Veg Kofta Biriyani is a celebration of robust spices, aromatic basmati rice, and tender balls of paneer and potato—perfect for those seeking a special vegetarian twist on the classic biryani. Here, pillowy koftas made from grated paneer and mashed potato take the spotlight, lending a delightful texture to layers of fragrant biryani rice. Enhanced by a rich masala gravy and finished in the traditional ‘dum’ style—where the vessel is sealed and gently steamed—this dish captures the soul-satisfying essence of authentic biryani, all without a trace of meat. Whether you’re hosting a festive gathering or simply spicing up your weekly meal routine, each flavorful bite promises comfort and sophistication.
The beauty of Veg Kofta Biriyani lies in its versatility; while the core koftas marry paneer and potato harmoniously, you can introduce your favorite veggies for added dimension. The layering process—alternating between golden rice, creamy kofta masala, fresh mint, coriander, and crispy fried onions—infuses every grain with deep, complex flavors. The final flourish of saffron water and a drizzle of ghee ensures both fragrance and a hint of luxury. Serve it hot with your favorite raita or a tangy side of mirchi ka salan, and transport yourself to the regal kitchens of India.
Veg Kofta Biriyani: Irresistible Dum-Style Vegetable & Paneer Kofta Biryani
Print RecipeIngredients
- 1 cup paneer / cottage cheese, grated
- 2 potato / aloo, boiled & mashed
- ½ tsp ginger garlic paste
- 1 chilli, finely chopped
- ½ tsp kashmiri red chilli powder
- ½ tsp garam masala
- ¼ cup besan / gram flour, roasted
- ½ tsp salt
- oil for roasting
- 2 tbsp ghee / clarified butter
- 1 bay leaf
- 1 inch cinnamon
- 3 pods cardamom
- 1 pod black cardamom
- 7 cloves
- 1 tsp cumin / jeera
- 1 onion, sliced
- 1 chilli, slit
- 1 tsp ginger garlic paste
- 1 tomato, finely chopped
- ¾ tsp kashmiri red chilli powder
- 1 tsp biryani masala
- 1 cup curd / yogurt, whisked
- 2 tbsp mint / pudina, chopped
- 2 tbsp coriander, chopped
- ½ tsp salt
- ½ cup water
- 8 cup water
- 2 bay leaf
- 1 tsp cumin / jeera
- 1 inch cinnamon
- 2 pods cardamom
- 5 cloves / lavang
- ½ tsp pepper
- 1 tsp salt
- 1½ cup basmati rice, soaked 20 minutes
- 1 tbsp oil
- 4 tbsp coriander, chopped
- 4 tbsp mint / pudina, chopped
- 4 tbsp fried onion / barista
- 2 tbsp saffron water
- ½ cup water
- 1 tsp ghee / clarified butter
- ¼ tsp saffron food colour, optional
Instructions
Start by preparing a layer of the rich kofta curry in a thick-bottomed deep vessel.
Add a layer of partially cooked basmati rice over the kofta curry.
Sprinkle chopped mint, coriander, and fried onions to impart freshness and crunch.
Layer more of the kofta curry over the rice.
Continue layering alternately with more rice, mint, coriander, fried onions, and finally drizzle saffron water.
From the sides, gently pour half a cup of water. Top with a teaspoon of ghee and sprinkle saffron food color and biryani masala for extra aroma.
Seal the vessel with aluminum foil, or use wheat dough for an airtight seal.
On a low flame, let the biryani steam-cook ('dum') for about 15-20 minutes, allowing all flavors to meld and the rice to cook through.
Once ready, gently fluff and serve hot with your choice of raita or mirchi ka salan.
Notes
Tips:
For extra crispy koftas, deep fry instead of pan-frying., Enhance the kofta mixture with finely chopped veggies like carrots or beans for added nutrition., Marinating the rice in a little saffron milk before layering gives a beautiful color and aroma., When sealing the biryani for 'dum', ensure it's airtight to trap the steam for best results., Use aged basmati rice for longer grains and better flavor absorption., Do not overcook the rice during pre-boiling; keep it just slightly undercooked as it will finish cooking during the steam phase.
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