Introduction
Our collection of flavorful recipes for biryani! Whether you’re craving a classic Chicken Biryani recipe, Beef Biryani, or the vibrant essence of a Karachi Biryani, we have you covered. These biryani recipes offer a symphony of fragrant spices, tender meat, and perfectly cooked rice.
Explore the art of biryani-making with step-by-step instructions to guide you through creating these mouthwatering dishes at home. From the traditional flavours of Bombay Biryani to the regal allure of Hyderabadi Biryani, each recipe captures the essence of its region, making it a truly delightful experience for your taste buds. Discover the magic of and bring these cooking masterpieces to your dining table today!
Table of Contents
Delicious biryani recipes
Chicken Biryani Recipe
Enjoy a flavorful blend of tender chicken, aromatic rice, and spices in this classic chicken biryani recipe that brings a taste of tradition to your plate.
Ingredients
- 500g chicken, cut into pieces
- 2 cups Basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup plain yoghourt
- 2 tsp biryani masala
- 1 tsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- A pinch of saffron strands (optional)
- Fresh coriander and mint leaves
- Cooking oil or ghee
- Salt to taste
Step-by-Step Guide:
- Marinate chicken with yoghurt, spices, and ginger-garlic paste.
- Cook Basmati rice until partially done, drain, and set aside.
- Sauté onions until golden, add tomatoes and spices.
- Layer chicken and rice in a pot, garnish with saffron, coriander, and mint leaves.
- Dum cook on low heat for 20-25 minutes.
- Serve hot and enjoy flavorful Chicken Biryani!
Bombay Biryani Recipe
Explore the flavorful world of Bombay Biryani with our Bombay biryani recipe, where succulent meat, fragrant rice, and a burst of tangy flavours come together in a symphony of taste that reflects the vibrant essence of the city.
Ingredients:
- 2 cups Basmati rice
- 500g bone-in chicken or mutton, cut into pieces (you can also use vegetables or paneer for a vegetarian version)
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yoghurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 2-3 green chillies, finely chopped (adjust according to your spice preference)
- 2 tablespoons Biryani masala powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 cup fried onions (optional, for garnishing)
- 1/4 cup milk
- A tiny quantity of saffron threads steeped in warm milk.
- 3 tablespoons ghee or vegetable oil
- 4 cups water
- Salt to taste
Step-by-step Guide:
- Rinse Basmati rice until water runs clear. Soak for 30 minutes.
- Cook rice in 4 cups of boiling water with salt until 70-80% done. Drain and set aside.
- Sauté sliced onions in ghee/oil until golden brown. Reserve some for garnishing.
- Add tomatoes and green chillies, and cook until soft.
- Mix chicken/mutton with tomatoes and onions, and sear lightly.
- Add Biryani masala, red chilli powder, turmeric, and salt. Cook with meat.
- Stir in yoghurt, mint, and coriander. Simmer until the meat is tender. Cook vegetables if using.
- Preheat oven to 180°C or use a tava for dum cooking.
- Layer partially cooked rice, meat, and repeat, ending with rice on top.
- Drizzle saffron-infused milk and ghee over the top layer of rice.
- Cover tightly with foil/lid to prevent steam from escaping.
- Cook in the oven or on low heat for 30-40 mins (dum cooking).
- Wait a little while before you serve it.
- Garnish with fried onions and enjoy hot with raita or a side salad.
Sindhi Biryani Recipe
Immerse yourself in the fusion of pulao and biryani, where delicate rice and marinated meat create a symphony of flavours that elevate your dining experience.
Ingredients:
- 500g Basmati rice
- 500g chicken or mutton, cut into pieces
- 2 large onions, thinly sliced
- 1 cup plain yoghurt
- 4 tomatoes, chopped
- 4 green chillies, slit
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1/4 cup fried onions (for garnish)
- 1/4 cup ghee or vegetable oil
- 1/4 cup milk
- A pinch of saffron strands (soaked in milk)
- 1 tablespoon ginger-garlic paste
- Whole garam masala (4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick, 1 bay leaf)
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
Step-by-Step Instructions:
- Marinate the meat with yoghurt, ginger-garlic paste, red chilli powder, turmeric, and salt. Refrigerate for at least 1 hour (preferably overnight).
- Parboil Basmati rice until 70-80% cooked, then drain and set aside.
- Prepare saffron milk by soaking saffron strands in warm milk.
- Fry thinly sliced onions until golden brown and crispy, set half aside for garnish.
- Layer the biryani: Sauté whole garam masala and cumin seeds, add marinated meat, and partially cook it with spices.
- Layer half of the rice, tomatoes, green chillies, mint, coriander, and drizzle saffron milk.
