Malai kofta biryani with apple

Name: Malai kofta biryani with apple
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Asian, Indian
Ingredients: 300g paneer, grated; 2 medium potatoes, boiled until tender, then grated; Sea salt and pepper; 1 handful fresh coriander, finely chopped; 1 green chilli, finely chopped; ½ tsp ground cardamom; ¼ tsp turmeric; 2 tsp cornflour; 1 tbsp plain flour; 3 tbsp ghee; 2 tbsp ghee; 1 cinnamon stick, broken up; 2 green cardamom pods; 2 cloves; 1 tbsp cumin seeds; 1 medium red onion, peeled and very finely chopped; 2cm piece ginger, peeled and finely grated; 2 fat garlic cloves, peeled and finely chopped; 1 green chilli, finely chopped; 1 tbsp tomato puree; 2 medium tomatoes, skinned and pureed; 1 tsp kashmiri red chilli powder, or mild chilli powder; 15 cashews, soaked in hot water for 30 minutes, then blended to a paste; 125g yoghurt, beaten with 50ml water; 500g basmati rice; 1 cinnamon stick; ½ tsp black peppercorns; 4 cardamom pods, bruised; 1 tsp cumin seeds; 1 tsp salt

6 steps

Prep:25minCook:1h 15min

For an even more opulent biryani, tuck a couple of raisins and chopped cashews into the centre of each kofta. The addition of apple to raita is unusual, but I love the fresh, sweet, sharpness that granny smiths bring to it. Prep 25 min Cook 1 hr 15 min Serves 4

Updated at: Mon, 30 Mar 2026 12:09:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1136.3 kcal (57%)

Total Fat44.5 g (64%)

Carbs153.6 g (59%)

Sugars24.7 g (27%)

Protein28.6 g (57%)

Sodium944.9 mg (47%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Mix all the kofta ingredients bar the ghee, then roll into ping-pong-ball-sized koftas (you should get about 24 in all ), making sure the surface is smooth and there are no cracks. Melt the ghee in a large, heavy-based pan, then fry the koftas in batches until golden brown all over. Drain on kitchen paper.

Step 2

In the same pan, melt the ghee for the curry and fry the whole spices until they sizzle and turn fragrant. Add the onion, saute on a low heat for 15 minutes, until dark and caramelised, then add the ginger, garlic and chilli, and fry for a minute until aromatic.

Step 3

Add the tomato puree, fry for two minutes until it starts to release its oil, then tip in the pureed tomatoes and kashmiri red chilli powder and leave to bubble for five to eight minutes, until thickened. Off the heat, stir in the cashews and yoghurt, then return to a low heat, add the koftas and cook slowly for five minutes, making sure not to boil the curry otherwise it will split. Season to taste, then transfer half the curry to a bowl.

Step 4

Put the rice, spices, salt and two litres of water in a second saucepan, bring to a boil and cook for five to six minutes, until the rice is 80% cooked – it should still have some bite when you break it between your fingers – then drain.

Step 5

Spoon half the rice over the curry in the pan, drizzle half the saffron milk and melted ghee over the top, then spoon on the reserved curry and cover with the remaining rice. Finish with the remaining saffron milk and ghee, cover tightly with foil, pop on the lid and cook on a low heat for 10 minutes.

Step 6

Take off the heat, leave the biryani to stand for 15 minutes, then sprinkle over the torn mint leaves, cashews and crispy onions, if using, and serve with apple and raisin raita below.