Vegetarian Kofta Biryani
1 hour 15 minutes
Indian / Indian Fusion
Serves: 4-5
Fragrant basmati rice meets tender vegetarian kofta in this rich, spice-layered take on classic biryani. Perfect for cozy nights in, meatless cravings, or impressing dinner guests.
Ingredients
For Kofta:
- 2 cup Grated Paneer
- 1 cup Boiled Potato(mashed)
- ¼ cup Grated Carrot
- 2-3 tbsp Chopped Coriander
- 1-2 Green Chili Chopped Finely
- ¼ cup Besan/Chickpeas Flour
- 1-2 tsp Ginger-Garlic Paste
- 1 tsp Coriander Powder
- ½ tsp Turmeric
- ½ tsp Red Chili Powder
- Salt to taste
- Oil for Deep Frying
For Rice:
- 2 cups Royal Chef’s Secret Basmati Rice (Soaked 30 Minutes)
- 4-6 cups Water
- 1 tbsp Ghee
- 1-2 Bay Leaves
- 3-4 Cloves
- 2 Big Cardamoms
- 1 Small Cinnamon Stick
- Salt to taste
For Gravy:
- 2 tbsp oil or ghee
- 1 tsp Cumin Seeds
- 1-2 Bay Leaves
- 1-2 Big Black Cardamom
- 2-3 Green Cardamom Pods
- 1 inch Cinnamon Stick
- 2-3 Whole Cloves
- 1-2 Slit Green Chilies
- Pinch of Hing
- 1 cup Finely Chopped Onion
- 1 tbsp Ginger-Garlic Paste
- 2-3 tbsp Birista/Fried Onion
- 1 cup Tomato Purée
- ½ tsp Turmeric
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 2 tsp Biryani Masala
- ¼ cup Yogurt (Whisked)
- Salt to taste
- 2-3 tbsp Fresh Cream
- 2 tbsp Chopped Coriander
For Layering and Garnishing:
- Pinch of Saffron strands soaked in 2 tbsp Warm Milk
- 2-3 tbsp Fried Onions (birista)
- 2 tbsp Chopped Fresh Mint and Coriander
- 1 tbsp Ghee (optional)
Preparation
Soak and Cook the Rice
- In a mixing bowl, add rice, rinse it thoroughly with water 2-3 times, then add the necessary amount of water for soaking. Cover with a lid and set aside.
- Boil water in a deep large pot, add soaked rice, whole spices, ghee and salt. Cook until 90% done. Drain the water and set aside.
Prepare the Koftas
- In a bowl, mix grated paneer, mash and smooth it, then add mashed boiled potatoes, grated carrot, chopped coriander leaves, and chopped green chilies.
- Now add ginger-garlic paste, coriander powder, turmeric, red chili powder, and salt. Add chickpea flour and birista (fried onions), mix well, and form a dough.
- Shape the mixture into small balls, roll the balls in dry flour to coat them evenly, and place the koftas in the fridge for 30 minutes to chill before frying.
- Next, deep fry the chilled koftas in small batches over medium heat until golden brown.
- Drain them with a slotted spoon and place them on a paper towel to remove excess oil.
Make the Gravy
- Heat oil and ghee in a pot suitable for making biryani. Add cumin seeds, green chilies, whole dry spices, and a pinch of asafoetida (hing). Let them splutter.
- Add onions and ginger-garlic paste, sauté, and cook until golden and the raw smell disappears.
- Add tomato purée, followed by dry spices, and cook until the oil separates. Mix in whisked yogurt, cook thoroughly, then add ¼ cup of water and bring it to a boil.
- Add all the fried koftas, reserving 4–5 for topping. Finally, stir in cream and chopped coriander leaves, and let the gravy simmer gently for 2–3 minutes.
- Place a small steel bowl with ignited charcoal in the pot, then drizzle a few drops of ghee over the heated charcoal.
- Cover the pot with a lid to infuse a smoky flavor for 5 minutes. Remove the charcoal bowl and divide the gravy and koftas to set aside.
Layer and Slow Cook the Biryani
- Next, layer half of the rice over the gravy, then evenly spread the reserved kofta gravy. Finally, top it with the remaining rice and the reserved dry koftas.
- Drizzle saffron milk, ghee (optional), birista/fried onions, and herbs. Cover tightly with a lid or dough seal or use aluminum foil to cover.
- Place the pot on a tawa or griddle and cook on low flame for 15–20 minutes. Rest for 10 minutes before serving. Gently fluff up and serve with raita or salad.
Tips
- Keep koftas slightly firm to prevent breaking while layering.
- You can shallow fry or air-fry koftas for a lighter version.
- Cook rice only 80–90% while boiling to avoid overcooking as it will cook during dum.
- Use fried onions (birista) generously for authentic flavor.
