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Biryani Badshahi Recipe


1/2 kg Mutton 
250 gms Rice parboiled
1-1/2 tblsp Lemon Juice
10 blanched Almonds (Badam) 
1/2 tblsp Mint Leaves (Pudina Leaves) 
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta) 
1/2 tblsp Cumin Seed (Jeera) 
2 large sliced Onion (Kanda Pyaaz) 
2 Brown Cardamom (Elaichi Moti) 
1 tblsp Oil 
4 pods Garlic (Lasun) 
2 Cloves (Lavang) 
1 " long piece Ginger (Adrak) 
1/2 tblsp Saffron (Kesar) 
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi) 
1/2 " Cinnamon (Tuj/Dalchini) 
1/2 kg Curd (Dahi) 
125 gms Milk 
3 cups Water

How to make biryani badshahi:

  • First wash and soak rice.
  • Then fry sliced onions to a golden brown color.
  • Soak saffron in water.
  • Now grind ginger, red chillies, garlic and almonds and fry these in butter.
  • Add it to the mutton and salt and stir for 5 minutes.
  • Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
  • Boil rice with salt in another pan.
  • Put curd into a piece of muslin cloth and let the water drain away.
  • Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
  • Strain the saffron water and add lemon juice.
  • Add all this to mutton.
  • Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
  • Now pour milk and some butter and cover the vessel.
  • Seal the edges of the pan with flour paste.
  • Place the can on flame for one hour.
  • Serve it very hot with some curry.