Beef Kofta Pulao | Delicious Kofta Biryani Recipe

Beef Kofta Biryani is an exquisite culinary delight, featuring succulent beef meatballs perfectly spiced and nestled within aromatic basmati rice. This dish offers a truly enchanting medley of flavours and scents, sure to captivate the palate.

Written Recipe: https://burmawalakitchen.com/recipe/beef-kofta-biryani/

FOLLOW ME:
Website: https://burmawalakitchen.com/
Facebook: https://www.facebook.com/BurmawalaKitchen
Instagram: https://www.instagram.com/burmawalakitchen/
YouTube: https://www.youtube.com/@BurmawalaKitchen

#beefbiryani #Beefkofta #biryani

Ingredients for Beef Kofta:
1 kg prime beef mince (70/30 meat to fat ratio)
1 tbsp fine salt
1 tbsp dhana jeera (coriander-cumin powder)
1 tsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp garam masala
1 tbsp ginger paste
1 tbsp garlic paste
3 green chilis
1 cup fresh coriander (including stalks)
1/4 cup mint leaves
1 finely chopped onion
2 eggs

Ingredients for Biryani Gravy:
1/4 cup oil
1 tbsp ghee
2 finely chopped onions
1 tsp green cardamom
1 tsp black peppercorns
1 tsp cloves
2 black cardamoms
2 star anise
1 small stick cinnamon
2 bay leaves
1 tsp jeera (cumin seeds)
1 tsp shah jeera (caraway seeds)
1 tbsp garlic paste
1 tbsp ginger paste
2 finely chopped tomatoes
1 tbsp Kashmiri red chili powder
1 tbsp garam masala
1 tsp turmeric
2 tbsp dhana jeera (coriander-cumin powder)
4 whole green chilis
1 tbsp salt
1 cup full-fat thick yogurt

Ingredients for the Rice:
3 cups long basmati rice (washed and soaked in cold water for 30 minutes)
1 tsp jeera (cumin seeds)
1 tsp salt
1/2 tsp cloves
1/2 tsp black peppercorns
1/2 tsp green cardamom
3 black cardamoms
1 bay leaf
1/2 small stick cinnamon
Ingredients for Layering and Garnishing:
1 tbsp ghee (for each layer)
A handful of fresh coriander (for each layer)
4 tbsp fried onions (for each layer)
A few teaspoons of orange food colouring mixed with 1/2 cup water
Saffron soaked in 4 tbsp hot milk
1 tbsp kewra water
1 tbsp rose water

Instructions:
Prepare the Kofta:
Prepare the Kofta Mixture:
Combine all ingredients in a food processor and blend for 3 minutes until well combined and slightly sticky.
Refrigerate for 30 minutes to firm up.
Form the Koftas:
With oil on your hands, form the mixture into meatballs (about 50 grams each), yielding approximately 20-21 balls.
Steam the Koftas:
In a deep pan, add 1/2 cup water and gently add the meatballs.
Bring to a medium boil, cover, and cook for 15 minutes, turning halfway for even colouring.
Remove the meatballs and let them cool.
Reduce Liquid:
Increase heat to evaporate most of the liquid, leaving spices and meat fat.

Prepare the Biryani Gravy:
Cook Onions and Spices:
Add 1/4 cup oil and 1 tbsp ghee to the pan.
Add 2 finely chopped onions and fry until translucent (about 10 minutes).
Add 1 tsp each of green cardamom, black peppercorns, and cloves, 2 black cardamoms, 2 star anise, a small stick of cinnamon, 2 bay leaves, 1 tsp jeera, and shah jeera. Fry for 2 minutes until aromatic.
Add 1 tbsp each of garlic and ginger paste, then 2 finely chopped tomatoes. Fry for 2 minutes.
Add 1 tbsp each of Kashmiri red chili powder, garam masala, 1 tsp turmeric, 2 tbsp dhana jeera, 4 whole green chilis, and 1 tbsp salt. Fry for 5 minutes.
Add 1 cup full-fat yogurt, mix well, and cook on low.
Add Koftas:
Gently add cooked meatballs into the gravy. Cover and cook on low for 10 minutes.

Prepare the Rice:
Boil the Rice:
Bring a large pot of water to a boil.
Add 1 tsp each of jeera and salt, 1/2 tsp each of cloves, black peppercorns, and green cardamom, 3 black cardamoms, 1 bay leaf, and 1/2 small stick of cinnamon.
Add 3 cups washed and soaked basmati rice.
Cook to 60% (about 7 minutes) for the first layer, then continue cooking for 2 more minutes for the second layer.

Layer the Biryani:
Layering the Biryani:
Add half the partially cooked rice to the meatball mixture.
Drizzle 1 tbsp ghee, a handful of fresh coriander, and 4 tbsp fried onions.
Add a few teaspoons of orange food colouring mixed with 1/2 cup water.
Add the rest of the rice (cooked to 80%) and repeat the garnishing with ghee, coriander, fried onions, food colouring, saffron in hot milk, kewra water, and rose water.

Final Cooking:
Cook the Biryani:
Cover with foil and lid, cook on low for 25 minutes.

Unveiling and Serving:
Serve:
Fluff the biryani with a flat metal utensil to avoid mushing the rice.
Serve in a large tray, piling rice in a mound with meatballs on top.
This dish will feed a family of 9, and you can adjust the ingredients for larger or smaller servings.

Тэги:

#Beef_Biyani #Beef_kofta_biryani #Kofta_Pulao #Kofta_Puloa_Recipe #Beef_Kofta #Meatball_Biryani #kofta_pulao_recipe

Скачать видео