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Biryani Recipes

Biryani Recipes

Biryani Recipes

Biryani is undoubtedly the most popular dish on any occasion. The thought of the rice grains mixed with the right spices and then combined with either the choicest meat or vegetables makes one drool and yearn for it. You can substitute chicken with vegetables, mutton or fish for a change. Over the years, I have gathered quite a few Biryani recipes of different kinds. I am sharing a few biryani recipes with you, which I have tried and found very different and delectable. The measurement given here will approximately serve 8-10 persons. You can cook these biryani recipes either in an oven or heavy bottom vessel. Just seal the lid of the vessel with dough so that steam doesn’t escape and cook on medium flame for sometime it is done.

Biryani Recipes


Arabian Biryani:


1.Basmati Rice-4 cups
2.Chicken-1 kg
3.Cinnamon-3” piece
6.Onion-2 (finely sliced)
7.Green chilies-6
8.Ginger-Garlic paste-1 tbsp
9.Crushed pepper-1 tbsp
10.Coriander leaves (chopped)- 1 cup
11.Dried Lemon pieces-2 tbsp
12.Onion –2(finely sliced and fried in ghee)
13.Cashew nuts-50gm
14.Raisins-50 gm
15.Turmeric –1/4 tsp
16.Chili powder-1 tsp
17.Garam masala-1 tbsp
18.Saffron strands-1 tsp
19.Milk-1/4 cup
20.Ghee-50 gm
21.Salt to taste


Biryani Recipes


· Wash rice and keep it to drain. Clean the chicken pieces and cook it adding sufficient salt, enough water and all the ingredients numbered from 3 to 9.
· When the chicken is done drain just the excess water into another vessel.
· Parboil the drained rice in the same water adding turmeric and chili powder.
· Dissolve saffron in milk and drizzle on the cooked rice. Heat a heavy bottom vessel and add ghee. Spread a portion of the cooked rice in a layer. Sprinkle some garam masala powder, fried onions, coriander leaves, cashew nuts and raisins on top of the rice. Place a portion of the chicken masala on top.
· In similar way, spread a layer of rice and chicken masala one above the other till the rice and chicken masala exhausts.
· Cover with a lid and cook on low flame for 10-15 minutes. Remove from the flame and garnish with the remaining coriander leaves, cashew nut, raisins and dried lemon pieces.
· Serve hot with raitha or chutney of your choice.
Nizam’s Biryani:

1.Chicken-1 kg
2.Ginger-garlic paste-3 tbsp
3.Yogurt-1/2 liter
4.Chili powder-1 tsp
5.Green chilies (slit)-3
6.Garam masala-2 tsp
7.Salt to taste
8.Onions-500 gm (slice finely, fry crisp and crush it)
9.Basmati Rice-1 ½ kg
10.Cinnamon -4’’
12.Coriander leaves (chopped)- 1 cup
13.Mint leaves (chopped)- 1 cup
14.Lemon juice of 2 lemons
15.Ghee-4 tbsp
16.Saffron strands-1/4 tsp
17.Milk- ½ cup


· Preheat the oven to 180 degree centigrade.
· Wash and Cut the chicken into pieces. Mix all the ingredients from 2 to 8 in the chicken and spread it on a baking dish.
· Meanwhile parboil rice along with cinnamon, cloves and little salt. Drain the water.
· Add coriander leaves, mint leaves and lemon juice to the rice. Mix it well.
· Arrange the rice over the chicken pieces.
· Dissolve saffron strands in milk. Drizzle it over the rice.
· Place the baking dish in the preheated oven and bake it for 40 minutes.
· Garnish with cashew nuts and raisins. Serve hot.

Batkal Biryani

1.Mutton /Chicken –1 kg (cut into small pieces)
2.Basmati Rice-1 kg (wash and keep it to drain)
3.Onion (finely sliced)-1 kg
4.Whole green chilies-25-30
5.Ginger-garlic paste-4 tsp
6.Tomatoes (chopped)-300gm
7.Coriander leaves and mint leaves- a handful
8.Garam masala powder- 1 tsp
9.Lemon juice of 2 lemons
10.Salt to taste
14.Oil/Ghee for cooking

· Preheat the oven at 300 degree Fahrenheit.
· Heat oil/ghee in a pan .Fry Onions till translucent. Add green chilies, ginger-garlic paste, tomatoes, coriander and mint leaves and garam masala. Saute for a few minutes on medium flame.
· Add lemon juice, chicken/mutton pieces and salt and cook till done. Add enough water so that there should be some gravy in the chicken.
· Heat ghee in vessel and fry the rice. Add sufficient water, salt, cinnamon, cloves and cardamom to the rice and parboil the rice
· Take a baking dish and spread a layer of rice. Sprinke coriander leaves and mint leaves over it. Spread the chicken masala. Likewise arrange layers of rice and chicken masala one above the other.
· Bake at 300 degree Fahrenheit for 45 minutes.
Malabar Biryani


