Nawabi biryani recipe


  • 325 gms Basmati Rice
  • 1/2 kg. Mutton (cut in pieces)
  • 3 Onions (sliced)
  • 1/2 tbsp Ginger-Garlic Paste
  • 1 tsp Garam Masala
  • 3 small-sized Red Chilies
  • 1 piece Cinnamon
  • 1/2 cup Curd (beaten)
  • 3 Green Cardamom
  • 5 Pepper
  • 5 Cloves
  • 1/2 tsp Shahjeera
  • 1/2 tsp Turmeric powder
  • 1/4 cup Milk, with saffron
  • 1 pinch Coriander/Pudina (chopped)
  • Jardalu (5 apricots )
  • Dry Fruits
  • Ghee, as required

Cooking Instructions

Fry the dry fruits & apricots in 2½ tbsp ghee, with a little salt (to taste).

Now, grind the fried onions and red chilies, to make a fine paste.

Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

In a pressure cooker, heat ghee, add the marinated mutton and cook till done.

Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

Add salt and warm water, enough that it comes 1½ inch above the rice. Cook till the rice is done.

Remove the rice from the pan, spread out to cool and remove the whole spices.

To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.

Cover with a layer of rice, followed by melted ghee and then the saffron milk.

Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

Mix and serve, hot garnished with chopped coriander & pudina.

24 Oct 2012     1681 views     NON-Vegetarian       Rice and Grains > Biryani

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