Monday, June 28, 2010

Lahori Biryani


  • 1 kg Mutton/chicken
  • 1 kg Basmati rice
  • 100 grm Yogurt
  • Salt to taste
  • 1 medium onion
  • 6 garlic clove
  • 1 tbs ginger paste
  • 8 small illaichi
  • 1 tbs gralic paste
  • 10 cloves
  • Oil or ghee
  • Kewra few drops
  • Yellow food color two pinch
  • Sugar a pinch .


  1. Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. Cook on a low flame till the meat is tender and the water dries.
  2. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
  3. Simultaneously soak the rice in water for half an hour. Boil the rice till they're half cooked, drain the water and keep them aside.
  4. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo.Make layers of this.
  5. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
  6. Sprinkle on it a solution of kewra, yellow food color and pinch of suger. Keep it covered and on a low flame.
  7. Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. Serve with salad or garlic chutney.

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