Biryani isn’t just a dish — especially Veg Kofta Biryani: A Flavorful Vegetarian Delight, it’s an experience. While most people associate it with meat-based recipes, the vegetarian version, is equally rich, flavorful, and deeply satisfying. This North Indian-style biryani, especially popular in Delhi, Lucknow, and parts of Gujarat and Maharashtra, is a delightful fusion of dum-cooked basmati rice and golden-fried kofta balls made with paneer and potato. It’s often made on special occasions, family gatherings, or festive weekends when there’s time to indulge in slow-cooked magic.
I remember the first time I tasted this biryani at a friend’s home on housewarming party — the aroma alone was enough to draw a crowd. The soft koftas soaked in creamy, spiced gravy, layered between fragrant rice, and sealed with saffron milk and fried onions… every bite felt like a celebration. Since then, it’s become one of my favorite recipes to recreate for my family. And though it may look elaborate, with a little prep, it comes together beautifully — and is so worth the effort.
What makes Veg Kofta Biryani truly special is its versatility. You can customize it in countless ways — add fried nuts like cashews for an extra crunch or mix in raisins for a touch of sweetness. The kofta itself can be adapted to include your favorite flavors, ensuring it remains a star dish while suiting your taste. Pair it with a cooling raita or a zesty mint chutney, and you have a complete meal that’s not just delicious, but also nourishing and wholesome. The layers of spices and textures make it a feast for both the eyes and the palate.
Ingredients
For 12-15 Kofta:
• 2 cup Grated Paneer
• 1 cup Boiled Potato(mashed)
• ¼ cup Grated Carrot
• 2-3 tbsp Chopped Coriander
• 1-2 Green Chili Chopped Finely
• ¼ cup Besan/Chickpeas Flour
• 2-3 tbsp Birista/Fried Onion (optional)
• 1-2 tsp Ginger-Garlic Paste
• 1 tsp Coriander Powder
• ½ tsp Turmeric
• ½ tsp Red Chili Powder
• Salt to taste
• 2-3 tbsp Plain Flour for Coating
• Oil for Deep Frying
For Rice:
• 2 cups Royal Chef’s Secret Basmati Rice (Soaked 30 Minutes)
• 4-6 cups Water
• 1 tbsp Ghee
• 1-2 Bay Leaves
• 3-4 Cloves
• 2 Big Cardamoms
• 1 Small Cinnamon Stick
• Salt to taste
For Gravy:
• 2-3 tbsp Oil
• 1 tbsp Ghee
• 1 tsp Cumin Seeds
• 1-2 Bay Leaves
• 1-2 Big Black Cardamom
• 2-3 Green Cardamom Pods
• 1 inch Cinnamon Stick
• 2-3 Whole Cloves
• 1-2 Slit Green Chilies
• Pinch of Hing
• 1 cup Finely Chopped Onion
• 1 tbsp Ginger-Garlic Paste
• 2-3 tbsp Birista/Fried Onion
• 1 cup Tomato Purée
• ½ tsp Turmeric
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 2 tsp Biryani Masala
• ¼ cup Yogurt (Whisked)
• Salt to taste
• 2-3 tbsp Fresh Cream
• 2 tbsp Chopped Coriander
For Layering and Garnishing:
• Pinch of Saffron strands soaked in 2 tbsp Warm Milk
• 2-3 tbsp Fried Onions (birista)
• 2 tbsp Chopped Fresh Mint and Coriander
• 1 tbsp Ghee (optional)
Method
Soak and Cook the Rice
1. In a mixing bowl, add rice, rinse it thoroughly with water 2-3 times, then add the necessary amount of water for soaking. Cover with a lid and set aside.
2. Boil water in a deep large pot, add soaked rice, whole spices, ghee and salt. Cook until 90% done. Drain the water and set aside.
Prepare the Koftas
1. In a bowl, mix grated paneer, mash and smooth it, then add mashed boiled potatoes, grated carrot, chopped coriander leaves, and chopped green chilies.
2. Now add ginger-garlic paste, coriander powder, turmeric, red chili powder, and salt. Add chickpea flour and birista (fried onions), mix well, and form a dough.
3. Shape the mixture into small balls, roll the balls in dry flour to coat them evenly, and place the koftas in the fridge for 30 minutes to chill before frying.
4. Next, deep fry the chilled koftas in small batches over medium heat until golden brown.
5. Drain them with a slotted spoon and place them on a paper towel to remove excess oil.
Make the Gravy
1. Heat oil and ghee in a pot suitable for making biryani. Add cumin seeds, green chilies, whole dry spices, and a pinch of asafoetida (hing). Let them splutter.
2. Add onions and ginger-garlic paste, sauté, add birista and cook until golden and the raw smell disappears.
3. Add tomato purée, followed by dry spices, and cook until the oil separates. Mix in whisked yogurt, cook thoroughly, then add ½ cup of water and bring it to a boil.
4. Add all the fried koftas, reserving 4–5 for topping. Finally, stir in cream and chopped coriander leaves, and let the gravy simmer gently for 2–3 minutes.
5. Place a small steel bowl with ignited charcoal in the pot, then drizzle a few drops of ghee over the heated charcoal.
6. Cover the pot with a lid to infuse a smoky flavor for 5 minutes. Remove the charcoal bowl and divide the gravy and koftas to set aside.
