Tag Archives: Indian briyani recipe

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

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Fish Briyani – Malabar Style


Already I have shared a fish briyani in tamilian style, this time another style. Not only elder’s even kids love this briyani a lot, because of less spiciness. This Briyani has a delicious taste, attractive colour and a good fragrance. I too loved this briyani a lot, not miss my hubby – a Briyani Maniac loved this a lot. I have used parrot fish commonly known as Pachai Elimeen in Tamil. The fish with less bones best suits this briyani. A very simple and easy recipe, do not get scared referring to the list of ingredients ;). Let us move on to the recipe…


  • Parrot Fish – 500 gm
  • Basmathi / Long grain Rice – 300 gm
  • Green chilies – 3 nos
  • Garlic – 5 cloves
  • Ginger – 1 “inch stick
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Cinnamon – 1 “inch stick – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Turmeric powder – 1 tsp
  • Chili powder – 2 tsp
  • Coriander powder – 4 tsp
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ghee / Clarified butter – 2 tbsp
  • Fenugreek / Methi / Vendayam powder – ¼ tsp
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Yogurt / Curd – ½ cup
  • Cashew nuts – 10 nos
  • Coconut (grated) – 2 tbsp
  • Poppy seeds – 2 tsp
  • Oil – 2 tbsp
  • Salt to taste


  • Clean and cut the fish into medium pieces. Wash and clean the rice, drain the water and keep it aside.
  • Take ½ tsp of turmeric powder, chili powder, 2 tsp of coriander powder, fenugreek (methi/Vendayam) powder, salt and little oil in a wide mouth bowl. Mix it well by sprinkling little water, no lumps should be formed.
  • Marinate the fish pieces in this masala for an hour. Peel and chop the onions into fine pieces. Chop the tomatoes, coriander leaves and mint leaves to fine pieces.
  • Grind green chilies, garlic and ginger to fine paste by sprinkling water.
  • Soak 6 nos of cashewnut in water for 10 mins, drain the water and blend it to fine paste with grated coconut and poppy seeds to a fine paste.
  • In a wide bottomed vessel, bring the water to boil, add in a bay leaf, 2 star anise, 4 cloves, 1 cinnamon stick, and 2 cardamoms. Cover with the lid.
  • Add in the rice to the boiling water and let it get 75 % cooked, drain the water and keep it aside.
  • Heat oil in a griddle and shallow fry the fish, it should be 75 % fired. Remove it to the plate and keep it aside.
  • Heat oil and ghee/clarified butter in another vessel, add in all the leftover spices, and wait until it crackle.
  • Add in the coriander and mint leaves, cook until they turn dark green in color.
  • Add in the onions along with green chilies paste and cook until the onion turns golden brown.
  • Add in the turmeric powder, cumin powder along with salt and cook until the raw smell leaves off.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the curd and cook for 5 mins.
  • Pour in the ground cashew paste along with 2 cups of water, cover and cook until the raw smell goes off.
  • Add in the fish pieces gently, cover and cook for few mins until the oil separates and floats on the sides.
  • Take a heavy bottomed wide mouth vessel, spread the steamed rice like a bed.
  • Pour the gravy along with fish pieces over the rice.
  • Again spread the rice over the gravy and fish pieces.
  • Again pour the gravy along with fish pieces.
  • Again spread the steamed rice over the gravy. Sprinkle ½ cup of water over the rice.
  • Cover it tightly with a lid or cover with the lid and place heavy weight over the lid, so that the steam should not escape.
  • Keep in medium flame for 10 mins.
  • Remove the lid and give a stir gently, be sure that the fish pieces should not be broken.
  • Deep fry the leftover cashew nuts and top it over the briyani.

Serve hot with Onion-Tomato Raita. I have accompanied this with yogurt and fish fritters.

Chicken Donne Biryani


Donne Briyani is common among Bangaloreans, but hope it would be a new one to other people. I have prepared chicken Briyani, but this recipe can be followed with lamb for mutton briyani and vegetables for vegetable briyani. I have heard a lot about this Donne Biryani as Shivaji Nagar Briyani, but haven’t tasted it. Since the biryani is served in a Donne it is known as “DONNE BIRYANI”. Recently got to know about this recipe from one of my blogger friend, when I looked into the recipe, it looked as the same as that of Anganan Biryani but there are two differences.

Briyani was delicious and my kids loved it. But this briyani is good only when it’s hot, so do not pack for lunch. Let us move on to the recipe…


  • Chicken – ½ kg
  • Jeera Rice / Jeeragasamba Rice – 2 cups
  • Green chilies – 2 nos
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Ginger-garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – ½ cup
  • Mint leaves – ½ cup
  • Clarified butter – 2 tbsp
  • Oil – 1 tbsp
  • Cinnamon – 2 nos (1 “inch stick)
  • Cloves – 5 nos
  • Cardamom – 2 nos
  • Star anise – 2 nos
  • Bay leaf – 2 nos


  • Wash and drain the water from the rice and keep it aside.
  • Wash and drain the water from the chicken and keep it aside.
  • Peel and roughly chop the onions.
  • Heat 2 tsp of oil in a kadai, add in a star anise, a cinnamon stick, 3 cloves, 1 cardamom, ginger stick, garlic cloves, onions, mint and coriander leaves. Cook until the raw smell goes off or until the onions turn golden brown.
  • Remove from fire, bring to room temperature and grind it to a fine paste by adding little water.
  • Heat clarified butter/ghee and leftover oil in a pressure-cooker, add in the leftover cinnamon, cloves, star anise, cardamom, bay leaves and ginger-garlic paste. Cook until the raw smell goes off.
  • Add in the grounded masala (paste), followed by salt and turmeric powder. Cook until the raw smell goes off and they turn dark green in colour.
  • Add in the chicken with little salt and cook until the chicken turns pale white in color.
  • Add in the rice with little salt and cook until the raw smell goes off.
  • Pour in 5 cups of water followed by 2 tsp of lemon juice.
  • Pressure-cook for 3 whistles.
  • Remove from fire and open the lid when the pressure subsides.

Serve hot with any raita. I have accompanied it with boiled egg, onion-tomato raita and chicken kebab.