Satrangi Mutton/Chicken Biryani

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Satrangi Mutton/Chicken Biryani


Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • 1/2 kgs 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)

  • 6 nos tomatoes (chopped)

  • 2 tbsp tomato puree

  • 1/2 cups dahi (yogurt)

  • 1 tsp chilli powder

  • 1/4 tsp turmeric powder

  • 1 pinch salt

  • 1 tsp garam masala

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

  • 1 tbsp ginger garlic paste

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

  • 1 tsp biryani masala

  • 1/2 kgs rice: basmati long grains rice

  • 1 pinch salt

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

  • 1/2 tsp jeera (cummin seeds)

  • 4-5 nos saffron strands

  • 1/2 tsp lemon juice

  • 3 tbsp ghee

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


  • Take a pot put 3 tbsp oil which you fried birista with, keep on flame and add whole garam masala let it splutter
  • Add tomatoes and cook on med flame till its soft and paste formed
  • Add all spices, ginger garlic and dahi mix well add potatoes and cook on low or med flame...
  • Add meat, birista (remuv little, 1 tbsp of birista for rice) n tomato puree (n kip high flame if its watery)
  • When dried up a bit simmer if u are not mixing with rice
  • If mixing with rice do not simmer kip aside will simmer with rice....
  • 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....
  • Keep ready a strainer beneath a pot, pour all rice with water on it n let all water get strained out....
  • 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
  • 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...
  • In Meat masala pot pour rice add ghee 1 tbsp n stir slightly n spread rice evenly
  • Sprinkle remaining birista then spread coloured rice and little oil
  • Take baking paper or foil paper cut size of pot, and keep on the rice then put a lid
  • Keep the entire pot to simmer keep sumthing heavy on top so no smoke escapes...
  • If using charcoal can keep few charcoal on top and leave very few in the charcoal stove...
  • After 20mins you will get nice aroma of rice, check if smoke comes out as u open its done, if nt done keep more....
  • Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it
  • Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it
  • After 15 mins remove, separate rice from masala and serve
  • Serve wid raita or kachoomer.....
  • NB: if keeping rice and meat separate then simmer separately when both done...