1.Basmati Rice-1 kg
3.Raisins-2 tbsp
4.Cashewnuts-2 tbsp
6.Onion (sliced finely) 250gm
7.Chicken pieces-1 kg
8.Green chilies-25
9.Ginger-Garlic paste-4 tbsp
10.Lemon juice-2 tbsp
11.Curry leaves (chopped)-2 tbsp
Coriander leaves (chopped)- 2tbsp
Mint leaves (chopped)- 2tbsp
12.Coriander powder- 2tbsp
13.Poppy seeds- 2tbsp
14.Yogurt- 1 cup
Nut meg- ¼ piece
Mace- 1tbsp
Fennel seeds/Saunf-1 tbsp
Cinnamon-1” piece
16.Salt to taste
17.Refined Flour/Wheat flour to make dough
· Wash and drain rice. Take a vessel. Add enough water, cinnamon stick and salt in a vessel .Add the drained rice and parboil it. Drain the water and set aside.
· Powder the all ingredients under the number 15.
· Heat ghee in a heavy bottom vessel. Fry raisins, cashewnut and half of the sliced onions. Set it aside.
· In the same vessel add little more ghee and fry the remaining onions. Add the cleaned chicken pieces, ginger garlic paste, lemon juice, coriander leaves, curry leaves mint leaves, yogurt, salt and half of the powdered biryani masala powder in the vessel. Cook till the chicken is done. Transfer it to another vessel.
· Spread a layer of the chicken masala and parboiled rice one above the other. Top it with the fried onions, cashewnuts, raisins and the remaining biryani masal powder.
· Repeat the process till the rice and chicken masala exhausts. Close the vessel with a lid.
· Seal the lid with dough to avoid steam escaping through the gap of the lid.
· Cook on low heat for 15 minutes. Serve hot with Raitha or pickle.
· Alternately you can bake the biryani at 300 degree Fahrenheit for 45 minutes.

Vegetable Biryani


1.Basmati Rice-2 cups
Saffron strands-1/4 tsp
Milk-1/4 cup
Onion (finely sliced)-2
Ghee-2 tbsp
Refined oil-2 tbsp
Salt to taste

2.Onion (finely Chopped)-2
Tomatoes (chopped)-2
Vegetables-2 cups
(Chopped carrots, French Beans, cauliflower, potatoes and Green peas)
Fresh Cream-4 tbsp
Yogurt-6 tbsp
Sugar-1 tsp
Lemon juice of 1/2 lemon
Ghee-for cooking
Refined oil-for cooking
Coriander leaves – a handful

3.For the masala:
Kashmiri chilies-4
Green chilies-2
Garlic cloves-4
Cashewnuts-2 tbsp
Coriander powder-1 tsp
Fennel seeds/Saunf-1/4 tsp
Pepper corns-4

· Preheat oven at 350 degree C
· Cook vegetables adding a little salt and turmeric powder.
· Wash the rice and keep to drain. Combine the ghee and refined oil.
· Grind the ingredients for the masala.
· Fry the rice in little ghee and refined oil. Add salt, cardamom and double the quantity (4 cups) of water to the rice and parboil the rice.
· Fry onions in ghee and add it to the cooked rice.
· Dissolve saffron strands in milk and drizzle on half of the rice. Mix 4 tbsp yogurt in the remaining rice.
· Heat ghee and refined oil. Fry onions till golden brown.
· Sauté the ground masala in the same pan for 5-6 minutes.
· Add tomatoes, sugar, fresh cream, boiled vegetables and 2 tbsp yogurt. Cook for 10 minutes.
· Add lemon juice and coriander leaves.
· Now spread the saffron sprinkled rice in a baking dish in a layer. Top it with the vegetable mix. Repeat the procedure till the rice and vegetable curry exhausts. Top it with yogurt mixed rice.
· Bake it in the preheated oven for 15-20 minutes.
· Garnish with fired cashewnuts, raisins and onions.

