Jaipuri Biryani

Yet another biryani recipe added to our collection. Try this unique recipe and share your thoughts #HappyCookingToyou

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  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 2 medium
  • Laung (Cloves) 4-5
  • Badi elaichi (Black cardamom) 2
  • Darchini (Cinnamon sticks) 2-3
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Dahi (Yogurt) whisked ½ Cup
  • Hari mirch (Green chillies) 12-15
  • Chicken ½ kg
  • Saunf (Fennel seeds) crushed ½ tbs
  • Dhania (Coriander seeds) crushed 1 tbs
  • Zeera (Cumin seeds) crushed ½ tbs
  • Namak (Salt) 1 tbs or to taste
  • Pani (Water) 2 & ½ Cups or as required
  • Mango pickle 2 tbs
  • Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
  • Pani (Water) 2 tbs
  • Zarda ka rang (Yellow food color) 1/4 tsp or as required


In pot,add cooking oil,onion and fry until golden brown & take out half in a bowl for later use.

In the same pot,add cloves,black cardamom,cinnamon sticks,black peppercorns and mix.

Add ginger garlic paste and mix well.

Add yogurt,green chillies and mix well.

Add chicken,fennel seeds,coriander seeds,cumin seeds,salt,mix well and cook for 12-15 minutes or until oil separates.

Add water,mango pickle,mix well and bring it to boil.

Add rice,mix and cook on high flame until water is reduced.

In water,add yellow food color and mix well.

Now add dissolve food color and fried onion,cover and steam cook on low flame for 8-10 minutes.

Garnish with tomato,onion & serve!

Recipe By: Seema Hanif

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