Dilpasand Biryani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 250g basmati rice
  • 500g mutton, cut into serving portions
  • 250g onions, finely chopped
  • 1 tsp ginger and garlic paste, each
  • 1 cup curd
  • 250g tomatoes, finely chopped
  • 2 tbsp coriander leaves, chopped
  • 1 tsp mint leaves, chopped
  • 1 tbsp dhania jeera powder
  • 1 tbsp garam masala
  • 1/8 tsp saffron strands, dissolved in 1 tbsp of hot milk
  • 2 eggs, hard boiled (shelled and cut into thin rings)
  • 50g cashew nuts (roasted)
  • salt
  • chilli powder
  • 1/2 cup ghee

How to Make Dilpasand Biryani

  • Add onions, mutton, ginger-garlic paste, coriander, mint leaves, all the spices and salt along with 1/2 cup ghee in a pan.
  • Cover tightly and cook over a slow fire till the ghee rises to the top.
  • Add in rice and enough hot water.
  • Continue cooking over a slow fire till the rice is tender and dry.
  • Mix in saffron and remove from fire.
  • Add to a serving plate decorated with boiled egg slices and cashew nuts.