Mughlai BBQ Biryani

Mughlai BBQ Biryani recipe by Fusion Challenge 2019 winner. “Syeda Shaista Hussain” We tried it and we all loved it. You should try too. #HappyCookingToYou Thank you #ShanFoods for making this possible.

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  • Chicken mince (Qeema) 750 gms
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Garam masala powder 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Baisan (Gram flour) roasted 3-4 tbs
  • Koyla (Charcoal) for smoke
  • Cooking oil 1 Cup
  • Pyaz (Onion) sliced 3 medium
  • Badam (Almonds) 12-15
  • Adrak lehsan paste (Ginger garlic paste) 3 tbs
  • Hari mirch (Green chillies) paste 4-5 tbs
  • Namak (Salt) 1 tsp or to taste
  • Shan white korma masala 1 pack
  • Dahi (Yogurt) whisked 250 gms
  • Cream 200 ml
  • Chawal (Rice) sella 1 kg (soaked & boiled with 2 tbs salt until 3/4th done)
  • Podina (Mint leaves) chopped ½ Cup
  • Hara dhania (Fresh coriander) chopped ½ Cup
  • Kewra water 1 tbs
  • Zarda ka rang (Yellow food color) 1/3 tsp or as required
  • Ghee 1 & ½ tbs


In bowl,add chicken mince,red chili powder,turmeric powder,garam masala powder,salt,gram flour and mix until well combined.

Give a charcoal smoke for 2 minutes.

Grease hands with oil,take a mixture 1 tbs and make meat balls of equal sizes (makes 30-32).

In wok,add cooking oil and fry meatballs until golden brown & set aside.

In the same wok,add onion and sauté until translucent and take out in a bowl & set aside.

In grinder,add almonds and grind well.

Add sautéed onions and grind to make a smooth paste.

In the same wok,heat cooking oil,add grinded onion & almonds paste and mix well.

Add ginger,garlic paste,grinded green chilies and mix well.

Add salt and mix.

Add chicken white korma and mix well.

Add yogurt,mix well and cook for 2-3 minutes.

Now add fried meatballs and mix gently.

Cover and cook on medium flame for 5 minutes then cook on high flame until oil separates.

Add cream,mix well & set aside.

In pot,add half quantity of boiled rice,meat balls with gravy,mint leaves,fresh coriander and remaining quantity of boiled rice.

In kewra water,add yellow food color and mix well.

Add dissolve food color and ghee,cover and steam cook on low flame for 8-10 minutes & serve!

Recipe By: Syeda Shaista Hussain

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