Kashmiri Biryani


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Kashmiri biryani:

For the marinade

  • Ginger and garlic paste -2 tbsp
  • Plain yogurt -430ml oz
  • Ground turmeric -½ tsp
  • Red chili powder -1 tbsp
  • Nutmeg, grated -¼
  • caster sugar -1 tsp
  • Salt -1½ tsp
  • Lemon juice -1

For the biryani

  • Mutton -1kg
  • Basmati rice -500g
  • Lemon juice -½
  • Salt -¼ tbsp
  • Ghee or oil -150g
  • Raisin -40g
  • Walnut halves -60g
  • Green cardamom pods -4
  • Cinnamon stick -2
  • Bay leaves -3
  • Cumin seeds -1 tsp
  • Black cardamom pods (optional) -2
  • Ground Coriander – 2 tsp
  • Garam masala -1 tsp
  • saffron strands (soaked) -½ tsp
  • Rosewater or kewra water -few drops
  • Dried figs and apricots -30g
  • Dried Cranberries -30g
  • Fresh mint leaves -20g



  1. Marinade the meat with the above marinade ingredients. Cover and refrigerate it for 30 minutes.
  2. Soak rice for 20minutes. Then boil rice in 2.5 litres of water. Add lemon juice and salt. Boil until rice is two-thirds cooked.
  3. Heat two-third of oil or ghee. Fry raisin for 30seconds, then drain on paper. Fry walnuts for 30 seconds then drain on paper.
  4. Fry Cardamom pods, cinnamon and bay for 30-60 seconds. Add cumin and black cardamom pods. Add meat with its marinade and cook for 10-12 minutes over high flame. Add coriander, garam masala, 250ml of water. Cover and cook over a medium flame for 1hour.
  5. Spread a layer of rice over the cooked meat and gravy, sprinkle the saffron milk, rose water, fried raisin and walnuts, cranberries and mint leaves and the one-third of the ghee or oil.
  6. Cover with tightly fitting lit and cook for 10-15 minutes over a medium flame.

Source: bbc.co.uk