Paneer Kofta Biryani recipe | Veg Kofta Biriyani | Kofte Ki Biryani

50 mins Main Course

Paneer Kofta Biryani recipe | Veg Kofta Biriyani | Kofte Ki Biryani | How to make Paneer Kofta Dum Biryani - Food lovers light up at the very mention of Biryani. Paneer Kofta Biryani is one such special Biryani. It is great for weekends and parties. There is a difference in the taste between Paneer Biryani and Paneer Kofta Biryani.

Both of them have a distinct taste. Paneer Kofta Biryani recipe is a lot like Hyderabadi Dum Biryani. The ingredients are also the same. We add the spices to Paneer and fry. And it is not spicy but has a balanced taste.

Each Biryani needs a different kind of Dum. But the Dum for Paneer Kofta Dum Biryani is very easy.There is no fear that it will burn at the bottom like Non Veg Biryanis or that it won't be cooked well. Follow the steps to make the best Biryani.

Try this, Raw Jackfruit Biryani and Boneless Chicken Dum Biryani

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Tips

Kofta:

  1. I made the Paneer Koftas the size of Lemons. You could make them smaller in the size of a Grape or a Gooseberry.

  2. The Water in Paneer and Aloo is sufficient to make Koftas. You could add a tsp of Water if necessary.

  3. When you add the Koftas to the Oil, leave them for a minute without touching them. Then turn them over to slowly fry so that they don't break.

Sona Masoori Rice:

  1. If you want to make this Biryani with regular Rice, then cook up to 80% and add another 3 tbsp of Water and Dum it for 2 minutes more.

What is cooking to 80%:

  1. When you put a grain of Rice in your mouth, you should feel the softness outside and a bit of hard grain inside. That is to say, a stage where another five minutes of cooking will cook the grain fully.

Paneer Kofta Biryani recipe | Veg Kofta Biriyani | Kofte Ki Biryani - Recipe Video

Paneer Kofta Biryani recipe | Veg Kofta Biriyani | Kofte Ki Biryani

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Resting Time 20 mins
  • Total Time 50 mins
  • Servings 5

Ingredients

  • For Paneer Kofta
  • 150 gms Paneer grated
  • 2 Boiled Potatoes grated
  • 1/4 tsp White Pepper Powde
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Sugar
  • 2 tbsp Green Coriander chopped
  • 2 tbsp Green Chillies Chopped
  • 1/2 tsp Cardamom Powder
  • Salt
  • 2 tsp Corn Flour
  • 1 tbsp Maida
  • For Kofta Curry
  • 3 tbsp Ghee
  • 2 tsp Oil
  • 1 inch Cinnamon
  • 2 Cardamoms
  • 5 Cloves
  • 1 Biryani leaf
  • 1 tbsp Black Cumin
  • 1 Star Anise
  • 1 Onion chopped
  • 1.25 Ginger Garlic paste
  • 2 tbsp Cashew Nuts paste
  • 3 tbsp Water
  • 1/2 cup Tomato pieces
  • Salt
  • 1/2 tsp Mirchi Powder ()
  • 3/4 tsp Garam Masala
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 cup Curd
  • 80 ml Water
  • 3 Green Chillies
  • 2 tbsp Mint
  • 2 tbsp Green Coriander
  • To cook Rice
  • 2 cup Basmati Rice (300 gm)
  • 2 liters Water
  • 1 tbsp Black Cumin
  • 2 Inches Cinnamon
  • 6 Cardamoms
  • 6 Cloves
  • 1 Black Cardamom
  • 2 Biryani leaf
  • 2 Kapok buds
  • 3 Star Anise
  • 1.5 tbsp Ginger Garlic Paste
  • 2 tbsp Dried Rose Petals
  • 3 Green Chilli pieces
  • 3 tbsp Salt
  • 3 tbsp Milk
  • For Dum
  • 3 tbsp Ghee
  • 3 tbsp Water used to cook Rice
  • 2 Nutmeg powder
  • Green Coriander chopped – A little
  • 1/2 tsp Saffron Water

Instructions

  1. Mix all the ingredients for the Kofta.
  2. In the Paneer mixture, add Maida and Corn Flour and roll into balls such that there are no cracks.
  3. Put the Koftas in hot Oil and fry till they turn golden without breaking.
  4. For Kofta Curry, melt Ghee and Oil, and add Cardamoms, Cloves, Black Cumin, Cinnamon, and the Biryani leaf, Star Anise and fry till golden.
  5. Once the Onions are golden, add Ginger Garlic Paste, and fry. Add the Tomato pieces to the fried Onions and cook until tomatoes become soft.
  6. When the Tomatoes are becoming soft, add Mirchi Powder, Cumin seeds, Coriander Powder, Cumin Powder, Coriander Powder, Garam Masala, Salt and fry until oil separates.
  7. Once the Oil surfaces, add the Cashew Nut paste and add Water slowly and fry.
  8. Switch off the stove, add Curd, Water, Green Coriander, Mint, Green Chillies and mix well and boil.
  9. Add the Koftas to the cooking Gravy and let them cook for a minute. After a minute, remove half the Koftas and set aside. Put the rest in the vessel in which Biryani will be cooked.
  10. Add all the spices to the Water to cook Rice and let them boil. Add the soaked Basmati Rice and Milk and cook to 80%. (Check Tips to know what is cooking to 80% mean)
  11. Strain half of the Rice cooked to 80% and spread it on the Koftas. Take the Gravy from the Koftas set aside and spread it on the Rice. Then spread the rest of the Rice on the Koftas.
  12. On the Rice, add Nutmeg powder, chopped Green Coriander Ghee and the Water used to cook Rice. Seal it with silver foil and Dum on a low flame for 12 minutes. Switch off the stove and leave it untouched for 20 minutes.
  13. After 20 minutes, add ½ tsp Saffron Water and mix by folding from the bottom. Serve with Mirchi ka Salan.

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