger-garlic paste, 3 cardamom's, 3 cloves, 2 sticks of cinnamon, black cardamom, star anise and bay leaf.
  13. Bring water to boil. When the water starts to boil add soaked basmati rice and cook till rice is just done.
  14. Drain and collect the water using a sieve in a cooking vessel. Drain well and set aside.
  15. LAYERING:
  16. Now in a heavy bottom cooking vessel add little ghee (the one which we fried onions) and on this layer half of cooked basmati rice.
  17. On this, layer khorma (only gravy not the kofta’s), ghee, garam masala, kesar (soaked in lukewarm milk), deep fried onions, 2 tbsp. lemon juice, fresh minced coriander and mint leaves.
  18. Cover it up with another layer of basmati rice. If you have more khorma then layer them on rice and so on.
  19. Now add remaining ghee, kesar, fried onions, garam masala, 2 tbsp. lemon juice, fresh coriander and mint leaves.
  20. Arrange the kofta’s on top delicately in a circle leaving little gap in between each kofta.
  21. Cook on a low flame by covering with a lid. Keep the strained water on top of the lid or seal with foil.
  22. FINAL STEP:
  23. Cook for nearly 20-25 minutes on low flame. Turn off the flame and leave the vessel on the stove for another half an hour. Alternatively you can bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
  24. SERVING:
  25. When you are ready to serve, very gently take out the kofta’s in a bowl. Mix in the biryani slowly and gently. Take biryani in a serving plate and top with kofta’s, minced fresh coriander and mint leaves.

Reviews for Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf (1)

saima baiga year ago
quantity of rice has not mentioned.
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