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Kashmiri Biryani


  • Mutton

  • 1 kg Basmati rice

  • 200 ml Milk

  • 2 tsp Curd

  • 1 tsp Dry ginger powder

  • 1/4 tsp Cardamom powder (Ilaychi Powder)

  • 150 gms Ghee

  • 1/4 tsp Kewra essence

  • 2 gms Saffron

  • 2 tsp Red chilli powder

  • 1 Pinch asafoetida (Hing)

  • 1 tsp Garam masala powder

  • 2 tsp Fennel seed powder (Saunf Powder)

  • 1/4 tsp Sugar

  • Salt to taste


  • Fry asafoetida and mutton pieces in ghee.

  • Add curd to the mixture and fry till pink.

  • Pour water and add salt to taste. Mix well.

  • Add chilli powder, ginger powder and bay leaf.

  • Fry for a few minutes and add 1/2 litre water.

  • Add 1/2 tbsp garam masala and 1 tbsp fennel seeds.

  • Simmer the mixture till well cooked.

  • Remove the mutton pieces and keep them separate.

  • Boil 2 litres of water with 2 tbsp salt.

  • Tie the garam masala and remaining fennel seeds in a piece of cloth.

  • Put it in the boiling water.

  • Now add rice and cook on low flame till half done.

  • Separate the water from the rice.

  • Alternately arrange mutton and rice layers in a baking tray.

  • Add milk and ghee.

  • Cook in a preheated oven till well done.

  • Kashmiri Biryani is ready to be served!

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