Recipes for Biryani

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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.
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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.
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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.
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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.
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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
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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
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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.
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Soya Bean Biryani Recipe

Soya Bean Biryani Ingredients:

  • 1/2 cup Soybeans, soaked overnight
  • 1 cup Rice, cooked
  • 1-inch Cinnamon Stick
  • 1 Green Cardamom
  • 1 Bay Leaf
  • Salt (to taste)

For Masala

  • 1/2 cup Onion, sliced
  • ½ tsp Cumin Seeds
  • 1 tsp Ginger-Garlic Paste
  • 1 cup Tomato, chopped
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Coriander Powder
  • ¼ cup Low-Fat Milk or Low-Fat Plain Yogurt
  • 1½ cup Boiled Mixed Vegetables
  • ¼ cup Fresh Mint Leaves, washed & chopped
  • ¼ cup Fresh Coriander Leaves, washed & chopped
  • 1 tsp Oil
  • Salt (to taste)

How to make Soyabean Biryani:

  • Wash the soybeans and drain the water.
  • Take a pan and combine 2 cups of water, washed soybeans, cinnamon, cardamom, bay leaf and salt in it. Cook on medium heat, till the soybeans become soft. Now, drain the excess water.
  • Take another pan and boil water in it. Add rice and cook till it becomes tender. Drain excess water.
  • Mix the cooked rice with the cooked soybeans.

For Masala

  • Take a non-stick pan and heat oil in it.
  • Add cumin seeds and let them crackle.
  • Now, add sliced onions and the ginger-garlic paste to it and saute till it turns light brown.
  • Put tomatoes, turmeric powder, red chili powder and coriander powder. Cook until tomatoes are softened.
  • Add ¼ cup water and cook for a few seconds.
  • Now, add milk/ yoghurt, salt and mixed vegetables to it and saute for around 7 minutes, till the mixture becomes semi-dry.
  • Now sprinkle mint and coriander leaves over it.

For Soyabean Biryani

  • Spread half of the soybean-rice mixture in an 8 inch diameter sized baking dish.
  • Sspread the entire masala mixture over it and top it with rest of the rice and soybean mixture.
  • Cover it with aluminum foil and bake for 20- 30 minutes, at 350 degrees F.
  • Serve hot, with yoghurt.
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Soya Biryani Recipe

Soya Biryani Ingredients:

Soya Biryani Recipe

  • 1 1/2 Cups soya chunks
  • 2 Cups basmati rice
  • 1 Onion, chopped
  • 2 Green chilies, finely chopped
  • 1 tbsp Ginger-garlic paste
  • 3 Tomatoes, chopped
  • 1/2 tsp Chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • Salt to taste
  • 2-3 tbsp Ghee or oil
  • 1/2 tsp Cumin seeds
  • Chopped cilantro and mint, for garnish

How to make Soya Biryani:

  • Soak Soya chunks in 3 cups of hot water for 30 minutes.
  • Wash and soak basmati rice in water for 30 minutes.
  • Heat ghee in a pressure cooker.
  • Add cumin seeds and ginger garlic paste. Sauté well.
  • Then add the onions, green chilies and sauté till onions are soft.
  • Add chopped tomatoes and stir till tomatoes are soft.
  • Now, add turmeric, chili, coriander and garam masala powders.
  • Stir well, till the masala is well sautéed (4-5 minutes).
  • Drain the soya chunks and rice and add to the masala.
  • Stir and sauté, adding more ghee if required.
  • Add 4 cups of water and salt. Stir well.
  • Cover the pressure cooker and cook till done.
  • Garnish chopped cilantro and mint.
  • Serve hot with pickle and raita.
  • Soya Biryani is ready.
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Nasi Biryani Recipe

Nasi Briyani Ingredients:

Nasi Briyani Recipe

  • 2 lb Lamb or chicken, cut into fairly large chunks
  • 2 Cups plain yoghurt
  • 2 Cups basmati rice
  • 2-3 tbsp Chili powder
  • 1 Large onion, finely chopped
  • 2 Large onions, thinly sliced
  • 1/2 Cup almonds, thinly sliced
  • A few saffron threads
  • 4 tbsp Golden raisins
  • 2 tbsp Warm milk
  • 2 Cups water
  • 1 Cup ghee
  • Salt to taste

For Marinade:

  • 2 Medium onions, sliced
  • 2 tsp Poppy seeds
  • 1 Sprig fresh mint leaves
  • 4 Green cardamoms seeds
  • 4 Cloves
  • 6 Cloves garlic
  • 1 Inch cinnamon stick, broken up
  • 4 Inch ginger, sliced

How to make Nasi Biryani:

To Marinade:

  • Grind cloves, poppy seeds, cinnamon stick, cardamoms, onions, ginger, mint leaves and garlic to make a fine paste.
  • Combine yoghurt and chili powder with the ground paste, mix well.
  • Add this with meat, coat well
  • Marinate meat for about 2 hours, best overnight in the refrigerator.

To Prepare Lamb:

  • Heat wok, and add 3-4 tbsp ghee.
  • Fry the thinly sliced onions until light golden brown.
  • Remove, drain on paper towels.
  • Apply the same process for the thinly sliced almonds, keep aside.
  • To the same wok, add chopped onions and fry till light brown.
  • Add the marinated lamb and cook until brown.
  • Add water, and salt to taste.
  • Bring it to a boil, decrease the heat to medium-low heat.
  • Cover and simmer for about 45 minutes, stir occasionally.
  • If it starts to dry up too much add a little water.

To Prepare Saffron Rice:

  • Wash rice in cold water, at least 3 times.
  • Drain well and keep aside for about 20 minutes.
  • In a wok, heat 3-4 tbsp ghee to medium-high, fry the rice till the rice grains look translucent, for about 10 to12 minutes.
  • Remove it from the heat, add salt, mix well and keep aside.

Layering the Lamb Biryani Rice:

  • Take a large ovenproof casserole and add a layer of one third of the rice, followed by a layer of cooked lamb about half the lamb and a few tbsp of the sauce from the lamb.
  • Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.
  • Make a second layer of rice and add the rest of the lamb, a third of the fried onions, raisins, almonds, a few tbsp of the lamb sauce and a few drops of the saffron and milk.
  • Add the final layer, of rice and rest of the saffron and milk.
  • Sprinkle 3 to 4 tbsp of melted ghee on the top.
  • Add sufficient water, till the water level is about 1/2 inch above the top of the rice
  • Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.
  • Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.
  • With a long wooden chopstick, fluff up the rice.
  • Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds.
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