Recipe by

Parveen Taj



This is the most famous dish in the sub continent of Asia.

It is prepared on almost all important occasions and festivals.

It is the kind of dish in which meat and rice are cooked together.

The main concept is that the rice is cooked with meat as the first layer in a container.

Serves 10


1 ½ kg Meat (big pieces)

1 kg Basmati Rice (washed and soaked in water)

200 gms Vegetable oil

100 gms Ghee or Butter

½ liter Curd

¼ kg Onions (sliced and fried into light golden colour)

100 gms Ginger (paste)

100 gms Garlic (paste)

10 green Chilies (crushed)

4 tbsp Lemon juice

1 tbsp red Chili powder

1 tsp Garam Masala powder

Salt to taste

5 inch Cinnamon stick

5 Cardamoms

5 Cloves

3 Bay leaves

4 green Chillies

1 bunch of Mint leaves

1 bunch of Coriander leaves (chopped)






Marinate the meat with curd, lemon, and salt for one hour.




Heat oil in the cooker.

Add 3 cloves, 3 cardamoms and 3 inch cinnamon.  

Add ginger paste, garlic paste and crushed green chilies.

Fry nicely until the water gets evaporated.

Add red chilli powder and garam masala powder.  Fry for one minute.

Add half of the fried onions.

Add marinated meat.

Stir and fry well till it gets nice aroma.

Add coriander leaves and mint leaves.

Close the lid and cook till the meat gets tender.




Take a big vessel.  Fill 3 liters of water.

Add 3 bay leaves, 2 green chilies, 2 cloves, 2 cardamoms and 2 inch cinnamon.

Keep it on flame till it boils.

Add rice.  Cook until the rice gets half boiled.

Strain it thoroughly.

Take half of the half-cooked rice out.

Add the cooked meat stuff on the rice.

Cover the meat with the rice which was removed earlier.

Add butter or ghee, mint leaves, coriander leaves, fried onions on the surface of the rice.

Close the lid tightly.

Make sure the steam does not escape.


Serve the Biryani hot.



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