Tag Archives: Meatballs

Smokey Kofta Biryani

This is LEGENDARY! It takes a lot of effort and time to make it but the result is amazing. People will love you for this and you will get paid for your effort in form of love and thank yous.

It is my own creation, made for some of my besties over a dinner party and they loves it. The tender, charcoal smoked meatballs and spicy potatoes with aromatic rice is a perfect combination to make anyone fall for you. ❤

Ayesha’s Kitchen



  • ½ kg beef mince with fats
  • 2 onions fried
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 7 – 8 green chillies (small)
  • A bunch of coriander
  • Few sprigs of mint
  • 1 tbspns Salt
  • 1 tbspns red chilli flakes (for extra hot)
  • 1 tbspn crushed anardana
  • 1 tbspn crushed cumin seeds
  • ½ tspn ground garam masala
  • 1 egg
  • Oil for shallow frying


  • 1 cup oil
  • 3 cups rice (soaked in cold water)
  • 3 onions sliced
  • 3 tomatoes crushed
  • 2 tbspns ginger and garlic (freshly crushed)
  • 6 – 8 dried plums soaked in hot water for 30 mins
  • 3 medium potatoes cut into big chunks
  • Salt to taste
  • 1 bay leaf
  • 5 – 8 cloves
  • 1 tbspn black peppercorns
  • A small piece of aniseed
  • 2 large pieces of cinnamon
  • 2 black cardomoms
  • 2 green cardamoms
  • 1 tbspn cumin seeds
  • 1 tbspn coriander powder
  • Few drops of yellow food color
  • Few drops of kewra essense
  • Some lemon juice
  • 5 boiled eggs


  • 2 tbspns ghee
  • 1 fried crisp onion
  • Few lemon slices
  • Some chopped mint leaves
  • Some chopped coriander leaves
  • 3 – 4 curry leaves
  • Charcoal


  • For koftas/ meatballs, grind onion, chillies, mint, coriander and anar dana and add mince. Mix well on pulse and take out in a mixing bowl. Mix all the spices in egg and add it to the mincemeat mixture and mix well. Make small round balls, (size of golf ball) and refrigerate.
  • Meanwhile, boil biryani rice. Biryani rice should be cooked to 80% of the tenderness. This will help to maintain the shape of biryani rice. Remaining 20% will be cooked in dam.
  • Heat oil in a pan and fry onions, add ginger garlic and tomatoes. Mix well and when tomatoes are tender, add potatoes and all the spices and cook covered on low heat until the potatoes are tender and masala is made.
  • Meanwhile, fry koftas and temper them with coal. Keep aside until needed.
  • For tarka, fry 1 sliced onion until its crispy golden and add curry leaves. When the curry leaves begin to splatter, the tarka is ready.
  • In a separate pot, lay the 1st layer of rice, add tempered koftas, coriander, mint, green chillies, 2nd layer of rice, potato curry and the 3rd and the last layer of rice. Drizzle some yellow food color, kewra water, lemon juice and tarka. Cover and cook on dam for 10 minutes.
  • Take of the lid of the cook pot and very carefully mix the biryani. Serve hot with boiled egg. mint raita and fresh salad.

Ayesha’s Kitchen


Chicken Koftay (Chicken Meatball Curry)

Out of this world Chicken Koftay ……. Try and fall in love 😉

Ayesha's Kitchen

Ayesha’s Kitchen



  • ½ kg chicken mincemeat
  • 1 large onion
  • 2 – 6 green chillies
  • 1 tbspn garam flour (besan)
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic
  • A bunch of coriander
  • Salt
  • Red chilli flakes
  • 1 tspn garam masala
  • 1 tspn coriander powder
  • Oil for shallow frying


  • 1 onion sliced
  • 4 tomatoes chopped
  • 1 tspn cumin seeds
  • 1 bay leaf
  • Some salt and red chilli powder
  • 1 bunch chopped fresh green coriander
  • 4 sliced green chillies
  • 1 tbspn fenugreek leaves
  • A pinch of carom seeds (ajwain)
  • 2 tbspns yogurt (whipped lightly with a fork)
  • 1 cup oil
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic


-In a food processor grind onion, green chillies and green coriander.

-Mix it with chicken mincemeat. Do not put chicken mince in the food processor. Mix it with your hands in a deep mixing bowl. Add the spices and mix well.

-Make small – medium sized meatballs and keep aside. I will make around 12 – 14 meatballs. Wet your hands if necessary.

-Heat oil to medium heat and half fry the meatballs. Do not overcook or full cook, we are frying them just to keep them in shape, we want meatballs to cook in the curry and absorb all the flavours.

-Now in a cooking pan, heat some oil and add cumin seeds and bay leaf. When it begins to splatter, add onion and fry until its golden brown. Add tomatoes and all the spices except garam masala and fenugreek leaves.

