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30 Comments

    1. white ground paste is made from almonds, melon seeds and desiccated coconut ground with some water. i have mentioned in the ingredient section of recipe card and also in the instructions.

  1. Thanks a million, for presenting such a Wonderful recipe!!!
    I made this and it turned out to be a splendid dish. But, its a little bit difficult to separate the condiments and eat the dish at the same time. It would be great, If You Could present us with a Dum Pukht Style Biryani recipe with exotic spices using home made ground masala. Because,We don’t find such a dish in Restaurants. All We get there is a bland Veg Biryani cooked in Ghee with out any spices.

    1. thanks for this feedback raj. nice to know. i do plan to add dum pukht style biryani. agree with what you say about the biryani served in restaurants.

  2. Very useful recipe.Each and every point is explained. It tasted amazing. Everyone loved it. Thank you for the recipes 🙂

  3. hello, I want to try your recipe and see if it entertains the taste buds of my family members! however thanks for the recipe

  4. Amazing Recipie. However guess I added more rice than gravy because of which biriyani was little dry. Nevertheless taste was really good.5 stars

  5. Can we make biryani in OTG. I have only an OTG. If so can you help me with the process..please am new to cooking

    1. preheat OTG at 180 degrees celsius for 5 minutes. layer the biryani in a pyrex bowl or pan or a baking proof bowl-pan. seal with an aluminium foil. place the pan in the oven and bake for 20 to 25 minutes at 180 degrees celsius.

  6. Is it muglai or mumbai biryani because in the step by step instructions it is written mumbai biryani(step 10). Also I need your advice on how to consume honey acc to ayurveda as its winter now and everyone wants honey to eat . Should it be eaten warm or with milk. Thanks for the recipe . I’m gonna try it today.

    1. thats an error on my side. its mughlai biryani. just have honey plain or you can mix it with a pinch of turmeric powder and some minced ginger. very good for cold and coughs. otherwise, you can mix water+lemon juice+honey. but just make sure that the water is at room temperature. never heat honey. it become toxic. if adding in luke warm water, then the water should be ‘gunguna’ as we say in punjabi. i am not sure about milk, so better avoid.

      1. Thanks a lot for your advice. I tried your mughlai biryani recipe and it was awesome. Thanks again.