Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a very popular Indian rice and meat dish - a complete meal by itself. While cooking the biryani, the aromas of this dish can reach a couple of houses away!

Ingredients Nutrition


  1. Heat ghee.
  2. Add all the whole spices.
  3. Give it a few twirls and add the ground spices.
  4. Almost immediately add the yogurt.
  5. Fry for a minute.
  6. To this masala mixture, add all the meat.
  7. Toss around to coat well.
  8. Cook meat till it is well browned and the yogurt is absorbed by the meat.
  9. Sprinkle in salt to taste.
  10. Add water-- immerse the meat completely in it.
  11. Use more or less, as required.
  12. Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
  13. Keep aside.
  14. Divide the rice in two portions.
  15. Mix saffron with one portion and add half the meat to it.
  16. Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
  17. Add mint and coriander leaves.
  18. Cover with white rice and remaining meat.
  19. Shut the pot tightly.
  20. Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
  21. Invert on to a large dish and serve with plain yogurt or raita.


Most Helpful

AN UPDATE : You can substitute chicken for lamb or mutton and make 'chicken biryani'. Also, the English name for 'shah zeera' is caraway seeds. Do use has a very distinct flavour!

Honeybeee March 22, 2003

Oh my gosh! This was absolutely delicious, Honeybee! I didn't have bay leaf, mint or the black cardamom. I used 8 green cardamoms and 1.5 tsp chili powder, but it was absolutely mmm mmm outofthisworldYummy! I will be adding this to my cookbook FOR SURE! Thanks for sharing!

Ranikabani March 17, 2003

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