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Hajir Biryani

Updated: Jun 4, 2019

Here is what you will need!

Whole Spices:

Bay leaves 2

Shah jeera 1 tbsp

Black cardamom 2 pcs

Kabab chini 9 pcs

Cardamom 7 pcs

Cinnamon 2 sticks

Cloves 7

For powder spices:

Nutmeg 1/2 tsp

Mace 1/4 tsp

White pepper 1 tsp

Kalijeera rice 5 cups

Mustard oil 1 cup

Sliced onion 1.5 cups

Red meat 1.5 kg

Green chili paste 1 tbsp

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Salt to taste

Plain yogurt 3 tbsp

Nut paste 3 tbsp

Prune 5 pcs

Hot water 6 cups + milk 1.5 cups

Green chili 8-10 pcs

Kewra water 1 tsp

Rose water 1 tsp

Ghee 1 tbsp


1. Heat a pan with 1 cup of mustard oil, then fry shah jeera and whole biryani masala once the oil is hot (saute them until fragrant).

2. Add sliced onion and fry them till translucent.

3. Add lamb , beef and Saute for 2-3 minute

4. Once the meat starts changing color add green chili paste, garlic paste, ginger paste and cook for 10 min over medium high heat.

5. Add 1 tsp of nutmeg -mace- pepper powder and salt

6. Add yogurt and cook for 15 mint (stir occasionally)

7. Remove the cover and add nut paste , prune and remainder nutmeg-mace powder

8. Add 6 cups of hot water and 1.5 cups of warm milk and add soaked rice.

9. Add salt to taste

10. Cover until the rice absorbs most of the liquid .

11. Add green chili and rose-kewra water and ghee.

12. Cover the pan with aluminium foil and place a tight-fitting lid . Place a tawa and cook for 20-30 min in dum (low heat) .

13. Enjoy!



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