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Nasi Biryani

Serve: 5 Person

The key to delicious biryani rice is ghee. Use basmati for best result as it doesn’t get too plumpy.



  • 1¼ glass of water
  • ¾ glass of milk
  • Ghee
  • 2¾ glasses of rice


  • 300 gr mutton, cut into cubes
  • ½ nutmeg, grated
  • 2 lemongrass stalks, knotted
  • 2 cinnamons
  • 4 cloves
  • 3 cardamoms
  • 5 glasses of water

Grind finely

  • 3 tsp coriander
  • ½ teaspoon cumin
  • ¼ teaspoon fennel
  • 15 shallots
  • 4 cloves of garlic
  • 1 thumb-sized ginger
  • ½ thumb sized turmeric
  • 1 tomato                      
  • Salt


  • roasted cashew
  • Raisins
  • Fried shallots

The key to delicious biryani rice is ghee. Use basmati for best result as it doesn’t get too plumpy.


  1. Rice: bring water to boil with milk and ghee. Add rice and cook until the water absorbed. Remove
  2. Stir-fry grinded spices in a hot ghee until fragrant. Add slices of mutton; add nutmeg, lemongrass, cinnamon, cloves, and cardamoms. Add water, sprinkle salt, and stir well. Taste to your liking. Stir until mutton tender and excess water released. Remove
  3. Mix meat into the rice, mix well. Steam for 40-60mins until rice is fragrant and cooked through.
  4. Serve biryani with sprinkle of roasted cashew, raisins, and fried shallots.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa


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