Prep 2 h : 15 m
Cook 30m
3 to 4


    75 gms ginger and garlic paste (equal measures)

    5 gms whole garam masala (cloves, cardamom, cinnamon, star anise)

    1.5 kg yoghurt    

    100 gms fried onions     

    15 gms coriander chopped         

    15 gms mint chopped   

    7 gms green chilies slit into two

    3 gms turmeric powder

    3 gms kashmiri chili powder       

    3 gms coriander powder

    2 gms green cardamom powder

    2 gms garam masala powder     

    5 gms salt 

    3 gms fennel powder

    500 gms boneless mutton cubes

    2 gms Shahi Jeera or caraway seeds        

    500 gms Basmati rice (soaked)

    1 ml rose water

    1 ml Kewra water or screwpine flower extract       

    2 ml saffron water

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Ingredient Substitution Guide


1. Marinate the mutton cubes with ginger and garlic paste, salt, yoghurt, fried onions, coriander, mint, chili powder, turmeric powder, green cardamom powder, garam masala and chilies. Place it in the chiller for 2 hours.

2. Take a heavy bottom pan, add oil and crackle the whole spices on medium heat. Add the marinated meat and sauté over low heat till the meat is partially cooked.

Note: You can add a little water to cook the meat

3. In a separate pot, boil water, add salt and Shahi Jeera. Add the drained rice and cook till it is 70 per cent done. Drain and layer over half the meat.

4. Top with saffron strands soaked in water, the rest of the cooked meat, kewra, rose water, coriander, mint and fried onions.

5. Seal the pot tightly and cook the biryani over very low heat for 20 minutes.

6. Remove from the flame and remove the lid after 10 minutes. Serve hot.

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