Mrs M Kashmiri Biryani


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Good food. Good mood. What else are Fridays for?
We’ve got just the recipe you need for a comfy winter’s night in. Hearty, wholesome and delicious – it’s everything a homemade biryani should be 


1-1,2kg mixed chicken or lamb pieces
3 tablespoon ghee
1½ cup masoor dhall
½ a teaspoon turmeric powder
3 cups Adhil Basmati rice
2 cinnamon sticks
2 elachi pods
2 cloves
7 medium potatoes
Pinch of egg yellow powder mixed with 1 tablespoon water
Oil for deep frying potatoes
3 tablespoon ghee
½ cup oil
½ cup water
4 boiled eggs


Step 1
1. Marinade chicken or lamb with Gorimas Mrs M Kashmiri Masala and 3 tablespoons ghee for at least
2 hours or overnight
Step 2
2. Wash and boil masoor dhall with the turmeric for approximately 20 minutes until half done. Strain and keep aside.
Step 3
1. Boil rice with cinnamon sticks, elachi & cloves to rice packet instructions. Strain and keep aside.
Step 4
1. Colour potatoes with egg yellow mixture and fry till done. Keep aside
Step 5
1. To a 30cm flat bottomed, add oil. Add marinated chicken or meat. Layer lentils evenly over chicken or meat.
Place potatoes over lentils. Finally add rice. Dot the rice with the 3 tablespoons ghee. Pour half a cup of water over the rice.
Step 6
1. For chicken biryani, cook on stove top for approximately 20 minutes, then transfer to preheated 180 degrees celcius for 45 minutes.
For lamb biryani, cook on stove top for 30 minutes, then transfer to a preheated 180 degree celcius oven for 1 hour.
Step 7
1. In the last 5 minutes add the boiled eggs
Serve hot with raaita, salad and papadums


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