Kashmiri Biryani Recipe

How to Make Bombay Biryani

Today I will tell you a Great Kashmiri Biryani Recipe you can easily make this recipe at home. I am going to discuss this Kashmiri Biryani Recipe in a step by step full detail. I actually test this Kashmiri Biryani Recipe at home, you can,t believe that it is very delicious and tasty. Let,s go together and make this Kashmiri Biryani Recipe in your home. I am telling you all about Kashmiri Biryani full ingredients and Method. I am sure that the Kashmiri Biryani Recipe increases your love with your family and relation.

Preparation Time: 🕐 15 minutes
Cooking Time:🕐  45 minutes
Serves: ☺ 4 servings


  • 400 g K&N’s Kafta Kabab
  • 3 cups of boiled rice
  • 1/2 cup yogurt
  • 2 bay leaf
  • add 2 black cardamom
  • or add 2 green cardamom
  • 2 cinnamon sticks
  • 4 cloves
  • 1 tsp cumin
  • and add 1 tsp crushed cumin
  • 2 tbsp roasted cashew nuts
  • add 2 tbsp coriander powder
  • 1 tbsp chili powder
  • add 1 tsp turmeric powder
  • And add 1/4 nutmeg-ground
  • Or add 1/4 tsp saffron mixed with 1 Tbsp milk
  • 2 Tbsp pure ghee
  • add 2 Tbsp cooking oil
  • Salt to taste
  • 1 cup chopped mint and coriander leaves
  • 6-7 green chili
  • 1 tsp kewra
  • ½ tsp yellow color

How to Make Kashmiri Biryani

1.Cook basmati rice in more than enough water with a very little salt, till just 3/4 done. Drain and keep aside.

2. Prepare Kafta Kabab as per the instructions on the pack. Now Add prepared kebabs to the prepared masala and stir to coat well.

3. Heat ghee in a  medium pan, add cloves, black cardamoms, fresh green cardamoms, cinnamon, bay leaf, add salt, cumin powder, turmeric powder, crushed cumin, add coriander powder and cook for a while now add yogurt. Now cook it for more 3-5 minutes and add prepared K&N’s Kafta Kabab and cook it 2-3 minutes in the gravy.


4. Now in a  medium bowl take a ½ cup of boiled rice to add saffron mixed with milk, light yellow color and mix well.

5. Layer the biryani as follows:


6. Put the layer of prepared kafta kabab gravy in the bottom Over the gravy add 1 ½ cups of white boiled rice, coriander, mint leaves, and green chilis Put another layer of kababs gravy with the topping of ½ cup white boiled rice, 1 cup  light yellow colored rice with coriander, mint leaves, green chilis, cashew nuts, and kewra water.

7. Shut the pot tightly. Cook on a very low fire for a 10 -12 minutes.

8. Serve with raita.

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