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  • Recipes

  • Pomegranate Meatball Biryani

meatball biryani dish

Pomegranate Meatball Biryani

By Morrisons
Published on 31 January 2025
Get ready for a taste sensation! This Pomegranate Meatball Biryani is packed with flavour, thanks to fragrant spices and a tangy pomegranate sauce. It's a proper showstopper and perfect for a special occasion.
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Time and servings

45 minsTotal time
4Servings

Ingredients

  • 500g lamb and beef mince
  • 1 large onion, minced
  • 2 tbsp Turkish sweet pepper paste or tomato paste
  • 4 tsp salt
  • 2 tsp pepper
  • 1 tsp aleppo pepper
  • 1/3 cup chopped coriander, and extra to to garnish
  • 2 tsp all spice
  • 2 medium onions
  • 3 tbsp pomegranate molasses, and extra to garnish
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 1 cup water
  • 2 cups of basmati rice, washed
  • 2 tbsp ghee
  • ½ tsp ground saffron, brewed (optional)

Method

10 steps

For the koftas

  1. Step 1

    In a food processor, chop the large onion and 1/3 cup chopped coriander then squeeze all the juice out before adding it to a bowl.

  2. Step 2

    To the same bowl add the mince, aleppo pepper, 1tsp all spice, salt, pepper and the pepper paste. Mix thoroughly, then take 20g at a time to make into small meatballs.

  3. Step 3

    Pan fry the meatballs in olive oil until browned and then remove from the pan.

For the sauce

  1. Step 1

    Mince the 2 medium onions finely and add to the same pan to caramelise for 5 minutes. Then add the pomegranate molasses, tomato paste, 2 tsp salt, 1 tsp pepper, 1tsp all spice, water and cinnamon stick, and allow to simmer for 5 minutes.

  2. Step 2

    Add the meatballs to the sauce and simmer together to coat and bubble for about 5 minutes.

For the rice

  1. Step 1

    Fill a large pot with water and bring to a boil. Add the washed basmati rice to the water with a teaspoon of salt and allow to simmer on high for 5-7 minutes.

  2. Step 2

    Drain the rice in a sieve and pour cold water over it to stop the cooking process.

  3. Step 3

    Place the same pot on medium heat, add the ghee to the pot along with 1/3 cup rice. Spread the rice at the base so that it covers the base of the pot fully. Pour over half of the brewed saffron.

  4. Step 4

    Add half of the remaining rice to the pot, pour over the meatball and sauce mixture, followed by the rest of the rice. Mix gently with a fork but be careful not to break up the meatballs. Pour over the rest of the brewed saffron.

  5. Step 5

    Place the lid on the pot and allow to cook on medium heat for 30 to 40 minutes until the rice is soft, steamy and fluffy. Plate-up and enjoy!