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This Biryani has meatballs in savory, spiced, flavored Rice. It has a very subtle taste compared to the normal biryanis. This is one of the best one-pot meal, which is very comforting.

I wanted to post a Biryani recipe on my blog… but somehow I could’nt… So last week I was determined to post it. But from the time I saw this on Soma’s wonderful space.. I could’nt stop myself.. My mom used to say, I can get tempted by food very easily.. may be that is the reason, I made this Chicken Kofta Biryani instead of Hyderabadi Dum Biryani (that has to wait for an other week or so I guess :))

Do not be intrigued by the long list of ingredients. It is an easy dish if made in correct order. 🙂

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What you need :
For Koftas:
Ground Meat : 500 gms (You can use any ground meat, I used chicken)
Minced Ginger : 1 Tbsp
Minced Garlic : 1 Tbsp
Minced Green Chillies : 1 tsp, you can add more acc. to your taste
Finely chopped Onion : 1/2 of a big onion
Red Chili Powder : 1 tsp
Garam Masala : 1 tsp
Cornflour : 1 Tbsp
Finely chopped mint and corriander : a handful
Oil : for frying

For Rice :
Basmati Rice : 3 cups uncooked
Water : 6 cups
Onion : 1/2, coarsely chopped
Garlic : 3 cloves, crushed
Ginger : 1 Tbsp , minced
Bay leaves : 3
Cloves : 5
Cinnamon : 2 inch
Start anise : 1
Green cardamom : 5, crushed
Black Cardamom : 1, crushed
Fennel seeds : 2 Tbsp
Marati Moggu : 1
Salt : to taste

Masala Powder :
Dry Roast and Grind to Fine Powder :
Corriander seeds : 1 Tbsp
Fennel seeds : 1 tsp
Cloves : 4
Cinnamon : 1 inch
Cardamom : 4
Star Anise : 1

Fried Onions :
Onion : 2, big
CornFlour : 1 Tbsp
Sugar : 1 Tbsp

Ghee/Clarified Butter : 4 Tbsp
Fried Cashews and Almonds : 1 cup
Chopped Mint and Coriander : a handful

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  1. First for the Koftas, heat oil in a deep frying pan.
  2. Mix all the ingredients well and make around 20 – 25 small lemon sized balls.(Wet your hands with lil water, to avoid sticking)
  3. Once oil is hot enough, fry the meat balls in batches till they turn golden brown.
  4. Fry on medium heat, so that it gets thoroughly cooked even inside.
  5. Drain them on a paper towel and keep aside.
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  1. In the same oil, fry the onions.
  2. Slice onions very finely and add cornflour and sugar and mix well.
  3. Fry them in the oil in batches, till they turn brown.
  4. Drain them on a paper towel and keep aside.
  5. Wash rice, in several changes of water till the water runs clear.
  6. Soak the rice in enough water for at least 30 min.
  7. Add 6 cups of water in a big heavy bottomed pot.
  8. Add in all the ingredients from Onion to Salt.
  9. Cover and let it come to a boil. Reduce heat to medium low and let the water boil with all the spices for about 30 to 40 mins.(You start this step before starting to fry the Koftas. Once you finish frying Koftas and Onions, you can turn off heat)
  10. Turn off heat and seive this water to remove all the spices.
  11. Add this water again into the same big vessel again.
  12. Drain rice, and add it to the water.
  13. Cook till almost done.
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  1. Take a big shallow baking dish.
  2. Drain the cooked rice, and start layering.
  3. Place half of the cooked rice at the bottom of the baking dish.
  4. Pour in 2 Tbsp Ghee evenly on the rice.
  5. On this sprinkle the ground masala powder generously.
  6. Now layer half of the fried onions.
  7. On this add half of the mint and corriander.
  8. Add half of the fried cashew and almonds.
  9. Carefully Place the meat balls on the rice.
  10. Layer with remaining half of the rice.
  11. Again repeat the steps from adding ghee to adding nuts.
  12. Cover the dish with an aluminium foil and place the lid tightly
  13. Bake in the pre-heated oven for about 30 mins.(If you do not have an oven, layer rice as instructed in a deep thick bottomed pot, cover it with alu foil and close the lid tightly. On the stove, turn on heat and put a chapati or dosa pan, and then on this put the pot. Leave it on medium low for abut 45 mins)
  14. Once done, remove the alu foil, gently fluff with a fork.
  15. Serve hot with Raita or Sherva.
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Mom’s Notes :
For the Kofta’s instead of deep frying, you can shallow fry them or bake them, for healthier option.
For the Rice, instead of boiling water and sieving it, if you think its a long process, omit onion, ginger and garlic , and tie remaining spices in a small muslin cloth. Now add the rice and spice pouch to water together. Once the rice is done, discard the pouch.
For more flavor and that something extra, soak a few strands of saffron in milk and add this when layering the biryani. I dint have it at hand so omitted it.

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13 thoughts on “Murg Kofta Biryani/Flavoured Rice with Meatballs”

  1. How i wish i made it as fast as you, when i saw this in soma’s place i remeber telling her i am sure gonna do it, but till now i have not done it as Shyama is in college and I like muchmoe to make these things when she is here too.
    You have doen real justice to Soma’s dish, looks super yumm.

  2. Thank you so much for trying this out. The deep fried version must taste way better i am sure and yours looks so much better with those golden cashews!

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