Masoor Dal Biryani

Whole Masoor Dal-1/2 cup
Onion (finely sliced)-4
Onion (finely chopped)-3
Tomato (finely chopped)-2
Ghee and refined oil mixed in equal quantity-10 tbsp
Sugar-2 tsp
Lemon juice of ½ lemon
Basmati Rice-2 cups
Salt to taste
Ghee- 1 tbsp

For Grinding:

Garlic cloves-6
Kashmiri Chilies-5
Green chilies-3
Coriander powder-1 tsp
Saunf/Fennel seeds-1/2 tsp


· Preheat the oven at 150 degree C.Wash and drain water from the rice.
· Wash and soak masoor dal in water for 3-4 hours.
· Grind the masala ingredients and keep it aside.
· Heat ghee in a heavy bottom vessel and lightly fry the rice. Add salt, cardamom and double the quantity of water (4 cups) to the rice and parboil it.
· Cook the soaked masoor dal along with shallots, salt and little ghee with 1 ¾ cups of water. Take care not to overcook the dal.
· Heat 4 tbsp ghee in a vessel. Fry chopped onions till golden brown. Add the ground masala and chopped tomatoes and sauté for 5-10 minutes on low flame.
· Add the cooked masoor dal to the masala mixture and cook for 10 minutes.
· Add lemon juice, coriander leaves and sugar. Mix well.
· Add cooked rice to this and transfer the contents to a baking dish.
· Place the baking dish in the preheated oven and bake for 20-30 minutes.
· Garnish with fried cashewnuts, raisins and sliced onions.

Hyderabadi Biryani/Kacchi Gosht Ki Biryani

1.Mutton pieces-300gm

2.Ginger-garlic paste-2 tsp
Salt to taste
Papaya paste-2 tbsp
Red chili powder-2 tsp

3.Basmati Rice-150gm

4.Green Chilies (chopped)-2 tsp
Mint leaves (chopped)-4 tbsp
Yogurt –4 tbsp
Onions (finely sliced and fried crisp)-8 tsp
Whole Garam masala-4 tsp
(Cinnamon, fennel seeds, bay leaf, pepper, green cardamom)

5. Milk-2 tbsp
6.Saffron strands- a pinch
7.Ghee-4 tbsp
8.Wheat flour/Refined flour to make dough

· Marinate the mutton pieces in ginger-garlic paste, papaya paste, salt and red chili powder for one and half hours.
· Add the chopped green chilies, chopped mint leaves, yogurt, onion and ¾ of the whole garam masala in the marinated mutton pieces.
· Boil quarter cup water in a heavy bottom vessel. Add the mutton pieces, cover the lid and cook till the mutton is done.
· Wash rice and soak in water for 10 minutes. Parboil the soaked rice, salt and the remaining garam masala in sufficient water.
· Drizzle the saffron dissolved in milk over the cooked rice.
· In a heavy bottom vessel spread a layer of the mutton mixture. Top it with the rice. Pour ghee over it.
· Close it with a lid and seal the lid with dough so that steam doesn’t escape through the openings.
· Cook on low flame for 30 minutes.
· Garnish with chopped coriander leaves and fried onions.
Fish Biryani


Seer fish-1/2 kg
Salt to taste
Turmeric powder-1/2 tsp
Red Chili powder-1 tsp
Oil for frying
Onion (finely sliced)-4
Green chilies-10
Grated ginger-4”
Garlic Cloves-20
Coriander leaves-50 gm
Coconut scrapings of half coconut ground to fine paste
Yogurt-1 cup
Basmati Rice-1/2 kg
Garam masala-1 tsp
Ghee-1 tsp
Wheat flour/Refined flour to make dough


· Marinate fish pieces in turmeric powder, salt and red chili powder for an hour.
· Fry the washed and drained rice in ghee. Parboil the rice adding little salt in double the quantity of water.
· Fry the fish. Set it aside. Fry onions, green chilies, coriander leaves, ginger and garlic in the remaining oil.
· Add the coconut paste, yogurt to it and sauté for some more time. Add the fried fish pieces to it and cook till the gravy is of desired consistency.
· Take a vessel and spread the rice in a layer. Sprinkle half of the garam masala powder over the rice.
· Arrange the fish along with the gravy on top of it.
· In similar manner arrange the rice and fish one above the other. Sprinkle the remaining garam masala powder on the top most layer.
· Close the vessel and seal it with dough.
· Cook on low flame for half an hour. Garnish with fried cashewnuts, raisins and onions.
Prawns Biryani


Prawns-1 kg
Ginger (chopped)-3 tbsp
Garlic cloves-20
Green chilies-14
Coriander powder-1 tbsp
Fennel seeds/Saunf-2 tsp
Turmeric powder-1 tsp
Oil/Dalda-3 tbsp
Shallots (chopped finely)-1/2 cup
Yogurt-1 cup
Salt to taste
Coriander leaves (chopped) – a handful
Grated coconut-3 tbsp
Cashewnuts-2 tbsp
Lemon juice of 1 small lemon
Basmati Rice- 3cups
Cinnamon-2” piece
Coriander leaves –1 bunch
Saffron strands- few
Milk-4 tbsp
Ghee-3 tbsp
Onion (finely sliced)-2 cups

