Delhi Ki Biryani
An authentic non-vegetarian recipe from Delhi, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
400g Basmati rice, soaked
700g Mutton, bone-in
200g Yogurt
3piece Onion, thinly sliced and fried
40g Ginger-garlic paste
4piece Green chillies
15g Whole spices (bay leaf, cinnamon, cloves, cardamom, mace)
0.5g Saffron strands
50ml Warm milk
80ml Ghee
30g Mint leaves
10g Red chilli powder
8g Garam masala
15ml Kewra water
15g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate mutton with yogurt, ginger-garlic paste, red chilli powder, garam masala, half the fried onions, half the mint, salt, and slit green chillies for 3–4 hours.
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Soak saffron in warm milk. Set aside.
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Par-cook soaked rice with whole spices and salt until 70% done. Drain and set aside.
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In a heavy pot, heat ghee. Add the marinated mutton and cook on high heat for 8 minutes, then cover and cook on medium heat for 20 minutes.
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Layer the par-cooked rice over the mutton.
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Sprinkle remaining fried onions, mint, and saffron milk over the rice.
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Drizzle kewra water and remaining ghee on top.
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Seal pot tightly and cook on dum (low heat) for 30 minutes.
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Rest for 10 minutes before opening.
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Gently mix from the sides and serve with raita.
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Chef's Tips
Delhi-style biryani is more richly spiced than Hyderabadi — the mutton is partially pre-cooked before layering.
Kewra water adds a distinctive floral aroma characteristic of Delhi biryani.
Use old, aged basmati rice for the best non-sticky result.
A dough seal on the pot edges ensures perfect dum — no steam escapes.
About This Dish
Delhi Ki Biryani is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Delhi-style biryani is more richly spiced than Hyderabadi — the mutton is partially pre-cooked before layering. - Kewra water adds a distinctive floral aroma characteristic of Delhi biryani. - Use old, aged basmati rice for the best non-sticky result. - A dough seal on the pot edges ensures perfect dum — no steam escapes.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard