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Looking for authentic Biryani Recipes? EvernewRecipes has +3,000 trusted Biryani Recipes, all created, tested, reviewed and approved by home cooks. Find recipes for healthy, quick and easy Biryani Recipes.

Chicken Dum Pukht Biryani Recipe

Chicken Dum Pukht Biryani Ingredients:

Chicken Dum Pukht Biryani Recipe

  • 1 kg mutton
  • 4-5 ilaichi
  • 4-5 sliced medium onions
  • 7-10 whole red peppers
  • 1/2 kg yoghurt
  • 2 tbsp garam masala
  • 1 and 1/2 tsp saltClick to find more about salt
  • 1/2 cup oil
  • 1 tbsp garlicClick to find more about garlic paste

How to make Chicken Dum Pukht Biryani:

  • Put mutton, oil, onionClick to find more about onion, and red chillis in pan.
  • Mix garam masala in yoghurt and pour over meat mixture.
  • Cook (uncovered) on high heat for about 10 minutes.
  • Add saltClick to find more about salt, ilaichi and garlicClick to find more about
  • garlic paste.
  • Seal the pan and lid with flour (if not using pressure cooker), and cook on very low
  • heat for 45 minutes.
  • If water has not dried, cook on high heat till it does and only thick gravy is left.
  • Do not stir hard.
  • Serve garnished with corriander.

Dum Pukht Lamb Biryani Recipe

Dum Pukht Lamb Biryani Ingredients:

Dum Pukht Lamb Biryani Recipe

  • Chicken, cut into pieces 1/2 kg
  • Basmati rice, boiled 3 teacups
  • Onions, finely chopped 3 medium
  • Ginger / garlic paste 3 tsp
  • Tomatoes, pureed 6 medium
  • Green chillies, finely chopped 6
  • Mint and coriander leaves, 3 tbsp
  • finely chopped
  • Chilli powder 1 1/2 tsp
  • Coriander powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Desi ghee or oil 4 tbsp
  • Salt to taste
  • Butter / oil 4 tbsp
  • Coconut powder 2 tsp
  • Sesame seeds 1 1/2 tsp
  • Cumin seeds 1 tsp
  • Onions rings, golden fried 3 medium
  • Green chillies, sliced and fried 4
  • Mint and coriander leaves, 2 tbsp, finely choped
  • Garam masala powder pinch
  • Oil / desi ghee 4 tbsp

How to make Dum Pukht Lamb Biryani:

  • In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic
  • paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
  • Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
  • Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice.
  • Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 – 14 minutes. Serve with raita.

Chicken Mughlai Biryani Recipe

Chicken Mughlai Biryani Ingredients:

Chicken Mughlai Biryani Recipe

  • For the meat: 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
  • 4 large onions sliced thin
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 1/2 cup almonds
  • 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
  • 1″ stick of cinnamon
  • 5 cloves
  • 3 pods cardamom
  • 8 peppercorns
  • 2 tsps coriander powder
  • 1 1/2 tsps cumin powder
  • 1 tsp garam masala
  • 1 cup yoghurt
  • Juice of 1 lime
  • 1 cup chicken/ beef stock
  • 2 tbsps finely chopped coriander leaves
  • 2 tbsps finely chopped mint leaves
  • Salt to taste
  • For the rice: 2 cups Basmati rice
  • Hot water
  • Salt to taste
  • 3 drops orange food coloring (optional)
  • 3 drops green food coloring (optional)

How to make Chicken Mughlai Biryani:

  • Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
  • Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
  • Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
  • Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
  • Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
  • Add the 2 remaining onions and fry till they are translucent.
  • Add the ginger-garlic-almond paste and fry for 2-3 minutes.
  • Add all the spice powders – coriander, cumin and garam masala and mix well.
  • Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
  • Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
  • Cover the pot and allow to cook till the meat is tender.
  • If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
  • Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
  • Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
  • Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
  • While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt) and you’re really in business!

