Course: MainDifficulty: Medium


Prep time


Cooking time






  • ½ kg basmati rice

  • 50-75 grm. Yogurt

  • 1 tsp. salt (according to taste)

  • 1 small onion

  • 12-16 green cardamom (Chhoti Ilaichi)

  • 1½ to 2 tbs. garlic (Lehsan) paste

  • 16-20 cloves (Laung)

  • 1/3 cup oil, preferably ghee

  • 1-1 ½ tbs. Kewra

  • ½ tsp. yellow food colour

  • ½ tsp. sugar

  • 1 pinch saffron (Zafran)

  • ½ tbs. lemon juice

  • Meatballs
  • 250 gm. finely minced mutton or beef

  • 1 tsp. ginger (Adrak) paste

  • 1-2 green chilies coarsely chopped

  • 1 medium onion coarsely chopped

  • Handful fresh coriander (Dhaniya) leaves

  • ½ tsp. ground garam masala

  • 1 slice of bread soaked and squeezed to remove water

  • 1 tsp. salt


  • To make the meatballs:
  • Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
  • Form into small meatballs and keep aside.
  • Gravy
  • In another pot heat the oil and sauté the onion till it starts to turn brown.
  • Add all the spices along with a little water to prevent it from burning. Stir well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and cook for about 10 minutes on medium flame to cook the meatballs.
  • Simultaneously soak the rice in water for half an hour.
  • Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
  • Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
  • Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
  • Keep it covered and leave on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
  • When the rice is done, the biryani is ready.
  • Serve with Achaar or Raita.

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