Category- Biryani

Prep. Time- 45 mins


  • Oil 1⁄2 cup, Coconut Oil 1⁄4 cup, Cinnamon 1 small piece, Cardamom 5, Cloves 4, Onion 5 large sliced thinly, Shallots Onion - 20 grind to a paste, Ginger Garlic Paste 1⁄2 cup, Tomato 4 large cubed, Chilli Powder 3 tbsp, Coriander, Powder 1 tbsp
  • Garam Masala, Powder 1 tbsp, Coriander Leaves 1 cup, Mint Leaves 1 cup, Curd 1 cup, Green Chillies 2 slit, Lemon Juice 2 tbsp
  • Zeeba basmati rice 5 cups
  • Water 8 cup, Mutton - 1 kg, Roast & Grind: Cinnamon - 3 stick Cardamom - 15 , Cloves - 1 tbsp


Step 1 Take cinnamon, cardamom and cloves in a dry pan and toast it well. Cool it down and powder it fine. Set aside. Heat oil and coconut oil in a pressure cooker or a wide pan.

Step 2 Add in cinnamon, cloves and cardamom and let it sizzle.

Step 3 Add in onions, pureed shallots and mix well. Cook that till golden brown. Add in ginger garlic paste and mix well

Step 4 Add in tomatoes and mix well. Cook that till mushy. Add in curd, green chillies and mix well. Add in mutton and salt and mix well. Add in all spice powder and mix well.

Step 5 Add in water and bring it to a boil. Cover and pressure cook for 5 to 6 whistle till mutton is done. Now add in Zeeba basmati rice, coriander leaves and mint leaves and mix well.

Step 6 Cook on high heat for 10 mins. Add lemon juice and mix well.

Step 7 Simmer the pan and cover with the lid. Don't put whistle.

Step 8 Simmer for 15 mins.

Step 9 Remove and fluff the rice.


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