Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

When I make this recipe, I take out so many spices but it is well worth it. My family and friends can't get enough.

Ingredients Nutrition


  1. Soak rice for half an hour.
  2. Cook in rice cooker with 15 cups of water. Cook rice until almost done.
  3. Fry onions in oil until golden brown.
  4. Add ginger and garlic.
  5. Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
  6. Add yogurt.
  7. Add tomatoes and cook until dry.
  8. Add meat.
  9. Add green chiles.
  10. Cook until meat is done and add water if needed.
  11. Add cilantro.
  12. Mix saffron with hot water.
  13. Layer rice and meat mixture and sprinkle with saffron mixture.
  14. Put in oven at 350°F for 20 minutes.


Most Helpful

It was ,no doubt, the best biryani ever. It just had the taste of a restaurant biryani. The meat was completely tender and I disagree with everyone who thinks the rice quantity was more, because it turned out to be perfect for me. Please post some more recipes of different kinds of biryani. Thanks a lot..

Anum Qazi March 04, 2010

I just tried out this recipe this weekend for my friends and they LOVED it, but I didn't make 9 cups of rice I added exactly half of that and it turned out FANTASTIC every body enjoyed it and I thought its awesome... thank you for the great recipe :)

hutamk June 27, 2011

This is now my 'to go' recipe! We have had it so many times, in the two moths or so since I found it online. I must say, Personally, nine cups of rice (using the standard measuring cups of 250ml size ) would feed 20 - 30 people at least! So I half the spices amounts by half, use 3-4 chicken breasts and use a mix of 1 cup rice and half cup lentils..I fry the rice and lentils with 1 tsp hot chilli powder and half tsp termeric, then cook it. Although last time I fried the rice then forgot to finish cooking it and layered it, before I realised. After a moment of using the English language in a rather rude fashion, I stuck it in the oven, having poured over the milk/ saffron mix, with a bit more milk and cooked it a little longer. It was great. I have also used raisins instead of prunes, as we had none, and I used up to a cup and a bit and it of them, and it works so well. Even my son who eats nothing but bacon and sliced bell pepper went for second helpings! Thankyou for such a great recipe. Very much appreciated.

chosenprincess1 January 28, 2017

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