Authentic Biryani’s for everyone who wants to try these recipes 😘😋👍

Celebrity Chef Avtar Singh Rana’s Signature Contemporary Biryani Collection

1. Hyderabadi Dum Biryani

Ingredients

• 1 kg chicken, marinated
• 500 g basmati rice (70% cooked)
• 200 g yogurt
• Fried onions
• Mint and coriander leaves
• Saffron milk
• Ghee
• Green chilies
• Biryani masala

Method

1. Marinate chicken with yogurt, spices, ginger-garlic paste, and salt for 4 hours.
2. Layer marinated chicken in a heavy-bottom pot.
3. Add rice, fried onions, herbs, saffron milk, and ghee.
4. Seal and cook on dum for 40–45 minutes.
5. Rest for 10 minutes before serving.

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2. Lucknowi Awadhi Biryani

Ingredients

• 1 kg mutton
• 500 g basmati rice
• Yogurt
• Whole spices
• Rose water
• Kewra water
• Saffron milk
• Fried onions

Method

1. Cook mutton gently with aromatic spices until tender.
2. Prepare fragrant rice separately.
3. Layer mutton and rice alternately.
4. Finish with saffron, rose water, and kewra.
5. Dum cook for 30 minutes.

Chef’s Note: Delicate, aromatic, and elegant with subtle spices.

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3. Kolkata Biryani

Ingredients

• 1 kg mutton
• 500 g basmati rice
• Potatoes
• Boiled eggs
• Yogurt
• Biryani spices
• Saffron milk

Method

1. Cook mutton until tender.
2. Fry potatoes until golden.
3. Layer rice, mutton, potatoes, and eggs.
4. Add saffron milk and ghee.
5. Dum cook for 30 minutes.

Chef’s Note: Famous for its signature potatoes and delicate aroma.

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4. Kacchi Biryani

Ingredients

• 1 kg raw marinated mutton
• 500 g basmati rice (70% cooked)
• Yogurt
• Fried onions
• Mint
• Green chilies
• Saffron milk

Method

1. Marinate raw mutton overnight.
2. Place marinated meat at the bottom of the handi.
3. Cover with rice and garnishes.
4. Seal and cook on low heat for 60–75 minutes.
5. Allow resting before opening.

Chef’s Note: The true test of a biryani master’s skill.

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5. Murgh Tahari

Ingredients

• 1 kg chicken
• 500 g basmati rice
• Tomatoes
• Yogurt
• Green peas
• Turmeric
• Whole spices

Method

1. Cook chicken with spices and tomatoes.
2. Add soaked rice and stock.
3. Cook together until rice is fluffy.
4. Finish with fried onions and fresh herbs.

Chef’s Note: Rustic North Indian comfort food with rich flavors.

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Chef Avtar Singh Rana’s Biryani Secret

✔ Always use aged basmati rice.
✔ Marinate meat for at least 4–6 hours.
✔ Use homemade fried onions.
✔ Balance saffron, kewra, and rose water carefully.
✔ Rest biryani after dum cooking for perfect grain separation.

“A great biryani is not just a recipe—it’s a celebration of heritage, patience, aroma, and craftsmanship.”
— Chef Avtar Singh Rana