Sunday, May 20, 2012


In traditional way, there are two kinds of biryani. Kachhi yakhnni biryani and the other way which I described here, is Pakki yakhnni biryani. Here meat and rice seperately cooked before being layered. All ingredients are cooked before baking. I tried to simplify this recipe, but it tastes really delectable.

2 lb Mutton/Goat meat, cut in small pieces with bones (preferably ribs)
2 lb long grain Basmati rice (washed and soaked for half an hour)
2-3 large Onions (sliced)
3 large Tomatoes (chopped)
4 large Potatoes (peeled & halfed)
4 tbsps Ginger paste
1 1/2 tbsps Garlic paste
1 cup Plain Yoghurt
1 cup Oil
2 tbsps Clarified Butter (Ghee)
1 Pkt Shan Bombay Biriyani Mix
Salt to taste

Put all mutton pieces, 2 cups of warm water and 1 tbsp salt in a pressure cooker. Bring to full pressure on high heat. After three whistle, remove the cooker from heat and allow to cool naturally. Seperate mutton pieces from the mutton stock. Keep aside seperately.

In a large frying pan, heat the oil for about 5 minutes. Fry the potatoes lightly. Remove the potatoes from the oil and keep aside. Add Onions in the remaining oil and fry till it turns golden brown. Add tomatoes and little salt, fry till oil seperates. Now add meat, potatoes, ginger paste, garlic paste, yoghurt and Shan Bombay Biriyani mix. Mix well. Fry for another 15-20 minutes till oil seperates. After that add seperated mutton stock in it. Cook on low heat. When the gravy becomes thick and mutton is tender, remove from heat.

Heat 2 litres of water in a vessel. When water starts boiling, add rice in it. Add 2 tsp salt in it. When rice is get cooked approximately 75%, remove the vessel from heat and drain rice. Keep it aside.

Preheat the oven to 225 F for 10 minutes. Grease large baking dish with few drops of clarified butter and spread 1/3 of rice in it. Now spread half of the cooked mutton-potato with gravy on it. Spread another layer of rice on the top followed by the rest of mutton-potato gravy. Finally cover the mutton with last portion of rice. Sprinkle the remaining clarified butter on the top of the rice. Cover the baking dish with aluminium foil and put it in oven for 40 minutes. After that mix well.

Garnish with boiled eggs. Serve hot specially with raita.

TIPS: You may use micro-oven for baking. You can microwave for 10 minutes, 50% Microwave power.

Enjoy this biryani! Your comments are vital, so don't forget to give feedback in comments........thanks.

Sending this to Sara's Event Cooking with Love Series, hosted at Torviewtoronto

Linking to: Virtual Eid Potluck party  @ My Culinary Adventures


  1. Sanoli,
    welcome to blogging world..and this looks mind blowing and delicious..hugs

  2. flavourful delicious biryani thank you for linking