How to make Gulabari Kofta Biryani -

Rice cooked with mutton kofta and flavoured generously with rose water and rose petals.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rose water (रोज़ वॉटर), Rose petals (गुलाब की पँखडियाँ)

Cuisine : Hyderabadi

Course : Rice

Gulabari Kofta Biryani

Gulabari Kofta Biryani Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gulabari Kofta Biryani Recipe

  • Rose water 2 tablespoons

  • Rose petals for garnishing

  • Basmati rice soaked 1 1/2 cups

  • Cloves 4-5

  • Black peppercorns 1 teaspoon

  • Green cardamoms 3-5

  • Cinnamon 1 inch

  • Red chilli powder 2 tablespoons

  • Turmeric powder 1 tablespoon

  • Garam masala powder 2 tablespoons

  • Ghee 3 tablespoons

  • Onion sliced 1 medium

  • Yogurt 1 cup

  • Ginger-garlic paste 2 teaspoons

  • Green chillies chopped 1-2

  • Fresh coriander leaves chopped 2 tablespoons

  • Kofta

  • Mutton mince (keema) 250 grams

  • Onions chopped 2 medium

  • Green chillies chopped 2

  • Ginger chopped 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Egg 1


Step 1

Place cloves, peppercorns, cardamoms, cinnamon in a mortar and grind into a coarse powder with a pestle. Divide the mixture into two parts and keep one part in the mortar. Add red chilli powder, turmeric powder and garam masala powder to mortar and grind further till well mixed.

Step 2

Transfer the other half of the coarse powder in a grinder jar and grind into a fine powder. Set aside.

Step 3

Heat ghee in a non-stick pan. Add half the coarse spice powder and onion. Mix well and sauté till the onions turn brown.

Step 4

To make koftas, combine mutton mince, chopped onions, green chillies, ginger, chopped coriander, salt, fine spice powder and egg in a blender jar and blend well. Transfer the mixture into a bowl.

Step 5

Remove the pan from heat and add yogurt and mix well. Add ginger-garlic paste, chopped green chillies, chopped coriander and remaining coarse spice powder and mix well. Place the pan back on heat.

Step 6

Divide the mutton mince mixture into equal portions shaped into small balls and place the balls in the pan. Mix lightly and simmer for a few seconds till the koftas retain their shape.

Step 7

Add rice, stir gently and add 3 cups water. Stir again, cover and cook for 20 minutes.

Step 8

Drizzle rose water and garnish with rose petals.

Step 9

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.