Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables.Biryani was believed to have been invented in the kitchen of the Muslim Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine. A typical biryani meal provides 500 kCal of energy.


Onion-2 large(finely sliced)
Ginger-garlic paste-1 tbsp
Chili powder-1 tsp(or to taste)
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Cinnamon stick-1/2"
Biryani masala powder-2 tbsp(if eu don't find biryani powder in the market then you can make powder in home)
Star anise-1/2
Mace-1/2 pc
Pepper corn-1/2 tsp
Coriander leaves-1/4 cup
Mint leaves-1/4 cup+2 tbsp
Oil-1 tbsp+4 tbsp
Cashew nuts-1 tbsp
Raisins-1 tbsp
Ghee-2 tbsp
Water-1 cup
Food colour-a pinch
Salt to taste


Star anise-1
Green cardamom-2
Black cardamom-1
Pepper corn-1 tsp
Cinnamon sticks-2(2")
Cloves-1/2 tbsp
Coriander seeds-2 tbsp
Shahi jeera-1 tbsp
Mace flower-1 pc
Nutmeg powder-1/2 tsp
Bay leaf-1


Mutton-1 lb or 1/2 kg(cut into small pieces,wash and drained)
Yogurt-2 tbsp
Ginger Garlic paste-2 tsp
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Coriander powder-1/2 tsp
Chopped green chili-1 tbsp
Biryani Masala powder-1 tbsp
Lemon juice-1 tbsp
Salt-1/2 tsp
Few mint leaves


Basmati rice-2 cups
Cinnamon stick-1/2"
Star anise-1/2
Mace-1/2 pc
Bay leaves-1
Oil-1 tbsp
Salt-1/2 tbsp
Water as required


1-Dry roast all ingredients of  biryani masala, cool and powder, sieve and store in an airtight jar.(powder the left over again & sieve,repeating  the process thrice.)
2-Marinate the mutton with the ingredients called for ‘marination.Keep aside for minimum 30 mts in refrigerator.
3--Wash and soak rice in water for about 30 mins,then boil water,after boiling,add bay leaves,cloves,cinnamon,cardamom,star anise,mace,salt,oil and rice.Cook 5-6 mins until 60% done.Drain rice and keep aside.
4-In a pressure cooker heat 1 tbsp oil add cashew and raisins fry for a min and remove,then add 3/4th sliced onions,saute for 10 mins till caramelized,remove and keep aside.
5-Heat remaining oil,add whole garam masala,let it crackle,Add rest onions and saute till light golden brown.
6-Then add ginger-garlic paste,coriander powder,chili powder,biryani masala,coriander-mint leaves and Cook for about 5 mins,then add add the marinated mutton along with 1 cup of water and bring to a boil.
7-Pressure cook mutton till it is almost cooked upto 3 whistles.Turn off heat and cool.
8-In a big vessel(deep and wide),spread half of the cooked mutton,then half of the rice over the mutton layer,pour 1 tbsp of ghee all over the rice,spread half of the caramelized onions,half of the fried cashew and raisins and few mint leaves over the rice.
9-Again over this layer add remaining mutton,then remaining rice over the mutton,pour a tbsp of ghee all over the rice,spread remaining caramelized onions,fried cashew nuts and raisins and  mint leaves over the rice.
10-Sprinkle food colour over the rice,Close the lid and seal with a large foil,cook this pot on a very low heat for 40-45 mins.
11-After 45 mins turn off the heat,let it stand for 5-10 mins,then remove the lid and serve hot with raita.


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