Biryani Recipe


  • 4 Cloves
  • 4 tbsp Oil
  • 3 tsp Ghee
  • ˝ cup Curd
  • 750 gms Mutton
  • 2 Cinnamon sticks
  • 1 tsp Chilli powder
  • 6 Black Cardamoms
  • 2 cups Basmati Rice
  • Salt according to taste
  • 2 tbsp Ginger, chopped
  • A pinch of Mace powder
  • 2 Onions, finely chopped
  • 2 tbsp Mint leaves, chopped
  • A pinch of Kesar, soaked & crushed in a little milk


  1. Boil rice in plenty of water until just tender but not fully cooked. Drain & keep aside.
  2. Heat oil in a heavy bottomed pan. Add cinnamon, black cardamoms & cloves. Sauté onions until light brown.
  3. Add the mutton & sauté until golden brown.
  4. Add salt, chilli powder and curd. Add 3 cups of water and simmer until the mutton is almost cooked.
  5. Remove the cooked mutton from the gravy & spread in an ovenproof dish. Sprinkle half the cream, mint, ginger & mace powder over the meat.
  6. Place half of the rice over the mutton. Sprinkle the strained mutton gravy, rest of the cream, melted ghee & kesar over the rice.
  7. Place rest of the rice on top. Cover the dish with a tight fitting lid & seal the sides.
  8. Place in a hot oven for 15-20 minutes. Remove & serve piping hot.

Tip: For tenderizing soak meat in buttermilk, cream or yogurt.

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