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Biryani nawabi

the taste of haidrabad

Recipe by Mariya chauhan of Modasa, IN

richy look & nawabi style cooking method

Ingredients non vegetarian 6 servings

    • 750 grams Basmati rice
    • 1 kg Mutton
    • 5-6 medium Onions
    • 1 tbsp Ginger-garlic paste
    • 2 tbsp Garam masala
    • 6 nos. Red chillies
    • 1 cup Curds
    • 2 nos. Cinnamon
    • 6 nos. Cardamom powder
    • 1 tbsp Shahjeera
    • 10 nos. Black peppercorns
    • 1 tbsp Turmeric powder
    • 2 pinches Saffron
    • 1/2 cup Milk
    • 10 nos. Apricot
    • 1 tbsp Almonds
    • 1 tbsp Cashew nuts
    • 1 tbsp Sunflower seeds
    • 1 tbsp Raisins


    • Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
    • Fry the onions till crisp.
    • Grind the fried onions and chillies to a fine paste.
    • Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
    • Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
    • Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
    • Add the drained rice and saute for 4-5 minutes.
    • Add warm water. The level of water should be 1 1/2 inches above the rice level.
    • Add salt as per taste. Cook till rice is done.
    • Spread on a plate and remove the cinnamon, cardamoms and cloves.
    • To Assemble
    • Take a heavy bottomed pan and line it with ghee.
    • Add the prepared mutton and sprinkle garam masala over it.
    • Cover with cooked rice and dot with ghee.
    • Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
    • Cover the pan and seal the edges with dough.
    • Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
    • Mix and serve hot garnished with chopped mint leaves.




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