Succulent Beef Kofta Biryani

Beef Kofta Biryani is an exquisite culinary delight, featuring succulent beef meatballs perfectly spiced and nestled within aromatic basmati rice. This dish offers a truly enchanting medley of flavours and scents, sure to captivate the palate.

Beef Kofta Biryani is a rich and flavourful dish, originating from the South Asian subcontinent, It showcases a perfect balance between tender, spiced meatballs and fragrant basmati rice, layered with aromatic spices and herbs. The combination of ghee, yogurt, and a variety of spices infuses the dish with deep, complex flavours, making it a centrepiece for festive occasions and family gatherings. The dish not only looks impressive but also offers a satisfying culinary experience that will leave your guests asking for more.

Ingredients for Beef Kofta:

• 1 kg prime beef mince (70/30 meat to fat ratio)
• 1 tbsp fine salt
• 1 tbsp dhana jeera (coriander-cumin powder)
• 1 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 green chilis
• 1 cup fresh coriander (including stalks)
• 1/4 cup mint leaves
• 1 finely chopped onion
• 2 eggs

Ingredients for Biryani Gravy:

• 1/4 cup oil
• 1 tbsp ghee
• 2 finely chopped onions
• 1 tsp green cardamom
• 1 tsp black peppercorns
• 1 tsp cloves
• 2 black cardamoms
• 2 star anise
• 1 small stick cinnamon
• 2 bay leaves
• 1 tsp jeera (cumin seeds)
• 1 tsp shah jeera (caraway seeds)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 finely chopped tomatoes
• 1 tbsp Kashmiri red chili powder
• 1 tbsp garam masala
• 1 tsp turmeric
• 2 tbsp dhana jeera (coriander-cumin powder)
• 4 whole green chilis
• 1 tbsp salt
• 1 cup full-fat thick yogurt

Ingredients for the Rice:

• 3 cups long basmati rice (washed and soaked in cold water for 30 minutes)
• 1 tsp jeera (cumin seeds)
• 1 tsp salt
• 1/2 tsp cloves
• 1/2 tsp black peppercorns
• 1/2 tsp green cardamom
• 3 black cardamoms
• 1 bay leaf
• 1/2 small stick cinnamon

Ingredients for Layering and Garnishing:

• 1 tbsp ghee (for each layer)
• A handful of fresh coriander (for each layer)
• 4 tbsp fried onions (for each layer)
• A few teaspoons of orange food colouring mixed with 1/2 cup water
• Saffron soaked in 4 tbsp hot milk
• 1 tbsp kewra water
• 1 tbsp rose water

Instructions:

Prepare the Kofta:

1. Prepare the Kofta Mixture:
   • Combine all ingredients in a food processor and blend for 3 minutes until well combined and slightly sticky.
   • Refrigerate for 30 minutes to firm up.
2. Form the Koftas:
   • With oil on your hands, form the mixture into meatballs (about 50 grams each), yielding approximately 20-21 balls.
3. Steam the Koftas:
   • In a deep pan, add 1/2 cup water and gently add the meatballs.
   • Bring to a medium boil, cover, and cook for 15 minutes, turning halfway for even colouring.
   • Remove the meatballs and let them cool.
4. Reduce Liquid:
   • Increase heat to evaporate most of the liquid, leaving spices and meat fat.

Prepare the Biryani Gravy:

5. Cook Onions and Spices:
   • Add 1/4 cup oil and 1 tbsp ghee to the pan.
   • Add 2 finely chopped onions and fry until translucent (about 10 minutes).
   • Add 1 tsp each of green cardamom, black peppercorns, and cloves, 2 black cardamoms, 2 star anise, a small stick of cinnamon, 2 bay leaves, 1 tsp jeera, and shah jeera. Fry for 2 minutes until aromatic.
   • Add 1 tbsp each of garlic and ginger paste, then 2 finely chopped tomatoes. Fry for 2 minutes.
   • Add 1 tbsp each of Kashmiri red chili powder, garam masala, 1 tsp turmeric, 2 tbsp dhana jeera, 4 whole green chilis, and 1 tbsp salt. Fry for 5 minutes.
   • Add 1 cup full-fat yogurt, mix well, and cook on low.
6. Add Koftas:
   • Gently add cooked meatballs into the gravy. Cover and cook on low for 10 minutes.

