About this recipe:

Biryani is derived from the Farsi word ‘Birian’. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia.


Biriyani Masala:

You can cook to perfection; the taste is royal and the aroma magnificent. The first bite of the biryani that you make with our masala will put you in food heaven conjuring perfection.


  • Biriyani Rice – 1Kg
  • Chicken/Mutton/Beef – 1 Kg
  • Aksa Biriyani Masala – 4 tbsp
  • Onion Sliced – 5 no.s
  • Ginger Garlic Paste – 2 tbsp
  • Sliced Green Chillies – 3 no.s
  • Tomatoes – 3 no.s
  • Cloves - 10 no.s
  • Cinnamon Stick – 4 pcs.
  • Cardamom – 6 no.s
  • Bay Leaves – 4 no.s
  • Yoghurt – ½ cup
  • Coriander/Puthina Leaves – a small bunch
  • Salt - as required
  • Ghee – as required
  • Cashew Nuts – 10 no.s



Soak rice for half an hour and drain it. Boil Water. Add half of the whole spices (items 8-11) and salt to taste. Add the drained rice into the boiling water and cook till half done. Drain and keep it aside.


Cut chicken/mutton/beef into medium sized pieces. Marinate with Aksa Biriyani Masala, Yoghurt, Salt for 30 minutes. Heat ghee in a vessel and add remaining whole spices. Add sliced onions into it. Saute onion till golden brown. Add ginger garlic paste and sauté for 2-3 minutes. Add tomatoes. Saute again. Then add marinated chicken/mutton/beef pieces, green chillies, half of the coriander and puthina leaves and cook in a low flame until it is done. 


Layer the cooked rice and chicken/mutton/beef mixture. Bake it for 30 min. in a low flame. Garnish with cashew nuts sauted in ghee and the remaining coriander and puthina leaves. Tasty chicken/mutton/beef  biriyani is ready.


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