-Mix well and cook on low heat until the tomatoes are mixed and lose in texture.

-Add yogurt and mix.

-Add fried meatballs and cook covered on low heat for 20 minutes or until the oil comes up to the surface. Add coriander, green chillies, garam masala and fenugreek leaves, give a last stir and serve hot with tandoori rotis.

Meatball Pasta

An Italian delicacy, my favorite ………..

Ayesha's Kitchen

Ayesha’s Kitchen



  • 500gms beef mince
  • 2 tbspns breadcrumbs
  • 2 cloves of garlic
  • 1 brown onion


  • 1 kilo blanched diced tomatoes
  • 1 can diced tomatoes
  • Your favourite seasonings
  • Some oregano
  • ½ tspn rosemary
  • 1 onion
  • 1 capsicum chopped
  • 300 gms sliced mushrooms
  • 2 cloves garlic


  • Boiling water
  • 200 gms no. 5 spaghetti


  • Some grated parmesan cheese
  • Some fresh basil leaves


-In a chopper, put everything given for meatballs and process. Make small balls out of this mixture.

-Heat oil and fry meatballs.

-Boil and strain pasta according to the instructions given on the backside of the packet.

-Heat oil and fry garlic and onion until it is translucent.

-Add tomatoes and cook it covered on low heat until the tomatoes are loose.

-Add herbs spices capsicum and your favourite seasonings and mix. (I added salt, red chilli flakes, black pepper, white pepper and lemon) Add fried meatballs and cook covered for another 2 minutes.

-Now with a slotted spoon take out the meatballs in a separate bowl. Mix boiled pasta with marinara sauce.

-Divide the pasta into 4 – 6 portions. Place each portion in a bowl or shallow plate. Put some meatballs on top and garnish with some grated Parmesan cheese and basil leaves.

-Serve hot.

Chicken Meatball Spaghetti

One of my favourite dishes ……

Ayesha’s Kitchen



  • ½ kg chicken mincemeat
  • 1 tspn fresh parsley
  • 1 tspn chopped garlic
  • 2 tbspns bread crumbs
  • ½ tspn salt/ chicken salt/ chicken stock powder


  • 1 jar Napolitano sauce OR Homemade Napolitano sauce

For Home made Sauce:

  • 1 tbspn extra virgin olive oil
  • 1 shallot chopped
  • 2 cloves garlic, minced
  • 2 large sprigs fresh thyme
  • 800g to 1 kg tinned tomatoes
  • 2 fresh tomatoes chopped
  • ½ capsicum chopped
  • 1 can champignons (sliced)
  • Some salt and pepper
  • ¼ tspn parsley
  • ¼ tspn oregano
  • 1 green chilli chopped
  • Some cayenne pepper


  • 1 pack No. 5 spaghetti
  • Water for boiling
  • Some freshly grated sharp parmesan cheese (for garnishing)
  • Some fresh/ dried parsley chopped (for garnishing)


-To make the Napoli sauce: Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic and sauté for 2 minutes, then add thyme and tomatoes and bring to the simmer.

-Simmer very gently uncovered over medium-low heat stirring occasionally for 30 minutes or until the tomatoes have broken down and the sauce has thickened. Add a little water during the cooking process if the sauce thickens too much.

-Remove and discard the thyme stems and season to taste with salt and pepper and add other herbs, spices and vegetables.

-While the sauce is simmering, bring a large pot of salted water to the boil. Now it’s time to make the meatballs. Combine the chicken, breadcrumbs, parsley, Dijon mustard and other ingredients in a large mixing bowl and season with salt and pepper.

-Using your hands, gently mix until just blended. Be careful not to over mix the meat as it will toughen it up.

-Form the mixture into 12 – 18  meatballs, dipping your hands in a bowl of cold water to stop the chicken from sticking.

-Heat the oil in a large heavy-bottomed frying pan over medium heat.

-Cook the meatballs until golden brown all over, about 2 minutes.

-Using a slotted spoon, transfer the meatballs to the tomato sauce and simmer gently until the meatballs are cooked through, about 5 minutes.

-Meanwhile, add the spaghetti to the boiling water and cook according to the packet directions until al denté, stirring occasionally to prevent sticking.

-With a slotted spoon take out the meatballs from the sauce.

-Drain the spaghetti and toss the pasta with some of the Napoli sauce, season to taste with salt and pepper, and divide the pasta between four serving bowls. Divide the meatballs and remaining tomato sauce evenly between the four bowls of pasta.

-Serving suggestion: Sprinkle the grated parmesan cheese on top and serve.