Prepare the Rice:

7. Boil the Rice:
   • Bring a large pot of water to a boil.
   • Add 1 tsp each of jeera and salt, 1/2 tsp each of cloves, black peppercorns, and green cardamom, 3 black cardamoms, 1 bay leaf, and 1/2 small stick of cinnamon.
   • Add 3 cups washed and soaked basmati rice.
   • Cook to 60% (about 7 minutes) for the first layer, then continue cooking for 2 more minutes for the second layer.

Layer the Biryani:

8. Layering the Biryani:
   • Add half the partially cooked rice to the meatball mixture.
   • Drizzle 1 tbsp ghee, a handful of fresh coriander, and 4 tbsp fried onions.
   • Add a few teaspoons of orange food colouring mixed with 1/2 cup water.
   • Add the rest of the rice (cooked to 80%) and repeat the garnishing with ghee, coriander, fried onions, food colouring, saffron in hot milk, kewra water, and rose water.

Final Cooking:

9. Cook the Biryani:
   • Cover with foil and lid, cook on low for 25 minutes.

Unveiling and Serving:

10. Serve:
    • Fluff the biryani with a flat metal utensil to avoid mushing the rice.
    • Serve in a large tray, piling rice in a mound with meatballs on top.

This dish will feed a family of 9, and you can adjust the ingredients for larger or smaller servings.

Tips:

• Meatballs: Ensure the meat mixture is well-chilled before forming meatballs to prevent them from falling apart during cooking.
• Rice Cooking: Do not overcook the rice during the parboiling stage to maintain its texture.
• Layering: Gently layer the rice to keep it fluffy and avoid mushing.
• Flavour Boost: Add a pinch of saffron soaked in warm milk for an enhanced aroma and colour.
• Serving: Pair with a cooling raita or a simple cucumber salad to balance the spices.

Happy Cooking!

Succulent Beef Kofta Biryani

Beef Kofta Biryani is an exquisite culinary delight, featuring succulent beef meatballs perfectly spiced and nestled within aromatic basmati rice. This dish offers a truly enchanting medley of flavours and scents, sure to captivate the palate.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 120 mins Total Time 2 hrs 10 mins Difficulty: Intermediate Servings: 9 Estimated Cost: $ 15 Best Season: Suitable throughout the year

Ingredients

Servings

Ingredients for Beef Kofta:

• 1 kg prime beef mince (70/30 meat to fat ratio)
• 1 tbsp fine salt
• 1 tbsp dhana jeera (coriander-cumin powder)
• 1 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 green green chilis
• 1 cup fresh coriander (including stalks)
• ¹⁄₄ cup mint leaves
• 1 onion (finely chopped)
• 2 eggs

Ingredients for Biryani Gravy:

• ¹⁄₄ cup oil
• 1 tbsp ghee
• 2 finely onions (finely chopped)
• 1 tsp green cardamom
• 1 tsp black peppercorns
• 1 tsp cloves
• 2 black cardamoms
• 2 star anise
• 1 small stick cinnamon
• 2 bay Leaves
• 1 tsp jeera (cumin seeds)
• 1 tsp shah jeera (caraway seeds)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tomatoes (finely chopped)
• 1 tbsp Kashmiri red chili powder
• 1 tbsp garam masala
• 1 tsp turmeric
• 2 tbsp dhana jeera (coriander-cumin powder)
• 4 whole green chilis
• 1 tbsp salt
• 1 cup full-fat thick yogurt

Ingredients for the Rice:

• 3 cups long basmati rice (washed and soaked in cold water for 30 minutes)
• 1 tsp jeera (cumin seeds)
• 1 tsp salt
• ¹⁄₂ tsp cloves
• ¹⁄₂ tsp black peppercorns
• ¹⁄₂ tsp green cardamom
• 3 black cardamoms
• 1 bay leaf
• ¹⁄₂ small stick cinnamon