- Repeat the layering with the remaining ingredients, garnishing the top with fried onions and garam masala powder.
- Dum cooks the biryani on low heat for 30-40 minutes, allowing the flavours to meld.
- Gently fluff the rice and serve hot with raita and salad.
- Enjoy the flavours of homemade Sindhi Biryani, a dish that captures tradition and culture on your dining table!
Pulao Biryani Recipe
Immerse yourself in the fusion of pulao and biryani, where delicate rice and meat create a symphony of flavours that elevate your dining experience.
Ingredients
- 500g Basmati rice
- 500g chicken or mutton, cut into pieces
- 2 large onions, thinly sliced
- 1 cup plain yoghurt
- 4 tomatoes, chopped
- 4 green chillies, slit
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1/4 cup fried onions (for garnish)
- 1/4 cup ghee or vegetable oil
- 1/4 cup milk
- A pinch of saffron strands (soaked in milk)
- 1 tablespoon ginger-garlic paste
- Whole garam masala (4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick, 1 bay leaf)
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
Step-by-Step Guide:
- Mix chicken/vegetables with yoghurt, mint, coriander, ginger, garlic, turmeric, red chilli powder, and salt.
- Let it marinate for at least 30 minutes.
- Wash Basmati rice thoroughly and partially cook it in boiling water.
- Drain and set aside.
- Sauté onions, ginger, and garlic until golden.
- Add spices for flavour.
- Layer half of marinated meat/vegetables, tomatoes, chilli, mint, coriander, and spices.
- Repeat layering with the remaining ingredients.
- Add partially cooked rice on top, and garnish with fried onions.
- Cover and cook on low heat for 20-25 minutes.
- Enjoy the delightful fusion of flavours.
Achari Biryani Recipe
The Achari Biryani recipe is a mouthwatering fusion of traditional biryani with the tangy and spicy flavours of Indian pickles (achar). Follow this simple step-by-step recipe to create this delectable dish at home.
Ingredients:
- 1 cup Basmati rice
- 500g chicken or vegetables (for a vegetarian version)
- 1/2 cup yoghurt
- 1 large onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chillies, slit
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh coriander leaves, chopped
- 1-inch piece of ginger, grated
- 3-4 cloves of garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust according to spice preference)
- 1 teaspoon garam masala
- 2 tablespoons mustard oil or any cooking oil
- Salt to taste
Step-by-Step Guide
- Marinate chicken or vegetables with yoghurt, mint, coriander, ginger, garlic, turmeric, red chilli powder, garam masala, and salt. Let it marinate for 30 minutes.
- Prepare the achari spice blend by grinding mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds.
- Cook Basmati rice until 70-80% done. Drain and set aside.
- Cook the onions, ginger, and garlic until they turn golden in colour.
- Add marinated meat or vegetables and cook partially.
- Mix in an achari spice blend for tangy and spicy flavours.
- Layer rice, tomatoes, green chillies, mint, and coriander in the pan.
- Repeat layering and cover the pan with a lid for dum cooking.
- Cook on low heat for 20-25 minutes to infuse flavours.
- Fluff the biryani and garnish with coriander before serving.
- Enjoy the tangy and spicy explosion of flavours in Achari Biryani, best served with cooling complements like raita and salad.
Tikka Biryani Recipe
Tikka Biryani is a delightful fusion of grilled tikka and aromatic biryani rice. Follow these simple steps to create a mouthwatering Tikka Biryani at home.
Ingredients:
- 500g chicken (cut into pieces) or paneer Tikka Biryani Recipe (for a vegetarian option)
- 1 cup Basmati rice
- 1/2 cup yoghurt
- 1 large onion (thinly sliced)
- 2 tomatoes (finely chopped)
- 2 green chillies (slit)
- 1/4 cup fresh mint leaves (chopped)
- 1/4 cup fresh coriander leaves (chopped)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder (according to taste)
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons cooking oil
- Salt to taste
Step-by-Step Guide:
- Mix chicken/paneer with yoghurt, spices, and salt.
- Let it marinate for 30 minutes.
- Wash Basmati rice and partially cook it.
- Drain and set aside.
- Cook marinated tikka on a hot pan until charred and fully cooked.
- Alternate layers of rice, tikka, onions, tomatoes, and spices.
- Cover and cook on low heat for 20-25 minutes for infused flavours.
- Fluff the Tikka Biryani and garnish with coriander leaves.
- Serve hot with a raita or salad. Enjoy the burst of flavours!
Fish Biryani Recipe
Dive into a seafood delight with fish biryani, where tender fish pieces and fragrant rice are enhanced by a blend of ocean-inspired spices.