Kofta Biryani (Meatball Biryani)

Kofta Biryani is a customised version of Biryani, mostly in Pakistan you get mutton biryani, beef biryani and chicken biryani, so I tried to make something innovative, so here is Kofta Biryani that can also be called meatball biryani. Do try this and I am sure that you are going to love this one …

Believe me this is the world’s tastiest biryani, I am eaing it rite now and the wonderful flavours that are coming are forcing me to eat it more, its lovely, do do do try this if you realy want to enjoy your day …



  • 1 ½ cups of basmati rice
  • Water to soak and boil
  • Few drops of yellow colour
  • Few strands of saffron


  • 6 – 8 meatballs
  • Oil for frying
  • 1 onion chopped
  • 1 tomato chopped
  • Few cumin seeds
  • 1 bay leaf
  • 1 green cardamom
  • 1 black cardamom
  • Few curry leaves
  • 1 dried red chilli
  • A piece of cinnamon
  • 2 – 4 cloves
  • 4 black peppercorns
  • 3 tbspns yogurt
  • ¼ cup oil
  • 4 – 6 tbspns homemade Biryani masala


-Boil salted water and add soaked rice. When they are 80 – 90 % cooked drain them and keep aside.

-Heat oil and add whole garam masala along with some cumin seeds. When they begin to splatter and onions and fry on low medium heat until they lose their stiffness.

-Add tomatoes and mix. When tomatoes are cooked add 1 tbspn of Biryani masala and mix. Add yogurt and rest of the Biryani masala and cook on low heat for 2 minutes.

-Heat oil for frying and fry meatballs until they are slightly golden.

-Take them out on an absorbent paper and then add them to the curry.

-Do not use water in your curry.

-Mix and let them simmer. When gravy is pretty thick add rice.

-Add few drops of yellow food colour and a pinch of saffron strands and cover your dish with an airtight lid.

-Let it cook for another 5 minutes on very low heat.

-Lift and serve.


Tasty kofta Biryani is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen


-Serve immediately.

-Use non stick, thick bottomed deep pan to make Biryani.

-If using the normal stainless steel one then be careful while cooking it covered. Place you pan on a flat pan and then cook.

-Use lid that is airtight.

-For more detailed tips visit tips page.

-Click on the links to find out the recipes of meatballs and Biryani masala.


This will serve 4 persons easily.

Narigisi Kofta

Nargisi Kofta is a famous delicacy of Pakistan, women over there used to do these kind of experiments but this was one of their successful inventions, people appreciated it and now this dish is often served on weddings or other occasions, do try them and let me know your remarks, if you cant understand anything please ask me, email me (About page) …



  • ½ kg chicken/lamb/ beef mincemeat
  • Some salt
  • ¼ tspn turmeric powder
  • 4 – 8 dried red chillies (even 12 if you want really spicy)
  • 1 tbspn dried coriander whole
  • A small (1 cm) pc. Of cinnamon stick
  • ½ tspn nigella seeds
  • ¼ tspn carom seeds
  • 1 green cardamom pod
  • A pinch of garam masala powder
  • 4 – 6 hard boiled eggs
  • Oil for frying


  • ¼ cup oil
  • An onion chopped
  • A tomato chopped
  • ½ lemon squeezed
  • Salt to taste (keep in mind, meatballs also have salt in them)
  • ½ tspn red chilli powder
  • 1 dried red chilli
  • 1 lemon squeezed
  • ½ tspn funnel seeds (saunf) (powdered)
  • ¼ tspn nigella seeds
  • ½ tspn cumin seeds
  • 2 – 4 dried curry leaves
  • 1 big green chilli shopped
  • Few coriander leaves chopped
  • ¼ tspn methi dana
  • ½ tspn dry whole coriander
  • 2 – 4 cracked black peppercorns
  • Some water
  • 3 tbspns yogurt


-Combine all the dry spices given for meatballs in a spice blender and make a fine powder.

-Add this powder to mincemeat and mix well, use food processor if needed.

-Now very carefully, take some mincemeat and make it into egg sized balls. Now coat this mincemeat around boiled egg and deep fry in hot oil.

-When its golden brown in colour take it out and keep aside.

-Do the same with the remaining eggs and mincemeat.

-Now for curry, heat oil and add curry leaves, cumin seeds, cracked coriander and dried red chilli. When they begin to splatter add onions. Cook for some time and then add all the spices except nigella seeds, saunf and methi dana.

-Blend nigella seeds, saunf and methi dana in spice blender to make fine powder. Keep it aside.

-Now add tomatoes in the curry and mix well until they lose their stiffness, cook them on low heat.

-Now add water and let it simmer. Add yogurt, powdered masala and lemon juice and let it simmer for some time. Add fried koftas and with a spoon pour over the gravy on it.

-Cook on low heat for 2 minutes and then garnish with coriander leaves and green chillies and serve hot with chapattis.


Tasty nargisi koftas are ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen


-I like these koftas with simmered curry, if you want to make a bit gravy kind of thing, add 1 cup of water.

-Adjust salt and pepper according to your will.


This will serve 3 – 4 persons easily.