Close Button

Satrangi Mutton/Chicken Biryani

Satrangi Mutton/Chicken Biryani


Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60


Serves 4

  • Chicken pcs or 1/2 kg Mutton (if using mutton boil it in 1tsp ginger/garlic n few whole garam masala) 1/2 kgs

  • Onions (make golden brown crispy birista) 1/2 kgs

  • Tomatoes (chopped) 6 nos

  • Tomato puree 2 tbsp

  • Dahi (Yogurt) 1/2 cups

  • Chilli powder 1 tsp

  • turmeric powder 1/4 tsp

  • Salt 1 pinch

  • Garam masala 1 tsp

  • Few whole Garam masala (cardamon, cinnamon, bay leaves, cloves n black peppercorns) 1 tsp

  • Ginger Garlic paste 1 tbsp

  • Potatoes (halved n fried in birista oil til browned up) 4 nos

  • Biryani Masala 1 tsp

  • Rice: Basmati long grains Rice 1/2 kgs

  • Salt 1 pinch

  • Whole garam masala (cardamon, cinnamon, cloves, tej pattas n black peppercorns) 1 tsp

  • Jeera (cummin seeds) 1/2 tsp

  • Saffron strands 4-5 nos

  • Lemon juice 1/2 tsp

  • Ghee 3 tbsp

  • any 5 food colors (red, orange, yellow, green n blue) 1 pinch


  • 01

    Take a pot put 3 tbsp oil which you fried birista with, keep on flame and add whole garam masala let it splutter

  • 02

    Add tomatoes and cook on med flame till its soft and paste formed

  • 03

    Add all spices, ginger garlic and dahi mix well add potatoes and cook on low or med flame...

  • 04

    Add meat, birista (remuv little, 1 tbsp of birista for rice) n tomato puree (n kip high flame if its watery)

  • 05

    When dried up a bit simmer if u are not mixing with rice

  • 06

    If mixing with rice do not simmer kip aside will simmer with rice....

  • 07

    Rice: keep a pot on flame with 6 cups of water, add whole garam masala and let boil when bubbling add salt, rice and jeera cook till almost done....

  • 08

    Keep ready a strainer beneath a pot, pour all rice with water on it n let all water get strained out....

  • 09

    In de same pot wich u boiled rice put half of the rice put 2 tbsp ghee and 2 tbsp used oil of birista if remaining, mix well

  • 10

    Add saffron with lemon juice mix well with rice, one each side of rice put little color n spread de color so rice is coloured in different colors...

  • 11

    In Meat masala pot pour rice add ghee 1 tbsp n stir slightly n spread rice evenly

  • 12

    Sprinkle remaining birista then spread coloured rice and little oil

  • 13

    Take baking paper or foil paper cut size of pot, and keep on the rice then put a lid

  • 14

    Keep the entire pot to simmer keep sumthing heavy on top so no smoke escapes...

  • 15

    If using charcoal can keep few charcoal on top and leave very few in the charcoal stove...

  • 16

    After 20mins you will get nice aroma of rice, check if smoke comes out as u open its done, if nt done keep more....

  • 17

    Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it

  • 18

    Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it

  • 19

    After 15 mins remove, separate rice from masala and serve

  • 20

    Serve wid raita or kachoomer.....

  • 21

    NB: if keeping rice and meat separate then simmer separately when both done...



Please Login to comment

Link copied