Ingredients:
For marinating the fish
- 500 grams of fish fillets (any firm fish like tilapia, cod, or salmon)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the rice
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 4-5 whole black peppercorns
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- Salt to taste
For the biryani masala
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chillies, slit
- 1/2 cup plain yoghourt
- 1/2 cup chopped mint leaves
- 1/2 cup chopped cilantro (coriander leaves)
- 1/4 cup fried onions (optional, for garnish)
For the final layering
- Saffron threads soaked in 2 tablespoons of warm milk
- 2 tablespoons ghee (clarified butter)
- 2 tablespoons fried onions (optional, for garnish)
Step-by-step guide
- Wash basmati rice until the water runs clear. Soak for 30 minutes, then drain.
- Marinate fish fillets with ginger-garlic paste, red chilli powder, turmeric, garam masala, lemon juice, and salt. Let it sit for 30 minutes.
- Boil 4 cups of water and cook soaked rice with spices until 70% done. Drain and set aside.
- In a pan, caramelize thinly sliced onions in oil or ghee.
- Add marinated fish fillets and lightly brown them on both sides.
- Add tomatoes, green chillies, yoghurt, mint, and cilantro. Cook until the tomatoes soften and the masala thickens.
- Preheat oven to 180°C (356°F).
- In an ovenproof dish, layer fish masala and partially cooked rice.
- Drizzle saffron-soaked milk and ghee, and sprinkle fried onions on top.
- Cover with foil or a lid and bake for 25-30 minutes until rice is fully cooked.
- Let the biryani rest for a few minutes.
- Gently fluff with a fork, being careful not to break the fish.
- Serve hot with raita or a side salad for a flavorful fish biryani experience. Enjoy!
Mutton Or Beef Biryani recipe
Mutton and Beef Biryani is an aromatic rice dish that perfectly combines tender meat with fragrant spices. Follow this step-by-step guide to create a mouthwatering mutton/beef Biryani at home.
Ingredients:
- 500g beef or mutton, cut into pieces
- 2 cups Basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chillies, slit
- 1/4 cup plain yoghurt
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh coriander leaves, chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1/2 teaspoon garam masala
- Whole spices: 2 bay leaves, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick
- 1/4 cup cooking oil or ghee
- 3 cups water
- Salt to taste
Step-by-Step Guide:
- Marinate beef or mutton with yoghurt, ginger-garlic paste, cumin powder, coriander powder, turmeric, red chilli powder, garam masala, and salt. Allow marination for 1-2 hours, or leave it overnight in the refrigerator.
- Sauté whole spices and onions in oil or ghee until onions caramelize.
- Add marinated meat, cook until browned, then add tomatoes and green chillies.
- Add soaked rice to the pot and mix with meat and spices.
- Pour 3 cups of water, cover, and cook until rice and meat are tender.
- Sprinkle chopped mint and coriander on top.
- Use a tava under the pot and cook on dum for 15-20 minutes on low heat for infused flavours.
- Serve hot with a raita or salad for a delightful meal. Enjoy the scrumptious Beef/Mutton Biryani with family and friends!
Hyderabadi Biryani recipe
Hyderabadi Biryani is a regal and flavorful rice dish that originated in the princely state of Hyderabad, India. With its blend of fragrant spices and tender meat, this biryani is truly fit for royalty.
Ingredients:
- 500g basmati rice
- 750g chicken or mutton, cut into pieces
- 2 large onions, thinly sliced
- 2 tomatoes, finely chopped
- 1/2 cup plain yoghurt
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh coriander leaves, chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder (according to taste)
- 1/2 teaspoon garam masala
- 1/4 cup cooking oil or ghee
- 2-3 green chillies, slit
- Whole spices: 2 bay leaves, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick
- Saffron strands soaked in 1/4 cup warm milk (for garnishing)
- Fried onions (for garnishing)
- Salt to taste
Step-by-Step Guide:
- Marinate chicken or mutton with yoghurt, ginger-garlic paste, cumin powder, coriander powder, turmeric, red chilli powder, garam masala, and salt. Marinate for at least 2 hours.
- Wash and soak basmati rice for 30 minutes.
- Sauté whole spices and onions in oil or ghee until caramelized.
- Add marinated meat and cook until browned. Add tomatoes and green chillies.
- Layer half of the rice over the meat, and sprinkle mint and coriander leaves.
- Layer remaining rice, mint, and coriander. Pour saffron-infused milk and garnish with fried onions.
- Use a tava under the pot and cook on dum for 20-25 minutes on low heat.
- Serve hot with raita or salad for a royal feast.
