Category Archives: biriyani

Brown rice Pulao



  • Brown rice:1 cup
  • Onion:1 large chopped
  • Bell peppers:1 cup finely chopped
  • Carrots:1/2cup chopped
  • Corn kernels:1/2 cup
  • Chilli powder:2 tsp
  • Black pepper powder:1 tsp
  • Garam masala /biriyani masala:2tsp
  • Salt: for taste
  • Olive oil


  • Soak brown rice in water for 30 mins.Cook the rice in pressure cooker.
  • Heat oil in a wok, add onions and saute until it becomes translucent.
  • Add bellpepers and saute for 2 mins,add corn kernels.
  • Add all the spice powders and mix well.
  • Now add little water so dat all the masala gets mixed well.
  • Add cooked brown rice to this, mix and cook for 5 mins.

Kerala Chicken Biriyani


Preparation time:15mins

Cooking time: 50 to 60 mins


  • Chicken:1 kg
  • Basmati rice:2 cups
  • Onion:5 finely sliced
  • Tomatoes:2 chopped
  • Coriander leaves:1 handful
  • Cashews:10 to 12
  • Chilli powder:2 tbsp
  • Turmeric powder:1/2tbsp
  • Pepper powder:2 tbsp
  • Meat masala:1 tbsp
  • Biriyani masala:1 tbsp
  • Coriander powder:1tbsp
  • Yellow food color:a pinch
  • Milk:1 tsp
  • Cloves:2
  • Cardamom:2
  • Bay leaf :2
  • Cinamon stick:1 small
  • Salt:for taste
  • Ghee
  • Coconut oil

How to prepare:

For rice:

  • Soak rice in water for 15 to 20 mins.Drain and keep aside.
  • Heat ghee in a vessel.Add rice and mix well.
  • Add cloves,cardamom,bay leaves,cinamon stick and water and let it boil.
  • Once rice is 3/4th cooked drain and keep aside.

For chicken masala:

  • Marinate chicken with yogurt,chilli powder,turmeric powder,pepper powder,coriander powder,meat masala,salt and keep aside for half an hour.
  • Deep fry the chicken pieces in coconut oil,drain and keep aside.
  • Heat oil in a wok,add onions and saute until it turns golden brown.Add ginger garlic chilli paste and saute for 2 mins.
  • Grind tomato and coriander leaves into smooth paste and add this to the onions and saute until tomato starts leaving oil.
  • Add all spice powders and mix well.
  • Add chicken pieces and salt and little water.cover and cook for sometime.
  • Soak cashews in little warm water and grind into smooth paste.Add this to the chicken gravy and mix well.
  • Cook for 5 mins and keep aside.
  • Now take a big vessel,grease it with ghee,put one layer of chicken gravy and add rice layer on top of it.keep on adding the layers until chicken gravy is over.Top layer should be of rice.
  • In between layers you can add finely chopped coriander leaves and fried onions on top of rice layer.
  • Garnish top most layer with coriander leaves,fried onions,fried cashews and food color mixed in 1 tsp of milk.
  • Cover with a tight lid and cook for 5 mins.
  • Let it rest for 10 mins and serve.


Hyderabadi Prawn Biriyani



For Biriyani masala:

  • Shahi jeera-1 tsp
  • fennel seeds- 1 tsp
  • cardamom-4
  • cloves-3
  • cinamon stick-2 to 3 (1/2 inch)

For Marination:

  • Turmeric powder-1/2 tsp
  • salt- for taste
  • chilli powder-1 to 2 tsp
  • biriyani masala – 2 tsp
  • fried onions-1/2 cup
  • green chillies- 2 finely chopped
  • lime juice-1/2 lemon
  • mint leaves-1/4 cup
  • yogurt-2 tbsp

Other :

  • Prawns-1/4 kg
  • basmati rice-1 cup (soaked in water for 30 mins)
  • ghee-2tbsp
  • oil

How to prepare:

  • Roast all the ingredients under biriyani masala and grind it to powder .
  • Marinate prawns by mixxing all the ingredients under marination.refrigerate it for half an hour.
  • Heat water in a vessel.Add bay leaf,cloves,cinamon sticks,cardamom,shahi jera,enough salt,few mint leaves,little oil and 1 tsp biriyani masala and mix it.
  • Bring the water to boil.Add soaked rice to it.Cook for 4-5 minutes.Drain and keep rice aside.
  • In another vessel,heat oil,Add the marinated prawns to it and spread evenly in the bottom layer.
  • On top of it layer the cooked rice and sprinkle few fried onions,mint leaves on top and cover and cook on high flame for 10 mins.And then cook it on low flame for sometime.
  • Turn the flame off, do not open the lid immediately.let it rest for 30 mins and then open.




