Biriyani Badshahi


Biriyani Badshahi

Cooked mutton pieces with parboiled rice spread on top for making biriyani
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Prep Time 40 minutes
Total Time 40 minutes
Cuisine North Indian
Servings 4 people



  • For preparing biriyani badshahi, first wash and soak rice in water.
  • Soak saffron in little water.
  • Heat oil in a frying pan and fry sliced onions to a golden brown color and keep aside.
  • Grind ginger, garlic, red chillies and almonds to a smooth paste.
  • Heat butter in a pan and fry the ground ginger mixture.
  • Stir in mutton pieces, required salt and stir fry for 5 minutes.
  • Pour water and cook mutton till tender and 1 cup of gravy is remaining.
  • Boil rice with some salt in another pan.
  • Put the curd in a muslin cloth and allow water to drain away. Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander leaves to the drained curd.
  • Add drained curd mixture, lemon juice and saffron to the cooked mutton.
  • Spread half of the boiled rice over the mutton. Sprinkle fried onions and then add rice again.
  • Pour milk and butter on top and cover the vessel.
  • Seal the edges of the vessel with flour paste.
  • Place the vessel on fire in low heat and cook for 1 hour.
  • Biriyani badshahi, a yummy mouth watering North Indian recipe is ready. Serve hot with papad,pickle and raitha.
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