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Kofta Biryani
Kofta Biryani
15 min
35 min

  • K&N's Kofta - 8 Koftas
  • Basmati rice - 400 grams
  • Food colour (red and yellow) - 1 pinch each
  • Milk - 2 tbsp
  • Potato - 1; sliced and deep fried like fries
  • Yoghurt - 1 cup
  • Onions - 1 cup; finely chopped
  • Onions - 1 cup; sliced and fried to golden brown
  • Turmeric - 1 tsp
  • Red chilli powder - 2 tsp
  • Coriander powder - 1 tsp
  • Cinnamon - 6-8 pieces
  • Whole black pepper - 6-8
  • Cloves - 4-6
  • Cumin seeds - 1 tsp
  • Ginger-garlic paste - 1 tbsp
  • Tomatoes - 2; sliced
  • Salt - to taste
  • Fresh mint - 2 tbsp; chopped
  • Coriander leaves - 2 tbsp; chopped
  • Tomatoes - 2; julienned
  • Lemon - 1; sliced

For Rice Preparation:

Par-cook rice in a rice cooker or otherwise.

Divide the par-cooked rice into three equal portions. Add a pinch of red food colour/tandoori colour to one rice portion.

Mix a pinch of yellow food colour in 2 tbsp of milk and add this to the second rice portion. Leave the third portion white.

For Kofta Masala and Biryani:

Fry K&N's Koftas as per instructions on pack.

In the same pan, roast Garam masala (cloves, cinnamon and whole black pepper) and add cumin seeds.

When the cumin seeds are fragrant, add finely chopped onions and fry until they begin to caramelize.

Add ginger-garlic paste, sliced lemon and tomatoes.

Add turmeric, red chilli, coriander powder and salt. Mix well.

Cook for few minutes then add yoghurt and Koftas, and cook further for 10 minutes.

Grease the inner base of a heavy bottomed pot with oil. Combine the three portions of rice and layer the pot alternating between rice and Kofta masala.

Add fried potatoes, fried onions (crushed), chopped fresh mint, coriander and julienned tomatoes to the top layer. Secure the pot-lid tightly and steam Biryani for 15-20 minutes over very low heat.

Serve with yoghurt raita.



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