Bangalore Biriyani

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Sep. 11, 2015

Bangalore style Biriyani - This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings.


For marinating
Lamb shoulder/Mutton shoulder 6 1/2 Pound , cut into pieces (3 Kilograms)
Turmeric 1 Teaspoon
Red chili powder 1 Teaspoon
For other ingredients
Oil 3 Cup (48 tbs)
Cinnamon stick 3
Cardamom 5
Clove 5
Sliced red onions 8 Cup (128 tbs)
Ginger and garlic paste 8 Teaspoon
Red chili powder 9 Teaspoon
Turmeric 4 Teaspoon
Garam masala 5 Teaspoon
Sliced tomatoes 6 Cup (96 tbs)
Green chilies 18 , slit horizontally
Chopped coriander leaves 3/4 Cup (12 tbs)
Lemon juice 1/4 Cup (4 tbs)
Salt 4 Tablespoon (Or to taste)
Stirred yogurt 3 Cup (48 tbs)
Ghee 1 1/2 Cup (24 tbs)
Fried potatoes 4 , sliced
Chopped mint 3/4 Cup (12 tbs)
Fried onion 1 Cup (16 tbs)
Yellow food coloring 1/2 Teaspoon
For rice
Basmati rice 19 Cup (304 tbs) , soaked for one hour in water
Whole spice 1 Teaspoon
Green chilies 3



1. Marinate the meat in chili powder and turmeric powder.



2. Heat oil in a large dish. Saute the whole spices like cardamom and cloves in the dish.

3. Once the spices have released their flavor, saute onions until nice and golden brown.

4. Thrown in ginger and garlic paste and give it a good mix.

5. Add red chili power, turmeric, garam masala. Give it a good mix.

6. Pour a little more oil and then add the tomatoes. Cover and cook for about 10 minutes until the tomatoes are nicely cooked.

7. Drop green chilies and coriander and mix it in. 

8. Add mutton, lemon juice and salt followed by curd and ghee. Mix, cover and cook for about 15 minutes.

9. To add extra texture to the dish, add potatoes and mint leaves. Cover and cook for another 15 minutes.

10. Meanwhile, half cook the rice in water, green chilies and whole spices for approximately 15 minutes.

11. Take a big vessel. Layer the bottom of the vessel with rice. Make a well and add the mutton, fried onions, mint leaves and coriander.

12. Repeat the layering. Add red food coloring on the top layer. Cover the vessel with aluminium foil and seal it. Place the lid on top and let the biryani cook for about an hour.



14. Serve this piping hot biryani and enjoy!!


Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 10