  • Basmati Rice-1 cup 
  • Onions-2 vertically sliced
  • Tomato-1 finely chopped
  • carrots-1 thinly sliced
  • french beans-1/2 cup diagonaly chopped
  • paneer-1/2 cup
  • red chilli powder-2 tsp
  • turmeric powder-1/2 tsp
  • ginger garlic paste -1 tbsp
  • biriyani masala-2tsp
  • salt-for taste
  • cheese-grated
  • coriander leaves-few
  • milk-1 tsp
  • kesar-few strands
  • oil

How to prepare:

  • Cook rice and drain and keep it aside to cool.
  • In a wok heat oil,add giner garlic paste and stir.
  • Add onions and fry till it becomes translucent,add carrots ,french beans,cauliflower and fry till it gets cooked.Add salt and turmeric powder.
  • Add tomatoes and fry until it turns mushy.
  • Add all the spice powders and add little water and cook till all the water gets evaporated.
  • Add 1 tsp lime juice and check for taste,you can add more masala if you want to make it more spicy.
  • Add the cooked rice into it and mix well.Close and cook for 5 mins.
  • For garnishing add paneer cubes fried in butter on top and add coriander leaves and grated cheese.mix kesar strands in 1 tsp milk n top it on top of the biriyani.




  • Basmati rice- 1 cup
  • Soya chunks-1 cup
  • Ginger garlic paste-2 tsp
  • Cumin seeds-1/2 tsp
  • Onions -1 large finely sliced
  • Tomatoes-1 finely chopped
  • green chillies-1 vertically slit
  • turmeric powder-1/2 tsp
  • Chilli powder-2 tsp
  • Garam masala powder-1 tsp
  • Cumin powder-1/2 tsp
  • salt-for taste
  • Mint leaves- few
  • Coriander leaves-few
  • Curd-1 tsp
  • Oil


  • Soak rice for 15 to 20 mins.Boil little water and soak soya chunks for 5 mins. Squeeze the water and keep aside.
  • Heat oil in a vessel add cumin seeds,let it splutter.Add ginger garlic paste, saute until the raw smell goes.
  • Add onions and saute till translucent add turmeric powder,chilli powder,cumin powder,salt and mix well.add little water so that the spices blend well.
  • Add tomatoes and saute until it turns mushy.
  • Add soya chunks and mix.Add water and cook for some time.
  • Add garam masala powder, little curd ,mint leaves and coriander leaves and mix well.
  • Layer the soaked rice on top of this and close and cook until the rice gets cooked.
  • Open once done and mix well.Add little lime juice.

Rajma Rice



° Rajma – 250 gms

° Rice- 1 cup

° Onions- 1 large finely sliced

° Green chillies – 2 slit vertically

° Ginger garlic paste – 1tsp

° Ginger juliens- few

° Coriander leaves – 1 tsp

° red chilli powder- 1 tsp

° turmeric powder- 1/2 tsp

° coriander powder- 1 tsp

° cumin powder-1 tsp

° garam masala powder-1tsp°  

° salt- for taste 

° lime juice -1 tsp


° Soak rice in water for 15 mins, drain and keep aside. 

°Soak rajma for few hours, boil in pressure cooker drain and keep aside. Keep the rajma stock aside. 

°Heat oil in a pan. Add onions, green chillies n ginger julliens and saute. Add ginger garlic paste and saute until the raw smell goes. 

°Add salt and all the spice powders and sprinkle little water so that all the spices blend well. Add rajma and its stock. You can even add water if you dont have stock. Let it boil.

°Add coriander leaves and mix well. Layer the drained rice on top of it sprinkle few coriander leaves and little garam masala powder, close and cook until the rice is done. 

°Add lime juice and mix well. 

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