Recipes

Biryani Recipes

1.Fry 2 medium sized onions in oil until golden brown. Spread on a piece of paper and crush when cool.

2.Add 500g of chicken, 1 tablespoon of ginger & garlic pastes and fry thoroughly.

3.Add 2 medium size tomatoes and 2 tablespoon of National Chicken Biryani Recipe Mix and fry on high flame.

4.Add half cup yogurt with crushed onions. Cover and cook until chicken is tender.

5.Add 2 green chillies. (optional)

6.In a separate pan, boil 4 cups rice in 12 cups of water with 3 tbsp of salt.

7.Drain the water when rice is half done.

8.In another pan, set rice and chicken curry layers.

9.Sprinkle yellow food colour, coriander and mint leaves on the curry.

10.Cover and simmer on low flame for 10-15 minutes.

11.Delicious National Chicken Biryani is ready. Serve hot with Raita and salad.​

  1. Fry 2 medium sliced onions in hot Oil – ¾4 cup (150 g) until golden. Add 500g meat, 2 tablespoon ginger and garlic. Stir fry for 5 minutes. Add Potato (medium, cut into 4 pieces) – 2-3 (250 g), Yogurt (beaten) – 1¼ cup (250 g) and National Bombay Biryani Recipe & Seasoning Mix. Stir fry for 5 minutes on medium heat.

  2. Add 1 cup of water for chicken or 3-4 cups for beef/mutton. Cover and cook on low heat until the meat is done.

  3. Add Tomato (medium, thinly sliced) – 3 (250 g) and Green chilli (whole) – 6-8. Stir fry on high heat until the oil separates.

  4. Separately, boil the Basmati rice (soak for 20 min) – 2½ cups (500 g) in 12 cups of water with 3 tablespoons of salt until / done. Then drain thoroughly.

  5. Spread some oil from the gravy on the bottom of a pot.

  6. Add a layer of half the rice, then pour the meat curry over it. Top with another layer of rice. Sprinkle yellow food colour if desired.

  7. Cover and cook on high heat for 3 minutes. Reduce heat and cook for another 10 minutes.

  8. Serve with raita and salad.

  1. Fry Onion (medium, thinly sliced) – 3 (250 g)
    in hot Oil – ¾ cup (150 g) until golden. Then remove from oil, spread on an absorbent paper and crush when cooled. In the same oil, add Chicken – 500 g, Tomato (medium, finely sliced) – 3 (250 g), 2 Tablespoon ginger and garlic pastes and National Chicken Biryani Recipe & Seasoning Mix. Fry for a few minutes on medium-high flame.
  2. Add Yogurt (beaten) – 1 cup (200 g) along with the crushed fried onions. Mix well, then cover and cook on low heat until the chicken is tender.
  3. Separately, boil Basmati rice (soak for 20 minutes) – 2½ cups (500 g) in 12 cups of water with 3 tablespoons of salt until ¾ done. Then drain thoroughly.
  4. Spread some oil from the gravy on the bottom of a pot. Add a layer of half the rice, then pour the meat curry over It. Sprinkle chopped cilantro/fresh coriander and mint leaves over the curry.
  5. Sprinkle yellow food colour if desired.
  6. Cover and cook on low heat for 10-15 minutes.
  7. Serve with raita and salad.
  1. In a pot, add Meat (Chicken/Beef/Mutton) – 1 kg, 2 Tablespoon ginger, 2 Tablespoon garlic and National Pulao Biryani Recipe & Seasoning Mix along with water (Beef/mutton: 3-4 cups; chicken: 1 cup).
  2. Cover and cook on low heat until the meat is tender. Then add Yogurt (beaten) – 1 cup (200 g), mix well on medium-low heat for 2 minutes, then set aside.
  3. Separately, boil Basmati rice (soak for 20 minutes) – 3 ½ cups (750 g) in 15 cups of water with 2 tablespoons of salt until ¾ done.
  4. Then drain thoroughly.
  5. In another pan, heat Oil – 1 cup (200 g) and fry Onion (small, thinly sliced) – 1 (60 g) until golden.
  6. In a pot, add a layer of half the rice, then pour the meat curry over it. Top with another layer of rice. Sprinkle yellow food colour and fried onions over it.

  7. Cover and cook on medium-high heat for 5 minutes and then on low heat for further 10 minutes.

  8. Serve with raita and salad.

  1. In a pot, add water (5 cups for chicken, 7 cups for beef/mutton),Meat (chicken, beef or mutton) – 1kg, 2  Tablespoon ginger, 2 Tablespoon garlic and half a packet of National Pulao Recipe & Seasoning Mix. Cover and boil until the meat is tender.
  2. Remove meat from the stock. Then strain the stock and discard whole spices.
  3. Separately, fry Onion (medium, thinly sliced) – 2-3 (200 g)
    in hot Oil – 1 cup (200 g) until golden. Set aside half of the fried onions for later use. In the same oil and onions, add boiled meat, Yogurt (beaten) – 1 cup (200 g), Green chilli (whole) – 4-5 and remaining National Pulao.
  4. Recipe & Seasoning Mix. Stir fry for 5 minutes on medium heat.
  5. Add stock to the pot and boil on high heat. Then add Basmati rice (soak for 20 min) – 3½ cups (750 g). Cover and cook on medium heat for 15-20 minutes until water is absorbed by the rice.
  6. Spread fried onions over the rice. Mix well and serve with raita and salad.
  1. Fry Onion (medium, thinly sliced) – 2 – 3 (200 g) in hot Oil – ¾ cup (150 g) until golden. Add Meat (chicken, beef or mutton) – 500 g, Yogurt (beaten) – 1 cup (200 g), 2 Tablespoon ginger, 2 Tablespoon garlic, National Sindhi Biryani Recipe & Seasoning Mix and Potato (medium, cut into 4 pieces) – 2-3 (250 g). Stir fry on medium heat for 5 minutes.
  2. Add 1-2 cups of water for chicken or 3-4 cups for beef/mutton. Cover and cook on low heat until the meat and potatoes are done.
  3. Add Green chilli (whole) – 6-8. Stir fry on high heat until the oil separates.
  4. Separately, boil Basmati rice (soak for 20 min) – 2 ½ cups (500 g) in 12 cups of water with 3 tablespoons of salt until ¾ done. Then drain thoroughly.
  5. Spread the meat curry on the bottom of a pot. Add a layer of Tomato (thin, round slices) – 3 (250 g), Fresh coriander (chopped) – 1 cup, Fresh mint leaves (chopped) -½ cup. Then cover with a layer of rice.
  6. Cover and cook on high heat for 3-4 minutes. Reduce heat and cook for another 10 minutes.
  7. Serve with raita and salad.