When it comes to biriyani there are numerous varieties from numerous cultures in India.

This Mughal biriyani is richly flavoured ,and what is unique in this preparation is the

layering ,creating a rich aroma and the blend of saffron color is really a feast to

the eye .

For the recipe now.


1 kg mutton


2 inch piece ginger

15-20 pips garlic

7 green chillies

2 tomatoes chopped

1.5 cup curd

1.5 tblsp cummin powder

1.5 Garam masala powder/biriyani masala powder

1.5 tblsp chilli powder

1.5 tblsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

7-8 dry plums

7-8 blanched almonds cut

1/2 tsp turmeric or a pinch of saffron mixed in hot water

Grind the bold listed .Marinade the mutton for 2-3 hours minimum .You can marinade and leave it in the fridge overnight.


500 gm basmati rice (washed and soaked for half an hour)

6-7 cups water

1 tsp peppercorns

1-2 bay leaves

1/2 tsp saunf

3 green cardamoms

1.5 tblsp salt

Heat the water till boiling point,and add the soaked rice and the rest of the ingredients .

Stir once and cook till 3/4 done.Drain and set aside .Reserve 1/2 cup rice water.


4-5 big onions thinly sliced and fried in 1/2 cup ghee or oil till crisp.Take half of the fried

onions and set aside for assembling finally.

In the same cooker add the marinaded mutton with, half of the fried onions and the rest

of the ingredients listed under for marinade and cook till mutton is tender.(pressure

cook for 4 whistles).Allow the steam to release on its own.


1/2 cup milk and reserved rice water mixed in with saffron strands/food color

1/2 cup ghee

A drop of Kewra essence or rose water

3 cardamoms and 1 tsp saunf ground coarsely

Mix in half of the mutton gravy for the base.Next layer with half of the rice .Then mix in

the kewra essence into the milk water.Sprinkle this water and a little of fried onions.Next

add the rest of the mutton curry and spread on the rice .Next add the last layer of the rice

sprinkling the kewra and color water ,then the remaining onions .

Heat ghee in another pan,and add the cardamom and saunf and pour on top of the rice.

Cover and cook on a slow fire (DUM) for 15-20 minutes.

Serve with all the layers or transfer into a large serving tray,with the bottom meat layer

on the top .If you need a still richer biriyani,you can top with fried cashewnuts .

Serve with raita ,and other accompaniments you like.

Do send in your comments after trying!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s