Hydrabadi Biriyani

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Rice cooked with variety of spices that generates a divine aroma.

Cooking Time: 45 mins

Serves: 4


  • Salt
  • 50 g Cashew nuts
  • 50 g Almonds
  • 4 tsp Rose Water
  • 4 Green Chilies
  • 350 g Basmati Rice
  • 30 g Ginger
  • 25 g Raisins
  • 200 g Potatoes
  • 200 g Carrots
  • 20 g Garlic
  • 2 tbsp Milk
  • 120 g Ghee
  • 100 g Onions
  • 1/3 cup Mint (Pudina leaves)
  • 1/3 cup Coriander Leaves
  • 1/2 tsp Turmeric Powder
  • 1 tsp Saffron
  • 1 tsp Red Chili Powder
  • 1 cup Curd


  • Wash the basmati rice and soak it for twenty minutes in water.
  • Mix salt and whole garam masala to the soaked rice.
  • Boil the rice until it is cooked.
  • Chop carrots, onions, potatoes, coriander, mint leaves and carrots and green chilies
  • Dice ginger and garlic finely.
  • Soak almonds and keep them aside.
  • Whisk curd and separate the curd into equal halves.
  • Mix the diluted saffron (in milk) into one half of the curd.
  • In a pan heat ghee along with whole garam masala and allow it to splutter.
  • Mix onions, sauté until golden brown.
  • Add garlic ginger and chopped chillies.
  • Mix chopped vegetables along with red chilli powder and turmeric powder.
  • Add the remaining curd with a little water and boil till the chopped vegetables are cooked.
  • Mix dry fruits after the vegetables are cooked.
  • Add coriander, mint and the soaked saffron to the cooked vegetables in a pan.
  • Lay half of the rice over the cooked vegetables and spread saffron –curd over it.
  • Repeat the same with the remaining rice
  • Place chopped mint and coriander over the rice.
  • Tie the handi with a wet cloth and cover up with a lid.
  • Place the handi in a preheated oven for fifteen minutes.
  • Serve hot with curry.