Recipe: Nawabi Biryani

Try out this royal, scrumptious recipe.


400 gms Basmati Rice
1/2 kg Mutton (cut in pieces)
3 Onions (sliced)
1/2 tbsp Ginger-Garlic Paste
1 tsp Garam Masala
3 small-sized Red Chilies
1 piece Cinnamon
1/2 cup Curd (beaten)
3 Green Cardamom
5 Pepper
5 Cloves
1/2 tsp Shahjeera
1/2 tsp Turmeric powder
1/4 cup Milk, with saffron
1 pinch Coriander/Pudina (chopped)
5 apricots
Dry Fruits
Ghee, as required


Fry the dry fruits & apricots in 2½ tbsp ghee, with a little salt (to taste).
Now, grind the fried onions and red chilies, to make a fine paste.
Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
In a pressure cooker, heat ghee, add the marinated mutton and cook till done.
Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
Add salt and warm water, enough that it comes 1½ inch above the rice. Cook till the rice is done.
Remove the rice from the pan, spread out to cool and remove the whole spices.
To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.
Cover with a layer of rice, followed by melted ghee and then the saffron milk.
Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
Mix and serve, hot garnished with chopped coriander & pudina.