Peshawri Biryani recipe


  • 1 cup basmati rice
  • 1 tsp ghee/ butter
  • 1? cinnamon, 3 cloves, 3 cardamoms
  • fried nuts/ onions (optional)
  • Beans –
  • 1/2 cup beans of your choice (garbanzo, kidney, peas, moth etc.)
  • 1/8 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 2 tomatoes, peeled and pureed
  • a handful each of cilantro and mint, washed and finely chopped
  • 1/4 tsp good quality garam masala
  • salt to taste

Cooking Instructions

Soak beans overnight. Drain and wash the next morning. (Sprout them in a colander if you wish to). Combine with enough water and cook on moderate heat until tender but able to hold their shape. (You can pressure cook beans as long as they don’t turn to mush). Reserve cooking liquid.

Heat oil in a pan. Add turmeric powder, red chilli powder and ginger garlic paste. Saute on low heat until combined. Next add herbs and saute until fragrant. Add puree and beans. Stir and cook on medium heat until thick. Season with salt and continue stirring until beans lose most of the moisture. Sprinkle garam masala and set aside.

Wash rice in 1-2 changes of water. Drain and set aside. In a sauce pan heat ghee and drop in the whole spices. Add rice, saute for a minute. Add 2 cups of cooking liquid and bring to a boil. Cover and cook on low heat until rice is done.

For serving spoon rice onto a large platter. Make a well in the centre and place beans. Garnish with fried nuts and serve with a raita.

08 Mar 2011     2629 views     NON-Vegetarian       Rice and Grains > Biryani

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