Ingredients for Layering and Garnishing:

• 1 tbsp ghee (for each layer)
• A handful of fresh coriander (for each layer)
• 4 tbsp fried onions (for each layer)
• ¹⁄₂ few A teaspoons of orange food colouring mixed with cup water
• Saffron soaked in 4 tbsp hot milk
• 1 tbsp kewra water
• 1 tbsp rose water

Instructions

Video ON

Prepare the Kofta:

Prepare the Kofta Mixture:

1. Combine all ingredients in a food processor and blend for 3 minutes until well combined and slightly sticky.
2. Refrigerate for 30 minutes to firm up.

Form the Koftas:

1. With oil on your hands, form the mixture into meatballs (about 50 grams each), yielding approximately 20-21 balls.

Steam the Koftas:

1. In a deep pan, add 1/2 cup water and gently add the meatballs.
2. Bring to a medium boil, cover, and cook for 15 minutes, turning halfway for even colouring.
3. Remove the meatballs and let them cool.

Reduce Liquid:

1. Increase heat to evaporate most of the liquid, leaving spices and meat fat.

Prepare the Biryani Gravy:

Cook Onions and Spices:

1. Add 1/4 cup oil and 1 tbsp ghee to the pan.
2. Add 2 finely chopped onions and fry until translucent (about 10 minutes).
3. Add 1 tsp each of green cardamom, black peppercorns, and cloves, 2 black cardamoms, 2 star anise, a small stick of cinnamon, 2 bay leaves, 1 tsp jeera, and shah jeera. Fry for 2 minutes until aromatic.
4. Add 1 tbsp each of garlic and ginger paste, then 2 finely chopped tomatoes. Fry for 2 minutes.
5. Add 1 tbsp each of Kashmiri red chili powder, garam masala, 1 tsp turmeric, 2 tbsp dhana jeera, 4 whole green chilis, and 1 tbsp salt. Fry for 5 minutes.
6. Add 1 cup full-fat yogurt, mix well, and cook on low.

Add Koftas:

1. Gently add cooked meatballs into the gravy. Cover and cook on low for 10 minutes.

Prepare the Rice:

Boil the Rice:

1. Bring a large pot of water to a boil.
2. Add 1 tsp each of jeera and salt, 1/2 tsp each of cloves, black peppercorns, and green cardamom, 3 black cardamoms, 1 bay leaf, and 1/2 small stick of cinnamon.
3. Add 3 cups washed and soaked basmati rice.
4. Cook to 60% (about 7 minutes) for the first layer, then continue cooking for 2 more minutes for the second layer.

Layer the Biryani:

Layering the Biryani:

1. Add half the partially cooked rice to the meatball mixture.
2. Drizzle 1 tbsp ghee, a handful of fresh coriander, and 4 tbsp fried onions.
3. Add a few teaspoons of orange food colouring mixed with 1/2 cup water.
4. Add the rest of the rice (cooked to 80%) and repeat the garnishing with ghee, coriander, fried onions, food colouring, saffron in hot milk, kewra water, and rose water.

Final Cooking:

Cook the Biryani:

1. Cover with foil and lid, cook on low for 25 minutes.

Serve:

Unveiling and Serving:

1. Fluff the biryani with a flat metal utensil to avoid mushing the rice.
2. Serve in a large tray, piling rice in a mound with meatballs on top
   

Note

Meatballs: Ensure the meat mixture is well-chilled before forming meatballs to prevent them from falling apart during cooking.

Rice Cooking: Do not overcook the rice during the parboiling stage to maintain its texture.

Layering: Gently layer the rice to keep it fluffy and avoid mushing.

Flavour Boost: Add a pinch of saffron soaked in warm milk for an enhanced aroma and colour.

Serving: Pair with a cooling raita or a simple cucumber salad to balance the spices.

Keywords: Beef Biryani, Beef Kofta, Beef Kofta Biryani, Beef Biryani Recipe, Meatball Biryani