Afghani Mutton or Lamb Biryani Recipe

Afghani Mutton or Lamb Biryani Ingredients:

Afghani Mutton or Lamb Biryani Recipe

  • 1 kilogram lamb meat on the bone
  • 11 cloves
  • 1 large cinnamon sticks
  • 2 teaspoon salt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 8 cups water
  • 3 cups basmati rice good quality
  • 3/4 cup cooking oil
  • 1 large onion skinned & thinly sliced
  • 8 green cardamoms
  • 1 teaspoon cumin seeds zeera
  • 4 carrots, peeled and grated
  • ½ cup green raisins
  • ½ cup pine nuts.

How to make Afghani Mutton or Lamb Biryani:

  • Cut meat into large pieces and wash thoroughly under cold tap water.
  • Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large
  • heavy based sauce pan.
  • Bring to boil and skim off any scum that rises to the
  • top.
  • Reduce heat, cover and allow to boil gently for 40 to 45 minutes until
  • the meat is tender.
  • Meanwhile, put rice in a sieve and wash it thoroughly under running cold
  • tap until water runs clear.
  • Soak in plenty of water for 1½
  • hours.
  • Drain in a sieve and let it stand for a minute or two.
  • Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a
  • small frying pan.
  • keep aside. Heat oil in a large heavy based pan, add onion
  • and while stirring frequently fry for 3-5 minutes.
  • Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water ifnecessary to make 6 cups.
  • Bring to boil and add rice to it.
  • Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes.
  • Gently stir rice.
  • Do not stir to hard otherwise the rice will break.
  • Put a layer of carrot, raisins and pine nuts on the top of rice.
  • Cover with a tight fitting lid, reduce heat to very low and allow to cook for
  • another 7 – 10 minutes until rice is tender.
  • Fluff up rice with a fork, then transfer it into to a heated serving dish.
  • Serve with Raita.

Hyderabadi Vegetable Biryani Recipe

Hyderabadi Vegetable Biryani Ingredients:

Hyderabadi Vegetable Biryani Recipe

  • 1 cup Basmati rice
  • 1 Onions
  • 2 cups diced vegetables (Beans, peas, potato, carrots, etc)
  • 1 cup thick curds
  • Salt to taste
  • Chopped coriander leaves


  • 1/2 big onion
  • 3 green chillies
  • 2 cloves
  • 1″ piece cinnamon
  • 1″ piece ginger
  • 2 tsps dry coconut
  • 2 pods garlic
  • 2 cardamoms
  • 7 cashew nuts
  • 2 tsps Khus-khus(poppy seeds)
  • 1 tsp Biriyani Masala
  • 1 Bay leaf
  • 1/2 tsp ghee

How to make Hyderabadi Vegetable Biryani:

  • Wash the rice. Soak it for 10 minutes. Drain all water and keep aside. Heat 1/2 tsp ghee on a medium flame, add rice and fry for 5 mins.
  • Grind all the masala ingredients in a blender and grind them to fine paste. Set aside.
  • Heat oil in a pan and fry onions. Add ginger garlic paste and stir fry for few mins. Add masala paste and fry some time (wait for oil to separate).
  • Then add all diced vegetables and fry for some more time till the vegetables are tender. Take curds and beat them nicely. Add these curds along with one cup of water (as required) to cook rice, and bring it to boil.
  • Add salt and fried rice, cover the lid and reduce flame. Cook till done.
  • Garnish with chopped coriander leaves and fried cashews and serve hot.

Hyderabadi Egg Biryani Recipe

Hyderabadi Egg Biryani Ingredients:

Hyderabadi Egg Biryani Recipe

  • Basmathi Rice 4 cups
  • Hard boiled Eggs 6 nos
  • Yogurt 1/2 cup
  • Onions 2 medium sized
  • Green Chillies 6 nos
  • Mint leaves 20-30
  • Coriander leaves 1/2 bunch
  • Red Chilli powder 1 tea spoon
  • Turmeric 1/2 tea spoon
  • Salt according to taste
  • Oil for frying
  • Ghee 1 table spoon
  • Whole Garam Masala 1/2 table spoon
  • Garam Masala powder 1/2 tea spoon
  • Lemon Juice 1 table spoon

How to make Hyderabadi Egg Biryani:

  • Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
  • Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
  • Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
  • In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
  • Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
  • Can be served with raitha.

