Anda Kofta Biryani
PakistaniPakistani RecipesDesi eggsHard
Fragrant basmati rice layered with spiced egg koftas, fried onion and saffron — a festive kofta biryani for family dinners and daawats.
Prep time25 min
Cook time40 min
Total time65 min
Servings4
Ingredients
- 4 Desi eggs, boiled and mashed (for kofta)
- 1/2 cup breadcrumbs
- 1 tsp garam masala
- Salt to taste
- Oil for frying kofta
- 2 cups basmati rice, soaked 20 minutes
- 2 onions, sliced
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tsp biryani masala
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric)
- A pinch of saffron soaked in 2 tbsp warm milk
- Fresh coriander and mint
- 3 tbsp oil or ghee
- Lemon wedges and raita to serve
Method
- Mix mashed boiled eggs, breadcrumbs, garam masala and salt; shape into small round koftas and fry until golden. Set aside.
- Boil the soaked rice in salted water until 70 percent cooked; drain.
- Heat oil, fry the onions until golden, then add ginger-garlic paste, tomatoes, biryani masala, red chilli and haldi; cook into a thick masala.
- Layer half the rice in a heavy pot, add the masala and koftas, then the remaining rice.
- Drizzle saffron milk and a little ghee over the top; sprinkle coriander and mint.
- Cover tightly and cook on very low heat (dum) for 15 minutes.
- Serve hot with lemon wedges and raita.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)15 g
Fat (estimate)15 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the rice fully and serve hot; refrigerate leftovers within 2 hours. Allergens: contains egg, wheat (breadcrumbs) and milk (saffron milk, raita). Substitution: use yellow food colour instead of saffron. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a few boiled potatoes to the layers for a fuller biryani.