Special Pulao Biryani

Lets put an end to the Lahore Karachi debate. Here is Special Pulao Biryani, the best of both worlds in one great recipe. #HappyCookingToYou

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  • Hari elaichi (Green cardamom) 7-8
  • Badi elaichi (Black cardamom) 2
  • Laung (Cloves) 10-12
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Black peppercorns) 7-8
  • Jaifil (Nutmeg) ½
  • Zeera (Cumin seeds) 1 tsp
  • Saunf (Fennel seeds) 1 tbs
  • Mutton mix boti ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Pyaz (Onion) 1 small
  • Namak (Salt) 1 & ½ tsp or to taste
  • Ghee ¼ Cup
  • Pani (Water) 1 litre or as required
  • Doodh (Milk) ¾ Cup
  • Cream ¼ Cup
  • Lal mirch powder (Red chili powder) 1 tbs or to taste
  • Zeera powder (Cumin powder) ½ tsp
  • Javatri powder (Mace powder) ½ tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Jaifil powder (Nutmeg powder) ½ tsp
  • Kewra water ½ tbs
  • Lemon juice 2 tbs
  • Pyaz (Onion) fried 1 medium
  • Chawal (Rice) sella ½ kg (soaked & boiled)
  • Pani (Water) 2 tbs
  • Zarda ka rang (Yellow food color) ½ tsp
  • Pyaz (Onion) fried 1 medium
  • Ghee 1 tbs


On muslin cloth,add add green cardamom,black cardamom,cloves,cinnamon sticks,black peppercorns, nutmeg,cumin seeds,fennel seeds,tie and make a potli (bouquet garni) & set aside.

In pot,add mutton,ginger garlic paste,onion,salt,ghee and mix well until color changes.

Add water and potli (bouquet garni),mix well and bring it to boil,cover and cook on low flame until meat is tender and 1 & ½ cups stock remains.

Remove potli (bouquet garni) and discard it.

In separate pot,add milk and heat it.

Add cream,red chili powder,cumin powder,mace powder,black pepper powder,turmeric powder and  nutmeg powder,mix well and cook for 3-4 minutes.

Now add boiled mutton with stock and mix well.

Add kewra water and mix well,cover & cook for 4-5 minutes then cook on high flame until oil separates.

Add lemon juice and mix well.

Add fried onion and boiled rice.

Dissolve yellow food color in kewra water and mix well & drizzle over it.

Add fried onion and ghee,cover and cook on low flame for 6-8 minutes.

Recipe By: Seema Hanif

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