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Chickhen Cheese Kofta Biryani ___Bae-Yani

5 from 1 vote

chicken cheese kofta biyani is great on taste & flavours, biryani is the one closest to our heart, also this biryani u ill love to make again & again once u tried for sure .
Prep Time 1 hour
Cook Time 2 hours 35 minutes
Total Time 3 hours 35 minutes
Served AsDinner, Lunch
Servings 6


  • 500 gm dawaat basmati rice
  • 1 kilo lamb chicken mince
  • 3 large onions very fine chopped
  • 2 tsp. garlic paste
  • 1 tsp. Ginger paste
  • 2 tsp. garam masala
  • 3 tsp tomato paste
  • 1/2 cup coriander leaves chopped fine
  • 1 pinch nutmeg & mace poweder
  • 10 small cubes of cheese
  • 1 tsp. green chillies
  • Salt
  • 4 large tomatoes sliced
  • 2 tsp. coriander powder
  • 1 tsp.cumin powder
  • 1/2 tsp. turmeric
  • 1 tsp. garam masala
  • 1 tsp.chilli powder optinal as per your required taste
  • 5 tbsp.vegetable oil
  • 2 tbsp.garlic paste
  • 1 tbsp. Ginger paste
  • 1 large onions thinly sliced
  • 1 tbsp. saffron strands
  • 3 tbsp. warm milk
  • 3 to 4 tbsp. fresh coriander chopped


  • wash the rice , then soak it in warm water for 30 minutes. add salt ,cook the rice until almost done. drain remaining water (if any) and set aside.
    Chickhen Cheese Kofta Biryani ___Bae-Yani - Plattershare - Recipes, food stories and food lovers
  • put the minced meat , 2 of the chopped onions , 2 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp garam masala tomoto puree and corinder leaves in large bowl mix it well by adding salt and pepper , dash of nutmeg & mace powder, keep aside
    Chickhen Cheese Kofta Biryani ___Bae-Yani - Plattershare - Recipes, food stories and food lovers
  • form the eqully sized balls and rolled by adding cheese cube in center ans roll, keep on plate
  • heat the oil in a pan and fry the sliced onions in it until crispy and golden. when done , drain and remove from the oil ans set aside on kitchen towel to garnish biryani later
  • in the same oil, add the reamaining chopped onions . fry till they are light brown then add ginger & garlic paste . fry for few minutes , add all spices -coriander, cumin, red chilli powder, garam masala,turmeric & fry for 2-3 minutes
  • add tomatoes and mix well. fry the gravy until oil begins to rise the top.
  • add 1 cup of warm water to the gravy and season with salt to taste. gently add meat balls now. do not stir for atlest the next 5 minutes.
  • stire gently so as not to break the koftas
  • cook uncovered until the meat balls are done. there should not be more than 1 to 11/2 cups of gravy left at the end of the stage, so continue to reduce it as nedeed.
  • soak the safrron strands in a warm milk for 2-3 minute
  • take a large deep oven proof or dutch oven with its lead ,grease with some oil in the bottom . layer with rice kofta as follows rice=koftas=rice with sprinkle of coriander leaves in every step
  • pour saffron infused milk all over the top of the last layer of rice with half of barista ( fried onions)
  • cover the dish and seal it tightly
  • bake it or put it on in a low flame for about 30 minutes
  • serve hot with a boondi or vegetable raita of your choice and enjoy


boil the rice with whole spices for more aroamtic flavours, never over cook the rice. always use  saffron strand to colour the biryani instead of synthetic food colours. add dreid lemons to balance out the charred flavours , if you burn the biryani .

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5 from 1 vote

Sadiya Sayyed
Sadiya Sayyed

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