This meat biriyani is an authentic guide to making the dish the traditional Indian way. Meat and rice in alternate layers is simmered for an hour so that all the juices and spices blend well to provide that exotic taste and flavor that is unparalleled.


Preparation Time3 Hr 0 MinCooking Time1 Hr 0 Min
Ready In4 Hr 0 MinDifficulty LevelMedium
Health IndexHealthy++Servings4
SpecialityMain Ingredient
Interest Group,

Recipe Story

in this recipe mostly indian make tradionaly, we use the cooking method of DUM( means seal pan edges with using wheat flour paste and then cover with lid )


 Meat300 Gram (mutton)
 Basmati rice300 Gram (pulao rice)
 Onion100 Gram, fried slices
 Mint spring1 Teaspoon
 Green chilli3
 Cumin1 Teaspoon
 Oil1 1⁄2 Tablespoon
 Fat1 1⁄2 Tablespoon
 Saffron1 Teaspoon (Leveled) (in a cup of hot milk)
 Whole garam masala20 Gram (green & black cardamom, cinemon, cloves,bay leaf,black pepper,nutmeg)
 Curds100 Gram
 Raw papaya1 Tablespoon
 Garlic ginger paste1 Tablespoon (FOR MARINATION OF MEAT)
 Lime juice1 Teaspoon (FOR MARINATION OF MEAT)
 Garam masala powder1⁄2 Teaspoon (FOR MARINATION OF MEAT)
 Kasuri methi1 Teaspoon
 Red chilli1 Teaspoon (FOR MARINATION OF MEAT)
 Turmeric1⁄2 Teaspoon (FOR MARINATION OF MEAT)
 Wheat flour paste100 Gram (enough to seal pan.)

Nutrition Facts

Serving size

Calories 645 Calories from Fat 178

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 34.5 mg

Sodium 370.3 mg15.4%

Total Carbohydrates 89 g29.6%

Dietary Fiber 5.2 g20.7%

Sugars 3.8 g

Protein 27 g54.1%

Vitamin A 7.1% Vitamin C 43.2%

Calcium 15.2% Iron 17.2%

*Based on a 2000 Calorie diet


wash, clean and cut the mutton into small pieces.
par boiled the rice.
make marination of curd,ginger, garlic paste, lime juice, garam masala powder, chilli powder, kasuri methi,
turmeric, 1 tblsp oil, raw papaya and little saffron togheter. and keep aside for 2 hours.
then heat some oil in a biryani pan (handi) and add whole garam masala and saute this marination for 5 minute. remove from heat.
with this marination and par boiled rice put in to layer in Handi, one layer of meat then rice. upto 2-3 layers.
in that every layer add green chilli, coriander leaves, saffron milk, fat and mint leaves.
after fhinishing of every layer then pouring all milk,and fat. then we have to cover pan and seal edges with
wheat flour paste.
either place in an oven 140'C for one hour.
Or place on simmer gas for 50 minute.


shantihhh profile page

shantihhh says :

I think the raw (green) papaya can be a souring agent) as there is just a touch of lime and no tamerand. The green papaya is more subtle and looking nice in white colour..
Posted on: 29 August 2007 - 12:28pm
priteesagarrane profile page

priteesagarrane says :

Raw papaya...any specific reason for that?
Posted on: 29 August 2007 - 11:14am

Jinny says :

Raw papaya acts as a tenderizer for the meat.
Posted on: 10 March 2008 - 4:09pm