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Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf

Lubna Karim
30 minutes
Prep Time
60 minutes
Cook Time
2 People
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ABOUT Kofta Biryani/Spicy Minced Lamb Meat Balls Pilaf RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Pressure Cook
  • Frying
  • Main Dish

Ingredients Serving: 2

  2. 1/2 cup Chana dal, wash and soak dal for 1 hour
  3. 2 cup raw boneless Mutton pieces
  4. + 3 raw Mutton pieces
  5. 1 Onion, peeled and sliced
  6. 1 Green chilli, deseeded and chopped
  7. 1 tbsp Garam Masala
  8. 2 tbsp Red chilli powder
  9. 1/2 tbsp Turmeric powder
  10. 3 tbsp dry Coconut powder
  11. 1 tbsp ginger-garlic paste
  12. 3-4 springs fresh Coriander leaves, chopped
  13. 5-6 fresh Mint leaves, chopped
  14. Salt
  15. oil
  16. FOR GRAVY:
  17. 1 cup thick Curd, beaten
  18. 1 tbsp red chilli powder
  19. 1/4 tbsp Turmeric powder
  20. 1 Green chilli, slit lengthwise and deseeded
  21. 1 Onion, peeled and sliced
  22. 2 Cardamons
  23. 2 cloves
  24. 1 1" piece Cinnamon
  25. 1 Tomato, deseeded and chopped
  26. 2-3 springs fresh Coiander leaves, chopped
  27. Salt
  28. For Rice:
  29. ½ kg. Basmati Rice, wash and soak for ½ hr
  30. 1 tbsp. Ginger-Garlic paste
  31. 3 Cardamom, 3 Cloves
  32. and 1 1” inch pieces of Cinnamon
  33. 1 Badi Elaichi/Black Cardamom,
  34. 1 Star Anise and 1 Bay leaf
  35. Salt
  36. TO SOAK:
  37. ½ tbsp. Saffron
  38. 3 tbsp. lukewarm Milk
  40. 3 tbsp. minced Coriander leaves
  41. 2 tbsp. minced Mint leaves
  42. Other Ingredients:
  43. ¾ cup Ghee
  44. 2 sliced fried Onions
  45. 4 tbsp. fresh Lemon juice
  46. 1 tbsp. garam masala


  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.
  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.
  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.
  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.
  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.

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Saima Baig
Saima Baig   Jul-06-2016

quantity of rice has not mentioned.

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