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Mughlai Biryani Recipe

Mughlai Biryani Recipe
Mughlai Biryani Recipe


  • 1/2 kg Mutton
  • 250 gms Rice parboiled
  • 311/2 tblsp Lemon Juice
  • 10 blanched Almonds (Badam)
  • 1/2 tblsp Mint Leaves (Pudina Leaves)
  • 1 cups Butter
  • 1 handfuls chopped Coriander Leaves (Dhania Patta)
  • 1/2 tblsp Cumin Seed (Jeera)
  • 2 large sliced Onion (Kanda Pyaaz)
  • 2 Brown Cardamom (Elaichi Moti)
  • 1 tblsp Oil
  • 4 pods Garlic (Lasun)
  • 2 Cloves (Lavang)
  • 1 ” long piece Ginger (Adrak)
  • 1/2 tblsp Saffron (Kesar)
  • 1/2 tblsp Green Chilly (Hari Mirch) chopped
  • 1/2 tblsp Red Chili Powder (Lal Mirchi)
  • 1/2 ” Cinnamon (Tuj/Dalchini)
  • 1/2 kg Curd (Dahi)
  • 125 gms Milk
  • 3 cups Water

How to make biryani badshahi:

  • First wash and soak rice.
  • Then fry sliced onions to a golden brown color.
  • Soak saffron in water.
  • Now grind ginger, red chillies, garlic and almonds and fry these in butter.
  • Add it to the mutton and salt and stir for 5 minutes.
  • Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
  • Boil rice with salt in another pan.
  • Put curd into a piece of muslin cloth and let the water drain away.
  • Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
  • Strain the saffron water and add lemon juice.
  • Add all this to mutton.
  • Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
  • Now pour milk and some butter and cover the vessel.
  • Seal the edges of the pan with flour paste.
  • Place the can on flame for one hour.
  • Serve it very hot with some curry.

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