Egg Biryani Recipe

Egg Biryani Ingredients:

Egg Biryani Recipe

  • 1/2 cup ghee / oil
  • 8 large eggs (hard boiled)
  • 1 large onion (finely chopped)
  • 2 flakes garlic (curshed)
  • 2 bay leaves
  • 1-inch cinnamon stick
  • 1 brown Cardamom (badi elaichi)
  • 4 green cardamom pods (chhoti elaichi)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder or to taste
  • 2 cups Basmati (long grain) Rice
  • 21/2 cups warm water
  • Salt To Taste
  • 1 tsp garam masala powder
  • 1 tbsp chopped coriander leaves
  • 3-4 tomatoes (thickly sliced) to garnish

How to make Egg Biryani:

  • Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
  • Carefully prick the eggs with a fork and add to the pan.
  • Stir in turmeric, chili powder and fry for about 5 minutes.
  • Add pre-soaked rice and stir slowly and carefully for 2 minutes.
  • Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
  • Sprinkle garam masala powder over it.
  • Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Andhra Chicken Biryani Recipe

Andhra Chicken Biryani Ingredients:

Andhra Chicken Biryani Recipe

  • Chicken pieces 4 large
  • Biryani rice 2 measures
  • 1 large onion sliced
  • 1 small tomato chopped
  • 1 tbs mint leaves
  • 1 tbs coriander leaves
  • 4 cloves
  • 1 piece of cinnamon
  • 1 bay leaf
  • 1 large elaichi
  • 2 tsp garlic-ginger paste
  • A couple of all the great south indian whole garam masalas ( i dont even know their names)
  • 2 tbs of ghee
  • 5-6 Cashew nuts (optional)
  • 1 tbs of cooking oil
  • 1 glass of buttermilk/curd
  • Salt to taste

How to make Andhra Chicken Biryani:

  • While you’re chopping and cleaning soak the Chicken pieces in the buttermilk with a pinch of garlic-ginger paste for marination. Curd or any form of it softens the chicken very well.
  • Heat ghee and oil in a pressure cooker.
  • Add all the whole garam masala, then add the cashew nuts, and roast on slow fire until they begin changing colour.
  • Add the green chillies and the sliced onions and cook till pink in colour.
  • Now add the ginger-garlic paste and roast it for 1 min.
  • Add large pieces of tomato, chopped coriander and mint leaves at this point and stir in for 1 more minute. (sorry i missed this part earlier)
  • Add some of the marinate mixed with a cup of water and the chicken to the pressure cooker.
  • Do not add salt now. Pressure cook the chicken for 5 minutes.
  • Cool the pressure cooker and open, to add the rice grains.
  • Mix in 1 more cup of water. ( do know your rice well. some basmati rice cooks quickly with the least amount of water)Add salt to taste, shut the pressure cooker again and wait for 2 whistles.
  • Cool the cooker and the Biryani is ready.
  • Make some lovely raita with diced cucumber, onions, tomatoes, coriander leaves, nicely blended curd, salt, cumin powder, a pinch of red chilli powder and a 1/2 tsp of sugar. It really goes well with the Biryani

Goat Biryani Recipe

Goat Biryani Ingredients:

