Beef kofta biryani is a beef biryani made with spiced meatballs: beef mince blended with coriander, mint, green chillies and egg, simmered, then layered with a rich yoghurt and tomato masala, basmati rice, saffron, fried onions and kewra water.
It serves about nine, so it’s one for festive occasions and family gatherings. Aamna makes around 20 koftas from a kilo of mince.
Why this recipe works
- Koftas cooked in their own juices. Simmering them in a little water keeps them tender and full of flavour.
- A spiced yoghurt masala. Whole spices, tomatoes and thick yoghurt make a rich base for the koftas.
- Fragrant rice. Basmati cooked with whole spices, then layered with saffron, mint, coriander and kewra water.
Tips for the best beef kofta biryani
- Oil your hands. It stops the kofta mix sticking as you roll the meatballs.
- Blend the mince well. Three minutes in the food processor gives koftas that hold together.
- Soak the rice. Thirty minutes in cold water helps long grains stay separate.
- Reduce the kofta liquid. Turn the heat up at the end so the spices and fat cling to the meatballs.
What to serve with beef kofta biryani
Serve with raita and a simple salad. For more biryanis, try our classic chicken biryani, mutton chops biryani or fish biryani.
Beef Kofta Biryani FAQs
How do you make beef biryani?
Cook the beef in a spiced masala, parboil basmati rice with whole spices, then layer the two with saffron, herbs and fried onions and steam it slowly. This version uses beef koftas instead of chunks.
How do I stop koftas breaking?
Blend the mince until slightly sticky, oil your hands when shaping, and turn them gently while they cook.
Can I use chicken mince?
Yes. Chicken koftas cook faster, so check them sooner.
How many does this biryani serve?
About nine people.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
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.
Ingredients
Ingredients for Beef Kofta:
Ingredients for Biryani Gravy:
Ingredients for the Rice:
Ingredients for Layering and Garnishing:
Instructions
Prepare the Kofta:
Prepare the Kofta Mixture:
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Combine all ingredients in a food processor and blend for 3 minutes until well combined and slightly sticky.
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Refrigerate for 30 minutes to firm up.
Form the Koftas:
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With oil on your hands, form the mixture into meatballs (about 50 grams each), yielding approximately 20-21 balls.
Steam the Koftas:
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In a deep pan, add 1/2 cup water and gently add the meatballs.
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Bring to a medium boil, cover, and cook for 15 minutes, turning halfway for even colouring.
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Remove the meatballs and let them cool.
Reduce Liquid:
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Increase heat to evaporate most of the liquid, leaving spices and meat fat.
Prepare the Biryani Gravy:
Cook Onions and Spices:
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Add 1/4 cup oil and 1 tbsp ghee to the pan.
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Add 2 finely chopped onions and fry until translucent (about 10 minutes).
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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.
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Add 1 tbsp each of garlic and ginger paste, then 2 finely chopped tomatoes. Fry for 2 minutes.
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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.
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Add 1 cup full-fat yogurt, mix well, and cook on low.
Add Koftas:
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Gently add cooked meatballs into the gravy. Cover and cook on low for 10 minutes.
Prepare the Rice:
Boil the Rice:
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Bring a large pot of water to a boil.
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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.
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Add 3 cups washed and soaked basmati rice.
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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:
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Add half the partially cooked rice to the meatball mixture.
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Drizzle 1 tbsp ghee, a handful of fresh coriander, and 4 tbsp fried onions.
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Add a few teaspoons of orange food colouring mixed with 1/2 cup water.
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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:
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Cover with foil and lid, cook on low for 25 minutes.
Serve:
Unveiling and Serving:
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Fluff the biryani with a flat metal utensil to avoid mushing the rice.
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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.
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