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Indian Biryani


Indian Biryani

This is a very involving but very authentic recipe for Biryani. The way it was cooked long time back. Prepare handi few hours ahead, and bake just before serving, to organize your time better.



A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan. Wash and soak rice in salted water for 30 mins. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside. Meanwhile, heat 6 cups water in a large vessel. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done. Drains in a large colander, spread in a big plate, cool. Grind quartered onions, ginger, garlic to a paste. In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside. TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice. Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer. Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape. Bake in a preheated oven at 130 degrees for 15-20 mins. Break seal at the table to get the most out of the aroma. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.


Indian Cuisine

Indian Cuisine

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