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About this recipe: this one of the simplest recipes of biryani that has EVER existed. Though the origin of this is slightly disputed, as my father claims that it’s from Hyderabad, me having lived in Hyderabad for 5 years have never seen anything like this there. Wherever it may be from, it’s divine. Don’t let the colour of the biryani fool you; because once you’ve had a taste of it, some may just prefer it to the regular biryani.

forthereluctantchef Delhi, India


  • 1 Kg Mutton (I prefer it to be on the bone but even boneless works just fine)
  • 250 gms / 2.5 Cups of Basmati rice
  • 100 gms Garlic
  • 100 gms Ginger
  • 250 gms Coriander Leaves
  • 150 gms Mint Leaves
  • 2 Juice of Lemon
  • 25 gms Green Chillies
  • 150 ml Cooking oil (Ghee if you’re feeling indulgent)
  • Salt to taste
  • Black Pepper to taste


  1. Soak the rice in water for 3 hours
  2. Blend the ginger and garlic with ½ (half) a cup of water and strain the liquid through a muslin cloth to remove all the fibrous material to be left with clear ginger and garlic water
  3. Blend the coriander and mint leaves, which have been cleaned and picked in the ginger and garlic water
  4. Heat oil in a wok
  5. Add the masala of the ginger garlic water and coriander and mint leaves and salt to taste
  6. Fry the masala till the oil comes to the surface, this usually takes 15 to 20 minutes
  7. Add the mutton to the masala and fry. Once you’ve tossed the mutton around in the masala for about 5-7 minutes you transfer the contents of the wok into a pressure cooker and add another ½ (half) cup of water and let it pressure cook for 15 to 17mins
  8. Once the mutton is done drain the liquid from the mutton and measure. The measured liquid should be roughly about 2 cups
  9. Add the rice and the lemon juice to the pressure cooker to the already cooked contents
  10. Add the measured liquid and another additional 3 cups of water; the total amount of water should be about 5 cups
  11. Stir once and leave
  12. Cook in the pressure cooker but do not pressure cook
  13. Add pepper to taste and check the salt
  14. Cook till rice is done
  15. Serve hot with curd on the side

See it on my blog

Find this on my blog!

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