Non-sticky Aromatic Biryani Recipe



For marinating

  • Mutton (1/2 kg)
  • Thick curd (1 cup)
  • Ginger–garlic paste (2 tbsp)
  • Green chilli paste (1 tbsp)
  • Yogurt (fresh and thick) (1 cup)
  • Biryani masala (3 tbsp)
  • Raw papaya paste (1 tbsp)
  • Cashew paste (1/2 cup)
  • Lemon (1/2)
  • Onions (cut into fine thin slices and deep fried till crisp) (500 gm)

For aromatic rice

  • Basmati Rice (2 cups)
  • Green cardamoms (elaichi) (6)
  • Cloves (laung) (6-7)
  • Cinnamon stick (dalchini) (1 inch)
  • Peppercorns (6-7)
  • Mace flower (javitri/ jayphal) (1)
  • Star anise (chakra phool) (2)

Other ingredients

  • Oil (3/4 cup)
  • Saffron (kesar) (1 large pinch soaked in 1/2 cup milk)
  • Mint (pudina) (a small bunch)
  • Coriander leaves (chopped) (1/2 cup)
  • Clarified butter (ghee) (2 tbsp)
  • Salt as per taste


  • First, marinate mutton pieces with thick curd, ginger–garlic paste, green chilli paste, handful of fried onion, squeeze half of the lemon juice, salt, biryani masala.
  • Technique in focus #1: Add papaya paste to the mix for succulent mutton.
  • Marinate for at least 2 hrs.
  • Heat Oil in a pressure cooker. Add the marinated mutton and a bowlful of cashew paste. Cook for 3–4 whistles, set aside.
  • Wash, rinse & drain Rice and soak it in water for 15–20 mins. This will help the rice remain non-sticky.
  • Technique in focus #2: Add all the whole spices to a muslin cloth and tie a potli.
  • Heat 1 tbsp ghee in a pan, add boiling water and immerse the spice potli. Then add soaked rice, and salt.
  • Squeeze half a lemon when the rice has started to cook for non-sticky rice.
  • Parboil the rice and cook till it’s 3/4th done.
  • In a copper handi, add 1 tbsp ghee.
  • Technique in focus #3: Layer the base of the handi with sliced potatoes. So that the biryani does not stick to the bottom.
  • Sprinkle biryani masala followed by a heaped layer of rice. Garnish with chopped mint and coriander and then top with a layer of cooked mutton. Now add fried onion and then repeat the layers.
  • Pour in the saffron milk, seal the edges with dough and cover the handi with a heavy plate.
  • Cook for 20–30 mins.
  • Your shahi, aromatic biryani is ready to be served along with a raita of your choice!


Please enter your comment!
Please enter your name here