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.

Note: If you eat less spicy food, reduce the quantity of red chilies from the ingredients I have mentioned.




1 ½ kg     Rice (Basmati) washed and soaked.
1  kg Meat (washed)
¼ kg   Onion (sliced)
3 tbsp Ginger (paste)
3 tbsp Garlic  (paste)
200 gms Tomatoes (diced)
12 Green Chilies (crushed)
1  bunch mint (small)
1 bunch cilantro (coriander leaves)  chopped
1 tsp Saffron (soaked in milk)
1 tbsp red chilli powder
1 tbsp coriander powder
¼ tsp turmeric powder
1 tsp garam masala powder (ground mixture of clove, cardamom, cinnamon)
5 cloves
5 cardamoms
5 inch cinnamon stick
250 gms vegetable oil
100 gms Ghee (clarified butter)
1 cup yoghurt
3 tbsp Lime juice
Salt to taste
1 pinch food colour (orange / red)


Step 1

Heat oil in a utensil or a pressure cooker. 
Add 3 cloves, 3 cardamoms and 3 inch cinnamon.
Add the sliced onion saute and cook till it turns golden brown .
Take half of the onions out and keep aside.

Add ginger paste, garlic paste and crushed green chillies and fry till water gets evaporated.
Add red chilli powder, coriander powder, garam masala powder and turmeric powder.
Fry for 2 minutes.
Add meat and cook for 10 minutes.
Add tomatoes, mint, coriander leaves, lime juice and yoghurt and mix thoroughly.
Add salt to taste.
Close the lid and cook till the meat gets tender.

Step 2

Take a big vessel. Fill 3 litres of water.

Add 2 cloves, 2 cardamoms, 2 inch cinnamon stick, mint leaves, 2 green chilies, salt to taste and 1 pinch of food color (orange / red).

Keep it on a full flame. Bring water to boil. Put rice in it and cook until the rice turns half boiled.

Strain the rice thoroughly.


Now add the above strained rice in the container which has cooked meat stuff.

Add melted ghee on the surface of the rice.

Add fried onion, mint, coriander leaves, and soaked saffron.

Cover the lid and keep it on a low flame for 20 minutes.

The lid must be closed tightly. Make sure the steam does not escape.

Open the lid and mix the whole contents carefully.

Now Biryani is ready for serving.  

Serve the Biryani with Salad (Raita)



2 cups of yoghurt

1 tsp cumin seed

5 garlic cloves

4 green chilies

1 tsp Ajeenamoto (Chinese salt) 

Some mint leaves, coriander leaves,  green chilies,  and  salt to taste.

Add all the ingredients. Make a nice paste. Add yoghurt and mix well.

Now Salad / Raita is ready.



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