Kashmiri Style Biryani

A biryani recipe inspired by Kashmiri cuisine. This one is our New favourite “Kashmiri Style Biryani” #HappyCookingToYou #FoodFusion

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-Dahi (Yogurt) ¼ Cup

-Adrak paste (Ginger paste) ½ tbs

-Lehsan paste (Garlic paste) 1 tbs

-Hari mirch (Green chilli) paste 1 & ½ tbs

-Namak (Salt) 1 tsp or to taste

-Lal mirch powder (Red chilli powder) 1 tbs or to taste

-Garam masala powder 1 tsp

-Haldi powder (Turmeric powder) 1 tsp

-Zeera powder (Cumin powder) 1 tsp

-Chicken mix boti 750g

-Pyaz (Onion) fried ½ Cup

-Ghee (Clarified butter) ¼ Cup or as required

-Darchini (Cinnamon sticks) 2

-Sabut kali mirch (Black peppercorns) 12-13

-Laung (Cloves) 3

-Hari elaichi (Green cardamom) 3

-Zeera (Cumin seeds) 1 tsp

-Tamatar (Tomatoes) pureed 4-5

-Chawal (Rice) sella 500g (soaked & boiled with salt until 3/4th done)

-Yellow food color ½ tsp

-Doodh (Milk) ¼ Cup

-Hari mirch (Green chillies) slit 3

-Cooking oil ½ tbs

-Badam (Almonds) sliced 2 tbs

-Kishmish (Raisins) 2 tbs



-In a bowl,add yogurt,ginger paste,garlic paste,green chilli paste,salt,red chilli powder,garam masala powder,turmeric powder,cumin powder & whisk well.

-Add chicken,fried onion and mix well,cover & marinate for 1 hour.

-In a pot,add clarified butter & let it melt.

-Add cinnamon sticks,black peppercorns,cloves,green cardamom,cumin seeds and mix well.

-Add pureed tomatoes,mix well & cook on medium flame until oil separates (6-8 minutes).

-Now add marinated chicken & mix well,cover & cook on medium flame for 14-15 minutes then cook on high flame until oil separates.

-Add & spread boiled rice.

-In milk,add yellow food color & mix well.

-In a pot,add dissolved food colo,green chillies,cover & steam cook on low flame for 8-10 minutes.

-In a frying pan,add cooking oil,almonds,raisins,mix well and fry for 1-2 minutes.

-Garnish with fried nuts & serve with raita & salad!



Recipe By: Kanwal Mohsin

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