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500 grams chicken or mutton

2 tbsp ginger garlic paste

2 tbsp curd

1tbsp white pepper


Biriyani Masala

2 cardamom 

1 star anisa

5 peppercorn 

1 stick cinnamon

4 cloves

2 cups rice


Whole Spices For Rice

1 tbsp jeera

1 cardamom

1 bay leaf

5 peppercorn

For Gravy Masala

3 large onions or 4 small ones

2 tbsp ginger garlic paste

10 almonds or 8 cashew ground into super fine paste

1/2 cup coconut milk

2 green chillies


Coriander and Mint leaves

Squeeze of lime

Raisins, cashew and onions fried in ghee


Prep Work

1) Apply marinade to meat and smoke with coal. Set aside for 2-3 hours or preferably overnight.

Once well, marginated cook in pressure  cooker with 1/2 cup water on medium flame for 4 whistles (for mutton) or in a saucepan if chicken till completely cooked and set aside.

2) Grind all ingredients in biryani masala to a fine powder.

3) Soak rice in water for 30 minutes and drain well.

4) Brown the onions well.



Heat a spoon of ghee, add ingredients listed under whole spices for rice.
Add the drained rice and toast for a couple of minutes till rice looks a little fried.
Now add water as required and cook rice halfway. Drain the par-cooked rice and set aside.

Meat Gravy

Add browned onions to a pan along with the ground biryani masala and GG paste.
Saute for a minute and add the cooked meat along with whatever gravy there is.
After 1-2 minutes add almond paste and coconut milk. Make sure flame is on low else milk will split.
Now check for spice levels and salt. Add slit green chillies if needed.
Cook down till there is a thick gravy left.


Final steps

Layer the rice over the gravy. Cover and cook till rice is done.

Garnish and serve.

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