Indulge in the richness of Hyderabadi Biryani, a culinary masterpiece from Hyderabad. Enjoy!
Karachi Biryani Recipe
Embark on a culinary journey to Karachi with our Karachi biryani recipe, where tender meat, fragrant rice, and bold spices create a mouthwatering dish that captures the essence of this vibrant city.
A simple Karachi Biryani recipe with ingredients and an explanation.
Ingredients
- 2 cups Basmati rice (soaked it 30 minutes)
- 500g bone-in chicken, mutton, or beef pieces
- 2 large onions (sliced)
- 2 tomatoes (chopped)
- 1/4 cup yoghourt
- 1/4 cup cooking oil or ghee
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons Biryani masala powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1-2 bay leaves
- Salt to taste
- Fresh coriander leaves (for garnish)
- Fresh mint leaves (for garnish)
- Saffron strands soaked in milk (for colour and flavour)
- Fried onions (for garnish)
Step-by-step Guide:
- Heat oil or ghee in a large pot. Put in cumin seeds, cardamom pods, cloves, and bay leaves. Sauté until aromatic.
- Add sliced onions and cook until golden brown. Take out half of the fried onions and keep them aside for garnishing.
- Add ginger paste and garlic paste. Sauté for a minute until fragrant.
- Put in the chopped tomatoes and cook until they become soft.
- Add chicken, mutton, or beef pieces to the pot. Cook until the meat changes colour.
- Mix in Biryani masala powder, red chilli powder, turmeric powder, and salt. Cook for a few minutes.
- Stir in yoghurt and cook until the meat is tender and the oil separates from the masala.
- In a separate pot, parboil the soaked Basmati rice until it’s 70% cooked. Drain the water and set aside.
- Layer the cooked meat and masala with the partially cooked rice in the pot. Add saffron milk, fried onions, mint, and coriander leaves between the layers.
- Cover the pot tightly with a lid or aluminium foil. Place it on low heat and let it steam for about 20-25 minutes. This will allow the flavours to meld and the rice to cook completely.
- Once done, fluff the biryani with a fork. Serve hot, garnished with more mint, coriander leaves, and fried onions.
Enjoy your delicious Karachi Biryani with a raita or salad on the side!
FAQs
How can I make a delicious chicken biryani at home?
To make delicious chicken biryani, marinate tender chicken pieces with spices, yoghurt, and aromatic ingredients. Layer the marinated chicken with partially cooked Basmati rice, herbs, and spices, then slow-cook for flavorful perfection.
Can I find these biryani recipes in a restaurant?
Yes, many restaurants offer a variety of biryani recipes, including chicken, mutton, beef, and more. These flavorful dishes are often featured on their menus to cater to diverse tastes.
What makes Hyderabadi Biryani unique?
Hyderabadi Biryani stands out for its saffron-infused rice, tender meat, and rich blend of spices. The unique cooking technique, known as “dum cooking,” where the biryani is slow-cooked on low heat, enhances the flavours and textures, making it a royal delight.
How does Karachi Biryani capture the essence of the city?
Karachi Biryani reflects the vibrant essence of the city through its bold spices, fragrant rice, and tender meat. The recipe captures the culinary diversity and richness that Karachi is known for, offering a taste of biryani.
Can I create a vegetarian version of these biryani recipes?
Absolutely! You can substitute meat with vegetables, paneer, or tofu in these biryani recipes to create equally delicious vegetarian versions. The spices and flavours will still combine to create a delightful and aromatic taste.
The blend of spices and tender meat in these top delicious biryani recipes created an unforgettable dining experience that delighted my taste buds.🤤🤤
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The act of savoring biryani is an experience that goes beyond the taste buds. It’s a journey that conjures emotions deeply ingrained in our souls. Biryani recipes, like chicken biryani recipe, Karachi biryani recipe, Hyderabadi biryani recipe and many others has the power to console, celebrate, and create connections. It’s the dish that’s present at joyous occasions and offers solace during trying times. It’s a reminder of heritage and a means to forge new memories.
Biryani is my first love 😘 but this special biryani recipe is so delicious that made my day.I tried karachi biryani recipe eating biryani is a happiness but making biryani is another level of joy.Trying new recipes of biryanni makes the day special not only for us but also for our loved ones 💕
I’m delighted to share my experience with the biryani recipes! The flavors were an exquisite blend of spices, perfectly complementing the tender meat and fragrant rice. Each bite was a journey through a rich tapestry of tastes, leaving me craving more. The meticulous instructions made the cooking process enjoyable and accessible, even for a novice like me. These biryani recipes have truly elevated my culinary adventures and are now a cherished part of my repertoire.
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