31/08/2026
Yakhni Biryani 🤍🍚
Goat meat: 1 kg
Basmati rice: 750 g
For Yakhni👇
Make a potli of:
• Fennel seeds: 2 tbsp
• Coriander seeds: 1 tbsp
Bay leaves: 3–4
Black cardamom: 3
Green cardamom: 4
Cinnamon: 1 inch
Black peppercorns: 13–14
Cloves: 4
Mace: few strands
Salt: 2 tsp
Onion: 1 small
Garlic: 1 whole bulb
Water: 700 ml
For Paste👇
Garlic cloves: 9–10
Ginger: ½ inch
Green chillies: 14–15
For Biryani👇
Oil: ½ cup
Cumin seeds: ½ tsp
Star anise: 2
Curd: ½ cup
Salt: to taste
Green chilli pickle: 1 tbsp
Milk: ¼ cup
Kewra water: ½ tsp
Red food colour: 1 pinch
Fried onions: for garnish
Method👇
Add meat, water, spice potli, all whole spices, onion, garlic and salt to a pressure cooker. Pressure cook until the meat is tender.
Meanwhile, wash and soak the basmati rice for 20 minutes.
Heat oil in a pot. Add cumin seeds and star anise. Add the ginger-garlic-green chilli paste, followed by curd, and cook well until the masala is nicely roasted and the oil starts to separate.
Remove the cooked meat from the yakhni and add it to the masala. Cook for a few minutes so the meat absorbs all the flavours.
Add soaked rice and strained yakhni. Add extra water if needed—the total liquid should be approximately double the quantity of rice.
Cook uncovered on high flame for around 10 minutes.
Add green chilli pickle and milk. Reduce the flame to low, cover and cook for another 10–12 minutes.
Mix kewra water with a pinch of red food colour and drizzle over the biryani. Switch off the flame, cover and let it rest for 10–15 minutes.
Garnish with crispy fried onions. 🤌✨
We love enjoying our Yakhni Biryani with spicy red chilli and tomato chutney, but you can serve it however you like. ❤️
Save this recipe and try it for your next special dinner! 🥰