Goat Biryani Recipe

  • Marinade
  • 2 lbs Goat meat cut into pieces
  • ¾ – 1 cup yogurt
  • 2 tbsp Ginger Garlic Paste
  • 2 tsp Chili Powder
  • 14 small Chilies split into two (adjust to your taste)
  • 1 cup chopped Mint Leaves
  • 1 cup chopped Cilantro
  • Salt to Taste (sufficient for the meat)
  • Garam Masala Powder
  • 10 Pepper Corns
  • 10 Coves
  • ½ tsp Cardamom Seeds
  • ½ tsp Sahajeera or Black Cumin
  • 1” Cinnamon Stick
  • 1 Large Onion sliced
  • 1 Lime
  • 1 cup Oil (can use half oil and half ghee)
  • ½ tsp of saffron strands
  • ½ cup milk
  • 4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)
  • Spices for boiling rice
  • 6 Cardamoms
  • 3 Cloves
  • 2 Bay Leaves
  • 1 Bay Flower or Biryani Flower
  • 1 tsp Sahajeera
  • ½ tsp Ginger Garlic Paste
  • 1 tbsp of Oil
  • First Full of Salt

How to make Goat Biryani:

  • Clean and cut the goat meat.
  • Grind all the ingredients listed under garam masala to a fine powder.
  • Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
  • Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Let it cool. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
  • Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid the cooking odor by cooking on stove top.
  • Squeeze the lime juice on the meat and mix well.
  • In a pan, heat oil and fry the onions until light golden brown.
  • Soak saffron in hot milk.
  • In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
  • Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
  • Preheat the oven to 400 degrees F.
  • Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
  • Bake the biryani for 10 minutes on 400 degrees F and then for 20 minutes on 350 degrees F. The total bake time is 30 minutes, 10 minutes on 400F and 20 minutes on 350 F.
  • Mix the rice and serve it hot with raita or chicken shorva /mutton shorva

Sindhi Mutton Biryani Recipe

Sindhi Mutton Biryani Ingredients:

Sindhi Mutton Biryani Recipe

  • To Prepare Mutton Curry
  • 1 kg Mutton
  • ½ kg Potatoes, cut into large chunks
  • ½ kg Tomatoes, chopped
  • 250 g Yogurt
  • 1 tsp Red Chili Powder
  • Salt, to taste
  • 3 onions, sliced
  • 2 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 8 Green Cardamoms
  • 4 Black Cardamom Pods
  • 10 pc Cloves
  • 10 pc Black Pepper
  • 1 tsp Cumin Seeds
  • 2 Cinnamon Stick (Dalchini)
  • 2 Bay Leaves
  • 250 g Oil
  • 6 Green Chilies
  • 2 tbsp Coriander Leaves
  • 2 tbsp Mint Leaves
  • ½ tsp Yellow Food Coloring
  • 12 Prunes (Aaloobukharay)

To Prepare Rice

  • 1 kg Basmati Rice, (soaked in water for atleast 1/2 an hour)
  • Salt, to taste
  • 3 Bay Leaves
  • 3 Cinnamon Sticks
  • 2 Black Cardamom Pods

How to make Sindhi Mutton Biryani:

To Prepare Mutton Curry

  • Start with heating the oil in a pan and then frying onion in it till it is light brown in color. Take out ¼ of it in a small bowl and keep it aside.
  • Now, in the same pan add garlic paste, ginger paste, prunes, salt, red chili powder, cloves, green and black cardamoms, black pepper, cumin seeds and cinnamon in it and fry till the tomatoes in tender.
  • When done, add mutton, yogurt and some water and let it cook till the water has evaporated and the meat is tender.
  • In the meanwhile, boil potatoes in a pan until it is half cooked.
  • When the mutton is cooked, add boiled potatoes along with green chilies, mint and coriander leaves to the other prepared mixture and cook it on simmer for 2 to 3 minutes to make mutton curry.

To Prepare Rice
Now, take a deep pan, add water and boil rice with salt, bay leaves, cinnamon sticks and black cardamom in it. When the rice is half cooked, remove from the flame and drain water.

How To Proceed

  • Now, take a pot and layer the meat curry with the rice in one on one layers.
  • Sprinkle the food color, fried onions, and chopped mint leaves over the last layer. Now, close it tightly and cook it on low heat until rice is done.
  • Gently mix before serving and serve it hot along with raita, pappad and pickle.