Last Updated on 4 months by Neha Deshmukh

Kofta Biryani Recipe – Authentic Indian Dum Biryani with Kofta

Introduction

Okay, let’s be real – biryani is serious business in Indian cuisine! And Kofta Biryani? It takes things to a whole new level of deliciousness. I remember the first time my grandmother made this for me; the aroma alone was intoxicating. It’s a bit of a project, yes, but trust me, the melt-in-your-mouth koftas layered with fragrant rice… it’s worth every single minute. This recipe is a family favorite, and I’m so excited to share it with you. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Kofta Biryani isn’t just a meal; it’s an experience. It’s perfect for special occasions, celebrations, or when you just want to treat yourself (and your loved ones!) to something truly extraordinary. The combination of tender, spiced koftas and fluffy, aromatic biryani rice is simply divine. Plus, the ‘dum’ cooking method locks in all those incredible flavors.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 0.75 kg Basmati Rice
• 1.5 tbsp Ginger-Garlic paste
• 5 Cardamom
• 5 Cloves
• 2 Cinnamon sticks
• 1 Black Cardamom
• 1 Star Anise
• 1 Bay leaf
• 0.5 tbsp Saffron
• 3 tbsp Milk
• 3 tbsp Coriander leaves, chopped
• 2 tbsp Mint leaves, chopped
• 0.5 cup Ghee
• 0.25 cup Oil
• 2 Onions, sliced
• 4 tbsp Lemon juice
• 1 tbsp Garam Masala
• Kofta Gravy (recipe link: [Kofta Korma recipe])

Ingredient Notes

Let’s talk ingredients – a few tips to ensure success!

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and less likely to become mushy. I usually go for a variety that’s at least a year old. Around 750g should serve about 6 people generously.

Ginger-Garlic Paste: Fresh vs. Store-Bought

Freshly made ginger-garlic paste is always best. It has a brighter, more vibrant flavor. But if you’re short on time, a good quality store-bought paste will work in a pinch. You’ll need about 1.5 tablespoons.

Whole Spices: The Significance of Cardamom, Cloves, Cinnamon & More

Don’t skimp on the whole spices! They’re what give biryani its signature aroma and depth of flavor. Gently bruise them with a mortar and pestle to release their oils. We’re using cardamom, cloves, cinnamon sticks, black cardamom, star anise, and a bay leaf.

Ghee: Traditional Flavor and Alternatives

Ghee (clarified butter) adds a richness that’s hard to beat. It’s traditional in biryani. However, if you don’t have ghee, you can use vegetable oil, but the flavor won’t be quite the same. We’re using 0.5 cup.

Saffron: Quality and Blooming Techniques

Saffron is precious! A little goes a long way. Blooming it in warm milk helps release its color and flavor. Just soak 0.5 tbsp of saffron strands in 3 tbsp of warm milk for about 20-30 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare Kofta Gravy: First things first, follow the linked Kofta Korma recipe to make those delicious meatballs and gravy. Set aside.
2. Make Birista: Heat ghee and oil in a pan. Fry sliced onions until golden brown and crispy. This is your birista! Remove with a slotted spoon and set aside, reserving the flavored oil.
3. Cook Rice: Soak the basmati rice for at least 30 minutes. Drain well. Boil the rice with whole spices (cardamom, cloves, cinnamon, black cardamom, star anise, bay leaf) and salt until it’s about 70% cooked – we call this ‘parboiled’. Drain the rice thoroughly.
4. Layer Biryani: In a heavy-bottomed pot (Dutch oven works great!), start layering. Begin with a layer of rice, followed by a layer of kofta gravy. Repeat these layers, ending with a layer of rice.
5. Add Flavor Boosters: Drizzle the saffron milk over the rice. Sprinkle with chopped coriander and mint leaves. Squeeze lemon juice over the top.
6. Dum Cooking: This is the magic step! Seal the pot tightly with dough (made from flour and water) to trap the steam. Alternatively, you can use a tight-fitting lid and place a heavy object on top. Cook on very low heat for 30-40 minutes.
7. Rest & Serve: Turn off the heat and let the biryani rest for at least 10 minutes before opening the pot. Gently fluff the rice with a fork, being careful not to break the koftas. Serve hot with raita or dalcha.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Dum (Sealed Pot)

The ‘dum’ is crucial for a flavorful biryani. A good seal is essential to trap the steam and cook the rice evenly. If you’re using dough, make sure it’s pliable and doesn’t crack.

Birista Perfection: Achieving Crispy Fried Onions

Don’t overcrowd the pan when frying the onions for birista. Fry them in batches to ensure they get evenly crispy. Keep a close eye on them – they burn easily!

Rice Cooking: Avoiding Mushy or Underdone Rice

Parboiling the rice correctly is key. You want it to be about 70% cooked. It will finish cooking during the dum process.

Kofta Gravy: Balancing Flavors

Taste the kofta gravy before layering. Adjust the seasoning as needed – it should be flavorful but not overpowering.

Variations

Let’s get creative!

Vegan Kofta Biryani

Substitute the ghee with vegetable oil and use plant-based koftas. There are some fantastic vegan kofta recipes online!

Gluten-Free Kofta Biryani

Ensure your kofta recipe is gluten-free. Use gluten-free flour for the koftas and double-check all your spice blends.

Spice Level Adjustment: Mild, Medium, and Spicy

Adjust the amount of chili powder in the kofta gravy to control the spice level. A pinch of cayenne pepper can also add a kick.

Festival Adaptations: Eid, Diwali, or Special Occasions

Biryani is a staple for celebrations! Feel free to add extra garnishes like fried nuts or dried fruits for a festive touch.

Serving Suggestions

Kofta Biryani is a complete meal in itself, but here are some accompaniments:

Raita Pairings: Cucumber, Onion, or Pineapple Raita

A cooling raita is the perfect counterpoint to the rich biryani. Cucumber, onion, or even pineapple raita all work beautifully.

Dalcha Accompaniment: A Hyderabadi Lentil Stew

Dalcha, a Hyderabadi lentil stew, is a traditional accompaniment to biryani. It adds another layer of flavor and texture.

Side Dishes: Salad and Papadums

A simple salad and some crispy papadums complete the meal.

Storage Instructions

Leftover Kofta Biryani? Lucky you!

• Reheating Kofta Biryani: Reheat gently in a microwave or on the stovetop. Add a splash of water to prevent it from drying out.
• Freezing Kofta Biryani: Biryani freezes well. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 2 months.

FAQs

Got questions? I’ve got answers!

What type of rice is best for biryani?

Basmati rice is the only way to go! Look for aged basmati for the best results.

Can I make the kofta gravy ahead of time?

Absolutely! You can make the kofta gravy a day or two in advance. Store it in the refrigerator and reheat before layering.

How do I prevent the biryani from sticking to the bottom of the pot?

Using a heavy-bottomed pot and cooking on low heat are key. You can also lightly grease the bottom of the pot with ghee or oil.

What is the purpose of dum cooking?

Dum cooking allows the flavors to meld together and the rice to finish cooking in the steam. It’s what makes biryani so special!

Can I use a pressure cooker for dum biryani?

While it’s possible, it’s not traditional. A pressure cooker can sometimes make the rice mushy.

What is birista and can I skip it?

Birista is crispy fried onions. It adds a lovely texture and flavor. While you can skip it, it really does elevate the biryani.