Layer and Slow Cook the Biryani
1. Next, layer half of the rice over the gravy, then evenly spread the reserved kofta gravy. Finally, top it with the remaining rice and the reserved dry koftas.
2. Drizzle saffron milk, ghee (optional), birista/fried onions, and herbs. Cover tightly with a lid or dough seal or use aluminum foil to cover.
3. Place the pot on a tawa or griddle and cook on low flame for 15–20 minutes. Rest for 10 minutes before serving. Gently fluff up and serve with raita or salad.
Tips
• Keep koftas slightly firm to prevent breaking while layering.
• You can shallow fry or air-fry koftas for a lighter version.
• Cook rice only 80–90% while boiling to avoid overcooking as it will cook during dum.
• Use fried onions (birista) generously for authentic flavor.
- For 12-15 Koftas:
- 2 cup Grated Paneer
- 1 cup Boiled Potato(mashed)
- ¼ cup Grated Carrot
- 2-3 tbsp Chopped Coriander
- 1-2 Green Chili Chopped Finely
- ¼ cup Besan/Chickpeas Flour
- 2-3 tbsp Birista/Fried Onion (optional)
- 1-2 tsp Ginger-Garlic Paste
- 1 tsp Coriander Powder
- ½ tsp Turmeric
- ½ tsp Red Chili Powder
- Salt to taste
- 2-3 tbsp Plain Flour for Coating
- Oil for Deep Frying
- For Rice:
- 2 cups Royal Chef’s Secret Basmati Rice (Soaked 30 Minutes)
- 4-6 cups Water
- 1 tbsp Ghee
- 1-2 Bay Leaves
- 3-4 Cloves
- 2 Big Cardamoms
- 1 Small Cinnamon Stick
- Salt to taste
- For Gravy:
- 2-3 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 1-2 Bay Leaves
- 1-2 Big Black Cardamom
- 2-3 Green Cardamom Pods
- 1 inch Cinnamon Stick
- 2-3 Whole Cloves
- 1-2 Slit Green Chilies
- Pinch of Hing
- 1 cup Finely Chopped Onion
- 1 tbsp Ginger-Garlic Paste
- 2-3 tbsp Birista/Fried Onion
- 1 cup Tomato Purée
- ½ tsp Turmeric
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 2 tsp Biryani Masala
- ¼ cup Yogurt (Whisked)
- Salt to taste
- 2-3 tbsp Fresh Cream
- 2 tbsp Chopped Coriander
- For Layering and Garnishing:
- Pinch of Saffron strands soaked in 2 tbsp Warm Milk
- 2-3 tbsp Fried Onions (birista)
- 2 tbsp Chopped Fresh Mint and Coriander
- 1 tbsp Ghee (optional)
- Soak and Cook the Rice
- In a mixing bowl, add rice, rinse it thoroughly with water 2-3 times, then add the necessary amount of water for soaking. Cover with a lid and set aside.
- Boil water in a deep large pot, add soaked rice, whole spices, ghee and salt. Cook until 90% done. Drain the water and set aside.
- Prepare the Koftas
- In a bowl, mix grated paneer, mash and smooth it, then add mashed boiled potatoes, grated carrot, chopped coriander leaves, and chopped green chilies.
- Now add ginger-garlic paste, coriander powder, turmeric, red chili powder, and salt. Add chickpea flour and birista (fried onions), mix well, and form a dough.
- Shape the mixture into small balls, roll the balls in dry flour to coat them evenly, and place the koftas in the fridge for 30 minutes to chill before frying.
- Next, deep fry the chilled koftas in small batches over medium heat until golden brown.
- Drain them with a slotted spoon and place them on a paper towel to remove excess oil.
- Make the Gravy
- Heat oil and ghee in a pot suitable for making biryani. Add cumin seeds, green chilies, whole dry spices, and a pinch of asafoetida (hing). Let them splutter.
- Add onions and ginger-garlic paste, sauté, add birista and cook until golden and the raw smell disappears.
- Add tomato purée, followed by dry spices, and cook until the oil separates. Mix in whisked yogurt, cook thoroughly, then add ½ cup of water and bring it to a boil.
- Add all the fried koftas, reserving 4–5 for topping. Finally, stir in cream and chopped coriander leaves, and let the gravy simmer gently for 2–3 minutes.
- Place a small steel bowl with ignited charcoal in the pot, then drizzle a few drops of ghee over the heated charcoal.
- Cover the pot with a lid to infuse a smoky flavor for 5 minutes. Remove the charcoal bowl and divide the gravy and koftas to set aside.
- Layer and Slow Cook the Biryani
- Next, layer half of the rice over the gravy, then evenly spread the reserved kofta gravy. Finally, top it with the remaining rice and the reserved dry koftas.
- Drizzle saffron milk, ghee (optional), birista/fried onions, and herbs. Cover tightly with a lid or dough seal or use aluminum foil to cover.
- Place the pot on a tawa or griddle and cook on low flame for 15–20 minutes. Rest for 10 minutes before serving. Gently fluff up and serve with raita or salad.
You can shallow fry or air-fry koftas for a lighter version.
Cook rice only 80–90% while boiling to avoid overcooking as it will cook during dum.
Use fried onions (birista) generously for authentic flavor.