· Wash and clean prawns. Drain water completely from the prawns.
· Wash rice and keep it to drain.
· Grind coconut and cashew nut to a fine paste and set it aside.
· Grind ginger, garlic, whole shallots, green chilies, coriander powder, saunf and turmeric to a smooth paste.
· Heat oil/dalda in a vessel and fry the ground ginger – garlic masala on medium flame till the raw aroma goes off.
· Add the chopped shallots and cleaned prawns to the masala and sauté for some more time.
· Add salt, yogurt and chopped coriander leaves to it and cover it with a lid. Cook till the prawns get done. Stir occasionally. The gravy should be fairly thick.
· Add the coconut cashew paste along with lemon juice to the prawns’ gravy. Simmer it for a few seconds and remove from fire.
· Parboil rice adding 6 cups of water along with salt, cardamom, cloves and cinnamon. The rice should be grainy and not mushy.
· Spread a layer of the prawns’ gravy on a vessel. Arrange the cooked rice over it. Dissolve saffron strands in milk and drizzle it over the cooked rice. Repeat the process of arranging the gravy and rice in layers till it exhausts.
· Heat ghee and Fry the sliced onions till crisp .Set aside the fried onions and pour the excess ghee over the cooked rice.
· Cover it with a tight lid. Seal the lid with a foil and cook on low flame for 10-15 minutes. Let the biryani remain in the vessel at least for 15 minutes after the dum.
· Alternately you can bake the biryani in a preheated oven for 30 minutes.
· Garnish with fried onions and chopped coriander leaves.
Madras Mutton Biryani


For the Mutton Gravy

Mutton-750 gm
Boiled Water- 1 cup
Cinnamon-2” piece
Salt to taste
Refined oil-1/2 cup
Onion (finely sliced)- 500 gm
Ghee- 1 cup
Ginger- garlic paste-4 tbsp
Coriander powder-1 tsp
Chili powder-1 tsp
Turmeric powder-1/2 tsp\Tomato (chopped)-500 gm
Yogurt-1 cup
Coriander leaves-a handful
Green chilies (slit) -4
Cashew nut-1/4 cup
Grated coconut-1/2 cup
Lemon juice of 1 small lemon

For the Rice

Basmati Rice –500 gm
Water-12 cups
Salt to taste
Ghee-1/2 cup
Onion (sliced finely)-1/2 cup
Cashew nut-1/4 cup
Raisins-1/4 cup
Saffron-1/4 tsp
Milk-1/2 cup


· Wash and drain rice.
· Clean mutton and cut into medium size pieces.
· Grind grated coconut and cashew nut to a smooth paste. Keep it aside.
· In a vessel, add cinnamon, cloves, cardamom, salt boiled water and the cleaned mutton pieces. Cover it with a lid. Cook on medium flame till the mutton is done.
· Heat oil in pan and fry onions till golden brown.
· Grind coriander powder, turmeric powder, and chili powder and fennel seeds to a smooth paste. Set the masala paste aside.
· Heat Ghee in another pan and fry the ginger-garlic paste till the raw aroma goes away. Add the ground masala paste and sauté for a few minutes on low flame.
· Add chopped tomato and fry for some more time. Now add curd, green chilies, coriander leaves and fried onions along with the mutton pieces and gravy. Give a good stir and cook on low flame for 10 minutes till the gravy thickens.
· Add coconut-cashew nut paste and simmer for few seconds. Add lemon juice and remove from fire.
· Parboil rice in 12 cups of water adding little salt.
· Heat ghee in a pan. Fry onions till golden brown and keep it aside.
· In the remaining ghee fry cashew nuts and raisins separately and set it aside.
· Grease a heavy bottom vessel with ghee and spread a layer of rice. Top it with the mutton gravy. Spread another layer of rice over it and repeat the process till the rice and mutton gravy exhausts.
· Dissolve saffron in milk and drizzle it over the top layer of rice. Seal the vessel with a wet cloth to avoid the biryani go dry. Cover the vessel with a tight lid and cook it on low flame for 15-20 minutes. Turn off the flame and let the biryani rest in the dum for another 15 minutes.
· Garnish with fried onions, cashewnuts and raisins.
Hope you will try all the above biryani recipes. I enjoyed sharing these biryani recipes with you and I am sure you will enjoy cooking and serving these mouth-watering biryanis for your loved ones as well. Finally, don’t forget to gorge on these heavenly biryanis!
Tag- Biryani Recipes

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