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

Biryanis | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Resting Time 20 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.