Thursday, August 18, 2011



  1. Basmati rice- 1and 1/4  to 1.5  cup( see notes)
  2. Egg(hard boiled)- 2 to 4 nos
  3. Cardamom- 2nos
  4. Cinnamon stick- 2 nos(1 " piece)
  5. Bay leaves- 1 no
  6. Cloves-5 to 6 nos
  7. Ginger and garlic -finely chopped- 1 tbsp
  8. Green chili chopped- 1 no(or to taste)
  9. Onion chopped finely- 2  nos
  10. Turmeric powder- 1/4 tsp
  11. Kashmiri chili powder-1 tsp(or to taste,see notes)
  12. Garam masala-1/2 tsp
  13. Tomato chopped finely -1 no small
  14. Coconut milk(thick)-3/4 cup
  15. Mint leaves chopped- 1 to 2 tbsp
  16. Coriander leaves chopped- 2 tbsp
  17. Garam masala (for sprinkling)-1/8 tsp
  18. Water
  19. Oil/Ghee
  20. Salt to taste.
To garnish
  1. Onion sliced finely- 1 no
  2. Cashew nuts and raisins- few
  3. Oil/Ghee


  • Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately 2 to 2 1/4 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.
  • Heat oil/ghee in a pan and fry sliced onion, cashew  nuts and raisins (for garnishing)separately until it turns brown and keep aside.
  • Now heat oil in a pan ,add the whole spices(cardamon,bay leaves,cinnamon and cloves) and saute till fragrant.
  • Add ginger ,garlic,green chili and chopped onion and saute till onion turn almost brown.
  • Add turmeric powder,chili powder and garam masala,saute till raw smell leaves.
  • Add tomato and saute till it is completely cooked.
  • Pour in the coconut milk and add salt to taste.Add the hard boiled eggs and cook for 4 to 5 minutes on low flame or until the gravy thickens.
  • In a heavy bottomed pan arrange the masala and cooked rice  in layers.Sprinkle chopped coriander and mint leaves , garam masala  and few drops of ghee(adding ghee is optional) on  each layer of rice.Garnish with fried onions,cashew nuts and raisins.
  • Cover the pan and cook over low flame for 8 to 10 minutes.(you can also bake this at 200 deg C for 10 minutes)
  • Serve with simple raitha.
NOTES:( Updated on 6/5/14)
  • If you are using red chili powder,adjust the quantity according to your taste.
  • If you like more masala for the biriyani ,use 1 and 1/4 cup rice,or use 1.5 cups rice for a milder version.

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