Biryani- Mom's recipe

Fragrant, rich and delicious Biryani is the perfect meal to make when you are having lots of people over. It may look impressive and complicated but is quite simple to make and combines meat and rice in one dish- so it's a complete meal and no other accompaniment is necessary, You may want to serve a cool raitha salad (recipe follows) or some papads but that is completely optional.

Whenever I make biriyani, I remeber a trip I made to Hyderabad- the homeland of biriyani!

Hyderabadi biryani made in the "Dum" style is very popular but I sampled biryani all over hyderabad and I kept comparing it to my mom's which I think is the best biriyani in the world! Ofcourse you are free to disagree if you must- but only after you make it and taste it.

Here are some pictures from our visit to the beautiful Charminar and the delightful lad bazaar where there are stalls upon stalls selling bangles of every hue  that all of us, especially my bangle crazy friend Q just could not resist! 

Recipe Source: My Mom
Time taken: 1 hour Serves:4


  1. Basmati Rice-1 cup (wash, soak for 5 mins and drain)
  2. Patta (Indian bay Leaf-Leaves of the Cinnamon tree) 1
  3. Cloves- 2
  4. Cardamom-2

  1. Splutter these in little ghee, add rice & fry for 3 -4 mins
  2. Add 2 1/4 cup of water.
  3. Add salt for taste and pressurecook for one whistle. Switch off the flame and keep for 5 mns without opening lid.
  4. After 5 mins, put the pressure cooker in your sink and run cool water on the lid to release all the steam. Once the steam has been fully released, open lid , and spread the cooked rice on a large plate
  5. Squeeze little lime over the rice for flavour and also so that the rice won't stick and form clumps
For the chicken masala
  • Chicken 1/2 kg (soaked in 1/2 cup curds)
  • Onion- 3 large 
  • Green chilly- 5 to 8 depending on spice tolerance
  • Tomato- 2 medium
  • Turmeric powder-1 tsp
  • Coriander powder-2 tsp
  • Garam masala- 1 1/2 tsp
  • Mint and coriander leaves-  a handful
  • Ginger garlic paste- 1 tbsp

  1. Sautee the onion and green chillies, stirring ocassionally till the onions turn a little brown. Keep to the side of the vessel.
  2. Sautee ginger and garlic paste, add turmeric,  garam masala and coriander powder and continue to stir
  3. Add tomatoes and mint and coriander leaves, and stir
  4. Add chicken with curds
  5. Heat in a pressure cooker till done. ( About 2-3 whistles)
  6. Open the lid and let it simmer till excess water dries up and oil floats on top
  7. Rub little ghee in a baking dish
  8. Spread 1/2 rice, then gravy and rest of rice in layers
  9. Cover the dish with a wet cloth and bake at 350 F for about 30 mins

Garnish with fried onions, raisins and cashews.
Serve hot with boiled eggs,
pappad and curd salad (raitha
Other accompaniments could be fried fish, cutlets or kebabs.
Oh and don't be afraid of left overs, biryani tastes even better the next day after the flavors have had more time to blend.

Cucumber Tomato Raitha

  • 1 cucumber peeled and chopped fine or coarsely grated
  • 1 firm tomato- seeds removed and chopped ( optional) 
  • 2 cups curd or yogurt ( Stirred till smooth-low fat or full fat-either is fine as long as it is plain/unflavoured. Even thick greek yogurt can be used for awesome results)
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper
  • 1/8 tsp red chilli powder


  • Mix all of the above in a bowl. Garnish with chopped mint leaves if desired. Serve chilled with biriyani, pranthas, kebabs etc. Store covered in the fridge for a day or two.

1 comment:

  1. Your recipies are absolutely amazing!I have'nt stopped using your recipies since I found your site,and my husband is in seventh heaven.Thanks!


Your comments make me smile and encourage me to keep blogging! Thanks for visiting and taking time to leave me a message :)