Shahi Nawabi Biryani Recipe



  • ½ kg Basmati Rice (semi-cooked)
  • 1 kg Boneless Meat (washed and chopped into square pieces)
  • 500 gm Curd
  • 4-6 tsp Ginger-Garlic Paste
  • 4-6 Green Chilli
  • 8-10 Big Onions (sliced)
  • ¼ cup Lime Juice
  • ½ tsp Red Chilli Powder
  • ½ A pinch of Caraway Seeds (Shahi Zeera)
  • 5-6 twigs Coriander Leaves (chopped)
  • 5-6 twigs Mint Leaves (chopped)
  • 2-4 pinch Saffron,pods Cardamom, Cinnamon
  • 2-3 drops Saffron Color
  • 1-2 pods Clove
  • 2 cup Oil
  • 2 tsp Ghee
  • Salt to taste


  1. Smear the pieces of meat with ginger-garlic paste. • Keep them to marinate for an hour. • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. • Let the onions cool down and crush them. • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. • Leave the meat as it is for 1 hour
  2. Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. • Now spread a layer of semi-cooked rice in a heavy bottomed vessel. • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. • Now add the aromatic water in a circular motion over the rice layer. • Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.
  3. •Remove the vessel from the flame exactly after 15 minutes. • Shahi Nawabi Biryani is ready to eat. Serve hot.
  4. Garnish with Coriander and mint leaves and small piece of Lemon.