• ::::::Ingredients:::::
  • Basmati rice 1 kg (wash and soak for 15 minutes)
  • Mint leaves 1 bunch whole + 1 bunch chopped
  • Green chillies 3 (whole)
  • Cumin seeds 1 tsp
  • Vinegar 1 tsp
  • All spice powder 1 tsp
  • Salt as required
  • Beef mince 1 kg
  • Oil as required
  • Turmeric powder 1 tsp
  • Ginger garlic paste 1 tbsp
  • Red chilli powder ½ tbsp
  • Gram lentil 1 cup (boiled)
  • Lemon juice 5 tbsp
  • Yogurt 1 cup
  • Green chillies 3 (sliced lengthwise)
  • Black pepper 6 (whole)
  • Onions 4 (sliced and fried)
  • Green chillies 2 (chopped)
  • Food colour 1 pinch
  • Luke warm milk 1 cup

Kabuli Biryani Cooking Method:

  1. Boil the rice with half bunch of mint leaves, whole green chillies, cumin seeds, vinegar, all spice powder and salt.
  2. When they are half boiled, remove from flame and strain.
  3. Take a pan and add the minced beef, 1 cup of oil, ginger garlic paste, salt, red chilli powder, turmeric powder, mix properly and let it cook.
  4. Take the boiled gram lentil in a bowl and add 2 tbsp of lemon juice, yogurt, salt, whole black pepper, chopped mint leaves, sliced green chillies, 1 cup of heated oil and mix well.
  5. Now grease a bigger pan with oil and add a layer of rice, then a layer of half the minced beef, a layer of half the gram lentil mixture, half fried onions, few mint leaves and 1 tbsp of lemon juice.
  6. Now again place a layer of rice, then the remaining minced beef, the remaining gram lentil mixture, fried onions, mint leaves, chopped green chillies and 1 tbsp of lemon juice.
  7. Now add the last layer of remaining rice.
  8. Then add the food colour in the luke warm milk and pour it over the rice.
  9. Then sprinkle 1 tbsp of lemon juice, fried onions, and mint leaves on top of the layers.
  10. Now cover it and simmer for 5 to 10 minutes on low flame.
  11. Mix carefully when done and serve hot with raita and pickles.


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